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Spiced Banana Nut Pancakes

  • Beginner
  • 4 servings
  • 1 hr 40 min
Baking Success Or Baking Mess


1-1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon Fleischmann's® 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


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.

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