Banana nut pancakes bring a delicious twist to a classic breakfast favorite. Combining the natural sweetness of ripe bananas with the satisfying crunch of toasted nuts creates a perfect balance of flavors and textures. This recipe is quick to whip up and makes for a comforting morning treat that everyone will love.
We love how versatile these pancakes are—you can easily customize them with your favorite nuts or add a drizzle of maple syrup for extra indulgence. Plus, using bananas not only adds flavor but also keeps the pancakes moist and fluffy. Whether you’re cooking for family or friends, these banana nut pancakes are sure to become a go-to recipe in your breakfast rotation.
Ingredients
To create the perfect Banana Nut Pancakes, we combine carefully selected ingredients that balance flavor and texture. Below is a detailed breakdown of what you’ll need to make these moist, fluffy, and nutty pancakes shine.
Dry Ingredients
We start by gathering the essential dry components that form the base of our pancake batter:
- 1 ½ cups all-purpose flour (for structure)
- 2 tablespoons granulated sugar (adds subtle sweetness)
- 2 teaspoons baking powder (ensures fluffiness)
- ½ teaspoon baking soda (helps rise and lightness)
- ¼ teaspoon salt (enhances all flavors)
Wet Ingredients
Next, we combine the wet ingredients which contribute moisture and richness:
- 2 large ripe bananas, mashed (the star ingredient for moisture and natural sweetness)
- 1 cup buttermilk (adds tang and tenderness)
- 2 large eggs (for binding and lift)
- 2 tablespoons unsalted butter, melted (for richness and smooth batter)
- 1 teaspoon pure vanilla extract (boosts flavor depth)
Nuts and Add-Ins
For that delightful crunch and enhanced aroma, these nuts and optional extras take our pancakes to the next level:
- ½ cup toasted walnuts, chopped (classic nutty texture)
- Optional: ¼ cup chopped pecans or hazelnuts (for added variety)
- Optional: Maple syrup, butter, or fresh fruit for serving
| Ingredient Category | Ingredients | Purpose |
|---|---|---|
| Dry Ingredients | Flour, sugar, baking powder, baking soda, salt | Structure, sweetness, leavening |
| Wet Ingredients | Mashed bananas, buttermilk, eggs, melted butter, vanilla | Moisture, flavor, binding |
| Nuts and Add-Ins | Toasted walnuts, pecans/hazelnuts (optional), toppings | Texture, aroma, finishing touch |
With these precise ingredients prepared, we’re set to make delicious Banana Nut Pancakes that will impress at any breakfast table.
Equipment Needed
To make our Banana Nut Pancake recipe perfectly every time, having the right equipment is essential. Here’s what we need to prepare and cook these fluffy, flavorful pancakes efficiently:
- Mixing Bowls:
Use one large bowl for combining dry ingredients and another for wet ingredients. This separation ensures thorough mixing and prevents overworking the batter.
- Whisk:
A sturdy whisk helps us blend the wet and dry ingredients smoothly, avoiding lumps for a consistent batter texture.
- Measuring Cups and Spoons:
Accurate measurements are crucial. We rely on standard measuring cups and spoons to ensure the balance of flavors and rise in our pancakes.
- Fork or Potato Masher:
To mash bananas evenly, a fork or small potato masher works well to create a creamy base for the batter.
- Nonstick Skillet or Griddle:
A heavy-bottomed nonstick skillet or griddle heated evenly is ideal for cooking pancakes without sticking or burning.
- Spatula:
We use a flat, heat-resistant spatula to flip the pancakes gently, preserving their shape and fluffiness.
- Toaster or Oven (Optional):
For toasting nuts (walnuts, pecans, or hazelnuts), a toaster oven or conventional oven set to 350°F works best to enhance their aroma and crunch.
- Ladle or Measuring Cup:
To pour consistent portions of batter onto the skillet, a ¼ cup ladle or measuring cup ensures uniform pancake sizes for even cooking.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separate dry and wet ingredients mixing |
| Whisk | Smoothly blend ingredients without lumps |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Fork/Potato Masher | Mash bananas to creamy consistency |
| Nonstick Skillet/Griddle | Cook pancakes evenly without sticking |
| Spatula | Flip pancakes carefully |
| Toaster/Oven (Optional) | Toast nuts to deepen flavor and texture |
| Ladle/Measuring Cup | Portion batter evenly for uniform pancakes |
We recommend gathering all these tools before starting to streamline the process and ensure our banana nut pancakes come out perfectly golden, moist, and delicious every time.
Preparation
Let’s get started on crafting our Banana Nut Pancake batter and perfectly prepping the nuts to maximize flavor and texture.
Preparing the Banana Mixture
- Begin by mashing 2 large ripe bananas using a fork or potato masher until smooth but slightly chunky to retain texture.
- In a separate bowl, whisk together the wet ingredients:
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter, cooled slightly
- 1 teaspoon pure vanilla extract
- Gradually add the mashed bananas to the wet ingredients and stir thoroughly to combine all flavors evenly.
- Set this banana mixture aside as we prepare the dry ingredients, ensuring all components integrate smoothly for a moist and fluffy pancake base.
Prepping the Nuts
- Preheat your oven or toaster oven to 350°F (175°C).
- Spread 1 cup of walnuts (or your preferred nuts like pecans or hazelnuts) evenly on a baking sheet.
- Toast the nuts for 8-10 minutes, stirring once halfway to ensure even browning.
- Once toasted, let the nuts cool completely on the sheet.
- Chop the cooled nuts coarsely to add crispness and aromatic depth to the pancakes.
- Reserve the chopped nuts until folding them into the batter right before cooking.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Toast nuts | 350°F | 8-10 minutes | Stir halfway through |
| Mash bananas | N/A | 1-2 minutes | Keep some lumps |
| Whisk wet ingredients | Room temp | 2-3 minutes | Combine completely |
Pro Tip: Properly toasted nuts release essential oils, enhancing both aroma and crunch for our banana nut pancake recipe.
Instructions
Follow these precise steps to craft banana nut pancakes that are fluffy moist and bursting with flavor. Our detailed process ensures a perfect stack every time.
Mixing the Batter
- Mash the Bananas: In a large bowl, use a fork or potato masher to mash 3 ripe bananas until smooth but still slightly chunky. This texture adds natural sweetness and moisture to our pancake batter.
- Combine Wet Ingredients: In a separate bowl whisk together:
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter (cooled)
- 1 teaspoon vanilla extract
- Mix Dry Ingredients: In another bowl whisk together:
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Incorporate Wet and Dry: Pour the wet ingredients into the mashed bananas and whisk lightly until blended. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the pancakes tender.
- Add Toasted Nuts: Gently fold in ¾ cup coarsely chopped toasted walnuts or your preferred toasted nuts. This step enhances the crunch and nutty aroma.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe Bananas | 3 medium | Mashed with some texture |
| Buttermilk | 1 cup | Provides moisture and tang |
| Eggs | 2 large | Binds ingredients |
| Melted Butter | 4 tbsp | Adds richness |
| Vanilla Extract | 1 tsp | Enhances flavor |
| All-Purpose Flour | 1 ½ cups | Base for structure |
| Sugar | 3 tbsp | Balances flavors |
| Baking Powder | 1 tsp | Leavening agent |
| Baking Soda | ½ tsp | Leavening agent |
| Salt | ¼ tsp | Enhances overall flavor |
| Toasted Walnuts | ¾ cup | Provides crunch and aroma |
Cooking the Pancakes
- Preheat the Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour Batter: Use a ¼ cup measuring cup to ladle batter onto the hot skillet for evenly sized pancakes.
- Cook Until Bubbles Form: Let the pancakes cook undisturbed for about 2 to 3 minutes or until bubbles appear on the surface and edges look set.
- Flip Carefully: Using a flat spatula gently flip each pancake and cook the other side for another 1 to 2 minutes until golden brown and cooked through.
- Keep Warm: Transfer cooked pancakes to a warm plate and cover loosely with foil to retain heat while cooking remaining batter.
- Serve: Stack the pancakes high and top with extra toasted nuts and pure maple syrup if desired.
Pro Tip: Cooking at medium heat ensures a golden exterior with a moist fluffy interior without burning.
Using this method guarantees every bite of our banana nut pancakes is perfectly balanced between sweet moist banana flavor and crunchy nut texture.
Serving Suggestions
To enhance our Banana Nut Pancake experience, we suggest several serving options that complement the pancakes’ natural sweetness and nutty texture.
Classic Toppings
- Drizzle pure maple syrup generously over a warm stack for a rich, sweet finish.
- Add a dollop of whipped cream or Greek yogurt for a creamy contrast to the crisp edges.
- Sprinkle extra toasted walnuts or pecans on top to reinforce the nutty flavor and add crunch.
Fresh Fruit Additions
- Top with thinly sliced bananas or a mix of berries like blueberries, strawberries, or raspberries. These add freshness and a bright color contrast to our pancakes.
- For a tropical twist, add chopped mango or pineapple alongside the bananas.
Nut Butters and Sauces
- Spread almond butter or peanut butter over the pancakes for an extra layer of richness and protein.
- Drizzle a light caramel or honey sauce to introduce a different dimension of sweetness.
Savory Accents
- Add a sprinkle of flaky sea salt on top after drizzling syrup to balance sweet and salty notes.
- Serve alongside crispy bacon or smoked sausage for a hearty brunch option.
| Serving Suggestion Category | Options | Flavor/Texture Impact |
|---|---|---|
| Classic Toppings | Maple syrup, whipped cream, extra nuts | Sweet, creamy, crunchy |
| Fresh Fruits | Bananas, berries, mango, pineapple | Fresh, vibrant, juicy |
| Nut Butters and Sauces | Almond butter, peanut butter, caramel, honey | Rich, nutty, sweet |
| Savory Accents | Flaky sea salt, bacon, smoked sausage | Balanced sweet-salty, savory |
“Stack the pancakes high and let each topping enhance the layered flavors of sweet bananas and toasted nuts.”
By combining these serving suggestions we create a customizable breakfast that satisfies all tastes and cravings. This flexibility makes our Banana Nut Pancake Recipe perfect for both simple weekday mornings and indulgent weekend brunches.
Make-Ahead and Storage Tips
To enjoy our Banana Nut Pancakes anytime, mastering make-ahead and storage techniques is essential. Here’s how we keep them fresh, flavorful, and ready to serve.
Making Pancakes Ahead of Time
- Prepare the batter the night before and refrigerate it in an airtight container for up to 24 hours. This gives the flavors time to meld and saves prep time in the morning.
- For fully cooked pancakes, allow them to cool completely on a wire rack. This prevents sogginess from steam buildup.
Storing Cooked Pancakes
- Refrigerate: Stack cooled pancakes with parchment paper between each layer to prevent sticking. Place in an airtight container or zip-top bag and refrigerate for up to 3 days.
- Freeze: For longer storage, freeze pancakes in a single layer on a baking sheet until firm. Transfer them to a freezer-safe bag or container, layering with parchment paper. They keep well for up to 2 months.
Reheating Instructions
- Microwave: Place 2–3 pancakes on a microwave-safe plate. Cover loosely with a damp paper towel and heat in 20-second intervals until warmed through.
- Oven: Preheat oven to 350°F (175°C). Arrange pancakes on a baking sheet and warm for 10–15 minutes or until heated evenly.
- Toaster: For a quick reheating method, toast the pancakes on low-medium heat until crispy and warm inside.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerate | Up to 3 days | Use airtight container; parchment paper between pancakes |
| Freeze | Up to 2 months | Single layer freeze first; then stack with parchment paper |
| Batter | Up to 24 hours | Store in airtight container in fridge |
Tips for Best Results
- Use ripe bananas when making the batter for the freshest flavor, even if batched ahead.
- Avoid stacking hot pancakes; allow full cooling to maintain texture.
- Label frozen pancakes with the date for easy rotation.
- Reheat gently to keep the moist, fluffy texture characteristic of our banana nut pancakes.
This approach ensures that whether you plan ahead for a busy morning or want to enjoy leftovers, our Banana Nut Pancake Recipe delivers consistent flavor and texture every time.
Conclusion
Banana nut pancakes bring a perfect balance of flavor and texture to any breakfast table. Their moist, fluffy consistency combined with the crunch of toasted nuts makes them a crowd-pleaser every time. With simple ingredients and easy steps, they fit effortlessly into our busy mornings or leisurely weekends.
By customizing toppings and nuts, we can keep this recipe fresh and exciting. Plus, the make-ahead options mean we always have a delicious breakfast ready to go. Let’s embrace this recipe as a go-to for satisfying, wholesome pancakes that everyone will love.
Frequently Asked Questions
What makes banana nut pancakes different from regular pancakes?
Banana nut pancakes include mashed ripe bananas and toasted nuts, adding natural sweetness, moisture, and a crunchy texture that regular pancakes usually lack.
Can I customize the type of nuts used in the recipe?
Yes, you can use walnuts, pecans, hazelnuts, or any nuts you prefer to tailor the flavor and texture to your liking.
How do bananas affect the pancake batter?
Bananas add moisture, natural sweetness, and keep the pancakes moist and fluffy while enhancing the overall flavor.
What equipment do I need to make banana nut pancakes?
You’ll need mixing bowls, a sturdy whisk, measuring tools, and a nonstick skillet or griddle for cooking.
How do I prepare the batter for banana nut pancakes?
Mash ripe bananas, whisk together wet ingredients, mix dry ingredients separately, then combine both and fold in toasted nuts.
What’s the best cooking temperature for banana nut pancakes?
Cook pancakes at medium heat to get a golden exterior with a moist, fluffy interior.
What are some popular toppings for banana nut pancakes?
Maple syrup, whipped cream, extra nuts, fresh fruit like berries or slices of banana, nut butters, and even savory options like bacon.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it for up to 24 hours without losing quality.
How should I store cooked banana nut pancakes?
Cool completely, then store in the refrigerator for up to 3 days or freeze for up to 2 months in a labeled, airtight container.
How do I reheat frozen banana nut pancakes?
Reheat pancakes gently in a toaster, oven, or skillet to maintain their moist and fluffy texture. Avoid stacking hot pancakes to prevent sogginess.