What to do with overripe bananas, besides banana bread, banana muffins and banana waffles? Richard suggested banana nut pancakes, and here they are! This was my first time making banana nut pancakes. Since I didn’t have time searching for the “perfect” banana nut pancake recipe, I use my fresh corn pancake recipe as a reference. And, I’m happy the pancakes turn out well– fluffy and happy 🙂 I froze some extras, and they taste pretty good too after warming up in microwave.
Banana Nut Pancake Recipe (makes 15 pancakes)
1 3/4 cup flour
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
2 large ripe bananas
1 1/4 cup milk
1/2 tsp vanilla extract
3 tbsp butter– melted and cooled
handful of chopped toasted walnuts
- Sift flour, sugar, baking powder and salt in a big bowl.
- In a separate bowl, mash bananas with a fork. Add in milk, vanilla extract, melted butter and eggs. Hand whisk to combine.
- Pour the wet mixture into the flour mixture all at once. Stir until the batter just combined. The batter will look lumpy– DO NOT overstir. Add in chopped walnuts and stir once to incorporate walnuts into batter.
- Cook as you will with regular pancakes. Serve hot with butter, maple syrup and whipped cream.
- Cooked pancakes may be frozen for quick breakfast, just heat up in the microwave.