Fluffy Banana Walnut Pancakes
These fluffy banana walnut pancakes combine ripe bananas and toasted walnuts for a moist, tender texture with a nutty crunch. Perfect for a cozy breakfast or brunch, served with pure maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 1/2 cups (190g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (optional)
- 2 large eggs, room temperature
- 1 cup (240ml) milk (whole or 2%, can substitute almond or oat milk)
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 3/4 cup (75g) walnuts, roughly chopped and toasted
- Pure maple syrup for serving
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes, stirring halfway through. Let cool.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, mash bananas until smooth but slightly chunky. Add eggs, milk, vanilla extract, and melted butter. Whisk until combined.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Fold in toasted walnuts.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling water drops; if they sizzle, skillet is ready.
- Pour 1/4 cup batter onto skillet for each pancake, spacing 2-3 inches apart. Cook 2-3 minutes until bubbles form and edges set. Flip and cook 1-2 minutes until golden and cooked through.
- Keep cooked pancakes warm in a low oven (200°F/90°C) if making a large batch.
- Serve stacked with generous drizzle of maple syrup and optional butter or extra walnuts.
Notes
Do not overmix the batter to keep pancakes fluffy. Use ripe bananas for natural sweetness and moisture. Toast walnuts to enhance flavor and crunch. Medium heat is key to avoid burning or undercooking. Batter can rest 5-10 minutes for better texture but not required. Flip pancakes only once when bubbles form and edges set.
Nutrition
- Serving Size: 3 pancakes
- Calories: 375
- Sugar: 10
- Sodium: 300
- Fat: 13.5
- Saturated Fat: 4.5
- Carbohydrates: 52.5
- Fiber: 4.5
- Protein: 9
Keywords: banana pancakes, walnut pancakes, fluffy pancakes, homemade breakfast, maple syrup, easy pancakes, family breakfast