I used to stack piles of pancakes on my plate and see how many layers I could realistically fit on my fork. With pancakes this fluffy, I’d be shocked if you could cram on more than four, but I dare you to try! I even make this rich, sweet banana topping when I’m serving up regular pancakes or waffles.
Ingredients
Banana Pancakes
- 2 cups buttermilk
- 1 cup mashed banana (1–2 bananas)
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup finely chopped pecans
- 1 tablespoon unsalted butter
Toppings
- 1 tablespoon unsalted butter
- 2 bananas, sliced
- 1 tablespoon dark brown sugar
- Toasted pecans, chopped
- Maple syrup, warmed
How to Make It
-
For the banana pancakes
- Place the buttermilk in a large bowl. Whisk in the mashed banana, eggs, melted butter, and vanilla.
- In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and chopped pecans.
- Pour the flour mixture into the banana mixture and stir just until combined. Do not overmix.
- Let the batter rest for 5 to 10 minutes.
- In a large nonstick skillet, melt the butter over medium heat.
- Pour about ⅓ cup of the batter into the skillet for each pancake. When small bubbles start to form on the pancakes, flip and cook on the other side until golden. Transfer the cooked pancakes to a plate and repeat with the remaining batter. For the toppings
- In a small skillet, melt the butter. Add the sliced bananas, sprinkle with the brown sugar, and cook until the bananas start to caramelize, about 5 minutes.
- Top the pancakes with the caramelized bananas and toasted chopped pecans. Serve with warm maple syrup.
