Banana Nut Pancakes
Fluffy, wholesome, and packed with natural sweetness, these Banana Nut Pancakes are the ultimate breakfast indulgence, perfect for weekend mornings or special occasions! This easy homemade recipe combines ripe bananas, crunchy chopped walnuts or pecans, and a hint of cinnamon for warm, cozy flavors in every bite. Light and airy thanks to the perfect blend of baking powder and mashed bananas, these pancakes are quick to whip up in just 25 minutes from start to finish. Serve them hot off the griddle with a drizzle of maple syrup, sliced bananas, or an extra sprinkle of nuts to elevate your plate. Perfect for both kids and adults, these sweet and nutty banana pancakes are a delightful way to start the day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 2 medium Ripe bananas
- 1 cup Milk
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans
- 1 tablespoon Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
In a separate bowl, mash the bananas until smooth. Add the milk, egg, melted butter, and vanilla extract to the bananas and whisk until well combined.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Fold in the chopped walnuts or pecans until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly coat it with butter or oil.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
Serve the banana nut pancakes warm with your favorite toppings, such as syrup, sliced bananas, or an extra sprinkle of nuts.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 17.2 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
