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Walnut Buttermilk Pancakes

Walnut Buttermilk Pancakes

  • 30 minutes
  • 12 ingredients
  • Walnuts
  • Easy
  • 4-inch pancakes
  • Update Ingredients

Ingredients

  • 1 3/4 cups Diamond of California® chopped walnuts, divided
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • Vegetable oil or spray for pan
  • Sliced banana
  • Maple syrup, warmed

The Steps

1.  Place 3/4 cup walnuts in a food processor and pulse until finely ground. (Or chop extra fine).

2.  In a large bowl combine flour, ground walnuts, sugar, baking powder, baking soda and salt.

3.  In a medium bowl whisk together buttermilk, eggs and melted butter. Add to flour mixture; stir just until blended. Do not over mix.

4. Heat a skillet or griddle over medium heat. Lightly grease with oil or cooking spray. Spoon batter onto hot pan, about 1/4 cup per pancake.  Cook 2-3 minutes until bubbles form on tops. Turn and cook other side until brown.  Serve immediately or keep warm in a low temperature oven. Serve pancakes topped with remaining chopped walnuts, sliced banana and maple syrup.

 

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