Yield: Makes 4 servings (about 15 pancakes)
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- 1 1/2 cups Pancake Mix
- 1 tablespoon sugar
- 1 1/2 cups buttermilk
- 1 large egg, lightly beaten
- 1 tablespoon vegetable oil
- 1 chopped banana
- 1/4 cup toasted chopped pecans
- 1. Combine Pancake Mix and sugar in a medium bowl.
- 2. Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear. Stir in chopped banana and pecans.
- 3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.
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Banana-Pecan Pancakes Recipe at a Glance
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