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Banana walnut pancakes are fluffy, golden pancakes with mashed ripe banana in the batter and toasted walnuts folded through. They taste sweet and caramel-like, with a buttery crunch in every bite. This version takes about 35 minutes and makes 12 pancakes.
Why Banana Walnut Pancakes Are Worth Making from Scratch
Ripe banana does three jobs at once. It sweetens the batter, adds moisture, and gives the crumb a soft, tender texture. Toasted walnuts add a slightly bitter, earthy crunch that keeps the stack from tasting one-note.
Walnuts are also a familiar ingredient in Hungarian baking, where they turn up in palacsinta fillings and pastries. Pairing them with banana is a simple way to bring that nutty depth to breakfast.
The key is the banana. Choose fruit with plenty of brown freckles, because the starch has converted to sugar and the flavor is much stronger. Pale yellow bananas give a flat, starchy result.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour (swap in up to half whole wheat flour)
- 2 tablespoons packed brown sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 medium very ripe bananas, mashed (about 1 cup or 225 g)
- 1 1/4 cups (300 ml) milk (any dairy or plant milk)
- 1 large egg (see the egg-free swap below)
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 g) walnuts, toasted and roughly chopped (pecans work too)
- 1 ripe banana, sliced (for serving)
- Maple syrup (for serving)
How to Make Banana Walnut Pancakes
Step 1: Toast the Walnuts
Spread the walnuts on a baking sheet and toast at 350°F (175°C) for 6 to 8 minutes. Or toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring often. They are ready when they smell nutty and look a shade darker. Cool, then chop into pieces about the size of a lentil.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Break up any sugar clumps with your fingers. Even distribution of the baking powder gives you an even rise.
Step 3: Mix the Wet Ingredients
In a second bowl, mash the bananas with a fork. Leave a few small lumps for pockets of banana flavor. Whisk in the milk, egg, melted butter, and vanilla. Let the butter cool for a minute first so it doesn’t scramble the egg.
Step 4: Combine and Rest the Batter
Pour the wet mixture into the dry and fold with a spatula until just combined. Small lumps are fine, and overmixing makes tough pancakes. Rest the batter for 5 minutes, then fold in the walnuts. It should be thick but pourable, like softly whipped cream.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/4 cup of batter per pancake and leave room between them. Cook 2 to 3 minutes, until bubbles form and pop near the edges and the surface looks matte rather than wet.
Flip once and cook 1 to 2 minutes more, until golden brown. If the first pancake browns in under a minute, lower the heat. Banana sugars scorch quickly. Keep finished pancakes on a rack in a 200°F (95°C) oven while you cook the rest.
Step 6: Stack and Serve
Stack three pancakes per plate and top with sliced banana, a few extra toasted walnuts, and warm maple syrup. Serve right away, while the edges are still slightly crisp.
Can You Make Banana Walnut Pancakes with Pancake Mix or Bisquick?
Yes, and it is the fastest route. For about 8 pancakes, whisk 1 1/2 cups of complete pancake mix or Bisquick with 3/4 cup milk, 1 egg, and 1 large mashed banana. Fold in 1/3 cup toasted chopped walnuts.
Mashed banana adds moisture, so start with less milk than the box calls for. Add a spoonful at a time if the batter is stiff. Cook exactly as in Steps 5 and 6.
The same mix can also make banana nut muffins and bread. Use this rough formula and adjust to your brand:
- 2 cups pancake mix
- 1/3 cup sugar
- 3 mashed ripe bananas
- 1 egg
- 1/4 cup oil
- 1/4 cup milk
- 1/2 cup chopped walnuts
Stir until just combined. For muffins, bake in a greased tin at 375°F (190°C) for 18 to 20 minutes. For a loaf, bake at 350°F (175°C) for 50 to 60 minutes. Either is done when a toothpick comes out clean.
Can You Make Vegan or Egg-Free Banana Walnut Pancakes?
Yes, because the banana already acts as a binder. Use soy or oat milk and replace the butter with a neutral oil or vegan butter.
To replace the egg, use one of these:
- 3 tablespoons unsweetened applesauce
- 1 tablespoon ground flaxseed stirred with 3 tablespoons water and rested 5 minutes
Vegan batter is a little more delicate, so keep the heat at medium-low and make slightly smaller pancakes, about 3 tablespoons each. Wait for bubbles across the surface before flipping. Serve with maple syrup, since honey isn’t vegan.
Are Banana Walnut Pancakes Healthy, and How Many Calories Do They Have?
As written, each pancake has roughly 150 to 160 calories, so a serving of three is about 460 calories before toppings. That is an estimate that varies with your milk, flour, and portion size.
As a dietitian, I like that this recipe has real nutritional value:
- Bananas supply potassium and fiber.
- Walnuts are a plant source of omega-3 fat (ALA) and add protein.
- The batter needs very little added sugar, since the fruit does the sweetening.
To make them more filling, replace half the flour with whole wheat. Top with Greek yogurt rather than a heavy pour of syrup. Syrup is where most of the extra sugar and calories come from.
What Are the Best Toppings for Banana Walnut Pancakes?
Warm maple syrup and sliced banana are the classic choice, but seasonal fruit works well too. Match the topping to the time of year:
- Summer: fresh berries or sliced peaches
- Fall: apples or pears sautéed in butter with cinnamon
- Winter: a spoonful of fruit compote, or a pinch of flaky salt on the walnuts
- Any season: Greek yogurt, almond butter, or a light dusting of cinnamon
Walnuts are freshest in early fall, so that is the best time to buy them. Keep the topping lighter than the pancake itself. The batter already carries plenty of flavor.
Can You Swap the Walnuts for Other Nuts, Like Macadamia?
Yes, use the same amount of any nut you like. For banana macadamia nut pancakes, use 1/2 cup of chopped macadamias. Toast them for 5 to 6 minutes at 325°F (165°C), since they brown fast and are already rich in fat.
Ingredients
- 1 1/2 cup all-purpose flour 190 g
- 2 tablespoon packed brown sugar or coconut sugar
- 2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 medium very ripe bananas, mashed about 1 cup or 225 g
- 1 1/4 cup milk 300 ml
- 1 large egg see the egg-free swap below
- 2 tablespoon unsalted butter, melted plus extra for the pan
- 1 teaspoon pure vanilla extract
- 1/2 cup walnuts, toasted and roughly chopped 60 g
- 1 ripe banana, sliced for serving
- Maple syrup for serving
Instructions
Step 1: Toast the Walnuts
- Spread the walnuts on a baking sheet and toast at 350°F (175°C) for 6 to 8 minutes. Or toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring often. They are ready when they smell nutty and look a shade darker. Cool, then chop into pieces about the size of a lentil.
Step 2: Whisk the Dry Ingredients
- In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Break up any sugar clumps with your fingers. Even distribution of the baking powder gives you an even rise.
Step 3: Mix the Wet Ingredients
- In a second bowl, mash the bananas with a fork. Leave a few small lumps for pockets of banana flavor. Whisk in the milk, egg, melted butter, and vanilla. Let the butter cool for a minute first so it doesn't scramble the egg.
Step 4: Combine and Rest the Batter
- Pour the wet mixture into the dry and fold with a spatula until just combined. Small lumps are fine, and overmixing makes tough pancakes. Rest the batter for 5 minutes, then fold in the walnuts. It should be thick but pourable, like softly whipped cream.
Step 5: Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour 1/4 cup of batter per pancake and leave room between them. Cook 2 to 3 minutes, until bubbles form and pop near the edges and the surface looks matte rather than wet. Flip once and cook 1 to 2 minutes more, until golden brown. If the first pancake browns in under a minute, lower the heat. Banana sugars scorch quickly. Keep finished pancakes on a rack in a 200°F (95°C) oven while you cook the rest.
Step 6: Stack and Serve
- Stack three pancakes per plate and top with sliced banana, a few extra toasted walnuts, and warm maple syrup. Serve right away, while the edges are still slightly crisp. Rebecca's Tip: Toast the walnuts and rest the batter for 5 minutes, and don't skip either one. Toasting removes the raw, tannic edge from the nuts. Resting lets the flour hydrate so the pancakes cook up taller and more tender. To keep leftover walnuts fresh, store them in the freezer, since their natural oils turn rancid at room temperature.
Macadamias taste buttery and mild rather than bitter, so they pair well with a splash of coconut milk in the batter. Pecans, hazelnuts, and almonds also work. Always chop nuts small so they don’t tear the pancake when you flip it.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more