Banana Pecan Buttermilk Pancakes Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA BUTTERMILK PANCAKES



Banana Buttermilk Pancakes image

This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.

Provided by Irmgard

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/3 cup chopped walnuts
1 cup mashed ripe banana (about 2)
2 cups buttermilk or 2 cups sour milk
2 eggs
1/4 cup butter, melted
butter (for frying)

Steps:

  • In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
  • Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
  • In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
  • Pour in about 3 tbsp.
  • of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
  • Flip and cook the second side for about 1 minute or until golden.

Nutrition Facts : Calories 478.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 128.4, Sodium 581.6, Carbohydrate 58, Fiber 2.9, Sugar 17.2, Protein 14.1

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!

BANANA AND PECAN PANCAKES WITH MAPLE BUTTER



Banana and Pecan Pancakes with Maple Butter image

Provided by Tyler Florence

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey

Steps:

  • Preheat the oven to 200 degrees F.
  • In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
  • Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
  • To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
  • In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

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

BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP



Buttermilk Pecan Pancakes with Mamma Callie's Syrup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cups unbleached all-purpose flour
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled, plus more for frying
Vegetable oil, for frying
Chopped pecans, to distribute over pancakes
Mamma Callies Syrup, for serving, recipe follows
3/4 cup water
1 cup light brown sugar
Small pinch salt

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
  • Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
  • Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
  • Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
  • Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
  • Arrange the pancakes on individual plates and serve with the syrup.
  • Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

BUTTERMILK PECAN PANCAKES



Buttermilk Pecan Pancakes image

"With flecks of pecans in each bite, these light, tasty pancakes are an elegant morning entree," relates Jann Braun of Chatham, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 16 pancakes.

Number Of Ingredients 9

3 eggs, separated
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1/2 to 1 cup chopped pecans
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-2/3 cups buttermilk

Steps:

  • In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.

BANANA BUTTERMILK PANCAKES



Banana Buttermilk Pancakes image

These banana pancakes are so fluffy and yummy, you won't be able to stop eating them...great with whipped butter. (Note: cook time listed is for each pancake)

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 16m

Yield 3 cups batter (approx)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup mashed ripe banana (not pureed)
2 large eggs
1/4 cup butter, melted
1 teaspoon grated orange zest (optional)
oil (for frying)

Steps:

  • Preheat a griddle or frypan to med-high heat.
  • In a large bowl, mix flour, sugar, baking powder, baking soda, nutmeg and salt.
  • In another bowl, whisk buttermilk, mashed banana, eggs, melted butter and orange zest (if using); add to flour mixture, stir well until evenly blended Lightly oil griddle or frypan.
  • Pour approximately 1/4 cup pancake batter onto griddle, cook about 3 minutes on each side Repeat, until all batter is used up.
  • Keep warm in the oven.

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

More about "banana pecan buttermilk pancakes food"

THE ORIGINAL PANCAKE HOUSE, SALT LAKE CITY
Web Sep 13, 2022 Two eggs any style and four buttermilk pancakes. Pancake Options: Buttermilk Pancakes, Bacon Pancakes +$2.25, Banana …
From
83 TripAdvisor reviews
Up to 3% cash back


BANANA PECAN PANCAKES - RECIPE GIRL
Web Mar 30, 2012 Recipe Details Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins Course: Breakfast Cuisine: American Keyword: banana, pancakes, pecan Servings: 6 servings (two 5 inch pancakes per …
From recipegirl.com


THE 10 BEST PLACES FOR PANCAKES IN UTAH!
Web Joe’s Café, Orem, UT. Joe’s Café in Orem is a breath of fresh air amidst bigger businesses. This is legitimately food cooked with soul. At Joe’s, you can order a short stack or tall …
From bestthingsut.com


RECIPE FOR BANANA PECAN BUTTERMILK PANCAKES - MARLI AVE RECIPES
Web Oct 2, 2022 Making the perfect Banana Pecan Buttermilk Pancakes should not take much time . Below are the ingredients and directions for you to easily follow. The Banana
From marliave.com


BANANA BUTTERMILK PANCAKES - COZY CRAVINGS
Web May 29, 2023 Instructions below will teach you how to make the best buttermilk banana pancakes. Full ingredient quantities are in the recipe card at the end of this post. Overview: make the buttermilk batter by …
From cozycravings.com


BANANA PECAN PANCAKES - BUTTER WITH A SIDE OF BREAD
Web Mar 10, 2022 Published by Jessica on March 10, 2022 Jump to Recipe Print Recipe Banana Pecan Pancakes made with simple ingredients, adding banana and pecan for great flavor & texture! Try this homemade …
From butterwithasideofbread.com


CORNER BAKERY CAFE - DINE-IN MENU
Web Buttermilk Pancakes with Bacon & Scrambled Eggs*** ... Apple & Banana Overnight Oats (360 cal) rolled oats, vanilla yogurt, apple, banana, dried currants, dried cranberries ...
From cornerbakerycafe.com


BANANA BUTTERMILK PANCAKES WITH PECANS - BISCUITS & BURLAP
Web Aug 31, 2021 Use a ¼ cup measuring cup to scoop the batter. You'll have consistently sized pancakes this way. Flip the pancakes when bubbles start to form on the top. For a fun way to serve your Banana Buttermilk …
From biscuitsandburlap.com


BANANA BUTTERMILK PANCAKES (WITH PECANS AND VANILLA …
Web Aug 14, 2012 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 …
From theviewfromgreatisland.com


BANANA PECAN BUTTERMILK PANCAKES - THE SLOW ROASTED …
Web Jun 30, 2011 In a large bowl add flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add butter, egg and buttermilk. Using a mixer combine until smooth. Add banana and pecans, combine with mixer. …
From theslowroasteditalian.com


BANANA PECAN BUTTERMILK PANCAKES RECIPE | FOOD NETWORK
Web Summer Pasta with Grilled Eggplant Sauce. Skirt Steak Fajitas. Frozen Strawberry Lemonade Pie
From foodnetwork.cel02.sni.foodnetwork.com


BANANA PECAN BUTTERMILK PANCAKES RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com


15 BEST RESTAURANTS IN PROVO, UT FOR 2023 (TOP EATS!)
Web Sep 20, 2023 Satisfy your sweet tooth by ordering the Butter Pecan and Banana Pancakes. It features three buttermilk pancakes with sliced bananas, candied pecans, …
From familydestinationsguide.com


BANANA BUTTERMILK PANCAKES - THE SOUTHERN LADY …
Web Aug 14, 2021 All-purpose flour Baking powder Baking soda Salt, (optional) White granulated sugar Butter Vanilla extract Egg Buttermilk Banana Pancakes are a real treat in our house and if you love these you will …
From thesouthernladycooks.com


Related Search