Banana Nut Pancakes

By contributing writer Kristia.

These Banana Nut Pancakes are so delicious they will surely become a family favorite. Chopping the bananas instead of mashing them intensifies the banana flavor and prevents these pancakes from being mushy.

Make a double batch for your freezer. Pop the frozen pancakes in the toaster for a quick and hearty breakfast or snack.

Print Recipe

Banana Nut Pancakes

Course: Breakfast

Author: Toni Anderson

Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• 1 tablespoon honey
• 1 egg beaten
• 1 cup buttermilk
• 2 tablespoons applesauce
• 1 teaspoon vanilla
• 2 ripe bananas finely chopped
• ¼ cup chopped nuts such as walnuts, pecans, almonds

Instructions

• In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and cinnamon.
• In a small bowl, combine the wet ingredients well: honey, beaten egg, buttermilk, applesauce, vanilla.
• Pour the wet ingredients into the mixing bowl with the flour mixture. Stir until just combined. It is okay if the batter is somewhat lumpy.
• Add the chopped bananas and nuts and gently mix in with the batter.
• Heat a non-stick griddle on low. Pour the batter onto the griddle in ¼ cup measurements. When the batter starts to bubble and the underside is golden brown, flip the pancakes and cook the other side until cooked through.
• Top with fresh fruit and your favorite syrup.

Notes

No buttermilk on hand? Just combine 1 tablespoon white vinegar with enough milk to make the one cup. Let sit for 5 minutes before adding the mixture to the recipe.

You might also like…

• Apple Butter Stuffed French Toast
• Apple Fritter Waffles
• Banana Nut Pancakes
• Baked Banana Split Oatmeal
• VegOut with a Strawberry Banana Smoothie

Find more delicious breakfast ideas at the The Happy Housewife Recipe Index.