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Banana-Walnut Pancakes with Maple-Cinnamon Brown Butter

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Banana-Walnut Pancakes with Maple-Cinnamon Brown Butter

Banana-Walnut Pancakes with Maple-Cinnamon Brown Butter
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep 896 calories/serving


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs, beaten
  • 2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
  • 2 tablespoons butter, melted and slightly cooled
  • 1/2 cup chopped lightly toasted walnuts
  • Melted butter for cooking pancakes
  • 1 stick butter
  • 1 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt


  • Sift together the flour, baking powder, baking soda, sugar, salt and cinnamon in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy). Fold in walnuts.
  • Place butter in a saucepan and cook over medium-high heat until browned and a nutty aroma develops, 1-2 minutes. Add syrup, cinnamon and salt and take off heat.
  • Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet. After ladling batter onto griddle, place four or five ¼-inch banana slices on top of pancake. Flip gently; continue cooking until done--bananas will caramelize slightly.
  • Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.
  • Serve over maple-cinnamon brown butter over Banana-Walnut pancakes.
  • Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.