Chunky Banana-Pecan Pancakes
Indulge in the delightful taste of these Chunky Banana-Pecan Pancakes that are sure to brighten your breakfast table! Perfect for special occasions or a cozy family brunch, these pancakes combine the natural sweetness of overripe bananas and the rich nuttiness of pecans for a delectable twist on a classic breakfast favorite. With a simple preparation step and an irresistible flavor, these pancakes provide a perfect way to start your day and are bound to become a cherished recipe for family gatherings. Whether drizzled with warm banana-enhanced syrup or enjoyed plain, these pancakes are a mouthwatering treat for all ages.
N/A
Servings
142
Calories
12
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
sugar
2 tablespoons (granulated)
baking powder
2 teaspoons (fresh)
baking soda
1/2 teaspoon (fresh)
salt
1/2 teaspoon (kosher)
milk
1 1/4-1 1/2 cups (whole, adjust as needed)
eggs
2 (large, beaten)
vanilla extract
1 teaspoon (pure)
cinnamon
1 tablespoon (ground)
vegetable oil
2 tablespoons (for batter)
overripe banana
1-2 (mashed (reserve half for syrup))
pecans
1 cup (chopped)
Instructions
1
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt until combined.
2
Create a well in the center of the dry ingredients and pour in 1 1/4 cups of milk, followed by the eggs, vanilla extract, and vegetable oil.
3
Stir the mixture gently until just combined, being careful not to overmix; a few lumps are okay.
4
In a separate bowl, peel the overripe bananas and mash them with a fork. Reserve half a banana for later use in the syrup, if desired.
5
Fold the mashed bananas into the pancake batter along with the chopped pecans, mixing until evenly distributed.
6
Preheat a non-stick frying pan or griddle over medium heat. If needed, add a small amount of butter or oil to grease the surface.
7
Pour a ladleful of pancake batter onto the hot pan. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
8
Carefully flip the pancake and cook for an additional 2-3 minutes or until both sides are golden brown.
9
Repeat the cooking process with the remaining batter, adjusting the heat as necessary to prevent burning.
10
Keep the cooked pancakes warm by covering them with a clean tea towel while you finish the rest.
11
For an extra touch, warm 1 cup of store-bought syrup in a saucepan and add the reserved banana slices. Heat until just warmed through, then drizzle over your pancakes.
Nutrition Information
5.8g
Fat
20g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chunky Banana-Pecan Pancakes?
These are breakfast pancakes that combine the natural sweetness of overripe bananas with the rich nuttiness of pecans.
How many calories are in a serving of these pancakes?
Each serving contains approximately 142 calories.
What is the fat content per serving?
The fat content is 5.8g per serving.
How many carbohydrates are in these pancakes?
There are 20g of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 3g of protein.
What type of flour is recommended?
The recipe calls for 1 1/2 cups of sifted all-purpose flour.
How much milk is needed for the batter?
You will need 1 1/4 to 1 1/2 cups of whole milk, adjusted as needed for consistency.
How many eggs does the recipe require?
The recipe requires 2 large, beaten eggs.
What kind of bananas should be used?
Overripe bananas are best because they are sweeter and easier to mash.
How many bananas are used in the batter?
The recipe uses 1 to 2 mashed overripe bananas, with a suggestion to reserve half for syrup.
What type of nuts are included in the recipe?
The recipe includes 1 cup of chopped pecans.
How much cinnamon is added to the batter?
One tablespoon of ground cinnamon is used for flavor.
What leavening agents are used in this recipe?
The recipe uses 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
What is the suggested heat setting for cooking?
A non-stick frying pan or griddle should be preheated over medium heat.
How long should each side of the pancake cook?
Each side should cook for about 2-3 minutes until golden brown.
How do I know when to flip the pancake?
Flip the pancake when bubbles form on the surface and the edges start to look set.
Should the batter be completely smooth?
No, you should stir until just combined; a few lumps are perfectly fine.
How much sugar is in the pancake batter?
The recipe uses 2 tablespoons of granulated sugar.
What type of oil is used?
The recipe calls for 2 tablespoons of vegetable oil in the batter.
What kind of salt is recommended?
The recipe specifies 1/2 teaspoon of kosher salt.
How can I keep the pancakes warm?
You can keep cooked pancakes warm by covering them with a clean tea towel.
Is there a special syrup suggestion for these pancakes?
Yes, you can warm store-bought syrup in a saucepan and add reserved banana slices.
What type of vanilla extract is used?
One teaspoon of pure vanilla extract is used.
Is this recipe suitable for families?
Yes, it is tagged as family-friendly and is a mouthwatering treat for all ages.
What are the main categories for this recipe?
It is categorized as breakfast, brunch, and comfort food.
How many ingredients are in this recipe?
There are 12 total ingredients in this recipe.
What is the preparation for the pecans?
The pecans should be chopped before being folded into the batter.
Can I use a griddle for this recipe?
Yes, a non-stick frying pan or a griddle are both suitable for cooking these pancakes.
What is the first step in the instructions?
The first step is to whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
Is this considered an easy recipe?
Yes, 'easy recipe' is one of the tags associated with this dish.