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    Home » Vegetarian Breakfast Recipes

    Banana Walnut Pancakes

    Lindsay Moe

    468 shares
    pinterest collage of banana walnut pancakes
    pinterest image of banana walnut pancakes drizzled with syrup

    The best banana walnut pancakes, made from scratch and loaded with chocolate chips, no mashing required. Top with pure maple syrup and you’ll never go back to pancake mix again!

    top view image of banana walnut pancakes on plate with fork on plate scattered with chocolate chips walnuts and flowers on table
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Move over banana bread, there’s a new favorite banana breakfast in town!

    I’m all about the sweet, carb-loaded breakfast, but need plenty of protein to keep my blood sugar from dropping before lunch.

    I developed this recipe when I was pregnant with one of my babies because I needed an excuse to eat a slightly healthier pancake breakfast. I found that adding bananas, walnuts, and chocolate chips was just what I needed!

    image of plate with pancakes topped with walnuts, chocolate chips and bananas

    You might be surprised, but a lot of people wonder if pregnant women can eat pancakes. The answer is yes! Of course you’ll need to consult with your doctor on your individual dietary needs, but for the vast majority a stack of loaded pancakes makes a great pregnancy breakfast recipe.

    These banana nut pancakes are simple to make, fluffy, and full of texture. They’re perfect for a lazy weekend breakfast, or make a bunch and freeze them to have pancakes any day of the week!

    What makes this recipe special is there’s no mashed banana. You just mix up your pancake batter from scratch, spoon it onto a hot griddle, and top with banana slices, walnuts, and chocolate chips.

    This lets the banana slices get nice and caramelized on the hot griddle while ensuring that each pancake gets the exact mix-ins you want in every bite!

    Ingredients

    image of ingredients for banana walnut pancakes
    • All-purpose flour
    • Whole wheat flour
    • Granulated sugar
    • Baking soda
    • Baking powder
    • Salt
    • Buttermilk
    • Butter
    • Vanilla extract
    • Banana
    • Walnuts
    • Chocolate chips

    How to make banana walnut pancakes

    1. Whisk together dry ingredients in a large bowl
    2. Whisk eggs and buttermilk together in a glass measuring cup
    3. Slowly whisk melted butter and vanilla into the buttermilk mixture
    4. Pour wet ingredients into the dry and fold together with a rubber scraper until just incorporated
    5. Pour ½ cup batter per pancake onto a hot griddle
    6. Sprinkle with banana slices, walnuts, and chocolate chips
    7. Flip and cook the other side
    8. Serve with butter and maple syrup
    two images. the first one is dry ingredients in a large bowl, the second one is dry ingredients being whisked together
    two images. the first one is wet ingredients being whisked together, the second one is the dry and wet ingredients being whisked together

    Top tips and questions

    Do I need to use whole wheat flour?

    It’s ok to replace the whole wheat flour in this recipe with regular, all-purpose flour. You may need to add slightly more flour since whole wheat flour is more absorbent. Be sure to look at your batter to see that it matches the texture in the photos.

    How to avoid tough pancakes

    Don’t over mix! You want to fully incorporate the wet ingredients into the dry without removing every lump. Fold gently and leave a few lumps in there for perfectly, fluffy pancakes.

    close up image of fork stacked with banana walnut pancakes on plate

    Why are my wet ingredients curdled and lumpy?

    We’re adding melted butter to cold buttermilk and eggs. If you don’t do this slowly, the butter will seize up and get cold before incorporating.

    Be sure to add your butter slowly. Alternatively, you could bring your buttermilk and eggs to room temperature before incorporating.

    Tips for customizing

    • Swap the bananas for another fruit like thinly sliced ripe peaches or nectarines, raspberries, or blueberries
    • Skip the walnuts or swap them with pecans
    • Use carob chips or cacao nibs instead of chocolate chips
    • Use all-purpose flour for all of the flour instead of making some of it whole wheat
    • Drizzle cooked pancakes with your favorite nut butter for even more protein

    More breakfast recipes

    • Pumpkin Waffles
    • Cornmeal Pancakes
    • Cardamom Ricotta Pancakes
    • Double Chocolate Banana Muffins
    • Banana Oat Muffins

    More healthy pregnancy recipes

    • Vegan Cookie Dough for One
    • Watermelon Lime Mocktail
    • Peanut Butter Chocolate Chip Cookie Dough Bites
    • Vanilla Almond Butter Baked Oatmeal
    image of multiple pancakes stacked on plate while hand is pouring maple syrup on them

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    plate of banana pancakes being drizzled with syrup

    Banana Walnut Pancakes

    Fluffy banana walnut pancakes loaded chocolate chips and topped with pure maple syrup.
    3.20 from 5 votes
    Print Pin Rate SaveSaved!
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 551kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup all-purpose flour
    • ½ cup whole wheat flour
    • 3 tablespoons sugar
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 ½ cups buttermilk
    • 2 eggs
    • 3 tablespoons butter, melted and slightly cooled
    • ½ teaspoon vanilla extract
    • 1 ripe banana, peeled and chopped
    • ½ cup chopped walnuts
    • ¼ cup semisweet chocolate chips

    Instructions

    • Preheat a griddle on medium heat.
    • In a large bowl, whisk together dry ingredients.
    • In a glass measuring cup, whisk together buttermilk, eggs, and vanilla. Slowly whisk the butter into the egg mixture.
    • Add liquid ingredients to the dry ingredients and combine using a rubber scraper or wooden spoon with a few swift strokes. It's ok if there are lumps.
    • Pour ½ cup batter per pancake onto the hot griddle. Sprinkle with bananas, walnuts, and chocolate chips, pressing lightly to adhere. Cook several minutes, until edges begin to dry and bottom is golden brown. Flip and cook a few minutes more.
    • The pancakes are delicious on their own, or serve with butter and maple syrup, if desired.

    Notes

     

    Tips for customizing

    • Swap the bananas for another fruit like thinly sliced ripe peaches or nectarines, raspberries, or blueberries
    • Skip the walnuts or swap them with pecans
    • Use carob chips or cacao nibs instead of chocolate chips
    • Use all-purpose flour for all of the flour instead of making some of it whole wheat
    • Drizzle cooked pancakes with your favorite nut butter for even more protein

    Nutrition

    Calories: 551kcal | Carbohydrates: 63g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 922mg | Potassium: 574mg | Fiber: 5g | Sugar: 21g | Vitamin A: 550IU | Vitamin C: 2.6mg | Calcium: 193mg | Iron: 3.7mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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      Lemon Poppy Seed Muffins
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    Reader Interactions

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    1. Papa says

      March 09, 2012 at 7:59 pm

      Congrats Lins, now that ,that cat is out of the bag so to speak, I’ll be telling people also. I hope thats ok. Eat healthy!!!! CYA

      Reply
    2. Zara says

      January 19, 2019 at 3:08 am

      Hi! I made these this morning! Have to say, they were best pancakes ever!

      Reply
      • Lindsay Moe says

        January 21, 2019 at 1:50 pm

        Wonderful to hear! Thanks for sharing.

        Reply
    3. Jackie says

      January 27, 2019 at 7:51 am

      I love this recipe! It hits the spot now that I’m pregnant, and I love that it’s healthier.
      Where did you get your plates? Love them!

      Reply
      • Lindsay Moe says

        January 29, 2019 at 12:14 pm

        I’m so glad you enjoyed them! The plates used to belong to my grandmother!

        Reply

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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    468 shares