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Banana Pecan Pancakes with Fresh Berries

Banana Pecan Pancakes with Fresh Berries prepared dish

Tender buttermilk pancakes are folded with ripe banana and toasted pecans, then served with a bright mix of fresh berries. The batter rests briefly for a fluffier texture, and the pancakes cook to a deep golden brown on a hot griddle.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include baking soda, baking powder, pecans, ripe banana.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 tsp baking soda
  • 2 tsp baking powder
  • 0.5 cup pecans (chopped)
  • 1 large ripe banana (mashed)
  • 1 tsp vanilla extract
  • 1 tbsp neutral oil (for the griddle)
  • 4 tbsp unsalted butter (melted and slightly cooled)
  • 1.25 cups buttermilk (well shaken)
  • 2 tbsp granulated sugar
  • 0.25 cup maple syrup (warmed)
  • 1.5 cups all-purpose flour
  • 2 cups fresh mixed berries (rinsed and dried)
  • 2 count large eggs (lightly beaten)
  • 0.5 tsp fine salt

Instructions

  1. Place the chopped pecans in a dry 10-inch skillet over medium heat and toast for 3-4 minutes, stirring often with a heatproof spatula, until they smell nutty and are lightly browned at the edges.
  2. Transfer the toasted pecans to a plate and let them cool for 5 minutes while you prepare the batter so they do not soften the pancakes with residual heat.
  3. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt in a large mixing bowl for 30 seconds until the leaveners are evenly distributed and no lumps of baking powder remain.
  4. In a medium mixing bowl, whisk the well-shaken buttermilk, lightly beaten large eggs, melted unsalted butter, vanilla extract, and mashed ripe banana for about 1 minute until the mixture is mostly smooth with small banana pieces visible.
  5. Pour the wet mixture into the dry mixture and fold gently with a rubber spatula for 30-45 seconds, stopping when no dry streaks of flour remain; the batter should be thick and slightly lumpy rather than smooth.
  6. Fold the cooled toasted pecans into the batter with 4-5 gentle strokes, then let the batter rest at room temperature for 5 minutes until it looks slightly aerated and thickened.
  7. Heat a 12-inch nonstick skillet or large griddle over medium heat for 2-3 minutes, then brush the surface with a thin film of neutral oil; a drop of batter should sizzle softly on contact without smoking.
  8. Scoop 1/4 cup batter portions onto the hot skillet, leaving at least 2 inches between pancakes, and cook for 2-3 minutes until bubbles form across the surface, the edges look set, and the bottoms are golden brown.
  9. Flip each pancake with a thin spatula and cook the second side over medium heat for 1-2 minutes until golden brown and the centers spring back lightly when pressed; the interior should be fully set with no wet batter.
  10. Transfer the cooked pancakes to a wire rack set inside a rimmed baking sheet and keep them warm in a 200°F oven for up to 15 minutes while you cook the remaining batter.
  11. Repeat with the remaining batter, brushing the skillet with a little more neutral oil as needed and adjusting the heat between medium and medium-low if the pancakes brown faster than the centers set.
  12. Divide the warm pancakes among 4 plates, top each serving with fresh mixed berries, and drizzle with warmed maple syrup just before serving.

Nutrition (per serving)

  • Calories: 558
  • Protein: 12 g
  • Fat: 27 g
  • Carbohydrates: 71 g
  • Fiber: 6 g
  • Sugar: 29 g
  • Sodium: 745 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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