Banana Buttermilk Pancakes (with pecans and vanilla bean) ~ it’s banana bread meets pancakes for the ultimate weekend breakfast treat….make up a stack of these fluffy banana pancakes and wait for the sleepyheads to appear!
My banana buttermilk pancakes take breakfast to the next level
Pancakes get a bad rap. People think of them as frivolous, fattening, and unhealthy. But when you use naturally low fat buttermilk, some whole grain, mashed banana and nuts, I think they make a great breakfast. It’s a really nice change from my usual morning English muffin which fuels me for, oh, two hours max before I start rummaging around the kitchen like a wild animal. These keep me civilized till mid afternoon, at least.
It’s back to school in California this week. I’m not a big fan of the shift to an earlier start date. It screws with my internal biorhythms. Nature hasn’t given the back to school signal yet.
Maybe these pancakes will help set the mood. My daughter goes back East to college at the end of the month. Maybe I subconsciously made these for her. But she slept right through breakfast. And lunch, for that matter. My husband opted for his regular English muffin.
So I guess I won the breakfast lottery in our house today!
Other banana recipes to try ~
- Better than Starbucks Banana Walnut Bread
- My Favorite Banana Blondies
- One Banana Banana Bread with Chocolate Chips
Banana Buttermilk Pancakes (with pecans and vanilla bean)
Ingredients
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1/4 cup firmly packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coarsely chopped pecans
- 1 cup mashed banana, about 2 small or 1 large
- seeds from I vanilla bean, or 1 1/2 tsp vanilla extractÂ
- about 1/4 tsp freshly grated nutmeg
- 1 1/2 cups buttermilk
- 1 egg
- 3 Tbsp vegetable oil
Instructions
- In a large mixing bowl whisk together the dry ingredients and nuts.
- Whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil.  Add the wet ingredients to the dry, mixing just until it's all combined. Don't beat the batter too much, lumps are fine.
- Cook on a hot griddle using a 1/3 cup measure to scoop out even amounts of batter. If your batter gets too thick just add more buttermilk.
Notes
These pancakes look amazing! I love your photos!
Thanks, Ellen, I didn’t get too many photos because I couldn’t wait to devour them.
gorgeous
Those pancakes look wonderful! I created a multi-grain pancake mix that I keep in the freezer for when I’m in a pancake mood. Now I’ll have to see how they come out mixed with banana and nuts! Or I could just make yours! Lovely!
I like to make the dry mix ahead, when I think of it. Do you freeze the batter, Linda?
I agree-pancakes can definitely be a healthy breakfast. I love using buttermilk in pancakes when I have it too. Beautiful looking breakfast!
That’s a beautiful breakfast Sue! I can even smell the syrup and melted butter. Goodness 🙂
Mmmm…perfect combination. You were definitely the winner (and I’d love to join you)!
Wow your pancakes look so fluffy and delicious, I can almost taste it! 😀
Oh they look incredible, I don’t really like pancakes, but then I haven’t tasted many. I’ll give these a go, I love pecans.
The texture of these pancakes looks absolutely perfect, Sue! Beautiful photos.
The texture was a little different from most pancakes that I’ve made, they rose really high and had a cakey but not dry texture.
We like our pancakes very light and fluffy most of the time, so I know we would love these!
I love the idea of adding mashed banana to the batter.. yum!