Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 2 Tbsp packed light brown sugar
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 1 cup (240 g) mashed very ripe banana (about 2 medium bananas)
- 2 tsp vanilla extract
- 3 Tbsp (42 g) unsalted butter, melted (plus more for the pan)
- 1/2 cup (60 g) walnuts, chopped
- 1/2 cup (120 ml) pure maple syrup
Do This
- 1. Toast chopped walnuts in a dry skillet over medium heat for 3–5 minutes; set aside.
- 2. Whisk flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
- 3. Whisk buttermilk, eggs, mashed banana, vanilla, and melted butter.
- 4. Stir wet into dry just until combined; rest batter 5 minutes.
- 5. Preheat griddle to 375°F (190°C) (or a skillet on medium); butter lightly.
- 6. Cook 1/4 cup batter portions 2–3 minutes per side until golden and cooked through.
- 7. Warm maple syrup gently; serve pancakes topped with toasted walnuts and warm syrup.
Why You’ll Love This Recipe
- Tastes like classic banana bread, but in fluffy, golden pancakes.
- Mashed banana adds natural sweetness and a tender, bakery-style texture.
- Toasted walnuts bring crunch and a deep, nutty flavor that balances the maple.
- Simple ingredients and one bowl for dry + one bowl for wet keeps it easy for weekends.
Grocery List
- Produce: Very ripe bananas
- Dairy: Buttermilk, unsalted butter, eggs
- Pantry: All-purpose flour, baking powder, baking soda, ground cinnamon, fine salt, light brown sugar, walnuts, pure maple syrup, vanilla extract
Full Ingredients
Banana Bread Pancake Batter
- All-purpose flour: 1 1/2 cups (180 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 1 tsp
- Fine salt: 1/2 tsp
- Packed light brown sugar: 2 Tbsp
- Buttermilk: 1 cup (240 ml)
- Large eggs: 2
- Very ripe banana, mashed: 1 cup (240 g) (about 2 medium bananas)
- Vanilla extract: 2 tsp
- Unsalted butter, melted and slightly cooled: 3 Tbsp (42 g)
- Butter for the pan/griddle: 1–2 tsp as needed (or neutral oil)
Toasted Walnuts and Maple
- Walnuts, chopped: 1/2 cup (60 g)
- Pure maple syrup: 1/2 cup (120 ml)
Optional for Serving
- Extra sliced banana: 1 banana
- Softened butter: 2–4 tsp (for serving)
- Extra cinnamon: a light pinch
Step-by-Step Instructions
Step 1: Toast the walnuts
Place a dry skillet over medium heat. Add the 1/2 cup (60 g) chopped walnuts and toast, stirring frequently, until they smell fragrant and look slightly darker, 3–5 minutes.
Immediately transfer to a plate to cool (they can scorch if left in the hot pan). Set aside for topping.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour (1 1/2 cups / 180 g), baking powder (2 tsp), baking soda (1/2 tsp), cinnamon (1 tsp), salt (1/2 tsp), and light brown sugar (2 Tbsp). Break up any brown sugar clumps so the batter mixes evenly.
Step 3: Mix the wet ingredients
In a medium bowl, whisk the buttermilk (1 cup / 240 ml) and eggs (2) until smooth. Whisk in the mashed banana (1 cup / 240 g), vanilla (2 tsp), and melted butter (3 Tbsp / 42 g).
If your mashed banana is very lumpy, that’s fine; small banana pieces make the pancakes taste even more like banana bread.
Step 4: Combine wet and dry (do not overmix)
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold until you no longer see dry flour. The batter should look slightly lumpy and thick.
Let the batter rest for 5 minutes. This helps the flour hydrate and gives you fluffier pancakes.
Step 5: Preheat the pan or griddle
Preheat a griddle to 375°F (190°C), or set a large nonstick skillet over medium heat for 2–3 minutes. Lightly grease with a small amount of butter (about 1/2 tsp to start).
The pan is ready when a few drops of water sizzle and evaporate quickly (not instantly smoking).
Step 6: Cook the pancakes until golden and fluffy
Scoop or pour 1/4 cup batter per pancake onto the hot surface, leaving space to flip. Cook until bubbles appear on the surface and the edges look set, 2–3 minutes.
Flip and cook the second side until golden and the pancakes spring back lightly when touched, 1 1/2–2 1/2 minutes. If the pancakes brown too quickly, reduce the heat slightly; banana batter can darken faster because of the natural sugars.
Step 7: Warm the maple syrup and serve
While the last pancakes cook, warm the 1/2 cup (120 ml) maple syrup in a small saucepan over low heat for 2–3 minutes, just until warm (do not boil).
Stack the pancakes, sprinkle generously with the toasted walnuts, and drizzle with warm maple syrup. Add sliced banana and a small pat of butter if you like.
Pro Tips
- Use very ripe bananas: Bananas with lots of brown spots mash easily and give the best banana bread flavor.
- Keep the batter lumpy: Overmixing develops gluten and makes pancakes tough. Stop as soon as the flour disappears.
- Control browning: Because of the banana and brown sugar, these pancakes can brown quickly. If they’re getting too dark before cooking through, lower the heat slightly.
- Consistent size, even cooking: Use a 1/4-cup scoop so pancakes cook evenly and finish at the same time.
- Keep them warm: Hold cooked pancakes on a sheet pan in a 200°F (95°C) oven while you finish the batch.
Variations
- Chocolate chip banana bread pancakes: Fold 1/2 cup (85 g) semi-sweet chocolate chips into the batter after mixing.
- Pecan swap: Replace walnuts with 1/2 cup (55 g) chopped pecans; toast the same way.
- Dairy-free option: Use 1 cup (240 ml) unsweetened almond milk mixed with 1 Tbsp lemon juice (rest 5 minutes) in place of buttermilk, and use melted coconut oil instead of butter.
Storage & Make-Ahead
Refrigerate: Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days.
Freeze: Layer pancakes between pieces of parchment, seal in a freezer bag, and freeze up to 2 months.
Reheat: Warm in a 350°F (175°C) oven for 6–8 minutes (from the fridge) or 10–12 minutes (from frozen), or toast lightly until heated through. Warm the maple syrup gently on the stove over low heat for 2–3 minutes.
Make-ahead tip: Toast the walnuts up to 1 week ahead and store airtight at room temperature. Mash the banana right before mixing for the freshest flavor and best texture.
Nutrition (per serving)
Approximate, per serving (about 2–3 pancakes, plus 2 Tbsp maple syrup and 2 Tbsp toasted walnuts): Calories: 580; Protein: 13 g; Fat: 25 g; Carbohydrates: 78 g; Fiber: 5 g; Sugars: 30 g; Sodium: 620 mg.
