Banana Walnut Pancakes

Introduction

These aren't your average banana pancakes. Instead of just mashing banana into the batter, we fold in pieces of caramelized banana and toasted walnuts that create pockets of warm, gooey sweetness throughout. Combined with a perfectly fluffy buttermilk base, they're absolutely heavenly.

Why You'll Love It

• Ripe bananas add natural sweetness — less added sugar needed
• Toasted walnuts add a satisfying crunch and nutty depth
• The caramelized banana pieces are like little flavor bombs in every bite

Ingredients

• 1½ cups All-purpose flour
• 2 tbsp Sugar
• 2 tsp Baking powder
• ½ tsp Baking soda
• 1 cup Buttermilk
• 2 Ripe bananas (1 mashed, 1 sliced)
• 2 Large eggs
• 3 tbsp Melted butter
• 1 tsp Vanilla extract
• ½ cup Walnuts, toasted and chopped
• 1 pinch Cinnamon and salt
• For serving Maple syrup and extra butter

Equipment

• Non-stick skillet or griddle
• Mixing bowls
• Spatula

Instructions

1. Toast the walnuts — Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
2. Mix dry ingredients — Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. Combine wet ingredients — In another bowl, mash one banana. Whisk in buttermilk, eggs, melted butter, and vanilla.
4. Make the batter — Pour wet into dry and stir just until combined — lumps are good. Fold in toasted walnuts and sliced banana pieces.
5. Cook the pancakes — Heat a buttered griddle to 325°F. Pour ¼-cup portions and cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip and cook 1-2 minutes more.
6. Serve warm — Stack pancakes, top with sliced banana, extra walnuts, a pat of butter, and warm maple syrup.

Tips

• Use very ripe bananas with brown spots — they're sweeter and mash easier.
• Don't overmix the batter. Lumps are your friend — they make fluffy pancakes.

Variations

• Chocolate Chip Banana: Add ½ cup dark chocolate chips to the batter for a decadent twist.
• Gluten-Free Version: Substitute 1:1 gluten-free flour blend. The banana helps with binding.

Storage

Fridge: Stack cooled pancakes with parchment between layers. Store for up to 3 days.

Freezer: Freeze individual pancakes for up to 2 months.

Reheat: Pop frozen pancakes directly in the toaster or reheat in a 350°F oven for 5 minutes.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 16 g
• Carbs: 52 g
• Protein: 10 g
• Fiber: 3 g
• Sugar: 18 g
• Sodium: 420 mg

FAQ