Fluffy Banana-Walnut Pancakes

Course: Breakfast

Servings

servings

Prep time

minutes

Cooking time

minutes

This recipe brings together the delightful flavors of ripe bananas, toasty walnuts, and aromatic spices into a stack of mouthwatering pancakes. With a touch of maple syrup, it’s the perfect indulgent breakfast treat.
Ingredients:
Ripe bananas, milk, an egg, vanilla extract, and a blend of flour, sugar, baking powder, cinnamon, nutmeg, and kosher salt create the flavorful batter.
Chopped walnuts add a delightful crunch to these fluffy pancakes.
For toppings, sliced bananas, walnuts, and a generous drizzle of maple syrup complete this delightful breakfast.
Instructions: Begin by mashing ripe bananas and whisking them together with milk, an egg, and vanilla extract. Stir in a blend of flour, sugar, baking powder, cinnamon, nutmeg, and salt, along with a handful of chopped walnuts to add a delightful nutty touch.
Cook these delectable pancakes in a skillet until they turn golden brown on each side. Serve these stacks warm, adorned with sliced bananas, a sprinkle of walnuts, and a generous pour of maple syrup.
Storage: If there are any leftovers (which is rare!), these pancakes can be stored in the fridge for up to five days or frozen for up to two months, ensuring you can savor their deliciousness whenever the craving strikes.
Enjoy the harmonious blend of flavors and textures in these Nutty Banana Pancakes that make every bite a heavenly experience.

Ingredients

2 large very ripe bananas
1 cup milk
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup chopped walnuts
6 tablespoons unsalted butter (divided)
For topping: maple syrup, chopped walnuts, sliced banana

Directions

In a large bowl, mash 2 ripe bananas until smooth. Add 1 cup milk, 1 large egg, and 2 teaspoons vanilla extract. Whisk until well combined.
Add 1 cup all-purpose flour, 3 tablespoons packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Stir with a rubber spatula until fully incorporated. Mix in 1/4 cup chopped walnuts.
Heat 2 tablespoons of unsalted butter in a large skillet or griddle over medium heat until melted. Pour 1/4-cup portions of batter into the pan, spreading each into a 4-inch round. Reduce heat to medium-low and cook until bubbles form on top and edges turn golden, about 3-4 minutes. Flip and cook until the bottoms brown, for another 3-4 minutes.
Keep cooked pancakes warm in the oven. Repeat with remaining batter, adding butter to the pan for each batch. Serve warm, topping with sliced banana, walnuts, and maple syrup.