Banana Nut Pancake Recipe for Fluffy, Nutty Breakfasts

If you’re looking for a breakfast that feels like a warm hug, you’re in the right place. Banana nut pancakes are more than just a morning treat—they’re a celebration of comfort, nostalgia, and wholesome goodness.

Imagine the aroma of ripe bananas and toasted nuts wafting through your kitchen, the sizzle of batter on a hot griddle, and the anticipation of that first fluffy, fragrant bite. Whether you’re making these pancakes for family brunch, a cozy weekend morning, or an indulgent breakfast-for-dinner, this recipe will make your day a little brighter.

What makes banana nut pancakes so special? It’s the perfect harmony between the natural sweetness of bananas, the satisfying crunch of nuts, and the soft, pillowy texture of classic pancakes.

This recipe is simple enough for beginners and easily customizable for dietary needs or personal tastes. Read on to discover why this might just become your new favorite pancake recipe!

Why You’ll Love This Recipe

• Easy to Make: Minimal prep and simple ingredients mean you can whip these up even on busy mornings.
• Kid-Friendly: Kids love the naturally sweet banana flavor, and grown-ups appreciate the hearty, nutty bite.
• Customizable: Substitute your favorite nuts, use gluten-free flour, or make them vegan—these pancakes are endlessly adaptable.
• Nutritious: Packed with potassium-rich bananas and heart-healthy nuts, these pancakes offer more than just good taste.
• Perfect for Sharing: Double or triple the batch for a crowd—there’s something magical about gathering around a table of fresh pancakes.

Ingredients

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Nonstick skillet or griddle
• Ladle or 1/4-cup measuring cup (for portioning batter)
• Cooling rack (optional, for keeping pancakes crisp)

Instructions

1. Prepare the wet ingredients:

   In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the egg, milk, maple syrup or honey, vanilla extract, and melted butter or coconut oil.

   Whisk until well combined.

2. Combine the dry ingredients:

   In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix wet and dry ingredients:

   Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—do not overmix.

   The batter should be slightly lumpy.

4. Fold in the nuts:

   Gently fold in the chopped walnuts or pecans. Reserve a few nuts for sprinkling on top if desired.

5. Preheat your skillet or griddle:

   Heat a nonstick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to coat the surface.

6. Cook the pancakes:

   Drop the batter by 1/4-cupfuls onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

   Flip and cook another 2 minutes, until golden brown and cooked through.

7. Repeat:

   Continue with the remaining batter, adding more butter or oil as needed. Keep cooked pancakes warm on a rack in a low oven if desired.

8. Serve:

   Stack pancakes on plates, top with extra banana slices, nuts, and a drizzle of maple syrup. Enjoy immediately!

Tips & Variations

• Tip: For extra flavor, toast the nuts in a dry skillet for 3–5 minutes, stirring frequently until fragrant.

• For vegan pancakes: Use non-dairy milk and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Gluten-free option: Substitute with a 1:1 gluten-free flour blend.
• Nut-free version: Omit the nuts or replace with sunflower or pumpkin seeds for crunch.
• Mix-ins: Add a handful of mini chocolate chips or shredded coconut for a fun twist.
• Make ahead: Cooked pancakes can be refrigerated for up to 3 days or frozen for 2 months. Reheat in a toaster or oven for best texture.

Nutrition Facts

Note: Nutrition facts are approximate and will vary based on ingredient brands and portion sizes.

Serving Suggestions

• Classic: Top with fresh banana slices, toasted nuts, and a drizzle of pure maple syrup.
• Berry boost: Add fresh blueberries or strawberries for a vibrant, tangy touch.
• Creamy delight: Serve with a dollop of Greek yogurt or coconut whipped cream.
• Nut butter swirl: Drizzle with almond or peanut butter for extra richness and protein.
• Brunch spread: Serve alongside Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or a savory tofu scramble for a complete brunch.
• Meal prep: Pack in containers with a side of fruit for a grab-and-go breakfast.

Conclusion

Banana nut pancakes are one of those recipes that instantly elevate any morning. They’re hearty, wholesome, and full of comforting flavors.

With basic pantry staples and just a few minutes of prep, you can treat yourself and your loved ones to a breakfast that feels like a special occasion. Whether you stick with the classic version or try one of the many variations, these pancakes are sure to become a beloved staple in your kitchen.

If you enjoyed this recipe, be sure to check out more creative breakfast and brunch ideas, like our 7 Vegan Breakfast Recipes to Start Your Day Right or the Chocolate Chip Cookie Dough Vegan Ice Cream Recipes To Try for a sweet treat.

If you’re planning a festive gathering, don’t miss the Australian Vegetarian Christmas Recipes for Festive Feasts collection. Happy cooking—and enjoy every bite!

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