Decadent Banana-Walnut Buttermilk Pancakes
Indulge in these fluffy and delightful Banana-Walnut Buttermilk Pancakes, perfect for breakfast or a cozy dinner with family. This recipe offers a creative twist on traditional pancakes by incorporating sweet, ripe bananas and crunchy walnuts, creating a deliciously satisfying meal. Top them off with your favorite syrup—be it rich chocolate or classic maple—to elevate the experience. Ideal for using up overripe bananas, these pancakes are sure to become a breakfast staple in your home. Enjoy them fresh off the griddle, drizzled with syrup and perhaps garnished with additional banana slices and walnuts for an extra touch.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
1 1/2 cups (sifted)
granulated sugar
2 tablespoons (none)
baking soda
1 teaspoon (none)
chopped walnuts
1/3 cup (chopped)
ripe banana
1 cup (mashed (about 2 bananas))
buttermilk or sour milk
2 cups (none)
eggs
2 (beaten)
butter
1/4 cup (melted)
butter for frying
as needed (none)
Instructions
1
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and baking soda. Gently fold in the chopped walnuts until evenly distributed.
2
In a separate bowl, mash the ripe bananas until smooth. Whisk in the buttermilk (or sour milk), eggs, and melted butter until well combined.
3
Pour the banana mixture into the dry ingredients and stir gently. Be careful not to overmix; stop when just combined. The batter will be slightly lumpy.
4
Preheat a large skillet or griddle over medium heat and melt enough butter to coat the surface evenly.
5
Once the skillet is ready, pour approximately 3 tablespoons of batter for each pancake. Cook until small bubbles form on the surface (about 1.5 to 2 minutes), and the edges look set.
6
Gently flip the pancakes using a spatula and cook for an additional minute or until golden brown on the opposite side.
7
Remove the pancakes from the skillet and keep them warm while repeating the process with the remaining batter. Serve hot with your choice of syrup and additional toppings if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these pancakes?
These pancakes feature a decadent blend of sweet, ripe bananas and crunchy walnuts, balanced by the slight tang of buttermilk.
How many bananas do I need for this recipe?
You will need approximately 1 cup of mashed bananas, which is usually about 2 medium-sized ripe bananas.
Can I use sour milk if I don't have buttermilk?
Yes, this recipe explicitly allows for the use of sour milk as a direct substitute for buttermilk.
How should I prepare the flour before mixing?
The recipe recommends sifting the 1 1/2 cups of all-purpose flour together with the sugar and baking soda.
What is the secret to keeping these pancakes light and fluffy?
The key is to stir the wet and dry ingredients gently and stop when just combined; the batter should remain slightly lumpy.
What type of nuts are used in this recipe?
This recipe uses 1/3 cup of chopped walnuts to add a crunchy texture to the pancakes.
How do I know when it is time to flip the pancake?
You should flip the pancakes once small bubbles form on the surface and the edges look set, which usually takes about 1.5 to 2 minutes.
What temperature should I use for the skillet or griddle?
The skillet or griddle should be preheated over medium heat.
How much batter should I use for each pancake?
Use approximately 3 tablespoons of batter for each pancake to ensure they cook evenly.
Should the butter for the batter be melted?
Yes, the 1/4 cup of butter used in the banana mixture should be melted before being whisked with the eggs and buttermilk.
Is this recipe suitable for using up overripe bananas?
Absolutely, using overripe bananas is ideal as they are easier to mash and provide more sweetness.
What are the recommended toppings for these pancakes?
You can top them with rich chocolate syrup, classic maple syrup, additional banana slices, or more chopped walnuts.
How long do I cook the second side of the pancake?
After flipping, cook the pancakes for an additional minute or until they are golden brown on the opposite side.
What should the texture of the mashed bananas be?
The bananas should be mashed in a separate bowl until they are smooth before adding the other wet ingredients.
How many ingredients are required in total?
There are 9 ingredients in total: flour, sugar, baking soda, walnuts, bananas, buttermilk, eggs, and butter for both the batter and frying.
Can I serve these for dinner?
Yes, the description suggests these are perfect for both breakfast and a cozy family dinner.
Do I need to grease the skillet?
Yes, you should melt enough butter to coat the surface of the skillet or griddle evenly before pouring the batter.
What kind of flour is used?
This recipe calls for 1 1/2 cups of all-purpose flour.
What happens if I overmix the batter?
Overmixing can lead to tougher pancakes; keeping the batter slightly lumpy ensures a lighter, fluffier texture.
How many eggs are needed?
The recipe requires 2 eggs, which should be beaten before being added to the wet mixture.
What leaving agent is used in this recipe?
This recipe uses 1 teaspoon of baking soda to help the pancakes rise.
Is sugar added to the batter?
Yes, 2 tablespoons of granulated sugar are mixed in with the dry ingredients.
Should the walnuts be mixed with the wet or dry ingredients?
The chopped walnuts should be gently folded into the sifted dry ingredients before the liquid is added.
How should I handle the pancakes while cooking the rest of the batch?
The instructions recommend removing the finished pancakes from the skillet and keeping them warm while you finish the remaining batter.
Are these pancakes considered comfort food?
Yes, the recipe tags categorize this dish as both comfort food and a family meal.
Can I use chocolate syrup on these?
Yes, the recipe description specifically mentions rich chocolate syrup as a great topping option to elevate the experience.
Is this a difficult recipe to make?
No, it is tagged as an 'easy recipe' and is straightforward for home cooks.
What kind of sugar is used?
The recipe uses granulated sugar.
How should the eggs be prepared before adding them to the wet ingredients?
The eggs should be beaten before they are whisked into the banana and buttermilk mixture.
What is the final color of the pancakes?
The pancakes are cooked until they are a beautiful golden brown on both sides.