I think breakfast is my favorite meal of the day. I find actual comfort in dipping a strip of bacon into maple syrup, and find myself craving pancakes at 11pm. While I was growing up my mom was BIG on a bowl of cereal before bed, so I tapped into that and it stuck, and then evolved into this loving breakfast all day-long thing that it is now. Which I'm totally cool with.
With my current infatuation of adding nuts into dishes, this seemed like a natural fit. That, along with the slightly caramelized bananas make these a sure-fire winner.
The warm spice and vanilla flavor with the sweet refreshing banana and crunch of the pecans... man oh man. Drizzle some maple syrup on there and I'm in heaven.
Check out what I'm talking about below!
Banana Pecan Buttermilk Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla
- 1 egg + 1 egg white
- 1 cup buttermilk
- 2 tablespoons unsalted melted butter + more for cooking
- ¼ cup chopped pecans
- 1 bunch bananas
- Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon) in one bowl -- mix to combine.
- Combine wet ingredients (vanilla, egg, egg white, buttermilk, melted butter) in another - whisk to combine.
- Slowly pour the wet ingredients into the dry and mix until smooth.
- Fold in the chopped pecans.
- Thinly slice the bananas.
- Heat your griddle to medium + melt a thin layer of butter for cooking. Use a ¼ cup measure to scoop batter for each pancake, and pour onto the griddle.
- Once poured, wait 1 minute and place about 3 slices of banana on the pancake.
- Wait another few minutes (until lightly browned), and flip!
- Continue this process until complete, and top with additional sliced bananas and chopped pecans. I recommend serving with syrup as well.