Banana Pecan Pancakes

Louie's Cafe is a Baton Rouge landmark and the home of Amy's guilty pleasure. She's turned to this sugar/carb loaded breakfast fare since high school. And in college, these pancakes were the elixir when she didn't feel so well...for whatever reason. We crafted this recipe to include both whole wheat and all purpose flour for a hearty pancake that works well with the sweet bananas and crunchy pecans. Serve with lots of butter and warm syrup.


1 cup all-purpose flour

1 cup whole wheat flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp Sonoma Gourmet Kosher Flake Salt

2 tsp granulated sugar

1 egg, separated

1 cup buttermilk

1/2 tsp Pure Bourbon Vanilla Extract

1 large banana, cut into small chunks plus more for garnish

1/2 cup pecans plus more for garnish


In a large bowl, combine the dry ingredients. In a separate bowl, whisk the egg white until frothy. Set aside. Combine the egg yolk, buttermilk and Pure Bourbon Vanilla Extract. Stir into the dry ingredients until well combined. Some lumps will remain. Fold the egg whites into the batter until just combined. 

Heat a griddle over medium-high heat. Melt butter on the griddle and pour 1/3 cup batter onto the griddle. Allow to cook until bubbles form on the surface. Sprinkle each pancake with banana and pecan pieces. Then turn and finish cooking on the second side. Serve with butter and warm syrup. Garnish with extra banana slices and pecans. 


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