Banana Nut Pancakes Recipe

Prep dry ingredients

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

Prepare wet ingredients

In a separate medium bowl whisk the milk, egg, melted butter, and vanilla extract until blended. Mash the ripe banana with a fork until mostly smooth (a few small lumps are fine) and stir it into the wet mixture.

Combine wet and dry

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — some small lumps are okay. If batter seems very thick, add up to 2 tablespoons extra milk to reach a pourable but thick consistency.

Fold in nuts

Gently fold 1/3 cup of the chopped walnuts into the batter, reserving the remaining 1/6 cup for sprinkling on pancakes while cooking or as a topping.

Heat pan or griddle

Heat a large nonstick skillet or griddle over medium heat for 3–4 minutes. Lightly brush or spray the surface with the vegetable oil or a little extra butter. The surface is ready when a few drops of water sizzle and evaporate on contact.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface (adjust size as desired). Sprinkle a few reserved chopped walnuts and a couple of banana slices on top of each pancake immediately. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Repeat, adding more oil or butter to the pan as needed and keeping cooked pancakes warm on a plate tented with foil or in a low oven (about 90°C / 200°F).

Stack pancakes, drizzle with maple syrup to taste, sprinkle with reserved chopped walnuts, add extra banana slices if desired, and dust lightly with powdered sugar. Serve immediately.

Leftovers: Cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze separated by parchment paper for up to 1 month. Reheat gently in a toaster or skillet.