Banana-Pecan Pancakes

Banana-Pecan Pancakes

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

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

27

pancakes

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.
Makes 27 pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Planned-Overs
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:

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