Whiskey Banana Walnut Pancakes Recipe

In a large mixing bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until evenly combined.

In a separate bowl, peel and mash the ripe bananas with a fork until mostly smooth with some small chunks remaining for texture (about 1/2 cup mashed per banana).

Whisk the eggs lightly in a medium bowl. Add the whole milk, buttermilk, melted butter (cooled so it won't cook the eggs), vanilla extract, and whiskey. Whisk until combined.

Stir the mashed bananas into the wet mixture until evenly distributed.

Make a well in the center of the dry ingredients and pour in the wet banana mixture. Gently fold with a spatula until just combined — do not overmix; a few small lumps are fine.

Fold in 1/2 cup of the chopped toasted walnuts, reserving the remaining 1/4 cup for sprinkling on pancakes while cooking or for garnish.

If batter seems too thick (it should be pourable but slightly thick), thin with up to 2 tablespoons additional milk, adding 1 tablespoon at a time.

Heat a large nonstick skillet or griddle over medium heat until hot. Lightly grease with a little melted butter or oil and wipe off excess with a paper towel so the surface is evenly coated.

For each pancake, pour about 1/4 cup of batter onto the griddle. Sprinkle a few of the reserved chopped walnuts onto each pancake and, if using, a few banana slices.

Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown and cooked through, about 1 to 2 minutes more.

Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (about 200°F / 95°C) while you finish cooking the rest.

Whiskey-maple sauce

In a small saucepan over low heat combine 1/2 cup pure maple syrup with 1 tablespoon unsalted butter and 1 tablespoon whiskey. Warm gently, stirring, until butter is melted and sauce is glossy. Do not boil to avoid cooking off too much alcohol.

Stack pancakes, drizzle with maple syrup or the whiskey-maple sauce, sprinkle with remaining toasted walnuts, dust with powdered sugar if using, and top with fresh banana slices.

Serve immediately while warm.