Banana Walnut Pancakes


Growing up I didn’t eat much breakfast. I can’t remember if it had to do with time constraints of rushing to school or the odd feeling of nausea for years that occurred when I smelled food cooking in the morning. Luckily, the latter subsided and now I love breakfast, which is great considering Ben likes to enjoy a hearty breakfast before jetting off to work.


Banana bread is among the favorites for early meals in our home, but mornings don’t offer enough time to bake a loaf. (I love sleeping in.) So instead, I created these Banana Walnut Pancakes that keep us full and satisfied. And since it’s just the two of us, we can store the extras away for a few days of breakfast – oh yeah!

Banana Walnut Pancakes

Cook Time: 30 minutes

Yield: Makes 12 pancakes


  • 2/3 cup walnuts, roughly chopped
  • 1 1/2 cups all-purpose flour
  • 2 tbsp light brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 1 egg
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 2 ripe bananas, mashed
  • maple syrup


  1. On medium heat, toast the walnuts in a pan until golden. Set aside.
  2. In bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon. Then mix in the milk, egg, butter, vanilla extract, bananas, and walnuts.
  3. Heat a nonstick griddle on medium heat. Coat lightly with nonstick spray as well.
  4. Using a measuring cup, scoop a 1/4 cup of batter onto the griddle and cook until bubbles form on the surface. Flip the pancake and cook on the other side just until golden brown. Transfer to a plate and repeat the cooking process until all the batter is used.
  5. Serve with maple syrup.

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