Banana Pecan Pancakes Recipe
Banana Pecan Pancakes are the weekend breakfast upgrade that takes almost zero extra effort but tastes like you planned it carefully. Ripe banana folded right into the batter with crunchy toasted pecans and a touch of warmth — every stack is a little different and all of them are good.
Ingredients
2 large eggs, beaten
1 ½ cups half and half or milk
½ cup mashed banana (1 large banana)
3 tbsp brown sugar
1 tsp vanilla extract
2 cups Pioneer® Buttermilk Biscuit & Baking Mix
Pinch of salt
½ cup pecans, toasted and chopped
Stack up these Banana Pecan Pancakes made with Pioneer Biscuit and Baking Mix for a light, fluffy base that lets the banana pancake flavor and buttery pecan crunch shine in every single bite.
Instructions
- Preheat the Griddle
Preheat griddle or frying pan to 375°F.
- Mix Wet Ingredients
In a large bowl, combine eggs, half and half or milk, mashed banana, sugar, and vanilla extract.
- Mix Dry Ingredients
In a separate bowl, mix the Pioneer Biscuit and Baking Mix, salt, and pecans.
- Combine into Batter
Mix until combined and then add to the wet ingredients, mixing until a smooth batter forms.
- Pour onto Griddle
Pour the batter by ¼ cupful onto hot greased griddle.
- Cook and Serve
Cook 1-2 minutes per side, turning only once. Serve with butter and syrup.
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