Banana-Pecan Pancakes

Make breakfast extra-special when you serve up these gourmet pancakes!

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 27

Ingredients

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
  • 1 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.)
  • 2 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.)
  • 3 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.
  • 4 Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Expert Tips

No buttermilk in the refrigerator? No problem! Put 2 tablespoons of white vinegar in a measuring glass and fill to the 2-cup line with milk. Let stand for about 5 minutes before using.

Wrap extra pancakes in aluminum foil and seal in a plastic freezer bag. When you’re ready to reheat, remove foil-wrapped pancakes from the bag and place in a 300ºF oven for about 15 minutes or until warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
155
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
15 mg
15 %;
Sodium
170 mg
170 %;
Total Carbohydrate
31 g
31 %
(Dietary Fiber
1 g
1 %
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
20%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.