Gingerbread Banana Pecan Pancakes

Inspired by the Gingerbread Banana Pecan pancakes from the magnolia cafe in Austin, these pancakes are my favorite for the colder months!

What can I use instead of Buttermilk?

Sometimes you want Buttermilk pancakes but don’t have buttermilk, some people use a combination of milk and lemon juice or vinegar but I find it doesn’t thicken enough. While lemon juice (or vinegar) and milk will sort of work in a pinch, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.

What makes buttermilk pancakes different?

Buttermilk pancakes have bigger bubbles and tend to puff more as well as be a little spongier than classic pancakes. If you want super fluffy pancakes I recommend making soufflé pancakes but if you want that classic diner buttermilk pancake, these are a great homemade version!

How to make fluffy pancakes?

There’s a few ways to make fluffy pancakes including whipping the egg whites separately to give them a fluffy soufflé like texture. BUT the easiest way to make fluffy pancakes is to add baking soda and buttermilk. When the baking soda and buttermilk react they cause big bubbles in the batter and lead to light and fluffy pancakes.

Additional Recipes to try:

• Oatmeal Chocolate Chip Pancakes
• Lemon Blueberry Pancakes
• Classic Banana Pecan Pancakes

Tips for making Gingerbread Pancakes

• Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won’t have to worry about over mixing the batter.
• If you don’t have buttermilk, I recommend using a mixture of greek yogurt and milk instead to replace buttermilk.
• Make sure to use unsulfured molasses for these pancakes!
• If you want to make more pancakes, simply double or triple the recipe.
• To prep the pancakes, you can whisk the dry ingredients in one bowl and wet in another then mix them together just before cooking.
• If you don’t have an espresso machine hot coffee will work too! It doesn’t make them taste like coffee it just deepens the flavor and makes them feel like a warm hug.
• I like using a non stick pan, ideally a griddle pan because I like my pancakes soft and not crispy. If you like a crispy pancake (which I’ll never understand) but if you do, put some butter in the pan once it has heated up.
• Keep the heat under the pan low if using gas heat or medium low on electric, the pancake needs to essentially bake on the pan and set up before you flip it. If the heat is too high the pancake will burn and the batter will go flying when you flip the pancake.
• Wait until you can feel the heat coming off the pan to add the batter. The batter should sizzle when you add it to the pan.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.
• Add the bananas then the pecans but make sure the pecans touch the pancake in between the bananas. Otherwise they won’t stick to the batter.
• Keep a warm plate in the microwave and add each cooked pancake to the plate to keep them warm while cooking the next ones.

Ingredients

• All Purpose Flour: I recommend King Arthur Baking All Purpose flour!
• Dark Brown Sugar: Dark brown sugar works best for the gingerbread flavor and balances out the molasses and espresso
• Fine Sea Salt: A little fine sea salt enhances the flavors and balances out the sweetness.
• Baking Soda: Baking soda is key in buttermilk pancakes because it’s what reacts with the buttermilk to create the bubbles. Make sure your baking soda hasn’t expired.
• Baking Powder: Baking powder is classic in any pancake recipe to assist with the fluffy rise.
• Olive oil: A little bit of olive oil won’t make these taste like olive oil but it makes them soft and fluffy instead of tough.
• Egg: I use large eggs.
• Buttermilk: Personally I think these are best with whole milk buttermilk but replacing it with a mixture of greek yogurt and milk will work too!
• Vanilla: A little vanilla extract is like seasoning in these pancakes to enhance the sweet.
• Molasses: Unsulfured molasses is key to creating the gingerbead flavor.
• Espresso: A double shot of hot espresso is used to thin the batter and deepen the flavor but hot coffee will work too!
• Ginger, Cinnamon, and All spice: These three ground spices work with the molasses to create the gingerbread flavor.
• Bananas & Pecans: I love bananas and pecans with the gingerbread pancakes but chocolate chips would be delicious too!

How to make Gingerbread Pancakes

Prep

• Roughly chop the pecans if using and slice the bananas into 1/2″ thick slices.

Batter

• In a medium mixing bowl, whisk together the flour, salt, baking soda, and baking powder, cinnamon, all spice, and ginger.
• In a separate large bowl whisk the eggs, sugar, and vanilla together. Then add in the buttermilk, molasses, and espresso and whisk again.
• Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
• Pour the whisked together dry ingredients into the wet and whisk until just combined.

Cook the Pancakes

• If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
• Use a 1/2 cup ladle or measuring cup to scoop the pancake batter. Gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top.
• Lay 1/2″ thick banana slices over the batter and gently press them down. Sprinkle the surface of the pancake with a tablespoon or two of chopped pecans in between the banana slices.
• The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be a dark golden brown.
• Once it’s ready to flip, quickly and confidently slide the spatula just to the right of the center of the pancake and flip.
• If any of the batter or a slice of banana fly a little outside the edge of the pancake just nudge them back under.
• Cook for a couple more minutes. It’s ready when if you tap the top of the pancake it doesn’t wiggle and jiggle anymore.
• Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
• If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn’t browning you can turn the heat up a little but be careful because once the pan is hot it’s hard to cool it off. Better to go low and slow.
• Serve with salted butter, maple syrup, and a sprinkling of chopped pecans.

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