This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.

Recipe Summary

prep:
15 mins
cook:
4 mins
total:
19 mins
Servings:
3
Yield:
6 to 8 pancakes
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.

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  • Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.

  • Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts

427 calories; protein 9.1g; carbohydrates 65.5g; fat 15.5g; cholesterol 77.3mg; sodium 1052.4mg. Full Nutrition
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Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2016
12.26.16 Followed the recipe to the letter and wouldn’t change a thing. The batter consistency was absolutely spot on perfect for pancakes, and you get layer upon layer of banana nut bread flavors, nothing wrong with that! Ended up with 12 pancakes, so in this house that would be four servings. Well, maybe sometimes three (OK, or maybe even two, depending on who’s at the table). CoOkinGnUt thanks for sharing your recipe, it’s a keeper. Read More
(26)

Most helpful critical review

Rating: 3 stars
06/20/2020
Too much baking soda. Tasted it when I don’t think you should. Read More
140 Ratings
  • 5 star values: 117
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/23/2017
Great recipe although I did make a couple of changes to suit our tastes. I looked at my banana bread recipe that I have been making for 40 years and it did not include the cinnamon or nutmeg. I left it out. I thought this looked like a lot of sugar for a recipe that included banana, so I only used 1 tablespoon of brown sugar. We don't normally have almond milk, so I used regular. Finally, I let the pancake batter sit for 1/2 hour before using, which I read makes fluffier pancakes. Oh, man were these good. I will make these again. Read More
(27)
Rating: 5 stars
12/26/2016
12.26.16 Followed the recipe to the letter and wouldn’t change a thing. The batter consistency was absolutely spot on perfect for pancakes, and you get layer upon layer of banana nut bread flavors, nothing wrong with that! Ended up with 12 pancakes, so in this house that would be four servings. Well, maybe sometimes three (OK, or maybe even two, depending on who’s at the table). CoOkinGnUt thanks for sharing your recipe, it’s a keeper. Read More
(26)
Rating: 5 stars
10/19/2017
I've never made pancakes from scratch before - always used a mix. This was so good I'll never use a mix again. I now want to make all kinds of pancakes. I made them for just me for lunch. The only substitution I made was using milk instead of almond milk. They were delicious. I froze the leftovers, took out 2 the next day, popped them in the toaster, and they were just as good if not better than the first day. Read More
(14)
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Rating: 4 stars
06/02/2018
This was delicious. Even my picky son loved it but he always wants mini chocolate chips in it too so only his portion got that! Ha. The only thing I modified was the nutmeg. Nutmeg is VERY potent and a little goes a long way. I used a part of an 1/8th teaspoon and still could delicately taste it. Consistency was good but I wish I had let the batter settle a little before cooking it to fluff it up more. This will be made again. Read More
(3)
Rating: 5 stars
08/26/2018
Delicious! It makes six 5 inch pancakes two servings for us because they taste so good! Read More
(3)
Rating: 5 stars
07/29/2017
Easy to make. I put half the sugar and tasted great!!! Can really taste the banana =) Read More
(2)
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Rating: 5 stars
01/21/2017
these are awesome and really tasty I followed the recipe exactly and my husband and 1 year old both loved them. the banana in the batter will burn quickly so the pancakes might look blackened but they taste delicious. I poured the batter sparingly and flipped the pancakes almost too early because I didn't want the banana to burn. they came out flat but very tender and squishy. will definitely use this recipe again Read More
(2)
Rating: 5 stars
08/26/2018
This recipe is perfect used it to the letter (except I added some chocolate chips to the mix which I highly recommend!) As long as your bananas are overripe enough you won't need any extra sugar. I've made pancakes from scratch before that involved a bunch of extra steps and ingredients but these came together quickly and were delicious. I had leftovers and have found that they also reheat really well! Thanks so much for sharing! Read More
(2)
Rating: 5 stars
03/31/2019
I will absolutely make this again but eliminate the sugar. The only thing I alslo find is most recipes in the site don't indicate what a serving is; one or two. My husband had three and then made three more. Read More
(1)
Rating: 3 stars
06/20/2020
Too much baking soda. Tasted it when I don’t think you should. Read More
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