banana cinnamon pancakes with walnuts

The combination of sweet banana, warm cinnamon, and a hint of vanilla is a match made in culinary heaven – then add that delicious combination into a pancake batter, and you end up with the most decadent banana cinnamon pancakes with walnuts. Then topped with a pinch of butter and a drizzle of maple syrup and oo-la-la.

You could also go with plain pancakes, which are incredibly delicious on their own, but occasionally, it’s fun to (as Emeril Lagasse would say) “kick it up a notch.”

There’s something so special about weekend brunch with friends! My friends and I will order pancakes for the table – family style. And I wanted to replicate one of my favorite pancakes, second only to original pancakes, and once in a while, I will venture to try an oreo pancake or something different like that.

Banana Cinnamon Pancakes with Walnuts Ingredients

• Slightly Speckled Bananas (slightly ripened bananas) – Bananas that are slightly ripened add the best sweetness to this recipe.
• Cinnamon – I love Ceylon cinnamon. Frontier Co-op organic cinnamon is my all-time favorite and is currently in my pantry.
• Sugar – I love organic cane sugar for this recipe.
• Egg
• Whole Milk
• Butter
• All Purpose Flour – Any brand works. I made this recipe with Bob’s Red Mill Unbleached Organic Flour.
• Vanilla Extract or Vanilla Bean Pod – A hint of vanilla adds a delicious flavor to the mix.
• Baking Soda
• Baking Powder
• Walnuts – I love Trader Joe’s organic walnuts. I buy them whole and crush them slightly for the recipe.
• Salt – Just a pinch to balance the sweetness

Expert tips for the fluffiest banana walnut pancakes

• Coat the pan or griddle with butter – butter is delicious and will prevent the pancake from sticking.
• Add half of the banana and walnuts last – I love small pieces of banana and walnuts throughout. It also keeps the batter light and less dense.
• Ensure your pan or griddle is set to the right temperature – Every stovetop is different, and you’ll want to test it to ensure it’s set to the right temperature. Set the griddle or pan to low to medium heat, and pour a small amount of batter on the pan with a ladle. The ideal pancake is lightly brown on both sides and cooked through the middle.
• Wait until the griddle or skillet is hot – When the banana pancakes are cooked on a hot surface, the outside will crispen, and the inside will cook through and produce heat that will fluff the pancakes.

How to make the best pancakes

1. In a medium-sized bowl, mix the room-temperature butter and sugar and mix until it has a creamy consistency.
2. Then add the vanilla, sugar, egg, milk, and half of a banana and continue to mix with a whisk.
3. Sift the flour and remaining dry ingredients into the mixture using a fine mesh strainer. Sifting the flour eliminates any clumps and fluffs the flour before mixing.
4. Separately, crush the walnuts to the desired size. I love chunky pieces of walnuts in my banana walnut pancakes.
5. Then cut the remaining banana into small bite-sized pieces.
6. Add the banana and walnut chunks to the mixture and fold them into the pancake batter.
7. Coat the skillet with butter, and place it on over low to medium heat, and if you’re cooking the pancakes on a griddle, set it to low to medium heat. Adjust if it’s too hot or not hot enough.
8. Test the surface with a small spoonful of batter. Cook the test pancake until it’s golden brown on the outside and cooked through on the inside.
9. Carefully scoop the batter with a ladle, filling it halfway for medium-sized pancakes, or measure out 1/4 cup for medium or 1/2 cup for larger pancakes. If you scoop the batter from the bottom, you’ll get chunks of walnut and banana.
10. Pour it on the hot skillet/griddle, and you’ll notice bubbles forming on top after a few seconds. When the bubble gets closer to the middle, that indicates that the pancakes are ready to flip.
11. After a minute, carefully lift the pancake with a spatula. Check the underside of the pancake for a light golden brown color. Once it’s a light golden brown, flip it carefully.
12. After 1-2 minutes, the second side should be a light golden brown – serve with butter and maple syrup.

NOTE: You can get exact quantities and instructions below.

Substitutions for ingredients in banana cinnamon pancakes with walnuts

Substitutions:

Walnuts: Use pecans or macadamia nuts instead.

Milk: Instead of whole milk, use almond milk or nut milk.

Variations:

Toppings – These pancakes are perfect and can be served with toppings like whipped cream, fresh berries, honey, or chocolate chips.

Mini Pancakes – I love having small bites of different flavors. Turn these into bite-sized silver dollar pancakes by reducing the batter you pour on the skillet.

FAQs

How do I prevent my pancakes from sticking? I butter the skillet or griddle very lightly before making the first pancakes. Spray butter also works. Also, ensure the surface is hot enough and not too hot, so you’re not burning the pancakes.

Can I make these pancakes without eggs? Yes, for all of my friends with an egg allergy, you can make this recipe without it. And instead, replace it with 1/4 cup of yogurt or mash a quarter cup of the banana and incorporate it in the batter.

Can I make these banana walnut pancakes gluten-free? There are incredible flours in the market that substitute traditional flour. Depending on the brand, they will tell you the ratio to replace the quantities needed in some of your favorite recipes.