Lately, we can't get enough of breakfast foods. Here's another delicious-looking brunch item from OnSugar blogger LesleyKat: banana-walnut pancakes. Yum!

Just in time for weekend brunch, I am sharing my recipe for super yummy banana walnut pancakes. This recipe was modified from the basic pancake recipe in one of my absolute essential cookbooks, The America's Test Kitchen Family Cookbook. They have their own variations to simple pancakes that include blueberry, whole wheat, cornmeal and graham. Um, yeah, these weren't cutting it for me. Instead I opted for walnuts and bananas.

 

For the recipe, instructions, and more pictures, keep reading.

Who keeps buttermilk in their fridge all the time? Not this chick. I usually have all of the other ingredients to make pancakes on hand. To quickly turn milk into a buttermilk substitute, simple add 1 tbs of lemon juice or white vinegar to 1 cup of milk and let sit for 10 minutes. This recipe calls for 2 cups, so double it!

Recipe:

Makes about 14-16 (4-5-inch) pancakes

2 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, brought to room temp
3 tbsp. unsalted, melted and cooled
2 cups. buttermilk
1 large or 2 small ripe bananas, smashed with fork
1/2 cup walnuts, roughly chopped

More butter or oil for greasing pan

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl (I use a large measuring cup,) whisk together the egg melted butter and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk a few times.

Right before the mixture is just incorporated, add bananas. A few lumps should remain. Do not over mix the batter or you will end up with chewy pancakes.

Heat a 12-inch nonstick skillet over medium (err on med-low) for 3 to 5 minutes. Brush the pan bottom with 1 tsp. oil or butter. Using 1/4 cup (I use slightly more than that) of batter per pancake, add the batter to the skillet (only 2 or 3 pancakes at a time.) Quickly sprinkle a few tablespoons of walnuts on each pancake.  Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on second side, about 1 1/2 minutes longer. Spread the pancakes out over the wire rack on the baking sheet, they shouldn't overlap, and hold in a warm (200°F.) Repeat with remaining batter, brushing the skillet with oil/butter as needed between batches.

Tips: I find using a scoop is very helpful in portioning batter/ I use a 1/2-cup scoop but do not fill it all the way.

YUMMY PANCAKES!!! Top them with your favorite syrup and eat them up!

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