One of my favorite breakfast breads is banana walnut bread. But I have no idea how to make it. Banana walnut pancakes on the other hand? Easy as… pan..cakes? Not sure where I was going with that but you get the idea!
These pancakes didn’t last long after I cooked them, and it was pretty hard to even take pictures, I probably should have eaten beforehand since these were just taunting me the whole time. The flavor of these pancakes are identical to a typical banana nut bread with that familiar “thick” texture from the banana and a little crunch from the walnuts makes this dish perfect for the weekend.
I don’t know about you, but I’m not a fan of throwing a bunch of whipped cream and other junk on top of my pancakes, I like the toppings simple, with just maple syrup (or maybe blueberry syrup) and let the pancake stand out as much as possible. Although throwing an extra helping of walnuts and some banana doesn’t really hurt this recipe at all.
Let me just take a second to explain to you how amazing walnuts are. They are my favorite nut ever, I don’t know what it is about them, either the hint of bitterness or that “dryness” it leaves in your mouth (Yeah I’m weird) but since I was a kid whenever the holidays came around and there were a bowl of nuts, the walnuts would be picked out by me in no time flat.
These pancakes are actually pretty filling, I normally can scarf down 2-3 hand-sized pancakes. But I only could get down about 1 and a half, and probably could have stopped at the first one, but they were just too good I needed to get more down. Because I’m a fat kid at heart and like my food 🙂
But if you like stacking your pancakes then you’ll want to make them in smaller batches than I did for these pictures. Unless you double the batch, I recommend cooking your pancakes in 1/4 to 1/3 cup sizes so they’re small enough to stack and doesn’t fill everyone up.
On To The Recipe
Banana Walnut Pancakes
- 1 cup flour
- 2 tsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- 2 tablespoons vegetable oil
- 1/2 tsp vanilla extract
- 1 large egg
- 1 ripe banana
- 1/2 cup walnuts crushed
- In a large bowl, sift, or stir flour, sugar, baking powder, and salt.
- In a separate bowl stir milk, vegetable oil, vanilla extract, and the egg until the egg is evenly mixed.
- Slowly pour the wet ingredients into the dry ingredients and stir until almost all the chunks are gone.
- Mash the ripen banana in a bowl until it has a creamy consistency, but leave some chunks in there.
- Mix the banana and walnuts into the batter
- mix until the walnuts are evenly incorporated.
- On a griddle, pour pancake batter in about 1/4-1/3 cups cook for about 2 minutes
- Flip, then continue cooking for another 2-3 minutes.
- Serve topped with more bananas, walnuts and maple syrup and enjoy!