Wild Banana Blueberry Pecan Pancakes

Natalie Yarbrough, Minnetonka, MN
2024 Wild Rice Recipe Contest Finalist

2¼ cups all-purpose flour
½ tsp salt
1 tsp lemon zest
1 tsp cinnamon
2 tsp each: baking soda and baking powder
2 large eggs
2 tbsp brown sugar
2 cups buttermilk
¼ cup melted butter
1 banana, mashed
1 tbsp vanilla extract
1 cup blueberries
¾ cup chopped pecans
1 cup cooked wild rice
4 tbsp canola oil
maple syrup

In large bowl, mix first 6 ingredients. In separate large bowl, whisk eggs and brown sugar. Stir in buttermilk, butter, banana, and vanilla until combined; add to dry mixture. Do not overmix. Fold in berries, pecans, and wild rice. In large skillet, heat 1 tbsp oil. Ladle in 3 pancakes using 1/3 cup of batter for each; cook 3 minutes. Flip; cook 1 minute. Repeat. Serve with syrup.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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