Banana and Pecan Pancakes with Maple Butter

Banana and Pecan Pancakes with Maple Butter: A Sweet Breakfast Dream Come True!

Start your morning off right with Banana and Pecan Pancakes with Maple Butter—a decadent, flavor-packed breakfast that’s impossible to resist. Soft, fluffy pancakes studded with ripe banana slices and crunchy pecans, all drizzled with rich, melt-in-your-mouth maple butter. It’s the perfect combination of sweetness, warmth, and texture that will make every bite feel like a cozy hug.

Why you’ll love this recipe:

• Irresistibly Fluffy: These pancakes are light, airy, and melt-in-your-mouth tender, offering the ultimate pancake experience.
• Perfectly Sweet: The natural sweetness of ripe bananas pairs perfectly with the rich, nutty crunch of pecans. Each bite is a perfect balance of flavors!
• Maple Butter Magic: Drizzle these beauties with homemade maple butter, and you’ll be in breakfast heaven. It adds a creamy, sweet finish that takes the pancakes to the next level.
• Simple & Delicious: With just a few easy ingredients, you can whip up this indulgent breakfast in no time—making it ideal for lazy weekends or whenever you need a special treat.

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Ingredients

• 2 cups buttermilk

• 3 eggs

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 pinch salt

• 4 tablespoons sugar

• 1/2 cup pecans, toasted and finely ground (not chopped)

• 1/2 stick unsalted butter, melted

• 3 bananas, peeled and sliced in 1/4-inch circles

• Confectioners’ sugar, to garnish

• Candied Pecans, to garnish

• Maple Butter:

• 2 sticks unsalted butter, softened

•  1/4 cup pure maple syrup

• 2 tablespoons honey

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Directions

• Preheat the oven to 200 degrees F. 
• In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.
• Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. 
• To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans.
• In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes. 

Banana and Pecan Pancakes with Maple Butter are the ultimate breakfast indulgence. Sweet, nutty, and utterly delicious, this recipe will have you looking forward to breakfast every day! Treat yourself (and your loved ones) to a stack of these mouthwatering pancakes and watch them disappear in minutes!