A delightful twist on classic pancakes, featuring the crunch of nuts and the sweetness of bananas.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Ensure the dry ingredients are well mixed to avoid uneven distribution.
In another bowl, whisk together the eggs and buttermilk until smooth.
Use room temperature eggs for better incorporation.
Pour the wet mixture into the dry ingredients and stir until just combined.
Do not overmix to keep the batter light and fluffy.
Fold in the mashed bananas and chopped walnuts gently.
Fold gently to maintain the texture of the batter.
Heat a griddle over medium heat and lightly grease it.
Ensure the griddle is evenly heated for consistent cooking.
Spoon batter onto the griddle and cook until bubbles form on the surface.
Use a ladle or measuring cup for evenly sized pancakes.
Flip the pancake and cook until golden brown on the other side.
Flip gently to avoid breaking the pancake.
Repeat with the remaining batter and serve warm with maple syrup.
Keep cooked pancakes warm in a low oven until ready to serve.
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