For the Pancakes

1 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
cup sour cream
cup plus 2 tablespoons milk
2 large eggs
1 teaspoon vanilla extract
2 ripe bananas, mashed plus banana slices for serving
cup semisweet chocolate chips

Maple Pecan Butter

12 tablespoons unsalted butter, at room temperature
pecans, toasted and finely chopped
3 tablespoons pure maple syrup
1/8 teaspoon of ground cinnamon, optional
A pinch of salt
Extra Maple Syrup for serving, optional

Maple Pecan Butter

In a small bowl combine the butter, pecans and maple syrup.
Add the cinnamon (if using) and a pinch of salt. Mix well.
Scrape onto a sheet of plastic wrap and form into a log.
Refrigerate for about an hour.
Remove from the refrigerator 15 minutes before using it to soften slightly.
This butter will keep well refrigerated for up to 2 days.
You can freeze it for about a month.


In a medium bowl mix together the flour, sugar, baking powder and kosher salt.
In a separate bowl, whisk together the sour cream, milk, eggs and vanilla extract.
Add the wet ingredients to the dry ingredients and mix.
Add the mashed bananas and chocolate chips and mix to combine.
In a large skillet over medium-low heat, melt the butter.
Ladle about cup of batter for each pancake.
I use a dry measuring cup for easy pour and to make sure all my pancakes are about the same size.
Cook for 2 to 3 minutes or until bubbles appear on the top and the bottom is nicely golden brown.
Flip the pancakes and cook for an extra minute or until browned.
Wipe out the pan with paper towels, add more butter and continue cooking the pancakes until all the batter is used.
Serve with the maple pecan butter, sliced bananas and extra maple syrup if desired.

After you make the maple pecan butter, refrigerate for at least 30 minutes before serving.