Banana Nut Pancakes

Banana Nut Pancakes

Happy Friday.  Are you looking forward to the long weekend?  Today is rainy and gloomy which is weird because just a couple of days ago the weather was simply beautiful.  It was the perfect day to hang out with friends, shop, and just enjoy the weather.  But, this morning we woke up to heavy rain, wind and floods here and there.  Although this put a slight damper on our outdoor activities, I decided to make up for it in the food department.  Since it looks like we will be indoors for most of the day, I’ve decided to add a special touch to today’s menu.   First, I’m starting out with these wonderful Banana Nut Pancakes.


They are light and fluffy with the perfect amount of banana flavor.

These Banana Nut Pancakes are simple to make and only requires the basic ingredients for making pancakes from scratch.  Those basic ingredients are: flour, baking powder, baking soda, sugar, salt, eggs, milk, & vanilla extract.  The fun part is adding your favorite toppings.  In this case, sliced fresh bananas, walnuts, and drizzles of agave.  I love walnuts which is a staple in my household.  In fact, I typically buy a 4 pound bag from Costco instead of purchasing at the grocery store which is more cost-effective.  I love eating plain walnuts, candied walnuts, or chopped walnuts on top of Banana Nut Pancakes, waffles, and salad.  They’re even delicious rolled into or sprinkled on top of my must try Healthier Banana Bread, Healthy Pumpkin Walnut Bread or Easy Homemade Cinnamon Rolls.

I call this a lightened up version of Banana Nut Pancakes.  I do not use any white sugar, butter, or syrup.

My goal is to cut calories and fat where I can without compromising taste – goal accomplished :).


If this is your goal, try to make Banana Nut Pancakes like these from scratch when you can instead of purchasing boxed pancake mix from the grocery store.  You’ll save on money but more importantly you will not consume the unnecessary ingredients and additives from boxed pancake mix.  This is not easy to do and may require taking little steps before accomplishing this goal and that’s okay.  It took me time as well.  It’s so convenient and slightly quicker to just add boxed pancake mix and water to a bowl and mix.  I know, and I do understand.

My family loves pancakes, so I eventually went cold- turkey and promised myself that I would not purchase another box of pancake mix.  By doing that, I forced myself to start making pancakes from scratch.  At first, it looked like it required so many ingredients but the more I started making them from scratch, the less challenging it became.

I would love to hear if you went from boxed pancake mix to making them from scratch.

Thanks for stopping by.

Banana Nut Pancakes
Banana Nut Pancakes
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins

These Banana Nut Pancakes are irresistibly good.  They're light, fluffy and very simple to make. Pull out those basic pancake ingredients and you're well on your way to a wonderful restaurant style breakfast.

Servings: 4 people
Calories: 465 kcal
Author: CookingwithBliss
  • 1-1/2 bananas Bananas should be somewhat firm and not too ripe
  • 1-1/2 cups walnuts rough chop is fine
  • 2 cups all purpose unbleached flour
  • 3 tbsp brown sugar
  • 2 tbsp baking powder or less if you prefer your pancakes less fluffy
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1-1/2 cups milk I use 2% milk
  • 1/2 tsp vanilla extract
  • 1 tbsp olive oil to use on griddle
  1. Heat griddle and brush with olive oil.

  2. In a mixing bowl, add flour, baking powder, baking soda, sugar, salt and whisk.  Create a well and egg and light beat.  Add vanilla extract to well.  Add milk and whisk without over-working the batter.

  3. Chop walnuts and set aside.  Slice banana and squeeze with a dash of fresh lemon juice to prevent them from turning brown.  Set aside.

  4. Pour pancake batter onto hot griddle.  When the edges appear a little dry and the top of the batter somewhat bubbly (Pancake should be light brown in color after 2-3 minutes, flip pancake over and cook for an additional 2-3 minutes.

  5. When pancakes are done.  Plate and top with fresh bananas, chopped walnuts and drizzle with agave.  Feel free to drizzle with syrup if that's what you prefer.

Recipe Notes

I used a 1/3 measuring cup when pouring pancake batter onto the griddle to ensure that the pancakes were all the same size.

**Please note: Nutritional values serve as a guide only as values may vary.


Nutrition Facts
Banana Nut Pancakes
Amount Per Serving (2 pancakes)
Calories 465 Calories from Fat 123
% Daily Value*
Total Fat 13.7g 21%
Saturated Fat 2.5g 13%
Polyunsaturated Fat 5.4g
Cholesterol 54.1mg 18%
Sodium 512.5mg 21%
Total Carbohydrates 74.2g 25%
Dietary Fiber 3.3g 13%
Sugars 16.9g
Protein 11g 22%
Vitamin A 1%
Vitamin C 9%
* Percent Daily Values are based on a 2000 calorie diet.

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