Banana Nut Pancakes

Banana nut pancakes are the breakfast of champions, combining fluffy textures with a delightful crunch. The aroma of ripe bananas mingling with toasted nuts creates an irresistible scent that wafts through your kitchen, making it impossible to resist. a nutritious breakfast option.

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Imagine flipping those golden-brown pancakes and hearing them gently sizzle on the griddle. Each bite is a burst of flavor, with the sweetness of banana and the nuttiness of walnuts dancing together in perfect harmony. Whether it’s a lazy Sunday morning or a special occasion, these pancakes promise to bring joy to your table.

I still remember the first time I made these delicious banana nut pancakes for my family; the smiles on their faces were priceless. delicious mini popovers.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Use spotty bananas for maximum sweetness; they mash easily and create a rich flavor.
• All-Purpose Flour: This is your base; sift it for lighter pancakes.
• Baking Powder: Fresh baking powder ensures that your pancakes rise beautifully and become fluffy.
• Milk: Whole milk adds richness; feel free to substitute with almond or oat milk if preferred.
• Eggs: They provide structure and moisture; use large eggs for consistent results.
• Chopped Walnuts: Toasted walnuts add crunch and depth; you can swap them out for pecans if you like!
• Maple Syrup: Pure maple syrup is the best topping; it complements the pancakes perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by gathering all your ingredients and tools: mixing bowls, measuring cups, and a skillet or griddle preheated over medium heat.

Mash Those Bananas: In a large bowl, mash 2-3 ripe bananas until smooth but slightly chunky for texture. The aroma will instantly lift your spirits!

Mix Dry Ingredients: In another bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt. Whisk well to blend flavors together.

Add Wet Ingredients: Stir in 1 cup of milk and 1 large egg into the mashed bananas. Mix until just combined but don’t over-mix; lumps are totally fine!

Combine Mixtures: Gradually fold the dry mixture into the wet mixture using a spatula until combined. Gently fold in ½ cup of chopped walnuts, this step keeps those delicious chunks intact.

Cook Your Pancakes: Pour about ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles form on top, about 2-3 minutes, then flip them over gently to cook another minute.

These banana nut pancakes are not just breakfast food; they’re a hug in pancake form. Enjoy them warm with syrup dripping down the sides or topped with fresh fruits for an extra punch! a tropical dessert pairing.

Perfecting the Cooking Process

Start by mixing dry ingredients first, then whisk in the wet ingredients until just combined. Cook on a preheated griddle over medium heat for about 3 minutes per side, or until golden brown.

Add Your Touch

Swap walnuts for pecans or add chocolate chips for a sweet twist. You can also sprinkle cinnamon or vanilla extract into the batter to elevate the flavor profile. treat yourself to cookies.

Storing & Reheating

Store leftover pancakes in an airtight container in the fridge for up to three days. Reheat in the microwave for about 30 seconds or warm them in a skillet over low heat.

I still remember the first time I made banana nut pancakes; my family devoured them within minutes and insisted on having them every weekend afterward. For more inspiration, check out this healthy banana oatmeal cookies recipe.

FAQ

What type of bananas are best for banana nut pancakes?

Use overly ripe bananas as they add natural sweetness and enhance flavor.

Can I make banana nut pancakes gluten-free?

Absolutely! Substitute regular flour with gluten-free flour blend for delicious results.

How do I prevent my pancakes from sticking to the pan?

Ensure your pan is well-greased and preheated before pouring in the batter.

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📖 Recipe Card

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Banana Nut Pancakes

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Approximately 6 servings 1x

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Description

Banana nut pancakes are the ultimate breakfast treat, blending the natural sweetness of ripe bananas with the delightful crunch of toasted walnuts. Fluffy and golden brown, these pancakes are perfect for lazy weekends or a special brunch. Drizzle with pure maple syrup for a comforting start to your day that will leave everyone smiling.

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Ingredients

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• 2–3 ripe bananas, mashed
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup whole milk (or almond/oat milk)
• 1 large egg
• ½ cup chopped walnuts (toasted)
• Maple syrup, for serving

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Instructions

1. In a large bowl, mash ripe bananas until slightly chunky.
2. In another bowl, whisk together flour, baking powder, and a pinch of salt.
3. Stir in milk and egg into the mashed bananas until just combined.
4. Fold the dry mixture into the wet mixture gently; add chopped walnuts.
5. Preheat skillet over medium heat and pour about ¼ cup batter for each pancake.
6. Cook until bubbles form on top (about 2-3 minutes), then flip and cook for an additional minute.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 6g
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg