Quick Recipe Version (TL;DR)

Yield: 4 servings (about 10 pancakes, 4-inch)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick Ingredients

1 cup (120 g) all-purpose flour
2 tbsp (25 g) light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp fine salt
1 large egg
1 cup (240 ml) buttermilk
2 tbsp (28 g) unsalted butter, melted (plus more for the pan)
1 1/2 tsp vanilla extract
1 cup (about 240 g) very ripe banana, mashed (about 2 large)
1/2 cup (60 g) walnuts, chopped and toasted
2 bananas, sliced into 1/4-inch rounds (for topping)
1 tbsp (14 g) unsalted butter (for topping)
2 tbsp (25 g) light brown sugar (for topping)
1/2 cup (120 ml) pure maple syrup (or maple-brown-sugar syrup option below)

Do This

1) Toast chopped walnuts in a dry skillet over medium heat for 3–5 minutes; cool.
2) Whisk dry ingredients in a large bowl.
3) Whisk egg, buttermilk, melted butter, vanilla, and mashed banana in a second bowl.
4) Stir wet into dry just until combined; fold in toasted walnuts. Rest batter 5 minutes.
5) Cook pancakes on a lightly buttered griddle at 375°F (190°C), 2–3 minutes per side.
6) Caramelize banana slices in butter + brown sugar, 1–2 minutes per side.
7) Serve pancakes topped with caramelized bananas and warm maple (or maple-brown-sugar) syrup.

Why You’ll Love This Recipe

Tastes like banana bread, but cooks in minutes on the stovetop.
Extra-moist pancakes from ripe banana, with warm cinnamon flavor.
Toasted walnuts add crunch and a rich, nutty finish.
Caramelized banana slices make it feel special (without being fussy).

Grocery List

Produce: 4 very ripe bananas (2 for batter, 2 for topping)
Dairy: buttermilk, unsalted butter
Pantry: all-purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, fine salt, vanilla extract, walnuts, pure maple syrup

Full Ingredients

Banana-Walnut Pancake Batter

1 cup (120 g) all-purpose flour
2 tbsp (25 g) light brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp fine salt
1 large egg
1 cup (240 ml) buttermilk
2 tbsp (28 g) unsalted butter, melted and slightly cooled (plus more for the pan)
1 1/2 tsp vanilla extract
1 cup (about 240 g) very ripe banana, mashed (about 2 large bananas)

Toasted Walnuts

1/2 cup (60 g) walnuts, chopped

Caramelized Banana Topping

2 bananas, sliced into 1/4-inch (6 mm) rounds
1 tbsp (14 g) unsalted butter
2 tbsp (25 g) light brown sugar, packed
1/4 tsp ground cinnamon
Pinch of fine salt

Maple (or Maple-Brown-Sugar) Syrup

1/2 cup (120 ml) pure maple syrup
Optional for a deeper “banana bread” vibe: 1 tbsp (12 g) light brown sugar + 1/2 tbsp (7 g) unsalted butter

For Serving (Optional)

Extra toasted walnuts
Butter
Extra banana slices

Step-by-Step Instructions

Step 1: Toast the walnuts

Place a dry skillet over medium heat. Add the 1/2 cup (60 g) chopped walnuts and cook, stirring frequently, until they smell nutty and deepen slightly in color, 3–5 minutes.

Immediately transfer to a plate to cool (walnuts can go from toasted to bitter fast if left in a hot pan).

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly combined and lump-free.

Step 3: Mix the wet ingredients (banana goes here)

In a medium bowl, whisk the egg until smooth. Whisk in the buttermilk, melted butter, and vanilla.

Add the mashed banana and whisk again. The mixture won’t be perfectly smooth, which is fine; small banana bits are great in pancakes.

Step 4: Combine and rest the batter

Pour the wet mixture into the dry mixture. Using a spatula or wooden spoon, stir gently just until you don’t see streaks of dry flour. The batter should look slightly lumpy; do not overmix or the pancakes can turn tough.

Fold in the toasted walnuts. Let the batter rest for 5 minutes while you heat the griddle. This helps the flour hydrate and gives you fluffier pancakes.

Step 5: Cook the pancakes

Heat a griddle or large nonstick skillet to 375°F (190°C). If you don’t have a thermometer, aim for medium to medium-low heat: a drop of water should sizzle and dance but not aggressively spatter.

Lightly butter the surface. Scoop 1/4 cup batter per pancake (about 4-inch pancakes). Cook until bubbles form on top and the edges look set, 2–3 minutes.

Flip and cook until the second side is golden and the center springs back when gently pressed, 1–2 minutes more. Keep finished pancakes warm on a plate covered loosely with foil while you cook the rest, buttering the pan as needed.

Step 6: Caramelize the banana slices

In a clean skillet over medium heat, melt 1 tbsp (14 g) butter. Sprinkle in the 2 tbsp (25 g) brown sugar, 1/4 tsp cinnamon, and a pinch of salt. Stir until the sugar looks glossy and melted, 30–45 seconds.

Add banana slices in a single layer. Cook until caramelized on the bottom, 1–2 minutes, then flip carefully and cook 1 minute more. Transfer to a plate. (If the sauce thickens too much, add 1–2 tsp water and stir to loosen.)

Step 7: Warm the syrup and serve

Warm the 1/2 cup (120 ml) maple syrup in a small saucepan over low heat for 1–2 minutes.

Optional maple-brown-sugar syrup: Stir in 1 tbsp (12 g) brown sugar and 1/2 tbsp (7 g) butter until dissolved and silky, about 1 minute. Do not boil; gentle heat keeps the syrup smooth.

Stack pancakes, top with caramelized banana slices, and drizzle generously with warm syrup. Finish with extra toasted walnuts if you like.

Pro Tips

Use very ripe bananas. Deep brown speckles mean more sweetness and stronger banana flavor in the batter.
Rest the batter 5 minutes. This small step improves texture and helps prevent thin, spread-out pancakes.
Keep heat moderate. Banana batter browns faster because of natural sugars; too-high heat can burn the outside before the center cooks.
Measure flour by spoon-and-level. Fluff flour, spoon into the cup, and level it off to avoid dense pancakes.
Don’t crowd the pan. Leave space for easy flipping and more even browning.

Variations

Chocolate chip banana bread pancakes: Fold in 1/3 cup (60 g) mini chocolate chips with (or instead of) the walnuts.
Whole-grain boost: Replace 1/2 cup (60 g) of the all-purpose flour with 1/2 cup (55 g) whole wheat flour. Add 1–2 tbsp extra buttermilk if the batter seems too thick.
Pecan swap: Use toasted pecans instead of walnuts for a sweeter, buttery crunch.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then store in an airtight container in the refrigerator for up to 3 days. Store caramelized bananas separately (they’re best the day they’re made, but will keep up to 2 days).

Freeze: Freeze pancakes in a single layer, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months.

Reheat: Warm pancakes in a toaster (for crisp edges) or in a 350°F (175°C) oven for 8–10 minutes until heated through. Rewarm syrup gently on the stovetop over low heat.

Make-ahead tip: Toast the walnuts up to 1 week ahead and store airtight at room temperature.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe, including caramelized bananas and 2 tbsp maple syrup): 520 calories; 10 g protein; 78 g carbohydrates; 20 g fat; 6 g fiber; 28 g sugar; 650 mg sodium.

Banana Walnut Banana Bread Pancakes With Maple Syrup