Banana Bread Pancakes

Banana Bread Pancakes

Calling all husbands and kids: these Banana Bread Pancakes are perfect for Mother’s Day!

Banana Bread Pancakes
Yields 10
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Ingredients
  1. 2 3⁄4 cups self-rising flour
  2. 1⁄3 cup sugar
  3. 1⁄2 teaspoon ground cinnamon
  4. 1⁄4 teaspoon ground nutmeg
  5. 2 cups whole buttermilk
  6. 1 cup mashed banana
  7. 2 large eggs
  8. 3 tablespoons unsalted butter, melted and slightly cooled
  9. 1 teaspoon vanilla extract
  10. 1 tablespoon vegetable oil
  11. Pineapple-Pecan Syrup (recipe follows)
Instructions
  1. In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. In a medium bowl, stir together buttermilk, banana, eggs, melted butter, and vanilla. Pour over flour mixture, stirring just until combined (batter will be slightly lumpy).
  2. Brush a large nonstick skillet or griddle with oil; heat over medium heat. For each pancake, spoon approximately 1⁄2 cup batter in prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Flip pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with Pineapple-Pecan Syrup.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pineapple-Pecan Syrup
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Ingredients
  1. 11⁄2 cups firmly packed dark brown sugar
  2. 1 cup water
  3. 3 tablespoons dark corn syrup
  4. 11⁄2 tablespoons unsalted butter
  5. 1⁄4 teaspoon salt
  6. 11⁄2 cups chopped fresh pineapple
  7. 1⁄2 cup chopped toasted pecans
  8. 2 teaspoons fresh lemon juice
Instructions
  1. In a large saucepan, combine brown sugar, 1 cup water, corn syrup, butter, and salt. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture begins to thicken, approximately 8 minutes. Remove from heat. Stir in pineapple, pecans, and lemon juice.
Taste of the South https://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!

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