Banana Nut Pancakes recipe
These Banana Nut Pancakes are thick, fluffy, and loaded with sweet ripe bananas and crunchy nuts. Perfect for weekend brunch or a cozy breakfast at home, this classic American favorite combines comforting flavors with a soft, tender texture that melts in your mouth.
Made from scratch with simple ingredients, these pancakes are far better than any boxed mix—and your kitchen will smell incredible while they cook.
Why You’ll Love This Recipe
✔ Naturally sweetened with ripe bananas
✔ Soft, fluffy pancake texture
✔ Crunchy nutty bite in every forkful
✔ Easy to customize
✔ Freezer-friendly for meal prep
Best Bananas for Pancakes
Use very ripe bananas with brown spots. They mash easily and provide the best natural sweetness and banana flavor.
Banana Nut Pancakes Recipe
Ingredients
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1½ cups all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup milk
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1 large egg
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2 tablespoons melted butter or vegetable oil
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1 teaspoon vanilla extract
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2 ripe bananas, mashed
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½ cup chopped walnuts or pecans
Instructions
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk milk, egg, melted butter, and vanilla.
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Stir in the mashed bananas.
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Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
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Fold in chopped nuts.
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Let the batter rest for 5 minutes.
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Heat a lightly greased skillet or griddle over medium heat.
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Pour ¼ cup batter per pancake.
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Cook until bubbles form on the surface (about 2 minutes).
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Flip and cook another 1–2 minutes until golden brown.
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Serve warm.
Tips for Extra-Fluffy Banana Nut Pancakes
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Do not overmix the batter
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Let the batter rest before cooking
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Cook over medium heat for even browning
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Mash bananas well to avoid dense pockets
Flavor Variations
Banana Walnut Pancakes
Use chopped walnuts for a classic, slightly bitter crunch.
Banana Pecan Pancakes
Swap walnuts for pecans for a sweeter, buttery flavor.
Banana Chocolate Chip Pancakes
Add ⅓ cup chocolate chips for a dessert-style breakfast.
Healthy Banana Nut Pancakes
Replace half the flour with whole wheat flour and reduce sugar by half.
Toppings That Pair Perfectly
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Maple syrup
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Sliced bananas
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Toasted nuts
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Honey or agave syrup
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Whipped cream
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Peanut butter drizzle
Make-Ahead & Freezing Tips
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Freeze cooked pancakes in single layers
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Store in freezer bags up to 2 months
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Reheat in toaster or microwave
Nutrition (Per Pancake – Approximate)
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Calories: 180
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Carbohydrates: 25g
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Protein: 5g
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Fat: 7g
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Fiber: 2g
Final Thoughts
These Banana Nut Pancakes are the perfect blend of sweet, nutty, and fluffy—ideal for family breakfasts, brunch gatherings, or meal prep. Once you try them homemade, you’ll never go back to plain pancakes again.
Pancake Recipe Ingredients:
- 1 ripe banana, mashed.
- 1 medium egg.
- 3 oz (1 packet) of cream cheese, softened.
- 1 cup of pancake mix.
- ¾ cup of milk.
- ½ cup of chopped pecans.
- ½ cup of whipped topping.
- 1 tablespoon of sugar.
- 2 teaspoons of vegetable oil.
In a mixing bowl, beat the cream cheese until it is smooth.
Mix in whipped topping until stiff; then set aside.
In another bowl, combine the pancake mix and the sugar.
Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.
Fold in the mashed banana and chopped pecans.
Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.
The pancake recipe is ready to serve with the cream cheese as topping...nice ! Enjoy it !
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