Banana Nut Pancakes

Sep 17, 2019 | Breakfast, Food

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We loved our Apple Cinnamon Oatmeal Pancake recipe so much we wanted to experiment with other flavors. We had some overripe bananas that I was planning on making some banana bread with but instead we experiments with these amazing banana nut pancakes! This is the perfect solution when you have overripe bananas but don’t want to make banana bread!

I’ve tried many variations of banana pancakes in the past. I’ve made the ever popular 2 or 3 ingredient versions but could never really enjoy them. I love bananas, but usually banana pancakes have a mushy texture that never really firms up. Add butter or syrup on top of that and I feel like you just have a soggy mess. This recipe solves that problem with the addition of oats, egg, and baking powder for structure and toasted walnuts for texture.

Banana Nut Pancakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Servings: 6 Pancakes
Calories: 214kcal

Ingredients

  • 1 cup all-purpose flour sifted
  • ½ cup quick-cook oats not instant oats
  • 2 tsp brown sugar packed
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • tsp salt
  • tsp baking soda
  • ½ cup milk
  • 2 bananas large
  • 1 egg
  • tsp rum extract
  • ½ cup walnuts chopped and toasted

Instructions

  • In a large bowl mix all dry ingredients together. With a whisk, slowly add the milk until flour mixture is well combined. This will help prevent the flour from clumping together in the batter. In a separate bowl mix mash bananas, then mix in egg. Add banana mixture to flour mixture, half at a time. Then add rum extract and walnuts, mixing well.
  • Heat griddle over medium to medium high heat and lightly spray with cooking oil. Once pan is heated, pour ½ cup batter onto griddle (I use a measuring cup for easy portioning) and let cook until you start to get bubbles on the edges of the pancake and in the center. These pancakes do better at a slightly lower temperature than what you would normally use to prevent over browning. Flip and pat down, letting cook through, about 45-60 seconds more. This batter will cook 5 pancakes about 5 inches in diameter.
  • Top with bananas, walnuts, butter, syrup, or your favorite pancake topping and enjoy!

Notes

If you are cooking a large batch of these, you can heat your oven to 200°F and store pancakes on a baking sheet to keep them warm.  These are also great reheated so you can make a large batch to last a few days for easy but filling breakfasts on the go!
Not a morning person?  No worries!  You can mix all the dry ingredients together the night before in a seal-able container and just add the wet ingredients in the morning!  This will make your morning prep time less than 3 minutes, just about the same amount of time the griddle will need to heat up!

Nutrition

Serving: 1pancake | Calories: 214kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 107mg | Potassium: 424mg | Fiber: 3g | Sugar: 7g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 3mg
Tried this recipe?Let us know how it was!

About Me

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Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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