|Banana Butter Pecan Pancakes|
Perfect pancakes for “breakfast for dinner,” special holiday or Sunday breakfast! These special, yet easy banana pancakes taste exactly like banana nut bread.
|Perfect for holiday breakfasts|
These are quite special, but don’t get intimidated–they’re really easy because you use baking mix!
I think they are perfect for a holiday breakfast, like Christmas. But a lot of people are doing “breakfast for dinner” these days and you couldn’t get better than these.
|Breakfast for dinner!|
These pancakes have a very rich banana flavor. The complaints I read all the time about banana waffles/pancakes is that you really can’t taste the banana. Well, in these you can! You do have to make sure your bananas are ripe. The ones I used had some freckles on them…but ones with loads of freckles would be perfect here.
|Just like banana nut bread|
The only additional step–and you have to wait until they cool–is making the buttered toasted pecans. Just make sure you stir these constantly so they don’t burn. It’s totally OK if the butter gets brown–that’s an integral part of the flavor. And I also strongly suggest that you use unsalted butter to do this. You don’t want the salty flavor in these pancakes–at least I don’t. Unlike salted caramel, that taste combo (to me) is not appealing in something like this. But as I always say, what YOU like is what counts!
|Surprise! They’re easy!|
These would probably work well as waffles too. I have not made them that way, so I can’t speak of how they cook or come out–but experience tells me they’d be good too. In my waffle maker (a belgian-style one) this would probably make 2-3 waffles, but your mileage may vary, depending on what your waffle maker is like.
I also served it with unsalted butter for the same reason as using it for toasting the pecans. And of course served with GOBS of maple syrup! I buy a locally produced organic syrup–from Crown Maple. Check their website for availability.
|Gobs of maple syrup–is there any other way?|
- 2 medium bananas, mashed
- 1½ cups baking mix (like Bisquick or Jiffy)
- 2 tbs sugar
- ¾ cup milk*
- ¼ cup chopped pecans
- 1 tbs unsalted butter
- *You may need to add more milk--depending on how much liquid is in the bananas. Mine were just getting freckles so I needed ¾ cup. I suggest starting with slightly less just in case. Add enough to get a good, thick pancake batter.
- Melt the butter over medium-high heat in a heavy skillet. When butter starts to sizzle, add the pecans. Stir constantly until nicely toasted and you get that "buttered pecan" aroma. The butter will brown, but that's part of the flavor! Just don't let them burn. Remove from heat and let them cool to room temp.
- In a large bowl, mix remaining ingredients and add the cooled pecans (yes, add whatever butter remains in the skillet) and stir until combines. Let that sit while you heat and prepare your griddle (or skillet, whatever you cook pancakes in/on). I start with greasing the griddle with about ¼ tsp butter and rubbing it around the griddle with a paper towel (save the paper towel--because it's good for re-greasing when necessary if you're making a lot of pancakes at one time).
- Pour batter on griddle/pan using a scant ¼ cup of batter. When bubbles appear on top of the pancake, flip it and cook for another 3-5 minutes or until the underneath is golden brown.
- These can be kept warm in a 200 degree F oven while you make the entire batch.
- Recipe makes 8 pancakes. Since they are rich, 2 pancakes per serving seemed adequate to me, but appetites vary.
|Banana Butter Pecan Pancakes|
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