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.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


Return to search page