Banana Walnut Buttermilk Pancakes
Fluffy and soft but not too airy, these Banana Walnut Buttermilk Pancakes are the perfect breakfast on a weekday or weekend. If you feel like it, swap out the bananas and walnuts for your favorite add-ins!
Servings: 3
Calories: 366kcal
Equipment
- Non Stick Skillet
Ingredients
Dry Ingredients
- 60 grams all purpose flour
- 60 grams whole wheat flour
- 20 grams granulated sugar
- 4 grams fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Wet Ingredients
- 20 grams butter melted, more for the pan and topping
- 1 egg standard large, room temperature
- 250 grams whole milk buttermilk
Add ins
- 20 grams walnuts
- 1 banana more as needed
Instructions
Batter
- In a medium mixing bowl, whisk together both flours, sugar, salt, baking soda, and baking powder.
- In a separate glass 2 cup measure, melt the butter. Then crack in the egg and whisk with a fork to combine. Lastly, pour in 250 grams of buttermilk and whisk once more.
- Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
- Pour the whisked together dry ingredients into the wet and whisk until just combined.
Cook the Pancakes
- If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
- Use a 1/2 cup ladle or measuring cup to scoop the pancake batter and gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top.
- Sprinkle the surface of the pancake with a tablespoon or two of chopped walnuts followed by 1/2 to 1/3 of 1/2" thick banana slices.
- The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown - almost a deep golden.
- Once it's ready to flip, quickly and confidently slide the spatula under the center of the pancake and flip.
- If any of the batter or a slice of banana fly a little outside the edge of the pancake just nudge them back under.
- Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
- Once cooked, slide the pancake onto a plate and keep it in the microwave or in the oven at 200 F to keep them warm while you cook the rest.
- If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.
Notes
Tips for making Buttermilk Pancakes
- Whisk the dry and wet ingredients separately. This way all the ingredients will be properly mixed and you won't have to worry about over mixing the batter.
- If you don't have buttermilk, I recommend using a mixture of 150 grams of greek yogurt and 100 grams of milk instead to replace buttermilk.
- If you want to make more pancakes, simply double or triple the recipe.
- Don't make the batter in advance, the bubbles in the batter will start to form the moment the wet and dry ingredients mix together so you want to start cooking the pancakes immediately.
- I like using a non stick pan, ideally a griddle pan because I like my pancakes soft and not crispy. If you like a crispy pancake (which I'll never understand) but if you do, put some butter in the pan once it has heated up.
- Keep the heat under the pan low if using gas heat or medium low on electric, the pancake needs to essentially bake on the pan and set up before you flip it. If the heat is too high the pancake will burn and the batter will go flying when you flip the pancake.
- Wait until you can feel the heat coming off the pan to add the batter. The batter should sizzle when you add it to the pan.
- If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.
- If adding bananas and walnuts, add the walnuts first, then the bananas. If you add the bananas first, the walnuts won't have anything to stick to.
- Keep a warm plate in the microwave and add each cooked pancake to the plate to keep them warm while cooking the next ones.
- If you want to prep part of the pancakes in advance, you can whisk the dry ingredients together the night before and store in an airtight container.
Nutrition
Serving: 1pancake | Calories: 366kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1175mg | Potassium: 399mg | Fiber: 4g | Sugar: 16g | Vitamin A: 412IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg