Whole Wheat Banana Nut Pancakes Share on Pinterest

Whole Wheat Banana Nut Pancakes

  • 5 minutes
  • 13 ingredients
  • Walnuts
  • Easy
  • 4" inch pancakes


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1 cup mashed banana (about 1 large banana)
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup Diamond of California Chopped Walnuts

The Steps

  1. In a large bowl whisk together the flours, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl whisk together the buttermilk, eggs, mashed banana, butter and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until a few streaks of the dry ingredients remain. Stir in the walnuts.
  2. Heat a skillet over medium heat. Add butter or oil to grease the pan. Pour ⅓ or ½ cupfuls of batter into the pan. Cook until edges appear dry and bubbles appear at the surface, about 3 minutes. Flip and cook for an additional 2 minutes or until golden brown.
  3. Serve immediately or keep warm in a 200 degree F oven until ready to serve. Store leftovers in the fridge for up to 5 days or well-wrapped in the freezer for up to 2 months.

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