Ingredients
3 ripe bananas
1 1/2 cups all-purpose flour
4 Tablespoon unsalted butter (plus extra for cooking)
1 Tablespoon baking powder
1 large egg
1 teaspoon vanilla extract
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup milk
1/4 tsp salt
1 cup chopped pecans
Instructions
- Mash the bananas until smooth. Some clumps may remain.
- In a medium bowl, melt the butter and whisk in the brown sugar until smooth.
- Add the milk, egg, mashed bananas, and vanilla, and whisk until combined.
- In a separate bowl, mix together the flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Stir in the chopped pecans.
- Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
- Cook for 2–3 minutes, then flip when sides begin to look dry and fluffy. Flip and cook for an additional 2–3 minutes, or until golden brown and cooked through.
- Serve warm with butter, maple syrup, or a sprinkle of extra chopped pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
