Banana Walnut Pancakes
Fluffy pancakes with mashed ripe banana, toasted walnuts and a hint of cinnamon, stacked high and served with maple syrup. A cozy weekend breakfast that is ready in 30 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Very ripe, spotty bananas give the most flavor and sweetness. Do not overmix the batter, since lumps keep the pancakes tender and fluffy. Cooked pancakes freeze well between sheets of parchment and reheat in a toaster in minutes.
Method
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Whisk the flour, brown sugar, baking powder, cinnamon and salt together in a large bowl.
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In a second bowl, whisk the mashed bananas, milk, egg, melted butter and vanilla until mostly smooth.
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Pour the wet mixture into the dry ingredients and stir gently until just combined. A few lumps are fine. Fold in half of the walnuts and rest the batter for .
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Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter.
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Scoop 1/4 cup of batter per pancake into the pan. Cook for , until bubbles form and the edges look set, then flip and cook for more, until golden.
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Keep the pancakes warm on a baking sheet in a 200 F oven while you cook the rest, buttering the pan between batches.
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Stack on plates, scatter with the remaining walnuts and drizzle with the warm maple syrup.
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