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Banana Nut Pancakes

Banana nut pancakes are a fluffy, sweet breakfast treat with ripe bananas and crunchy nuts. Cook the batter until golden. Serve with maple syrup.

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins
Servings 4
Calories 220
Dietary low-cholesterol, vegetarian
Description

Banana nut pancakes are a fluffy, sweet breakfast treat with ripe bananas and crunchy nuts. Cook the batter until golden. Serve with maple syrup.

Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar (granulated)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter (melted)
  • 1 tsp vanilla extract
  • 1 ripe banana (mashed)
  • 1/4 cup chopped nuts (such as walnuts or pecans)
  • Optional toppings: sliced bananas, chopped nuts, maple syrup
Instructions
  1. Prepare the Dry Ingredients

    In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk thoroughly to ensure even distribution.

    (Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes recipes)

    Tip: Sift the flour for extra light and fluffy pancakes.
  2. Mix the Wet Ingredients

    In a separate bowl, whisk 1 cup of milk, 1 large egg, 2 tablespoons of melted unsalted butter, 1 teaspoon of vanilla extract and 1 mashed ripe banana until smooth.

    Tip: Use a fork or potato masher to ensure the banana is evenly mashed for a consistent texture.
  3. Combine Wet and Dry Mixtures

    Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing to keep the batter light. Fold in 1/4 cup of chopped nuts.

    Tip: A few small lumps in the batter are okay and will help the pancakes stay tender.
  4. Preheat and Grease the Pan

    Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or a neutral oil.

    Tip: Test the heat by sprinkling a drop of water onto the surface; it should sizzle and evaporate immediately.
  5. Cook the Pancakes

    Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, 2-3 minutes. Flip and cook the other side for 2 minutes or until golden brown.

    (See also blueberry lemon pancakes recipe)

    Tip: Keep cooked pancakes warm in a low oven while you finish the batch.
  6. Add Optional Toppings and Serve

    Stack the pancakes on a plate and garnish with sliced bananas, chopped nuts and a drizzle of maple syrup. Serve warm.

    Tip: For extra flavor, sprinkle a dash of cinnamon or nutmeg on top before serving.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 8g13%
Cholesterol 45mg15%
Total Carbohydrate 31g11%
Sugars 12g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:
Mixing bowl, whisk, non-stick skillet, spatula

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Keywords: Quick, easy, delicious, homemade, healthy
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