Pancakes are such a treat for me in the mornings.  I rarely make them.  But when I do decide to make pancakes I go all out.  None of this ‘pancakes out of a box’ nonsense.  Making them from scratch isn’t all that difficult and the payoff is worth it.  These banana pecan pancakes are delicious, yes, but more importantly they aren’t heavy.  They don’t lay in your belly like led.  They are light.

Yes, it is a bit more time consuming to prepare the batter from scratch, I know.  But it’s not so bad when you realize that the batter will last in the fridge for up to 3 days!   If you are lucky enough to not be serving 6 people for breakfast, you will have leftover batter to enjoy over the next few days.  If you run out of bananas, don’t worry, these pancakes are delicious even without them.

I adapted this recipe from Tyler Florence, making just a few changes.  First, I decreased the amount of sugar by half.  I just don’t feel it needs 4 tablespoons – the bananas make these pancakes sweet enough.  Also, I added 1 tablespoon of chopped pecans.  I like the added texture it gives, having a tiny crunch every now and then.

Essential to the positive outcome of these pancakes is the maple syrup.  Please, treat yourself to some exceptional, pure maple syrup.  It really makes a difference.  I was lucky enough to get a large jug of pure Vermont Maple Syrup from my sister, so I’m putting it to good use on these delicious pancakes.

Here’s what you will need for approximately 6 servings…

Recipe

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

2 tablespoons sugar

1/2 cup pecans, toasted and finely ground (not chopped)

1 tbsp toasted pecans, chopped

1/2 stick unsalted butter, melted

3 bananas, peeled and sliced in 1/4-inch circles

Maple syrup (the good stuff!)

Method

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined.  In a separate bowl mix the flour, baking powder, baking soda, salt and sugar.  Combine the wet ingredients with the dry and stir until the lumps are gone.  Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.

Heat a griddle over medium low heat and brush with some melted butter to coat.  Using a ladle or small measuring cup pour out individual pancakes onto griddle.  Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top.  I usually get 3-4 per pancake.  When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle.  Cook until golden.

Serve with some warm pure maple syrup.  Enjoy your morning treat!