Fluffy Maple-Banana Walnut Pancake Tower

Start your morning with a stack of Fluffy Maple-Banana Walnut Pancakes that are not just delicious but also incredibly satisfying. These pancakes are infused with ripe bananas, creating a delightful sweetness in every bite, while crunchy walnuts add texture and nutty flavor.

This recipe is perfect for a leisurely weekend brunch or a special breakfast treat. Drizzled with warm maple syrup and topped with additional banana slices, these pancakes will become a family favorite in no time!

Fluffy Maple-Banana Walnut Pancake Tower

Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 350 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup milk
• 1 large egg
• 2 ripe bananas, mashed
• 1/4 cup chopped walnuts
• 2 tablespoons melted butter
• Maple syrup for serving
• Additional banana slices for topping
• Extra walnuts for garnish

Instructions

1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, mashed bananas, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix. Gently fold in the chopped walnuts.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown on the other side, about another 2 minutes.
6. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
7. Stack the pancakes on a plate, drizzle with warm maple syrup, and top with banana slices and additional walnuts before serving.

Notes

Tip: For an extra layer of flavor, consider adding a pinch of cinnamon to the batter.

For the best banana flavor, use ripe bananas with plenty of brown spots. They will make your pancakes naturally sweet. If you want to make these pancakes healthier, you can substitute half the all-purpose flour with whole wheat flour or oat flour.

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or microwave. You can also freeze them for up to a month; just separate each pancake with parchment paper before freezing to prevent sticking.