Walnut Pancakes
Fluffy walnut pancakes with a hint of vanilla and wheat germ, perfect for a hearty breakfast or brunch that delights with crunchy walnuts and a tender texture.
Ingredients
Instructions
- Sift flour, baking powder, and salt into a large bowl.
- Stir in wheat germ, brown sugar, vanilla, vegetable oil, milk, and beaten egg.
- Mix just until blended.
- Let the batter stand for about 5 minutes while the griddle heats.
- Pour batter onto the hot griddle.
- Immediately sprinkle about 2 teaspoons of chopped walnuts onto each pancake.
- When bubbles form on the surface, flip the pancake.
- Cook for about one more minute.
- Serve with butter and hot maple syrup.
Tips & Substitutions
For fluffier pancakes, ensure not to overmix the batter; mix just until combined. You can substitute whole wheat flour for a nuttier flavor or use almond milk for a dairy-free version. If you don't have brown sugar, white sugar or honey can work in a pinch. Adding a pinch of cinnamon can enhance the flavor profile.
Serving Suggestions
Serve your walnut pancakes with a pat of butter and a drizzle of hot maple syrup. Fresh fruit like sliced bananas or berries adds a refreshing touch. They also pair beautifully with a side of Cheese Deviled Eggs for a hearty breakfast or brunch spread.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave until heated through. For a crispy texture, you can also reheat them on a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Pancakes contains roughly 788 calories, with 15g protein, 81g carbohydrates, and 49g fat. It is an excellent source of calcium (31% of the Daily Value), protein (30% of the Daily Value), and iron (24% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2228mg per serving (97% 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 the pancake batter ahead of time?
Yes, you can prepare the pancake batter a few hours in advance and store it in the refrigerator. Just give it a gentle stir before using, as it may thicken. However, for best results, it's ideal to cook the pancakes immediately after mixing.
How can I make these pancakes gluten-free?
To make gluten-free walnut pancakes, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free. The texture might vary slightly, but they will still be delicious!
What can I add to the pancake batter for extra flavor?
You can customize the batter by adding spices like cinnamon or nutmeg, or even chocolate chips for a sweet treat. For a twist, consider folding in some mashed bananas or applesauce to add moisture and flavor to the pancakes.
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).