Description
Fluffy banana walnut pancakes made from scratch, perfect for a weekend brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1 1/4 cups buttermilk (or milk + 1 tbsp lemon juice, rested 5 minutes)
- 2 large eggs
- 3 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup chopped walnuts (plus extra for topping)
- Maple syrup, for serving
- 1 banana, sliced (for topping)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon (if using), and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla. Stir in the mashed bananas.
- Pour wet ingredients into dry ingredients and gently fold until just combined (a few lumps are fine). Fold in chopped walnuts. Rest batter 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly butter it.
- Scoop about 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes until bubbles form and the edges look set, then flip and cook 1–2 minutes more until golden brown and cooked through.
- Stack pancakes and top with banana slices, extra walnuts, and warm maple syrup.
Notes
- For extra fluffiness, do not overmix the batter.
- Adjust sweetness with more or less maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg