Spiced Banana Nut Pancakes

Nutmeg flavored pancakes topped with sliced bananas sautéed in butter and brown sugar, then drizzled with syrup. Serve for breakfast or dinner!

Quick Facts

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

Ingredients

Pancakes

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon Argo® Baking Powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1 egg
  • 2 tablespoons Mazola® Corn Oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped pecans

Banana Topping

  • 2 bananas
  • 3 tablespoon butter OR margarine
  • 2 tablespoons brown sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. To prepare pancakes:
    Combine flour, sugar, baking powder, baking soda, nutmeg and salt in large mixing bowl. Combine buttermilk, egg, oil and vanilla extract in separate bowl; add all at once to flour mixture. Stir until blended but still slightly lumpy. Add pecans.

    Pour approximately 1/4 cup batter onto a hot, lightly greased griddle or skillet for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn to cook other side. Cook until golden brown, about 2 to 3 minutes per side.

    To prepare banana topping:
    Peel and slice bananas into 1/4-inch slices. Melt butter in large skillet over medium heat. Add brown sugar and banana slices. Sauté 4 to 5 minutes. Remove from heat and add vanilla extract..

    To serve:
    Place 2 to 3 pancakes per plate, top with about 1/3 cup banana topping, then drizzle with pancake syrup if desired.