Banana Pancakes with Brown Butter and Toasted Pecan

Pancakes are our favorite weekend breakfast. This weekend I made one of my favorites, Banana Pancakes. To make them really special, I used brown butter to give them a subtle carmel flavor. Then, we topped them with warm maple syrup and toasted pecans. 

Banana Pancakes with Brown Butter and Toasted Pecans
by Melissa at No. 2 Pencil

Makes about 18 pancakes

6 tablespoons of butter

2 cups of all-purpose flour

4 tablespoons of sugar

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1 teaspoon of kosher salt

Two ripe bananas, mashed

2 large eggs, lightly beaten

1 1/2 cups of milk

1 cup of chopped or whole pecans – optional

Heat nonstick, electric griddle to 325 degrees.

1. Melt 4 tablespoons of butter in a small pan over medium heat until butter turns golden and starts to smell nutty. Turn off heat and add remaining two tablespoons of butter and stir until melted. Let butter cool.

2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk to combine. 

3. Add brown butter, bananas, eggs, and milk, and stir just until until combined. Optional – stir in one cup of chopped toasted pecans.

4. Use a 1/4 cup measuring cup to pour batter onto hot griddle. 

5. Turn pancakes when edges start to set and underside is golden brown. 

Recipe note: Our kids prefer the pancakes without pecans, so we sprinkle them on top whole. If you are adding them to the batter, chop or crush them. 

You might like some of my other favorite pancake recipes:

Sour Cream Cinnamon Roll Pancakes

Pancake Pops

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Thanks for reading!

Melissa