Banana Pecan Pancakes


  • 1 egg

  • 1 cup Gold Medal® all-purpose flour

  • 1 cups skim milk

  • 1 large banana, very ripe, mashed*

  • 1/8 cup sugar

  • 1/8 cup vegetable oil

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp ground cinnamon

  • 1/8 tsp apple pie spice

  • 1/2 cup chopped pecans

* When bananas are going bad, instead of throwing them out put them in the freezer.  Don't do anything to them, just straight in the freezer.  When you need bananas to make banana bread or banana pecan pancakes, just pop how many you need out of the freezer, let thaw on the counter for about 20 minutes, then slice down the skin and peel it off.  They will be mushy and ready for your recipe! Oh, they turn BLACK inside the freezer, that is okay!


  1. Mix all ingredients together until just combined.  There will be a few lumps in the batter, that's okay!

  1. Heat a pan or griddle and coat it with butter

  2. Ladle the pancake batter onto the griddle into about 6" circles                                                                                                                                                                        

  3. Cook until the edges of the pancake look slightly dry and there are dryish bubbles on top of the pancake (like this).  Be careful not to have the pan too hot and not to overcook

  4. Flip the pancakes and cook an additional minute or so

  5. If you are working in batches, move the cooked pancakes to a sheet pan in a 200 degree oven to hold while you finish

  6. Serve with maple syrup and bacon!