Banana Pecan Pancakes Recipes

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BANANA-PECAN PANCAKES



Banana-Pecan Pancakes image

Make breakfast extra-special when you serve up these gourmet pancakes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 27

Number Of Ingredients 15

2 eggs
2 cups Gold Medal™ all-purpose flour
2 cups buttermilk
2 cups mashed very ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired
3 medium bananas, sliced
1 quart strawberries, cut in half (3 cups)
Maple-flavored syrup
Sweetened whipped cream, if desired
Ground nutmeg, if desired

Steps:

  • Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)
  • Heat griddle to 375°F or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
  • For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
  • Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Nutrition Facts : Calories 155, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

BANANA PANCAKES I



Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
  • Stir flour mixture into banana mixture; batter will be slightly lumpy.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

RICOTTA PANCAKES WITH BANANA-PECAN SYRUP



Ricotta Pancakes with Banana-Pecan Syrup image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 2 cups syrup, 16 (3-inch) pancakes, 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
4 ounces ricotta, well drained (1/2 cup)
Butter or vegetable oil

Steps:

  • For the Banana-Pecan Syrup:
  • Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.
  • For the Ricotta Pancakes:
  • Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula.
  • Warm a serving platter in a 200 degree F oven.
  • Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter.
  • Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup.

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 16

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes
Berry-Maple Syrup, recipe follows
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries

Steps:

  • In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
  • Chop fine the banana and add it to the batter along with the pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
  • Serve with Berry-Maple Syrup.
  • In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

Love the combination of the bananas and pecans in these buttermilk pancakes. Cook time is per batch. Easy to put together and so good!

Provided by Marie

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla
2 ripe medium bananas
2/3 cup chopped pecans

Steps:

  • Stir together first 5 ingredients.
  • In another bowl, combine next 4 ingredients.
  • Whisk flour mixture into liquids until combined.
  • Dice bananas and add to batter along with the pecans.
  • Drop batter by 1/4 cup onto greased griddle over medium heat and cook until bubbles appear around the edges.
  • Turn and cook on other side until golden brown.

Nutrition Facts : Calories 329.6, Fat 17.2, SaturatedFat 6.8, Cholesterol 77.6, Sodium 465.5, Carbohydrate 37.7, Fiber 2.5, Sugar 9.5, Protein 7.6

BANANA PECAN CORNMEAL PANCAKES



Banana Pecan Cornmeal Pancakes image

Categories     Blender     Breakfast     Brunch     Vegetarian     Quick & Easy     Banana     Pecan     Cornmeal     Pan-Fry     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 10 pancakes

Number Of Ingredients 11

1 very ripe medium banana (about 1/2 pound)
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup pecans, toasted lightly and chopped
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

Steps:

  • Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
  • Serve pancakes with syrup.

BANANA PECAN BUTTERMILK PANCAKES



Banana Pecan Buttermilk Pancakes image

This is one of the best pancake recipes I have tried. It's by Daphne Oz. Not only are the pancakes delicious, they are pretty healthy, too! Note: If you don't have buttermilk, you can make your own: add 1 T white distilled vinegar to 1 C milk and let sit for 5 minutes (you would need to do 1 1/2 that for this recipe to yield 1 1/2 C buttermilk). I like to use 100% real maple syrup over these pancakes.

Provided by LifeIsGood

Categories     Breakfast

Time 30m

Yield 18 4 inch pancakes

Number Of Ingredients 13

3/4 cup pecans, toasted, plus more for garnish
1 3/4 cups whole wheat flour
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1/4 teaspoon salt
4 tablespoons ground flax seeds (optional)
3 large eggs
4 tablespoons unsalted butter, melted, plus more for the pan
1 cup 2% low-fat milk
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
3 large ripe bananas, sliced into 1/4 inch thick rounds (reserve some for garnish)

Steps:

  • Finely grind 1/2 C of the pecans in a food processor, or chop them into a fine powder. Coarsely chop the remaining 1/4 C pecans and reserve. Transfer the ground pecans to a large bowl. Add the flours, sugar, baking powder, salt and flaxseed (if using) and whisk until combined.
  • In another bowl, whisk the eggs, butter, milk, buttermilk and vanilla until frothy. Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix or your pancakes won't rise properly). Fold the reserved 1/4 C of chopped pecans into the batter.
  • Heat a large skillet (I use non-stick) over medium heat. Brush the the skillet with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 1/4 C of the batter onto the skillet for each pancake. Lay about 5 banana slices onto each onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown, 6-8 minutes.
  • Garnish with extra bananas and pecans and drizzle with syrup and enjoy!

EASY BANANA PANCAKES



Easy banana pancakes image

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 15m

Yield Makes 12 pancakes

Number Of Ingredients 10

350g self-raising flour
1 tsp baking powder
2 very ripe bananas
2 medium eggs
1 tsp vanilla extract
250ml whole milk
butter, for frying
2 just ripe bananas, sliced
maple syrup (optional)
pecan halves, toasted and roughly chopped (optional)

Steps:

  • Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
  • Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
  • Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.

Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium

BANANA-PECAN PANCAKES



Banana-Pecan Pancakes image

These are SO simple, yet delicious! I have to make this everytime my little cousins stay the night. Borrowed my favorite tried-and-true basic pancake recipe and added some tasty zip!

Provided by Ladibugz

Categories     Breakfast

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla
1 tablespoon cinnamon
2 tablespoons vegetable oil
1 -2 overripe banana
1 cup pecans

Steps:

  • In a bowl, mix together all the dry ingredients.
  • Make a well in the center and pour in the milk.
  • Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Peel bananas, placing in a seperate bowl. (You may want to reserve half a banana for the syrup, see below). Mash with fork, then stir into pancake mix.
  • Add chopped pecans.
  • Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour desired amount of pancake mix.
  • When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  • Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  • Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
  • To add even more flavor, I use store bought bottled syrup, place 1 cup in small saucepan, add 1/2 reserved banana, in slices, and heat until just warm. The banana adds SO much flavor! I dip the syrup over the pancakes without the banana chunks, but you can do either way.

Nutrition Facts : Calories 751, Fat 42.9, SaturatedFat 6.9, Cholesterol 138.2, Sodium 938.7, Carbohydrate 78.1, Fiber 7.6, Sugar 15.2, Protein 17.9

VEGAN BANANA-PECAN PANCAKES



Vegan Banana-Pecan Pancakes image

you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance.

Provided by x_Gaz

Categories     Breakfast

Time 30m

Yield 9 1/4-cup batter pancakes

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/4 cups very-well mashed bananas
1 1/2 cups soymilk, plus
1 teaspoon vinegar (let sit for 5 min)
1 tablespoon canola oil
1 teaspoon vanilla extract
1/2 cup pecans, chopped
cooking spray, for the pan

Steps:

  • sift together the flour, baking powder, baking soda, salt and cinnamon.
  • in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
  • pour the wet ingredients into the dry and mix but do not over-mix.
  • fold in the pecans.
  • brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
  • working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
  • transfer to a large plat and cover loosely until the rest are done.
  • serve warm.

Nutrition Facts : Calories 183, Fat 6.9, SaturatedFat 0.6, Sodium 216.5, Carbohydrate 26.7, Fiber 2.2, Sugar 5.8, Protein 4.4

EASY BANANA NUT PANCAKES



Easy Banana Nut Pancakes image

This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

Provided by CoOkInGnUt

Categories     Breakfast and Brunch     Pancake Recipes     Banana Pancake Recipes

Time 19m

Yield 3

Number Of Ingredients 13

1 cup all-purpose flour
¼ cup finely chopped walnuts
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup almond milk
2 small overripe bananas, mashed
1 ½ tablespoons butter, melted
½ teaspoon vanilla extract
1 egg

Steps:

  • Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
  • Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
  • Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g

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