Buttermilk Banana Pancakes with Toasted Pecans

Toast pecans in a dry skillet over medium-low heat for approximately 3-5 minutes.

Transfer to a plate.

Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.

In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and mashed banana.

Pour wet ingredients into dry.

Fold gently until just combined.

Do not attempt to eliminate every small lump.

Fold in most of the toasted pecans.

Rest batter 5 minutes.

Heat a griddle or skillet over medium heat.

Lightly grease.

Scoop approximately 1/4 cup batter per pancake.

Cook until bubbles form and edges begin setting.

Flip.

Cook until second side is golden and center is cooked.

Serve with remaining toasted pecans and maple syrup.