It all started with a couple of overripe bananas sitting on the counter and me wondering what else I could do with them besides the usual banana bread. Don’t get me wrong, I love banana bread. But I also love pancakes, so eventually the obvious question became: why not have both?
These pancakes are pure cozy comfort food, with ripe banana, brown sugar, cinnamon, butter, and toasted nuts all coming together in one soft, golden stack.
The bananas keep the pancakes soft and give them plenty of flavor, while the brown sugar and cinnamon bring in that warm, almost caramelized sweetness.
The toasted walnuts or pecans add a little crunch, and it is also a really good way to use up those bananas that have gone a little too far on the counter.
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium overripe bananas, mashed
1/4 cup packed brown sugar
1/2 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1/2 cup chopped walnuts or pecans
Butter, as needed for the skillet or griddle
Use bananas that are actually overripe. The softer and spottier they are, the better the flavor.
If you have the extra few minutes, toast the nuts. It makes a noticeable difference and adds a little more texture.
If your first pancake is getting dark too quickly, turn the heat down before starting the next batch.
1. Toast the nuts
Add the chopped walnuts or pecans to a dry skillet over medium heat. Toast for about 3 to 4 minutes, stirring often, until fragrant and slightly deeper in color. Remove them from the pan right away so they do not keep cooking.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. Mix the wet ingredients
In a separate bowl, mash the bananas well. Whisk in the brown sugar, buttermilk, egg, and vanilla. Slowly whisk in the melted butter.
4. Make the batter
Pour the wet ingredients into the dry and gently fold everything together with a spatula. Stop while you can still see a few streaks of flour. The batter does not need to be perfectly smooth, and overmixing can make the pancakes tough. Fold in the toasted walnuts or pecans.
5. Cook the pancakes
Heat a skillet or griddle over medium low heat and add a little butter. Scoop about 1/4 to 1/3 cup of batter onto the hot surface for each pancake. Cook for about 3 to 4 minutes, until bubbles start appearing on top and the edges begin to look set. Flip and cook for another 2 minutes or so, until the centers are cooked through.
These do best cooked low and slow. The banana and brown sugar can make the outside brown quickly, so keep the heat modest and give the center time to cook through.
A little butter and maple syrup are really all these need, though a few extra toasted walnuts or pecans on top would be good too.