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A stack of banana nut pancakes topped with banana slices and chopped pecans sits on a blue plate, with a purple cloth in the background.

Banana Nut Pancakes Recipe

These banana nut pancakes are fluffy, cozy, and filled with sweet bananas and crunchy walnuts in every bite. Perfect for weekend brunch or busy mornings, this easy pancake recipe comes together with simple pantry ingredients and tastes just like homemade banana bread.

Course Breakfast
Cuisine American
Keyword Banana Nut Pancakes, Banana walnut pancakes recipe, How to make banana walnut pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 -10 pancakes
Author momma lew

Ingredients

  • 1 ½ cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoons sugar optional
  • 1 ¼ cups milk
  • 1 egg
  • 4 Tablespoons melted butter
  • 2 medium bananas mashed
  • ½ cup pecans or walnuts chopped
  • Cooking oil as needed
  • Plus more nuts and sliced bananas for serving

Instructions

  1. In a large bowl, combine the flour, baking powder, salt and sugar.
  2. Make a well in the center of your dry ingredients and add the milk, egg, melted butter and mashed bananas.
  3. Stir the wet ingredients into the dry ingredients well, then stir in as many pecans as you desire.
  4. Let the batter rest for 30 minutes for thicker pancakes.
  5. Place a skillet over medium-high heat and brush with oil.
  6. Once the skillet is hot, reduce heat to medium-low and scoop 1/3 cup pancake batter onto the skillet.
  7. Use the bottom of a measuring cup or spoon to smooth down in a circular pattern.
  8. 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.
  9. 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.)
  10. Serve your pancakes topped with sliced bananas and additional pecans.

Recipe Notes

To freeze, cool completely, then freeze in a single layer before bagging. Microwave or toast straight from frozen to reheat.