Description
These Fluffy Banana Walnut Pancakes are a delightful breakfast treat, boasting a light and airy texture that melts in your mouth. The sweet, ripe bananas add a creamy richness, while the crunchy walnuts provide a satisfying contrast, making each bite a perfect harmony of flavors and textures.
Ingredients
Scale
- Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- Mix-ins:
- 1/2 cup chopped walnuts
Instructions
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, combine the wet ingredients: milk, egg, melted butter, vanilla extract, and mashed banana until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Fold in the chopped walnuts.
- Preheat a non-stick skillet over medium heat (about 350°F or 175°C).
- Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- Make-ahead: The batter can be prepared the night before and stored in the refrigerator. Stir gently before cooking.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitutions: Use almond milk for a dairy-free option or substitute walnuts with pecans for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10 grams
- Sodium: 300 milligrams
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 50 milligrams
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