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Homemade Banana Nut Pancakes recipe photo

Banana Nut Pancakes

Start your day with these fluffy Banana Nut Pancakes! Packed with wholesome ingredients and perfect for any brunch!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 cup whole wheat flour or white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 large banana very ripe, mashed
  • 1 cup 1% milk
  • 3 large egg whites
  • 2 tsp oil
  • 1 tsp vanilla
  • 2 tbsp chopped walnuts optional
  • Olive oil or butter flavor cooking spray to prevent sticking while cooking

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Skillet or griddle
  • Spatula

Method
 

Cooking Instructions:
  1. Step 1: Prep Your Ingredients - Start by gathering all your ingredients and measuring them out.
  2. Step 2: Mix Dry Ingredients - In a large mixing bowl, combine the whole wheat flour, baking powder, salt, and cinnamon. Whisk them together until well blended.
  3. Step 3: Combine Wet Ingredients - In another bowl, mash the ripe banana until smooth. Then add the milk, egg whites, oil, and vanilla. Whisk until combined and smooth.
  4. Step 4: Combine Wet and Dry Mixtures - Pour the wet ingredients into the bowl with the dry ingredients. Gently fold until just combined, avoiding over-mixing. Fold in walnuts if using.
  5. Step 5: Heat the Skillet - Preheat your skillet over medium heat and lightly coat it with olive oil or cooking spray.
  6. Step 6: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes more.
  7. Step 7: Serve and Enjoy - Keep pancakes warm in a low oven while cooking the remaining batter. Serve warm with toppings like maple syrup or fresh fruits.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze pancakes with parchment paper between each one.
  • Reheat in a toaster or microwave until warmed through.