Banana-Pecan Pancakes

Kitchen Tested
  • Yield 20 pieces
  • Prep 10 mins
  • Cook 10 mins

Bananas, pecans, and some butter and honey make these whole-wheat pancakes what breakfast should be.

The cooked bananas form creamy pockets in these hearty pancakes. Serve with warm maple syrup.


1 1/4 cups whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 -- eggs beaten
2 cups buttermilk
2 tablespoons melted butter
2 tablespoons honey
1 cup diced bananas
1 cup chopped, toasted pecans


  1. Combine first 5 ingredients in a medium bowl. In another bowl, combine eggs, buttermilk, butter and honey; add to flour mixture and stir until blended.
  2. Oil and preheat a large skillet. Pour batter, using a 1/8-cup measure, into skillet. Arrange banana slices on top and sprinkle on pecans. Flip when bottoms are browned and cook other side. Makes about 20 (4-inch) pancakes.

Recipe adapted with permission from Morning Food: Breakfasts, Brunches, & More for Savoring the Best Part of the Day by Margaret Fox and John Bear. (Ten Speed Press, 2006)