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

1½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
2 ripe bananas, mashed
½ cup chopped walnuts or pecans

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla.
Stir in the mashed bananas.
Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
Fold in chopped nuts.
Let the batter rest for 5 minutes.
Heat a lightly greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake.
Cook until bubbles form on the surface (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown.
Serve warm.

Tips for Extra-Fluffy Banana Nut Pancakes

Do not overmix the batter
Let the batter rest before cooking
Cook over medium heat for even browning
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

Maple syrup
Sliced bananas
Toasted nuts
Honey or agave syrup
Whipped cream
Peanut butter drizzle

Make-Ahead & Freezing Tips

Freeze cooked pancakes in single layers
Store in freezer bags up to 2 months
Reheat in toaster or microwave

Nutrition (Per Pancake – Approximate)

Calories: 180
Carbohydrates: 25g
Protein: 5g
Fat: 7g
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.

OTHER RECIPES

Try this nice pancake recipe !

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.

Pancake Recipe Instructions:

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 !

american-pancake-mix-recipe.

VIDEO:

American Pancake Mix recipe

Nothing beats a stack of classic American pancakes—thick, fluffy, lightly sweet, and perfect with butter and maple syrup. This homemade American pancake mix gives you diner-style pancakes anytime, without preservatives or boxed mixes.

Best of all, you can make the dry mix ahead, store it, and have pancakes ready in minutes.

Why Make Your Own American Pancake Mix?

✔ Better flavor than store-bought
✔ No artificial preservatives
✔ Cheaper per batch
✔ Customizable (whole wheat, dairy-free, low sugar)
✔ Perfect for meal prep and gifting

Homemade American Pancake Mix (Dry Mix)

Ingredients (Makes About 10 Cups Dry Mix)

4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
¼ cup granulated sugar

Instructions

Whisk all ingredients together in a large bowl until evenly combined.
Transfer to an airtight container or zip-top bag.
Store in a cool, dry place for up to 3 months.

💡 Label the container with instructions for quick use.

How to Make Pancakes Using the Mix

Ingredients (Serves 2–3)

1 cup American Pancake Mix
¾ cup milk
1 large egg
2 tablespoons melted butter or oil
½ teaspoon vanilla extract (optional)

Directions

In a bowl, whisk milk, egg, melted butter, and vanilla.
Add pancake mix and stir just until combined (small lumps are fine).
Heat a lightly greased skillet or griddle over medium heat.
Pour ¼ cup batter per pancake.
Cook until bubbles form and edges look set, about 2 minutes.
Flip and cook another 1–2 minutes until golden.

Tips for Extra-Fluffy American Pancakes

Do not overmix—lumps = fluffiness
Let batter rest 5 minutes before cooking
Use a medium heat (too hot = flat pancakes)
Fresh baking powder makes a big difference

Pancake Mix Variations

Buttermilk Pancakes

Replace milk with buttermilk for extra tang.

Whole Wheat Pancake Mix

Use half whole wheat flour and half all-purpose flour.

Dairy-Free Pancakes

Use almond milk, oat milk, or coconut milk + oil.

Blueberry or Chocolate Chip

Fold in ½ cup add-ins just before cooking.

How to Store Pancake Mix

Pantry: Up to 3 months
Freezer: Up to 6 months (airtight container)

📦 Great for camping trips, busy mornings, or homemade gifts.

Serving Ideas

Maple syrup & butter
Fresh berries & whipped cream
Peanut butter & banana
Honey & Greek yogurt
Crispy bacon or sausage on the side

Final Thoughts

This American Pancake Mix recipe delivers thick, fluffy, diner-style pancakes every time—without relying on boxed mixes. Make a batch once, enjoy pancakes anytime, and customize them to your taste.

OTHER RECIPES

A nice pancake recipe to try !

Pancake Recipe INGREDIENTS

10 cups of all-purpose flour.
2 ½ cups of instant non-fat dry milk.
½ cup of sugar.
¼ cup of baking powder.
2 tablespoons of salt.

Pancake Recipe Instructions:

In a suitably sized starsol bowl, combine all of the ingredients.

Stir until thoroughly mixed.

Store in an airtight container and use within six months.

The pancake recipe mix is ready !

banana-nut-pancakes-recipe.

VIDEO:

Cornmeal Pancakes

🌽 Cornmeal Pancakes

INGREDIENTS

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

2 large eggs
1 ¾ cups buttermilk (or 1 ¾ cups milk + 1 tbsp vinegar, rest 5 min)
3 tablespoons melted butter (or oil)
1 teaspoon vanilla (optional but nice)

INSTRUCTIONS

1. Prepare dry mix

In a medium bowl, whisk together:

cornmeal
flour
sugar
baking powder
baking soda
salt

Cornmeal tends to clump, so break up any lumps.

2. Prepare wet mix

In another bowl, whisk:

eggs
buttermilk
melted butter
vanilla

Make sure the melted butter isn’t piping hot to avoid scrambling the eggs.

3. Combine

Pour wet ingredients into the dry.
Stir just until combined.
Batter should be thick but pourable. Add 1–2 tablespoons more milk if too thick.

4. Cook

Heat a griddle or skillet over medium heat and lightly butter or oil it.
Pour about ¼ cup batter for each pancake.
Cook until edges look set and small bubbles form on top (about 2 minutes).
Flip and cook 1–2 minutes more until golden.
Repeat with remaining batter.

SERVE WITH

Butter + maple syrup
Honey butter
Fresh berries
Fried apples
Savory style: serve with bacon, eggs, or sausage gravy

TIPS & VARIATIONS

Southern-style (coarser): Use stone-ground cornmeal and reduce flour to ¾ cup.
Sweeter: Add ¼ cup sugar or a splash of maple syrup to the batter.
Blueberry cornmeal pancakes: Fold in ½–1 cup fresh blueberries before cooking.
Crispier edges: Let batter rest 10 minutes to hydrate the cornmeal.
Gluten-free: Replace flour with a GF all-purpose blend.

OTHER RECIPES

A nice pancake recipe to try !

Pancake Recipe Ingredients:

* 1/2 cup cornmeal
* 1 1/2 cups cold water
* 1 1/4 cups buttermilk
* 2 cups sifted all purpose flour
* 1/3 cup sugar
* 1 teaspoon salt
* 1 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1 egg, beaten
* 2 tablespoons soft butter

Pancake Recipe Instructions :
Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn into bowl; stir buttermilk into cornmeal mixture. Sift together flour, sugar, salt, baking powder and baking soda; add to cornmeal mixture. Stir in beaten egg and butter. Cook pancakes on lightly greased griddle...and the pancake recipe is ready and makes about 24 pancakes...nice ! Enjoy the pancake !
banana-nut-pancakes-recipe

VIDEO:

Applesauce Pancakes With Apple Cider Syrup

Applesauce Pancakes With Apple Cider Syrup

INGREDIENTS

For the Pancakes

1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but recommended)
1 cup buttermilk (or 1 cup milk + 1 Tbsp vinegar, rest 5 minutes)
1 cup unsweetened applesauce
2 large eggs
3 tablespoons melted butter (or neutral oil)
1 teaspoon vanilla extract

For the Apple Cider Syrup

1 cup apple cider
½ cup brown sugar
2 tablespoons butter
½ teaspoon cinnamon
Pinch of salt
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

INSTRUCTIONS

Make the Apple Cider Syrup

In a small saucepan, combine apple cider, brown sugar, butter, cinnamon, and salt.
Bring to a boil over medium heat.
Stir in the cornstarch slurry.
Reduce heat and simmer 3–5 minutes, stirring often, until the syrup thickens and becomes glossy.
Keep warm on the lowest heat or reheat gently before serving.

Make the Pancakes

Mix dry ingredients: In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In another bowl whisk buttermilk, applesauce, eggs, melted butter, and vanilla until smooth.
Combine: Pour wet ingredients into the dry. Stir gently until just combined—do not overmix. The batter should be thick and slightly lumpy.
Cook:
- Heat a lightly oiled or buttered skillet/griddle over medium heat.
- Drop ¼-cup scoops of batter onto the hot surface.
- Cook until bubbles form on top and edges look set, 2–3 minutes.
- Flip and cook 1–2 minutes more.
Keep warm in a 200°F/95°C oven if cooking in batches.

SERVING

Stack warm pancakes, drizzle generously with apple cider syrup, and top with:

Sliced apples
A pat of butter
Toasted pecans or walnuts
A sprinkle of cinnamon

TIPS & VARIATIONS

Extra fluffy: Add 1 additional egg white, whipped to soft peaks, and fold in gently.
Chunky apple version: Fold in ½ cup finely diced apples.
Healthier option: Replace ½ the flour with whole wheat and increase applesauce to 1¼ cups.
Festive twist: Add a splash of rum or maple extract to the syrup.

OTHER RECIPES

A nice pancake recipe to try !
Pancake Ingredients:

* ***Apple Cider Syrup***
* 1 tablespoon butter
* 2 cups apple cider
* 1 cup brown sugar
* 2 cinnamon sticks
* ***Applesauce Pancakes***
* 2 cups all-purpose flour
* 1/4 cup dark brown sugar
* 2 tablespoons baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup applesauce
* 1/4 cup melted butter

Pancake Recipe INSTRUCTIONS

Apple Cider Syrup: In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. Bring to a boil, stirring.

Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes.

Applesauce Pancakes: In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes. The pancake recipe is ready to serve...enjoy it !
american-pancake-mix-recipe

VIDEO:

Fluffy Pecan Pancakes

🥞 Fluffy Pecan Pancakes

Ingredients (Makes 8–10 pancakes)

1 ½ cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk (or milk + 1 Tbsp vinegar)
2 large eggs
3 tablespoons melted butter (plus more for the pan)
1 teaspoon vanilla extract
¾ cup chopped pecans, lightly toasted
Optional: extra pecans + maple syrup for serving

Instructions

1. Prepare the Dry Ingredients

In a bowl, whisk together:
flour, sugar, baking powder, baking soda, and salt.

2. Mix Wet Ingredients

In another bowl, whisk:
buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine

Pour the wet ingredients into the dry.
Gently stir until just combined—a few lumps are perfect.
Fold in the pecans.

4. Cook the Pancakes

Heat a skillet or griddle over medium.
Add a small pat of butter or oil.
Pour ¼ cup batter for each pancake.
Cook until bubbles form on top and edges look set (2–3 mins).
Flip and cook another 1–2 minutes.

5. Serve

Stack them warm with:

Maple syrup
Extra toasted pecans
A dusting of powdered sugar (optional)
A dollop of butter or whipped cream (optional)

⭐ Tips for Extra Fluffiness

Don’t overmix the batter.
Let batter rest 5 minutes before cooking.
Use buttermilk—its acidity boosts fluff.
Toast pecans ahead of time for more flavor.

OTHER RECIPES

A great pancake recipe to try !

Pancake Recipe Ingredients:

* 2 cups flour
* 2 tablespoons brown sugar
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 cup finely chopped pecans, toasted if desired
* 1 cup buttermilk
* 3/4 cup milk
* 2 large eggs, separated
* 1/4 cup melted butter
* vegetable oil
* pecan halves or fruit for garnish, optional

Pancake Recipe INSTRUCTIONS:
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans.
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.
Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup and garnish with pecan halves or fruit, if desired. The pancake recipe is ready to serve...enjoy it !
Basic-pancakes-recipe

VIDEO:

Old Fashioned Pancakes

🥞 OLD-FASHIONED PANCAKES RECIPE

These pancakes are slightly thicker, richer, and more flavorful than basic pancakes because they use buttermilk, melted butter, and a classic ratio of dry-to-wet ingredients that creates a nostalgic, diner-style texture.

🧈 INGREDIENTS (Makes 8–10 pancakes)

Dry Ingredients

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar; rest 5 minutes)
1 large egg
2 tablespoons melted butter (plus extra for the pan)
½ teaspoon vanilla extract (optional, but adds warmth)

🔪 INSTRUCTIONS

1. Mix the Dry Ingredients

In a large bowl, whisk together:

Flour
Sugar
Baking powder
Baking soda
Salt

This ensures even rising and fluffy pancakes.

2. Mix the Wet Ingredients

In a separate bowl, whisk:

Buttermilk
Egg
Melted butter
Vanilla (if using)

Make sure the melted butter is slightly cooled so it doesn’t cook the egg.

3. Combine Wet + Dry

Pour the wet mixture into the dry bowl.

Gently stir using a spatula.
Stop mixing when the batter is just combined.
It should be slightly lumpy—this makes pancakes light and tender.

Let the batter rest 5 minutes (optional but recommended).

4. Heat the Pan

Warm a nonstick pan or griddle over medium heat.
Brush lightly with butter for that old-fashioned flavor.

5. Cook the Pancakes

Scoop ¼ cup batter onto the hot surface.
Cook until bubbles appear and edges begin to set—about 1–2 minutes.
Flip carefully and cook the other side for 1–2 minutes, until golden brown.

Repeat, buttering the pan lightly between batches.

🍽️ SERVE

Serve warm with:

Soft butter
Maple syrup
Honey
Powdered sugar
Fresh berries

Old-fashioned pancakes pair beautifully with crispy bacon or sausage.

⭐ TIPS FOR PERFECT OLD-FASHIONED PANCAKES

Don’t overmix the batter—this is the #1 cause of flat pancakes.
Buttermilk creates the classic old-style tang and tenderness.
Cook on medium, not high; they brown too fast otherwise.
Let the batter rest briefly for extra fluffiness.

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OTHER INGREDIENTS

* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon white sugar
* 1 1/4 cups milk
* 1 egg
* 3 tablespoons butter, melted

INSTRUCTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and the pancake recipe is ready serve hot.
banana-nut-pancakes-recipe.

VIDEO:

Basic Pancakes Recipe

🥞 BASIC PANCAKES RECIPE

Ingredients (Makes 8–10 pancakes)

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter (or vegetable oil)
½ teaspoon vanilla extract (optional)

Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Sugar
Baking powder
Salt

Make sure everything is evenly combined.

2. Mix the Wet Ingredients

In another bowl, whisk together:

Milk
Egg
Melted butter
Vanilla (optional)

Whisk until smooth.

3. Combine Wet & Dry

Pour the wet mixture into the dry bowl.
Gently stir until just combined—do NOT overmix.
A few small lumps are normal and make the pancakes fluffy.

4. Heat the Pan

Heat a nonstick skillet or griddle over medium heat.
Lightly brush with butter or oil.

5. Cook the Pancakes

Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on top and edges look set (1–2 minutes).
Flip and cook another 1–2 minutes until golden brown.

6. Serve

Serve warm with:

Butter
Maple syrup
Honey
Fresh fruit
Whipped cream

Optional Add-ins

Chocolate chips
Blueberries
Banana slices
Cinnamon

------

ANOTHER RECIPES

...try this one !

Ingredients:

* 2 cups all-purpose flour, stirred or sifted before measuring
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, slightly beaten
* 1 1/2 cups milk
* 2 tablespoons melted butter

INSTRUCTIONS:
Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth.

Blend in melted butter.

Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake.

Cook until brown on one side and around edge; turn and brown the other side.

The pancake recipe is ready to serve...enjoy the pancake...!
old-fashioned-pancakes.

VIDEO: