Banana Walnut Pancakes – a delicious recipe with Flour, Sugar, Baking Soda, Kosher Salt, Egg, Buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. In a medium bowl combine all of the dry ingredients (flour through salt).
2
2. Add the egg, buttermilk, banana and melted butter. Whisk rapidly until it is completely combined. Fold in the walnut pieces.
3
3. In a large heavy skillet or griddle over medium high heat, heat a thin layer of vegetable oil. When the oil is hot, add scoops of the batter into the pan in your preferred pancake size, keeping some space between each. Cook 3-4 pancakes at a time. Flip them when they are golden brown on the edges and little bubbles form on the top of the batter. Then cook the other side until golden brown. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
4
4. Stack them and eat them hot with butter, syrup and freshly sliced bananas.
740
kcal
Calories
63
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup Flour, 1 Tablespoon Sugar, 1 teaspoon Baking Soda, 1 teaspoon Kosher Salt, and more.
Yes, Banana Walnut Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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