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Banana Walnut Pancakes

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Banana Walnut Pancakes
  • Prep 5 min
  • Total 15 min
  • Servings 4
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Bananas and toasted walnuts are welcome additions to your traditional Sunday morning pancake stack. Our recipe is ready for warm maple syrup in 15 minutes.
Updated Apr 10, 2012

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1 egg
  • 1 cup milk
  • 1 tablespoon vegetable oil
  • 3 ripe bananas, mashed
  • 1/4 cup walnuts, toasted

Steps

  • 1
    In medium bowl, combine flour, sugar, baking powder and cinnamon.
  • 2
    Stir in egg, milk, oil, bananas and walnuts; until well combined (batter will be slightly lumpy).
  • 3
    Heat lightly oiled frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slightly warmed maple syrup makes a perfect topping for this. Sometimes, I also sauté a few extra slices of banana to top the pancakes with as well.

Nutrition

360 Calories, 11g Total Fat, 9g Protein, 56g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
290mg
12%
Potassium
490mg
14%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
15%
Sugars
21g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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