Buttermilk Banana Pancakes with Toasted Pecans

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp cinnamon
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 large ripe banana, mashed
• 1/2 cup chopped pecans
• butter or neutral oil, for griddle
• maple syrup, for serving

Instructions

1. Toast pecans in a dry skillet over medium-low heat for approximately 3-5 minutes.
2. Transfer to a plate.
3. Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and mashed banana.
5. Pour wet ingredients into dry.
6. Fold gently until just combined.
7. Do not attempt to eliminate every small lump.
8. Fold in most of the toasted pecans.
9. Rest batter 5 minutes.
10. Heat a griddle or skillet over medium heat.
11. Lightly grease.
12. Scoop approximately 1/4 cup batter per pancake.
13. Cook until bubbles form and edges begin setting.
14. Flip.
15. Cook until second side is golden and center is cooked.
16. Serve with remaining toasted pecans and maple syrup.

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