Happy Saturday, kiddos!
The temperatures outside are now officially fall-like (yay!), which means that it is totally appropriate to bring out all the apple-, pumpkin-, and spice-flavored baked goods that go into hiding the other 8 months out of the year. Fall is definitely my favorite season for food (anyone else?).
To honor the descent of the temperature into the low-60s, I want to share with you a pancake recipe that I tried out a week ago (when it was still 80 degrees outside). You all know my love of banana nut muffins (I’ve made them twice on the blog), so when I had some overripe bananas and the hankering for a spice-flavored breakfast item, inspiration struck.
And Banana Walnut Pancakes were born!
The pancakes start with my regular ‘ole pancake batter.
First, assemble the dry ingredients in a big bowl.
Flour, sugar, baking powder, salt, cinnamon, and nutmeg all get added and then thoroughly whisked together. And perfumes the kitchen with the smell of fall!
The wet ingredients – skim milk and eggs – are whisked in a separate bowl…
… and then poured over the dry ingredients. Gently mix the wet into the dry until just combined. Please don’t overmix your pancake batter – it will never forgive you!
The last two additions to the batter are two overripe bananas that have been thoroughly mashed and some delicious flavorings. You also know that I think whiskey and bananas are a great combo, so I added in some whiskey to the batter along with some vanilla. If you don’t like cooking with alcohol, you can leave it out!
And now, it’s time to cook.
I set a pancake griddle over medium-low heat and sprayed it with cooking spray.
When the griddle was hot, I poured ¼ cup scoops of batter onto the griddle. (this makes the perfect size pancakes)
Then sprinkle on some finely chopped walnuts. I love walnuts in my banana nut muffins, but pecans work here too!
**Side Note: This pancake recipe is great as is, but sometimes you want to be a little extra sweet. I added in some mini chocolate chips to some of the pancakes to try and yep, they were delicious too! **
When the pancake starts to bubble, flip them over.
Allow the pancakes to cook for an additional minute on the other side. And then they’re done!
I usually pop the cooked pancakes onto a wire baking rack set in a 185 degree oven. The pancakes stay warm, but don’t dry out.
When all the pancakes are made, then it’s time to eat!
Serve them up with your favorite pancake syrup!
And dig in.
I hope you enjoy this pancake recipe that will warm you up on a chilly fall morning!
Your pancake flippin’, banana nut muffin lovin’ friend,
Banana Walnut Pancakes
2¼ cups all-purpose flour
4½ tablespoons sugar
3½ teaspoons baking powder
1½ teaspoons salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1¾ cup skim milk
1½ teaspoons vanilla extract
1½ teaspoons whiskey, optional
2 overripe bananas, mashed
½ cup walnuts, finely chopped
Mini chocolate chips, optional
- Preheat oven to 185 degrees. Place pancake griddle over medium-low heat.
- In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.
- In a small bowl, combine eggs and milk. Whisk to combine.
- Slowly pour wet ingredients into the dry ingredients and mix gently to combine – don’t over mix! Add in the mashed bananas, vanilla, and whiskey. Stir to combine.
- Grease preheated pancake griddle with cooking spray. Ladle batter onto the griddle in ¼ cup measures. Sprinkle chopped walnuts over each pancake. Add chocolate chips if desired. When the pancake begins to bubble, flip over and cook for an additional minute until the underside is golden brown. Store cooked pancakes on a wire rack and place rack into the preheated oven.
Serve the pancakes with warm syrup.
Nutrition Information (3 pancakes):
354 calories • 57gm carbohydrates • 3gm fiber • 12gm protein • 9gm fat • 1.5gm saturated fat • 854mg sodium • 95mg cholesterol • 2.6mg iron • 231mg calcium