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These banana nut pancakes are the weekend breakfast you’ll crave.
Banana Walnut Pancakes
These banana nut pancakes have the fluffy texture of my best banana pancakes with the nutty walnut bites from my banana bread pancakes. My family has deemed this recipe to be the best of both worlds, making it a weekend breakfast favorite.
Ingredients
The base is made with all-purpose flour, baking powder for a fluffy texture, and a pinch of salt. A mashed ripe banana adds natural sweetness and flavor, milk (dairy or non-dairy) is the liquid, eggs bind the batter, melted butter adds moisture, and vanilla for flavor. Finely chopped walnuts make these epic.
How Small to Chop the Walnuts
Although they soften as they cook, I recommend chopping walnuts slightly smaller than chocolate chips. Even walnut pieces get a quick extra chop.
How to Make Banana Nut Pancakes
Making these is fairly simple. Some tips I’d mention in the main steps include:
- Make the batter.
Mix the dry ingredients in one bowl. Mash the banana until it’s puree-like in another bowl; then, mix it with the other wet ingredients. Combine them to make a (slightly lumpy) batter. Add the walnuts at the end. - Cook the pancakes.
Over medium heat, in a greased non-stick pan, for about 2 minutes per side. Flip them once, and avoid pressing down with the spatula; you’ll make them dense. - Serve warm.
Stack them high, top them with pancake syrup or my cinnamon syrup.
More Pancakes With Bananas
Try these and come back for my banana protein pancakes or my banana oatmeal pancakes recipe. You’ll love them all!
Fluffy Banana Nut Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- Pinch salt, omit if butter is salted
- 1 large ripe banana, about ¾ cup mashed
- 1 large egg
- 1 ¼ cups milk, any
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract, optional
- ½ cup finely chopped walnuts
Instructions
Make the batter:
- In a small bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the banana with a fork until it's smooth, puree-like. See the note below. To the mashed banana, add the egg, milk, melted butter, and vanilla extract. Whisk the egg thoroughly while mixing it with the other liquid ingredients, and mix until everything is combined.
- Add the dry ingredients to the banana mixture, and mix from the outside of the bowl in, until there's no visible flour left. Some of the lumps are the mashed banana, those are ok. Add the finely chopped walnuts to the bowl and fold them into the batter with just a few turns.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan.
- Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will make the pancakes dense and chewy with undercooked batter on the sides from oozing out. Remove the pancakes from the pan onto a plate and keep them warm, either on a plate covered with a kitchen towel or in the oven set to 200F on a sheet pan, while you cook the rest of the batter.
Serve & store:
- Plate a couple of these banana nut pancakes, top with your favorite toppings and syrups.
- Leftover pancakes will keep in the fridge for up to 3 days in an airtight container, or freeze them flat, then transfer them into a zip bag where they'll last up to 3 months. Reheat them in the microwave for 30 seconds to 1 minute or in a toaster.
Notes
- For an added touch, add 1 teaspoon of ground cinnamon to the dry ingredients.
- Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. This ingredient often leaves a salty/metallic aftertaste in pancakes.
Maya says
Loved these nut filled banana pancakes. So yummy!