If you are a banana lover, you will love this banana walnut pancake recipe. Tender, fluffy, and with the crunch of walnuts, these are gorgeous for breakfast…
Who doesn’t love pancakes – they are a great breakfast alternative and there are so many variations and flavour combos to experiment with.
Ingredients for Banana Walnut Pancakes
These pancakes are made with the standard ingredients – flour, milk, sugar, egg, and baking powder. Adding in mashed banana and chopped walnuts and you have another quick and easy pancake recipe for breakfast! You can make these sugar-free banana walnut pancakes by substituting your favourite sweetener such as stevia. If you are dairy-free, substitute the milk with almond milk or oat milk.
How to make Banana Walnut Pancakes
- Combine the dry ingredients well.
- Mash a ripe banana with a fork until nice and smooth. You could add the banana to a food processor and make it into a puree if you prefer.
- Combine the wet ingredients with the dry ones. Fold the ingredients gently – the key to a nice fluffy pancake is not to overmix and develop the gluten.
- Watch the heat of the pan – if you have the heat too high, the pancakes will burn and be raw in the middle. If it is too low you won’t get any colour on the pancakes. A medium heat will do the job, try a little of the mixture to start with to ensure you get the right heat.
FAQ’s
The key to a good pancake is to not overmix the batter or your pancakes will be tough and chewy. A gentle folding until just combined is needed for a good pancake batter.
Check the pan temperature. If they are soggy then the heat is too high, cooking the outside of the pancake before the centre is cooked.
I use butter for mine, but it can burn very easily so I use a bare minimum in the pan. You can use your oil of preference which won’t burn as easily.
For a nice fluffy pancake like this, the batter should be nice and thick and just falling from the spoon.
The riper the better! I like to use well-ripened bananas, they mash very easily and I like the flavour better than an under-ripe banana. You can use firmer bananas if you prefer, it’s a matter of taste.
This batter is best used right away. The leavening agents work best right away and lose their potency the longer the batter sits.
Try my other Recipes
Banana Walnut Pancake Recipe
Ingredients
- 105 g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- 1 tbsp melted unsalted butter
- 40 g chopped toasted walnuts
- 1 tsp vanilla extract
- 50 ml whole milk
- 1 large egg
- 1 mashed banana
- 1 sliced banana for garnish
- ½ tsp salt
Instructions
- Combine the dry ingredients and whisk gently to combine
- Add the wet ingredients and fold gently to combine to create a uniform thick batter – some small lumps are ok
- Fold in the toasted walnuts, reserving a tablespoon for a garnish
- Grease the frying pan with unsalted butter
- Using a ¼ cup measuring cup, spoon the batter into a frying pan on medium heat
- Flip over once you see bubbles appearing on the surface
- Repeat with the rest of the batter and serve as a stack, topped with sliced bananas, walnuts and drizzled with maple syrup
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