These fluffy banana pancakes are filled with crunchy nuts and a touch of cinnamon. Lightly sweetened and made with 100% fresh milled flour, they’re hearty enough to keep you full for hours without weighing you down. Of course, they’re also quick and easy to make! Whip these up in minutes and you’ll have breakfast ready in no time.
My Fresh Milled Flour Pancakes and Fresh Milled Buttermilk Pancakes show up regularly in our Sunday morning breakfast rotation. I love pancakes, so I had to come up with a few flavor variations as well. These banana nut pancakes are tender, nutty and perfect when we want to change things up. I mean, we don’t have to wait until the weekend to make pancakes, but that just seems the way it goes, right?
For another classic weekend breakfast, check out my Fresh Milled Waffles. They’re crispy on the outside and tender inside, another family favorite for sure.
Banana Nut Pancakes (Fresh Milled Flour)
If you love pancakes, try this simple variation. Packed full of banana flavor and crunchy nuts, these pancakes are a favorite around here. They’re also a great way to use up overripe bananas that are just waiting to be turned into something delicious! And for another way to use up those bananas on your counter, check out my Fresh Milled Banana Bread recipe. It’s moist, tender and perfect for lunchboxes or snacks anytime.
If you make pancakes often, I highly recommend using an electric griddle. It gives you space to cook several at once, which greatly speeds up the process. I usually double the recipe for my family, and cooking one at a time would take forever! This Presto Cool Touch Electric Griddle is a newer version of the one I use, and it fits 3-4 pancakes perfectly.
When it comes time to buy a new one, I have my eye on this 22-inch Presto Electric Griddle. It’s even bigger, so it just might be worth the splurge!
About This Recipe
This recipe is very similar to my regular pancakes, but with bananas, nuts, and a hint of cinnamon. Since bananas add quite a bit of moisture, I reduced the milk slightly to compensate. Like most pancake batters, the liquid ratio is flexible. I like mine on the thicker side, but you can add a bit more milk if you prefer thinner pancakes. Need help dialing in your perfect batter texture? Here’s my fresh milled pancake troubleshooting guide with tips to help you dial that in.
I did find that adding the nuts into the mix itself tends to make the pancakes a bit more irregular. You could also hold back the nuts and just sprinkle on top right after pouring the batter on the griddle. This way you can customize them… maybe some with nuts and some plain banana pancakes. You can’t go wrong either way!
Ingredients
Key Ingredients:
Flour: I used 100% fresh milled soft white flour. If you’re milling your own flour, you could also use other soft grains such as spelt or Kamut, or a blend of hard and soft white wheat.
If you’re using store-bought flour, you can use half all-purpose and half white whole wheat flour, such as King Arthur Golden Wheat.
Milk: I used 2% dairy milk, though any milk (including non-dairy options) should work just fine.
Banana: You’ll want to use a very ripe banana for the best flavor and texture. I like to keep a stash of ripe bananas in the freezer. Just let them sit on the counter until they’re spotted all over, then peel, slice in half, and freeze on a plate or baking sheet. Once solid, transfer them to a freezer-safe bag until needed. When you’re ready to use one, let it defrost at room temp for a few minutes or microwave for 15 to 20 seconds until softened.
Nuts: Walnuts or pecans would both work. I usually use walnuts, but my store was out so I swapped in pecans and that worked very well. Pecans do have a stronger flavor so they tend to stand out a bit more than walnuts would in this recipe. I used a full half cup of chopped nuts in the pancakes pictured and they were quite nutty. Feel free to cut back to about a third cup if you prefer less chunky pancakes.
Cinnamon: Strictly speaking, this is an optional ingredient. I love a touch of cinnamon in just about all my pancakes, but especially these ones. However, you can absolutely make these banana nut pancakes without cinnamon so feel free to leave it out if you prefer.
Other ingredients: You will also need basic pantry and fridge ingredients including baking powder, sugar, salt, oil and one egg.
Instructions
Whisk dry ingredients together.
Add egg, milk, mashed banana and oil.
Whisk just until moistened.
Stir in chopped nuts.
Allow the batter to rest and thicken up for about 10 minutes while griddle preheats. Avoid mixing again as that will deflate the batter. Grease griddle with butter, oil, or ghee. Cook pancakes until bubbles form on the surface, then flip and cook until done. Serve immediately or keep warm until ready.
FAQs
Can I make these pancakes with store-bought flour?
Yes! If you’re not using fresh milled flour, I recommend a blend of half all-purpose and half white whole wheat flour, such as King Arthur’s Golden Wheat flour. You may need to adjust the liquid slightly. Aim for a slightly thinner batter than you want, since it will thicken as it sits.
What kind of bananas should I use?
The riper the better. You want them very spotted or even mostly brown. Very ripe bananas give the best flavor and natural sweetness. Frozen bananas work too; just thaw before using. I like to peel and freeze extra ripe bananas ahead of time so I always have a stash ready to go.
How should I store any leftover pancakes?
Let them cool completely, then wrap in plastic wrap or store in a covered container in the fridge for up to 3 days. You can also freeze them for longer storage, just place parchment or wax paper between each, to avoid sticking.
Reheat gently in the toaster or microwave. I like to heat mine in the microwave for about 20 seconds. Avoid overheating as they can become tough.
Other Recipes You Might Enjoy:
Fresh Milled Buttermilk Pancakes
Fresh Milled Banana Nut Pancakes
Equipment
- Griddle or large skillet (an electric griddle makes things faster – see post for my recommendations)
Ingredients
- 1 3/4 cups (150g) fresh milled soft white wheat, spelt or Kamut (I used soft white wheat)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk (add 1-2 tablespoons more milk if you prefer thinner pancakes)
- 1 ripe banana mashed
- 1/3 cup chopped walnuts or pecans (use up to 1/2 cup for nuttier pancakes)
- 2 tablespoons oil
- 1 egg
Instructions
- In large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
- Add milk, mashed banana, oil and egg.
- Whisk or stir until combined, some lumps are ok. Stir in chopped nuts. The batter will thicken as it sits. NOTE: You can omit the nuts and sprinkle them after pouring the batter on the griddle.
- Allow batter to rest and thicken up for about 10 minutes while griddle is heating. Avoid mixing again or you risk deflating the batter and will have thinner pancakes.
- Heat griddle to 350°F (or until a few drops of water dance around on griddle).
- Grease griddle with butter, oil, or ghee.
- Pour using 1/3 cup measure (or desired size) onto greased griddle and cook until bubbles form on the surface and edges look set.
- Flip and cook another two to three minutes or until the top springs back when lightly pressed and underside is golden brown.
- Keep warm until ready to serve. I like to stack on a baking sheet and keep in the oven set at 200°F until all pancakes are done.
Notes
Pin This For Later
I made these last night for the first time and they were delicious! (We had them for “dessert.” LOL.) I used half soft white and half spelt and used buttermilk. The pancakes were so fluffy and had great flavor. I did not do any add ins. Just a bit of pure maple syrup. My husband loved them too. Thanks for this great recipe.
You’re so welcome and thanks so much for the feedback! I’m so glad you loved them and I appreciate you letting me know.