Part of the fun of making homemade buttermilk pancakes is adding mix-ins, and these banana walnut pancakes are a delicious way to start your morning.
A sprinkle of powdered sugar and a dollop of crème fraiche make them extra special.
Fluffy and moist, with a nice crunch from the walnuts, these banana nut pancakes will get even the grumpiest morning person to skip happily out of bed.
Keep reading to see the recipe.
- 2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
1-1/2 cups walnut pieces, toasted and cooled
3 bananas, thinly sliced
1/2 cup salted butter, melted and cooled slightly
Clarified butter or high-heat vegetable oil, for cooking
Powdered sugar, sifted, for garnish
Crème fraiche or whipped cream, for garnish
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs. Whisk in buttermilk and melted butter. Stir flour mixture into buttermilk mixture until just combined (lumps are OK). Fold 1 cup walnut pieces and 2 bananas, thinly sliced, into pancake batter.
- Heat the oven to 200°F and place an oven-safe plate or baking dish inside. Heat a large nonstick skillet on the stove top over medium heat. Melt 1/4 teaspoon of butter on skillet. Dollop 1/2 cup batter onto skillet; depending on the size of the skillet, it may fit 2-3 pancakes. Cook pancakes until bubbles rise to the surface and pop, about 2 minutes. Carefully flip pancakes and cook another 2 minutes.
- Transfer cooked pancakes to plate in the oven. Cover with foil. Repeat with more butter and remaining batter, until all pancakes are cooked. Garnish a stack of pancakes with banana slices, walnut pieces, and crème fraiche to taste.
Makes 12-16 pancakes.
- Breakfast/Brunch, Pancakes/Waffles
- North American