Banana nut pancakes are slightly sweet and deliciously nutty. This is an easy breakfast-time treat for your favorite people.
Banana Nut Pancakes
Pancakes have been my go-to, I forgot to plan ahead, and now “What’s for dinner?” meal for as long as I can remember. Breakfast for dinner never fails to produce grins from all three of my boys.
These Banana Nut Pancakes take the average pancake and transform it into something special with very little additional effort. Crisp on the outside, light and fluffy on the inside, these pancakes taste like barely sweetened banana bread.
The naturally sweet and nutty pancakes, topped with whipped cream, or smeared with peanut butter and drizzled with maple syrup are a treat!
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Blender Pancakes
I often use the blender to make these pancakes. It makes quick work of mashing up the banana when combined with the wet ingredients.
Simply combine the bananas, eggs, milk, and vanilla in the blender. Blend to combine. Pour the banana mixture into the dry ingredients and stir to combine. Stir in the melted butter.
Banana Walnut Pancakes
The recipe for banana nut pancakes is a simple and delicious breakfast or easy meal.
- eggs
- milk
- vanilla extract
- light brown sugar
- all purpose flour
- baking powder
- kosher salt
- cinnamon
- melted butter
- mashed banana
- walnuts or pecans optional
Banana Nut Pancake Recipes
- Heat an electric griddle to medium high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, and pecans.
- Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
- Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve. Enjoy!
FREEZER DIRECTIONS: Extra pancakes can be frozen and reheated for a delicious, quick weekday breakfast. Let the pancakes cool completely on a wire rack. Place the pancakes in a single layer in a gallon size zip-close freezer bag.
Place a sheet of parchment or wax paper over the pancakes and stack a second layer over the first, repeat if desired. Seal tightly, removing as much air as possible from the bag. To reheat, remove from the freezer and warm the frozen pancakes in the toaster or microwave.
Pancakes and Breakfast
Breakfast, both savory and sweet, is delicious and meant to be enjoyed for any meal of the day. Juicy blueberries and fresh lemon are baked inside buttery sweet yeast rolls to make these Blueberry Sweet Rolls. They are a perfect weekend breakfast baking project.
Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! Top them with homemade blueberry pie filling that doubles as a sauce for pancakes and treats.
Weekends are meant for sleeping in and lazy indulgent breakfast like chocolate chip pancakes topped with strawberries and whip cream.
Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.
Savory breakfasts are always a hit with my family. Bacon pancakes or these Hash Brown Waffles are hot, crispy potato perfection and there is absolutely no way you can eat just one. Topped with an egg, they’re everything I crave in a hot breakfast.
Banana Nut Pancakes
Ingredients
- 3 eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- ½ cup light brown sugar
- 2 cups all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ cup melted butter
- 1¼ cups mashed banana about (4) small ripe bananas
- ½ cup chopped walnuts or pecans optional
Topping Options
- Butter
- Fried Egg
- Peanut Butter
- Whipped Cream
- Maple Syrup
Instructions
- Heat an electric griddle to medium high heat. Whisk together the eggs, milk, and vanilla. Add the dry ingredients and whisk until mostly smooth. Stir in the melted butter, bananas, and pecans.
- Pour ¼ cup of batter onto the griddle, leaving 1-2” between each pancake. Cook for about 3½ minutes, until deeply browned and lightly bubbled on top. Flip the pancakes and cook the second side about 3 minutes, until golden brown.
- Serve immediately or place in a basket lined with a tea towel to keep warm until ready to serve. Enjoy!
Notes
Nutrition
Rate & Comment