Today is National Pancake Day! I hope you started your day off with a big stack of fluffy flapjacks. If not, there's always tomorrow, and the next day, and the next day, and...If you need inspiration, try my banana nut pancakes with maple syrup. I've added fresh banana slices and pecans to the batter and topped the stack with them too. If Lemon Ricotta Pancakes float your boat, we've got you covered!
Banana Nut Pancakes
- Medium bowl
- Griddle or large non-stick skillet
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 2 eggs lightly beaten
- 1 ¾ cups milk
- 2 tablespoons melted cooled butter
- 1 banana thinly sliced
- ¼ cup chopped pecans
- Canola oil
- In a medium bowl, whisk together flour, baking powder and salt. Stir lightly beaten eggs into 1 ½ cups milk, reserving the remaining ¼ cup milk.
- Stir in 2 tablespoons cooled butter. Gently stir the wet mixture into dry ingredients, Don't overmix.
- Leave a few lumps. If batter seems too thick, add a little more of the reserved milk.
- Heat a griddle or large non-stick pan over medium-low heat. Brush the heated griddle with a little oil. Ladle batter onto griddle or skillet, choosing the size pancakes you like.
- Place 2-3 slices of banana and a few pecans on top of each pancake. Allow the pancakes to cook on one side, then flip after bubbles rise to the surface. Cook until the other size is golden brown.
- Top with more sliced bananas and pecans, a pat or two of real butter, and pour on the maple syrup. Serve hot.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
You might want to try my over-the-top Pecan Pie Pancakes.
Maybe Lemon Ricotta Pancakes?
My Fully Loaded Blueberry Pancakes cannot be beat!