If you’re craving a cozy breakfast that’s both sweet and nutty, this banana nut pancakes recipe is just what you need.
Packed with ripe bananas and crunchy walnuts, they’re the perfect way to start your day, whether it’s Sunday morning or for weekday breakfasts.
Check out more fun pancake recipes to find your next favorite breakfast meal.
Whether you’re making them for a relaxed weekend brunch or a quick weekday treat, these pancakes are sure to become a go-to. Plus, they’re super easy to whip up and full of warm, comforting flavors!
How to Make Banana Nut Pancakes
Making banana nut pancakes is a simple process that starts by mashing ripe banana until smooth, which ensures their sweetness is spread throughout the batter.
Combine the dry ingredients like flour, baking powder, and sugar, then mix in milk, eggs, vanilla, and the mashed bananas for a rich, fluffy pancake base.
Gently fold in chopped pecans or walnuts for that extra nutty crunch.
Let the batter rest for a thicker consistency
Preheat your skillet or griddle over medium heat to create an even cooking surface. Use a non-stick cooking spray or a small amount of butter to prevent sticking.
Cook the pancakes until bubbles form, then flip.
For serving, garnish with more pecans and sliced bananas.
Enjoy warm with your favorite maple syrup and lots of butter
What to eat with banana nut pancakes?
Banana nut pancakes are delicious on their own, but pairing them with some tasty sides can elevate the meal! Here are a few ideas:
- Fresh fruit like berries, orange slices, or extra banana slices complement the flavors of the pancakes.
- Yogurt or Greek yogurt
- Bacon or sausage is savory side provides a great contrast to the sweet pancakes.
- For a decadent touch top your pancakes with whipped cream or peanut butter.
Yes, while overripe bananas (with lots of brown spots) are ideal for pancakes because they’re sweeter and easier to mash, bananas that are overly mushy can affect the flavor and texture of your pancakes. Extremely ripe bananas can create a batter that’s too wet, leading to dense pancakes rather than fluffy ones. Aim for bananas that are soft but not overly mushy for the best results.
Yes, banana nut pancakes freeze well. Allow them to cool completely, then layer them between sheets of parchment paper and store them in an airtight container or freezer bag. They can be reheated in the microwave or toaster for a quick breakfast.
Mushy banana pancakes can result from using too much banana, undercooking the pancakes, or cooking them at too high a heat, which can brown the outside while leaving the inside underdone. Try using medium heat and ensure the batter isn’t too wet by balancing the banana with the dry ingredients.
If you love these banana nut pancakes, you’ll want to check out more delicious ideas! Try some brunch recipes to elevate your weekend mornings, or discover popular recipes using ripe bananas if you have extras on hand. Need kid-friendly snacks? Explore our snacks for kids with braces for soft, tasty options. And if you’re a pancake lover, why not make mornings easier with a DIY pancake mix? It’s perfect for whipping up a quick batch anytime!
Banana Nut Pancakes Recipe
These banana nut pancakes are so easy to make and taste just like banana bread! Perfect for weekend brunch, they're loaded with sweet bananas and pecans.
Ingredients
- 1 1/2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoons sugar, optional
- 1 1/4 cups milk
- 1 egg
- 4 Tablespoons melted butter
- 2 medium bananas, mashed
- 1/2 cup pecans or walnuts, chopped
- Cooking oil, as needed
- Plus more nuts and sliced bananas for serving
Instructions
- In a large bowl, combine the flour, baking powder, salt and sugar.
- Make a well in the center of your dry ingredients and add the milk, egg, melted butter and mashed bananas.
- Stir the wet ingredients into the dry ingredients well, then stir in as many pecans as you desire.
- Let the batter rest for 30 minutes for thicker pancakes.
- Place a skillet over medium-high heat and brush with oil.
- Once the skillet is hot, reduce heat to medium-low and scoop 1/3 cup pancake batter onto the skillet.
- Use the bottom of a measuring cup or spoon to smooth down in a circular pattern.
- Cook until many bubbles appear on the surface of the pancake, 2-3 minutes, then flip and cook an additional 2-3 minutes on the uncooked side.
- Place the finished pancakes on a plate and keep warm by setting in your oven on the lowest setting. (You can also preheat the oven and then turn it off and just allow them to sit in the warmed oven.)
- Serve your pancakes topped with sliced bananas and additional pecans.
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Adriane
Thursday 21st of October 2021
Mmmmm... with some warm ample syrup I'd be in heaven