Banana Nut Pancakes
Fluffy banana nut pancakes packed with ripe banana flavor and crunchy walnuts, perfect for a comforting breakfast or brunch that delights fruit and nut lovers alike.
Ingredients
Instructions
- In a bowl, mash the ripe bananas until smooth.
- In a separate bowl, whisk together the milk, egg, and vegetable oil.
- Combine the wet ingredients with the mashed bananas.
- Add the pancake mix, chopped walnuts, and ground cinnamon to the wet mixture, stirring until just combined.
- Heat a skillet or griddle over medium heat and lightly grease.
- Pour batter onto the skillet to form pancakes of desired size.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with extra banana slices and chopped nuts as toppings.
Tips & Substitutions
For fluffier pancakes, avoid overmixing the batter; it should be slightly lumpy. If you don't have walnuts, try using pecans or almonds for a different flavor. To enhance sweetness, consider adding a tablespoon of honey or maple syrup to the batter. You can also use almond or oat milk as a substitute for regular milk in this recipe.
Serving Suggestions
Serve the Banana Nut Pancakes warm with extra banana slices and a sprinkle of chopped walnuts on top. A drizzle of maple syrup or honey adds a delightful sweetness. These pancakes pair beautifully with a side of crispy bacon or sausage. For a refreshing side, consider serving with a fruit salad or a dollop of yogurt.
Storage & Reheating
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or microwave for a quick warm-up, adding a little butter or syrup for extra moisture. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag for up to a month.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Pancakes contains roughly 637 calories, with 11g protein, 129g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (65% of the Daily Value), calcium (55% of the Daily Value), and iron (43% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 480mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, simply substitute the pancake mix with a gluten-free pancake mix. Ensure other ingredients, like the baking powder in the mix, are also gluten-free. The texture may vary slightly, but they will still be delicious!
Can I add other fruits to the pancakes?
Adding fruits will enhance the taste and nutrition of your pancakes.
How do I make these pancakes vegan?
To make vegan Banana Nut Pancakes, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and oil. The bananas already provide moisture and sweetness, making them perfect for a vegan version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).