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Banana Nut Pancakes

Banana Nut Pancakes - Sweet Mama's Kitchen

Banana nut pancakes are more than just a breakfast choice; they are a heartwarming tradition. Imagine waking up to the sweet scent of ripe bananas blending with the nutty aroma of toasted pecans. Not only are they a joy to make, but these pancakes also pack a nutritional punch. 
As a food enthusiast and a registered dietitian, I know that breakfast can set the tone for the day. And there’s no better start than a stack of fluffy, flavorful banana nut pancakes.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 very ripe bananas, mashed: The riper, the sweeter!
  • 1 1/2 cups all-purpose flour: The base for your pancake.
  • 1 large egg: For binding and moisture.
  • 1 1/4 cups whole milk: Adds richness to the batter.
  • 4 tablespoons unsalted butter, melted: For that lovely buttery flavor.
  • 3 1/2 teaspoon baking powder: Ensures a fluffy texture.
  • 1 teaspoon fine sea salt: Balances the sweetness.
  • 1 tablespoons tablespoon granulated sugar: Just a hint of sweetness.
  • 1/2 cup chopped pecans optional
  • 1 teaspoon ground cinnamon optional
  • Vegetable oil: For cooking.
  • Pure maple syrup: For drizzling.

Method
 

  1. Let's transform these ingredients into a scrumptious breakfast!
Step 1: Gather Your Ingredients
  1. Start by pulling together all your ingredients. It's easier when everything you need is within reach.
Step 2: Prepare the Bananas
  1. In a mixing bowl, take your very ripe bananas and mash them well. Think of a mash that’s smooth but still has some texture. If you're feeling adventurous, you can leave a few chunks for added banana goodness.
Step 3: Mix Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This step is crucial for ensuring even distribution of the leavening agent.
Step 4: Combine Wet Ingredients
  1. In your banana bowl, add the egg, milk, and melted butter. Mix until well combined. Don’t over-mix; a few lumps are okay.
Step 5: Combine Wet and Dry Mixtures
  1. Gently add your dry ingredients to the wet mixture. Stir just until you see the flour disappear. Overmixing here can lead to tough pancakes, and nobody wants that.
Step 6: Fold in Nuts
  1. If you're using pecans, now it's time to fold them in. This will add an irresistible crunch to your pancakes.
Step 7: Preheat the Pan
  1. Heat a skillet over medium heat, adding a bit of vegetable oil. You want just enough so your pancakes don’t stick but not so much that they fry.
Step 8: Cook the Pancakes
  1. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip gently and cook until golden brown on the other side.
Step 9: Serve and Enjoy!
  1. Once cooked, stack them high on a plate, drizzle with maple syrup, add more nuts or fresh fruit if desired, and dig in!

Notes

Use Overripe Bananas: The sweeter the bananas, the better your pancakes will taste.
Rest the Batter: Let your batter sit for about five minutes before cooking. This helps thicken it and can lead to fluffier pancakes.
Don’t Flip Too Soon: Wait until you see plenty of bubbles forming before flipping. This ensures a proper cook and prevents batter from spilling.
Use a Nonstick Skillet: It might be tempting to skip the oil, but a nonstick surface with oil creates that perfect golden crust.
Experiment with Add-Ins: Try chocolate chips, blueberries, or even some crushed walnuts for more variety!