Fluffy Banana Walnut Pancakes Recipe Easy Homemade Breakfast with Maple Syrup

Let me tell you, the scent of ripe bananas caramelizing on a hot griddle, mingling with the toasted crunch of walnuts, is enough to make anyone’s mouth water first thing in the morning. The first time I made these fluffy banana walnut pancakes, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a rainy weekend, and I was craving something cozy yet a bit different from the usual pancakes. I stumbled upon this recipe while rummaging through my grandma’s old cookbook, and honestly, I wish I’d discovered it years ago.

When I was knee-high to a grasshopper, my family always gathered around the breakfast table on Sundays, sharing stories and passing plates heaped with warm, comforting food. These banana walnut pancakes fit right in with that tradition, but with a fresh twist that feels both nostalgic and new. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest breakfast board or need a sweet treat for your kids that feels indulgent but wholesome, these pancakes are dangerously easy and packed with pure, nostalgic comfort.

After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings, gifting, and those slow, smile-filled mornings. You’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

Honestly, what sets these fluffy banana walnut pancakes apart isn’t just the irresistible combination of flavors—it’s how effortlessly they come together and the way they fill your kitchen with warmth. Here’s why you’ll fall for this recipe:

• Quick & Easy: Comes together in under 25 minutes, perfect for busy weeknights or last-minute weekend breakfasts.
• Simple Ingredients: No fancy grocery runs needed; you probably have everything in your pantry and fridge right now.
• Perfect for Any Occasion: Whether it’s a casual brunch, a cozy family breakfast, or a special treat for friends, these pancakes fit the bill.
• Crowd-Pleaser: Kids and adults alike rave about the fluffy texture and nutty crunch.
• Unbelievably Delicious: The sweet banana flavor pairs beautifully with crunchy walnuts and the rich kiss of maple syrup.

This recipe isn’t just another pancake mix; it’s crafted to be lighter, fluffier, and packed with texture. The addition of mashed bananas keeps the batter moist and tender, while the walnuts add a satisfying crunch that’s pure comfort food. You’ll find yourself closing your eyes after the first bite—it’s that kind of delight. Plus, these pancakes are flexible enough to suit your taste buds, whether you like them classic or with a little twist.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples with a few fresh touches that bring it all together.

• Bananas: 2 large ripe bananas, mashed (key to natural sweetness and moist texture)
• All-Purpose Flour: 1 1/2 cups (190g) – I recommend King Arthur for consistent texture
• Baking Powder: 2 teaspoons (for that perfect fluff)
• Baking Soda: 1/2 teaspoon (helps with rise and tenderness)
• Salt: 1/4 teaspoon (balances sweetness)
• Granulated Sugar: 2 tablespoons (optional, for a touch of sweetness)
• Eggs: 2 large, room temperature (binds and adds richness)
• Milk: 1 cup (240ml), whole or 2% for best flavor (can swap with almond or oat milk)
• Vanilla Extract: 1 teaspoon (adds depth of flavor)
• Unsalted Butter: 3 tablespoons, melted (adds richness and helps with browning)
• Walnuts: 3/4 cup (75g), roughly chopped and toasted for that nutty crunch)
• Maple Syrup: Pure maple syrup for serving (the perfect finishing touch)

Equipment Needed

Getting these fluffy banana walnut pancakes just right means having a few kitchen basics on hand. You don’t need anything fancy, but here’s what I used and recommend:

• Mixing Bowls: One large for dry ingredients, one medium for wet. Glass or stainless steel both work great.
• Whisk and Fork: For mixing batter smoothly—no lumps allowed here!
• Measuring Cups and Spoons: Precision counts, especially with baking powder and soda.
• Non-Stick Skillet or Griddle: Essential for even cooking and easy flipping. I love using a cast iron skillet for that perfect golden crust.
• Spatula: A thin, flexible spatula makes flipping pancakes a breeze.
• Toaster or Oven (Optional): For keeping cooked pancakes warm while you finish the batch.

If you don’t have a griddle, a large non-stick frying pan works just fine. And if you want to keep things budget-friendly, any basic mixing bowl and a decent skillet will do the job beautifully. Just make sure your skillet is well-seasoned or non-stick to avoid sticking or tearing your pancakes.

Preparation Method

1. Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast for 5-7 minutes, stirring halfway through. They should smell nutty and look slightly darker. Set aside to cool.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour (190g), baking powder (2 tsp), baking soda (1/2 tsp), salt (1/4 tsp), and sugar (2 tbsp). This ensures even distribution of leavening agents for fluffy pancakes.
3. Prepare Wet Ingredients: In a separate medium bowl, mash the ripe bananas with a fork until smooth but still slightly chunky—that texture gives the pancakes personality. Add eggs (2 large), milk (240ml), vanilla extract (1 tsp), and melted butter (3 tbsp). Whisk until combined but don’t overmix.
4. Combine Wet and Dry: Pour the wet ingredients into the dry. Gently fold together with a spatula until just incorporated. There will be a few lumps, and that’s okay—overmixing makes pancakes tough. Fold in the toasted walnuts (3/4 cup) last for even distribution.
5. Heat the Skillet: Place your skillet or griddle over medium heat and lightly grease with butter or oil. To test if it’s ready, sprinkle a few drops of water; if they sizzle and evaporate quickly, it’s go time.
6. Cook Pancakes: Using a 1/4 cup (60 ml) measuring cup, pour batter onto the skillet, spacing pancakes about 2-3 inches apart. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
7. Keep Warm: If making a big batch, keep cooked pancakes warm on a baking sheet in a low oven (200°F/90°C) while finishing the rest.
8. Serve: Stack high, drizzle generously with pure maple syrup, and maybe add a pat of butter or extra walnuts on top for crunch. Enjoy immediately for best fluffiness!

Cooking Tips & Techniques

Getting these banana walnut pancakes fluffy and flavorful is all about a few key techniques and avoiding common pitfalls. Here’s what I’ve learned from many kitchen experiments:

• Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing activates gluten and makes pancakes rubbery.
• Use Ripe Bananas: The riper, the better! Black-spotted bananas are sweeter and mash easily, which adds natural sweetness and moisture.
• Toast Walnuts: Toasting nuts brings out their oils and flavor. Skip this step and the pancakes lose that wonderful crunch and depth.
• Medium Heat is Key: Too hot, and pancakes burn outside while staying raw inside; too low, and they turn dense and pale. Adjust the heat as needed and test with a small pancake first.
• Rest the Batter (Optional): Letting the batter sit for 5-10 minutes can help the flour hydrate and improve texture, but it’s not required if you’re short on time.
• Flip Only Once: Wait for bubbles to fully form and edges to set before flipping. Flipping too soon breaks the delicate structure.

Variations & Adaptations

This fluffy banana walnut pancakes recipe is super adaptable to suit different tastes and dietary needs. Here are a few ideas I’ve tried and loved:

• Gluten-Free: Swap all-purpose flour for a gluten-free blend like Bob’s Red Mill 1-to-1. You might need to add a tablespoon more milk for the right consistency.
• Vegan Version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use dairy-free milk and vegan butter. The texture is slightly different but still delicious!
• Extra Fruit: Add fresh blueberries or chopped strawberries to the batter for a fruity twist. In summer, these fresh bursts are a game-changer.
• Chocolate Chip Upgrade: For a sweet treat, swap walnuts with mini chocolate chips or do a half-and-half mix.

One of my favorite personal twists is adding a pinch of cinnamon and nutmeg to the dry ingredients—it adds a cozy, warm spice that feels perfect for fall mornings.

Serving & Storage Suggestions

These pancakes are best served warm, fresh off the griddle, with a generous drizzle of maple syrup. I like to add a small pat of butter on top so it melts slowly into those fluffy layers. For a balanced breakfast, serve alongside crispy bacon or a fresh fruit salad.

If you’re making a batch ahead or have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster or low oven (300°F/150°C) to keep them fluffy rather than soggy. You can also freeze cooked pancakes in a single layer with parchment paper between for up to 1 month. Pop frozen pancakes straight into the toaster or microwave for a quick warm-up.

Flavors actually develop a bit after resting—bananas get richer, and the walnuts soften slightly, creating a different but equally delightful experience if you enjoy them later.

Nutritional Information & Benefits

Each serving (about 3 pancakes) offers a good balance of carbs, protein, and healthy fats, making it a satisfying start to your day. Here’s a rough estimate per serving:

Nutrient	Amount
Calories	350-400 kcal
Protein	8-10g
Carbohydrates	50-55g
Fats	12-15g (mostly from walnuts and butter)
Fiber	4-5g (thanks to bananas and walnuts)

Bananas provide potassium and natural sweetness without added sugars. Walnuts are a great source of omega-3 fatty acids and antioxidants. This recipe is naturally gluten-containing unless you swap the flour, and contains nuts and dairy, so keep that in mind if you have allergies.

I find this recipe a wholesome way to start the day—comfort food that feels indulgent but offers nutritional benefits that keep me energized.

Conclusion

If you’re after a breakfast that’s both fluffy and flavorful, with the perfect balance of sweet bananas and crunchy walnuts, this recipe is worth trying. It’s easy to make, uses simple ingredients, and feels like a warm hug on a plate. Don’t hesitate to customize it to your taste—add spices, swap nuts, or try it gluten-free.

Personally, I love how it brings my family to the table with smiles and seconds. So go ahead, make a batch, pour that maple syrup generously, and enjoy the little moments that good food brings. If you try this recipe, please drop a comment or share your favorite twists—I’d love to hear how it turns out for you!

Happy cooking and even happier eating!

FAQs

Can I make the pancake batter ahead of time?

You can prepare the batter and refrigerate it for up to 24 hours, but I recommend adding the walnuts just before cooking to keep their crunch.

What can I use if I don’t have walnuts?

Pecans or almonds work great as substitutes. Toast them similarly for extra flavor.

How do I know when the pancakes are ready to flip?

Look for bubbles forming and popping on the surface, and the edges should look set but not dry. Then flip gently.

Can I freeze these pancakes?

Absolutely! Freeze in a single layer with parchment paper between pancakes. Reheat in a toaster or microwave.

Is there a dairy-free version of this recipe?

Yes! Use plant-based milk like almond or oat, vegan butter or oil, and flax eggs to replace the regular eggs.

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