INGREDIENTS
2 c. all-purpose flour, spooned and leveled
1/2 c. finely chopped toasted pecans, plus more for serving
3 tbsp. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. Kosher salt
1 tsp. baking soda
1 1/4 c. Buttermilk
1 c. mashed ripe banana (about 3 medium), plus slices for serving
2 large eggs
1/4 c. unsalted butter, melted, plus more for griddle
METHOD
1. Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
2.Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
3. Serve with maple syrup, toasted pecans, and sliced bananas.