Banana Walnut Pancakes Recipe

Prep dry ingredients

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

Mix wet ingredients

In a separate bowl whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Mash the ripe banana with a fork until mostly smooth (leave a few small chunks if desired) and stir it into the wet mixture.

Combine batter

Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes to thicken slightly.

Place a small nonstick skillet over medium heat. Add the chopped walnuts and toast for 1–2 minutes, stirring, until fragrant. Push the nuts to the side, add the butter and brown sugar to the pan, and stir until sugar melts and coats the nuts (about 1–2 minutes). Spread on a piece of parchment to cool slightly; sprinkle with a pinch of sea salt if using. Break into small clusters once cooled.

In a small heavy-bottomed saucepan combine the granulated sugar and water over medium heat. Without stirring, gently swirl the pan occasionally until the sugar dissolves and turns an amber color (about 6–8 minutes). Watch carefully to avoid burning.

When the sugar reaches deep amber, remove from heat and carefully whisk in the butter until incorporated (mixture will bubble). Slowly whisk in the heavy cream until smooth. If any hardened crystals form on the sides, return briefly to low heat and stir to combine. Stir in sea salt and vanilla. Let cool 5 minutes; sauce will thicken as it cools.

Heat a large nonstick skillet or griddle over medium-low to medium heat and lightly grease with vegetable oil or butter. Spoon about 1/3 cup batter per pancake onto the skillet to make two moderately sized pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the second side until golden and a toothpick inserted in the center comes out clean, about 1–2 minutes more. Keep pancakes warm on a plate covered loosely with foil if making ahead.

Place two pancakes on a serving plate. Top with fresh banana slices and scatter candied walnut clusters over them. Drizzle generously with warm caramel sauce. Dust with powdered sugar if desired and serve immediately.