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    Home » Recipes » Breakfast and Brunch

    Banana Buttermilk Pancakes with Candied Walnuts

    by Jolina | Published: May 8, 2017 | Last Updated: July 15, 2021 | 35 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Fluffy Banana Pancakes
    Fluffy Banana Pancakes
    Banana Buttermilk Pancakes
    Banana Buttermilk Pancakes with Candied Walnuts

    Banana buttermilk pancakes are light, fluffy and delicious. Topped with candied walnuts and maple syrup, they’re a wonderful start to the day.

    (Looking for more ideas for breakfast and brunch? Check out this ultimate list of breakfast ideas for recipe inspiration.)

    Banana Buttermilk Pancakes with Candied Walnuts
    Jump To hide
    Why you’ll love making this recipe
    What you’ll need
    How to make banana buttermilk pancakes
    How to make candied walnuts
    Expert tips for fluffy pancakes
    Recipe FAQs
    Other pancake recipes
    Banana Buttermilk Pancakes

    Do you know that Jack Johnson song, Banana Pancakes? That’s my song. 

    Waking up slow is the very definition of me in the morning. (Some people say that song is about something else but I run a family friendly blog here so we will ignore those people lol!)

    Some days though, we get hit by the pancake bug and we are suddenly up at a respectable hour expected of responsible adults on a Saturday, fussing in our kitchen making pancakes. 

    And buttermilk banana pancakes are one of our favourite pancakes to make. 

    Light, fluffy and so good! Throw in some candied walnuts and let me tell you, you’d become a morning person too.

    Why you’ll love making this recipe

    • Making banana pancakes is an easy way to use up those overripe bananas. No need to bake banana bread or banana buttermilk muffins.
    • Speaking of buttermilk, this recipe is also a great way to use up leftover buttermilk.
    • Banana buttermilk pancakes also freeze well. So you can make them tonight and enjoy pancakes every morning next week.
    • This banana pancake recipe is also very customizable. Add your favourite mix-ins and toppings. I have some delicious ideas in the FAQs below.

    What you’ll need

    Banana Buttermilk Pancakes with Candied Walnuts

    Making pancakes from scratch is almost as easy as using the box mix. You simply need to get your ingredients together yourself.

    Ingredients

    And the ingredients for this buttermilk banana pancake recipe are simple to find. You’ll need:

    • All purpose flour
    • Granulated sugar
    • Baking powder
    • Baking soda
    • Salt
    • Buttermilk
    • Almond milk (or whatever milk you prefer)
    • Eggs
    • Mashed ripe bananas
    • Unsalted butter
    • Oil or butter for frying (canola oil, vegetable oil or coconut oil works)

    Candied walnuts are optional but highly recommended. They’re such a great topping for these pancakes! To make them, you’ll need:

    • Walnuts
    • Granulated sugar
    • Unsalted butter

    Tools

    You really don’t need any special tools to make pancakes. Just bowls, measuring cups and spoons, a frying pan or pancake griddle, and a turner or pancake flipper.

    If making candied walnuts, you’ll also need a skillet and a baking sheet.

    How to make banana buttermilk pancakes

    Banana Buttermilk Pancakes with Candied Walnuts

    STEP 1. In a large bowl, combine flour, sugar, baking powder, baking soda and  salt. Set aside.

    STEP 2. In a separate bowl, whisk together buttermilk, almond milk, eggs, mashed bananas and melted butter. Set aside.

    STEP 3. Put a medium sized pan or a pancake griddle on your stove over medium heat. You know it’s ready when small amounts of water sprinkled over it sizzles and evaporates immediately.

    STEP 4. At this point, you can pour your buttermilk mixture into your flour mixture and gently stir. Do not over do it — the batter doesn’t have to be a smooth mixture. You want a coarse batter with bits of flour remaining.

    STEP 5. Put a little oil or butter on your pan and start dropping your pancake mixture about ⅓ cup at a time. Cook about 3 minutes per side, or until bubbling and the edges are golden brown.

    STEP 6. Serve warm topped with candied walnuts and maple syrup, or your favourite toppings.

    How to make candied walnuts

    STEP 1. Prepare a baking sheet by lining it with parchment paper. Set aside.

    STEP 2. Using a skillet over medium heat, stir walnuts, sugar and butter together until the sugar is melted and all walnuts are coated (4-5 minutes). Make sure to stir constantly so your sugar doesn’t burn.

    STEP 3. Transfer mixture to your baking sheet and spread evenly so the walnuts don’t stick together. Wait for the sugar to cool and harden (1-2 minutes) before serving.

    I often have a jar of candied walnuts that I snack on. It’s also great with oatmeal and salads.

    Expert tips for fluffy pancakes

    Frustrated with flat and rubbery pancakes? Here are some tips I’ve picked up along the way for soft, fluffy pancakes every time:

    • Combine your wet and dry ingredients at the last minute, just when you’re ready to fry them. I know some recipes ask you to chill or rest the batter but I’ve found that resulted to flatter pancakes for me.
    • Do not over mix the batter. You don’t want a smooth batter but a lumpy one. Again, I know other recipes suggest mixing the batter in a blender but I prefer to do it by hand so I have more control. I only usually use my blender when making lemon sugar crepes.
    • Watch the temperature. You want the your pan to be hot enough, but not too hot to burn the pancakes before they’re properly cooked. Sprinkle some water on your pan and if it sizzles, you’re there. You don’t necessarily need a pancake griddle; a non-stick pan that distributes heat evenly works well too.
    • Don’t flatten. Once you pour the pancake batter on your pan, leave it alone. Don’t swish it around, don’t flatten it, resist the urge to peek underneath. You’ll know when it’s time to flip when the edges are set and bubbling.

    Recipe FAQs

    Banana Buttermilk Pancakes with Candied Walnuts
    Why are my banana pancakes mushy and gooey?


    Pancakes that are undercooked in the middle but overcooked on the edges are a result of a pan that’s too hot. The edges burn while the middle remains mushy and raw. Getting the temperature just right is key.

    Set your stove to medium heat and give your pan enough time to heat evenly. You may have to have a few sacrificial pancakes to ensure the heat is just right. 

    Then adjust along the way to ensure the pan doesn’t get too hot or too cool as you go through the rest of your pancake batter.

    Why are my pancakes flat and rubbery?


    Flat and rubbery pancakes are most often due to an over-mixed batter. You want a lumpy pancake batter so as soon as you don’t see significant streaks of flour anymore, you can stop mixing. 

    What can I substitute for buttermilk?


    No buttermilk? No problem.  It’s easy to make your own. 

    It won’t be as thick as the ones you can buy in the store but I don’t notice a significant difference in my pancakes made with homemade buttermilk vs. those made with commercial buttermilk so I don’t hesitate to use it in a pinch.

    Just mix a cup of milk and a tablespoon of lemon juice, stir then let sit in room temperature for 30 minutes.

    I’ve also recently discovered the joys of powdered buttermilk, which you just mix with water. It has a longer shelf life so there’s less pressure to use it all up in a week.

    Is butter or oil better for frying pancakes?


    I’ve tried both butter and oil for frying pancakes and find that one is not really better than the other. It’s a matter of personal preference.

    I personally use butter more often than oil for that added flavour. And I sometimes also mix the two.

    So whatever you have on hand works.

    How to freeze banana buttermilk pancakes


    Banana buttermilk pancakes freeze very well.

    Once they’re completely cool, put them in a large Ziploc bag (with a piece of parchment paper between each pancake so they don’t stick together) and put the bag in the freezer.

    On hectic weekday mornings, just microwave a piece of pancake straight out of the freezer for about 30 seconds and it’s good as new. Still fluffy and still delicious!

    Frozen banana pancakes should last up to a month.

    Banana pancake mix-ins


    This recipe for banana pancakes is very customizable. You can add your favourite mix-ins like:

    – Chocolate chips
    – Nuts
    – Shredded coconut
    – Dried fruit

    Just be careful when adding in wet ingredients (e.g. another mashed fruit) because it might mess with the ratios in the recipe. 

    Pancake topping ideas


    If you’re not in the mood for candied walnuts, you can top these pancakes with:

    – Other candied nuts
    – Sliced bananas or berries
    – Peanut butter
    – Chocolate syrup
    – Your favourite jam

    These pancakes are also great on their own.

    Can I use this recipe to make banana buttermilk waffles?


    You can use this recipe as a starting point to make banana buttermilk waffles but not the exact ratios because waffle recipes usually contain more fat (oil or butter) and sugar.

    You’ll need to experiment a bit to get the waffle batter just right.

    Other pancake recipes

    Pancakes make every morning special. Make them for Mother’s Day, Thanksgiving morning, Christmas morning, or for someone’s birthday breakfast in bed.

    Pumpkin Buttermilk Pancakes with Candied Pecans
    Pumpkin Buttermilk Pancakes
    Ube Pancakes
    Ube Pancakes
    Light Fluffy Lemon Ricotta Pancakes
    Lemon Ricotta Pancakes
    • Pumpkin buttermilk pancakes are light, fluffy and full of the warm, cozy flavours of fall. They’re amazing with candied pecans!
    • Ube pancakes are your favourite buttermilk pancakes bursting with the ube flavour you love. Made with ube halaya or ube jam, it’s sweet, soft, fluffy. Definitely a delicious way to start the day.
    • Whip up a batch of these light fluffy lemon ricotta pancakes and start the day with sunshine on a plate! Bright lemon flavour, not too sweet, soft as a cloud.

    This weekend, get up early and reward yourself with fluffy banana pancakes. They will make you feel great about being up before noon!

    Of course, who said pancakes are just for breakfast and brunch? Go ahead and make these pancakes at midnight. They will be just as delicious.

    Happy pancake making!

    Did you make fluffy banana pancakes? I’d love to hear from you in the comments section below.

    And if you love to start the day with bananas, try bananas and cream oatmeal.

    Banana Buttermilk Pancakes with Candied Walnuts

    Banana Buttermilk Pancakes

    Author: Jolina
    Banana buttermilk pancakes are light, fluffy and delicious. Topped with candied walnuts and maple syrup, they’re a wonderful start to the day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 45 mins
    Course Breakfast, Brunch
    Cuisine North American
    Servings 12 pancakes
    Calories 282 kcal

    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Baking Sheets

    Ingredients
     
     

    For the Pancakes:

    • 3 cups all purpose flour
    • 2 tbsp granulated sugar
    • 3 tsp baking powder
    • 1 ½ tsp baking soda
    • 1 tsp salt
    • 2 cups buttermilk room temperature
    • ½ cup almond milk room temperature (see notes)
    • 3 pcs large eggs room temperature
    • 1 cup mashed ripe bananas about 2-4 bananas
    • ¼ cup unsalted butter melted and slightly cooled
    • Oil or butter for frying

    For the Candied Walnuts:

    • 1 cup walnuts you can chop them but I didn’t bother
    • ¼ cup granulated sugar
    • 1 tbsp unsalted butter

    Instructions
     

    For the Pancakes:

    • In a large bowl, combine 3 cups flour, 2 tablespoons sugar, 3 teaspoons baking powder, 1 ½ teaspoons baking soda and 1 teaspoon salt. Set aside.
    • In a separate bowl, whisk 2 cups buttermilk, ½ cup almond milk, 3 eggs, 1 cup mashed bananas and ¼ cup melted butter. Set aside.
    • Put a medium sized pan on your stove over medium heat. You know it's ready when small amounts of water sprinkled over it sizzles and evaporates immediately.
    • At this point, you can pour your buttermilk mixture into your flour mixture and gently stir. Do not over do it – it doesn't have to be a smooth mixture. You want a coarse batter with bits of flour remaining.
    • Put a little oil or butter on your pan and start dropping your pancake mixture about ⅓ cup at a time. Cook about 3 minutes per side, or until bubbling and the edges are golden brown.
    • Serve warm topped with candied walnuts and maple syrup.

    For the Candied Walnuts:

    • Prepare a baking sheet by lining it with parchment paper. Set aside.
    • Using a skillet over medium heat, stir all ingredients together until sugar is melted and all walnuts are coated (4-5 minutes). Make sure to stir constantly so your sugar doesn’t burn.
    • Transfer mixture to your baking sheet and spread evenly so the walnuts don’t stick together. Wait for the sugar to cool and harden (1-2 minutes) before serving.

    Video

    Notes

    1. You can substitute dairy milk for almond milk.
    2. This recipe yields 12-16 pancakes, depending on how big you make them.
    3. You can make the candied walnuts up to 3 days ahead – just store in an airtight container. No need to refrigerate.

    Nutrition

    Calories: 282kcalCarbohydrates: 37gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 389mgPotassium: 278mgFiber: 2gSugar: 10gVitamin A: 225IUVitamin C: 1mgCalcium: 118mgIron: 2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Annie

      May 15, 2017 at 9:35 am

      Oh my gosh these sound sooo good! My daughter would love these. I might have to make these next weekend!

      Reply
    2. Cynthia

      May 12, 2017 at 3:50 pm

      What a wonderful stack of pancakes! I would love it is someone in my family would serve these to me for Mother’s day!

      Reply
      • Jolina

        May 13, 2017 at 9:25 pm

        Hope you get a gigantic stack of banana pancakes Cynthia! Have a most wonderful Mother’s Day 🙂

        Reply
    3. Kim

      May 11, 2017 at 3:02 am

      Love your drizzle shots. When I was a kid, pancakes were a Sunday morning type of thing. It’s been so long since I’ve leisurely enjoyed pancakes in that manner. The post kind of brought back memories of childhood Sundays.

      Reply
      • Jolina

        May 13, 2017 at 9:27 pm

        I hear ya! We would have them Saturday mornings watching cartoons 🙂 So many happy memories. Hope you enjoy these pancakes as much as we do.

        Reply
    4. Janella Panchamsingh

      May 10, 2017 at 10:35 pm

      Those pancakes and this recipe looks so delicious! I love bananas on my pancakes

      Reply
    5. Stephanie

      May 10, 2017 at 8:46 pm

      Thank you for this mouth-watering recipe!!! I will be trying it this weekend for my Anniversary with my husband =)

      Reply
      • Jolina

        May 10, 2017 at 8:51 pm

        Nice! Hope you guys like it. Happy Anniversary! 🙂

        Reply
    6. Cait Weingartner

      May 10, 2017 at 4:31 am

      These pancakes look incredibly delicious! I can’t think of a better weekend breakfast treat, to enjoy after a long work week.

      Reply
    7. Brandi

      May 10, 2017 at 3:02 am

      Oh wow, candied walnuts! This looks amazing. I would love for someone to make this for me on Mothers Day.

      Reply
      • Jolina

        May 10, 2017 at 8:54 pm

        I hope you do! Thanks Brandi and a happy Mother’s Day to you 🙂

        Reply
    8. Nicole Parise

      May 10, 2017 at 1:45 am

      Oo, this looks so amazing! Anything banana in the morning calls my name 😛

      Reply
    9. Annemarie LeBlanc

      May 10, 2017 at 1:30 am

      These look just like banana bread. only in pancake form. Delicious! The candied walnuts is a welcome treat. I would love that extra crunch! Thanks for sharing the recipe.

      Reply
    10. Candice

      May 10, 2017 at 12:31 am

      I love that song! And it’s totally stuck in my head now. I need a slow morning of pancakes… It’s been awhile! These are everything I love about pancakes too! Can’t wait to try them!

      Reply
      • Jolina

        May 10, 2017 at 8:57 pm

        LOL it’s a pretty good song to be singing all day I think 🙂 Thanks Candice! Hope you enjoy the pancakes as much as we do.

        Reply
    11. Alicia

      May 09, 2017 at 3:49 pm

      These look really good.I love making pancakes with fruits; but nuts would be good too.

      Reply
    12. Meredith

      May 09, 2017 at 3:19 pm

      We are big fans of double batches of pancakes around here. It’s awesome to have a bunch on hand for a quick yummy breakfast. And I love the idea of adding the candied walnuts for a little crunch!

      Reply
    13. Neely

      May 09, 2017 at 3:06 pm

      I love banana pancakes! Maybe I will try this recipe for my husband for fathers day! Awesome idea!

      Reply
    14. Catherine

      May 09, 2017 at 11:29 am

      I love the candied walnuts on top…what a delicious breakfast treat!

      Reply
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