I come back to this pancake recipe again and again and again. I’m not sure where I got it from, but I think it makes the best, most moist pancake. There are few worse things than dry pancakes. I actually don’t like ordering pancakes when I eat out because they usually disappoint me! My husband makes the most delicious lemon ricotta pancakes that are also perfectly moist—I should share them on here sometime soon. I know, I know—I’ve used “moist” a lot, but let’s be real, it’s a necessary adjective.
Seriously, give these pancakes a try, and don’t worry when the first one comes out looking like a mess. You need the ugly pancake so you can figure out the heat of your pan and how long to properly cook the rest of the batch. Trust me, it’s worth it. Even my 11 year old brother told me these were “the best” pancakes he’s ever had and then proceeded to tell my mom, “they’re better than yours!” Sorry mom!
Banana Nut Pancakes
ingredients:
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cup milk
- 1 egg
- 1/3 cup canola oil
- 1 tablespoon vanilla
- 1/3 cup greek yogurt
- bananas (for garnish)
- 1/2 cup walnuts
- 1/2 tablespoon salted butter
- 1 tablespoon honey
- pinch of cinnamon
instructions:
How to cook Banana Nut Pancakes
- In a medium sized mixing bowl, whisk together the dry ingredients.
- Add in the milk, yogurt, vanilla and oil and mix until just combined.
- Beat in one egg, but don't over mix the batter! Pancake batter should be a little lumpy.
- On the stove, heat a pan on low-medium heat, and spray with non-stick baking spray or brush with melted butter.
- Cooking time will vary depending on the heat of your pan. If you're unsure how long to cook the pancakes, do a test one and see how long it takes on your stove.
- Scoop the batter using a 1/4 cup measuring cup, and flip the pancake once the edges start to bubble and form a skin.
- Cook until it's light to medium brown and the middle is done.
- Repeat until all of the batter is used up. This recipe makes about 12-14 pancakes using a 1/4 of batter for each.
- Once you're halfway through making the pancakes, start on the honey roasted walnuts.
- In a small saucepan, melt together 1/2 tablespoon butter and 1 tablespoon honey on low heat for 2 minutes.
- Add in the walnuts, and cinnamon to taste, and stir until well coated. Keep occasionally stirring on low heat until the honey has caramelized and has thickened onto the walnuts. About 5 minutes.
- Pile your pancake stack as high as you like, garnish with fresh banana slices, honey roasted walnuts and smother in your favorite syrup!
