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Brown Butter Banana Pancakes with Toasted Pecans

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350
Delight in fluffy pancakes infused with nutty brown butter and ripe bananas, topped with toasted pecans for added crunch and flavor.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Pinch freshly grated nutmeg

Wet Ingredients

  • 6 tablespoons unsalted butter (for brown butter)
  • ½ cup finely chopped pecans
  • 1 ¼ cups buttermilk
  • 2 large bananas, mashed well (ripe)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Additional

  • for griddle butter or neutral oil (for greasing)

Instructions 

  • Brown the butter in a saucepan until nutty; cool.
  • Toast pecans in a skillet until fragrant; set aside.
  • Mix dry ingredients in a bowl.
  • Whisk cooled brown butter with buttermilk, bananas, egg, and vanilla.
  • Combine wet and dry, fold in pecans, and rest for 5-10 minutes.
  • Cook pancakes on a greased griddle until golden, then serve.

Notes

Ensure bananas are ripe for best flavor.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Pancakes