Ingredients

2 medium ripe bananas (about 240g peeled)

6 tbsp unsalted butter (85g)

1 ½ cups all-purpose flour (190g)

1 ½ tsp baking powder

½ tsp salt

2 large eggs

1 cup milk (240ml; whole, 2%, or plant-based like oat or almond)

¼ cup maple syrup (60ml), plus extra for serving

1 cup walnuts, roughly chopped (120g)

1 tsp vanilla extract

½ tsp cinnamon (optional)

Instructions

Step 1: Melt butter in a medium saucepan over medium heat, stirring frequently. When the butter foams and the milk solids turn golden brown with a nutty aroma, remove from heat and pour into a small bowl to cool.

Step 2: In the same saucepan, combine chopped walnuts with 2 tablespoons maple syrup over medium-low heat. Stir constantly for 5-7 minutes until the syrup thickens and walnuts become shiny and fragrant. Spread on parchment paper to cool and harden.

Step 3: In a large bowl, whisk together flour, baking powder, salt, and cinnamon until evenly combined.

Step 4: In another bowl, mash bananas until mostly smooth but still slightly chunky. Add eggs, milk, vanilla extract, maple syrup, and cooled brown butter. Whisk until combined.

Step 5: Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.

Step 6: Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour ¼ cup batter per pancake. Cook 3-4 minutes until bubbles form and edges set, then flip and cook 2-3 minutes until golden and cooked through.

Step 7: Stack pancakes, sprinkle with maple candied walnuts, and drizzle with extra maple syrup. Optionally add a pat of butter or whipped cream before serving.

Tips & Variations

Use ripe bananas with brown spots for the best natural sweetness and flavor.

Try substituting walnuts with pecans or almonds for a different nutty crunch.

Add a pinch of nutmeg or ginger for a warm spice twist.

For fluffier pancakes, separate eggs and whip the egg whites until stiff peaks form, then fold in last.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh to maintain fluffiness, but you can prepare it up to 2 hours ahead and keep it covered in the refrigerator. Give it a gentle stir before cooking.

Can I use another type of syrup instead of maple syrup?

Yes, you can substitute honey, agave nectar, or a fruit syrup, but maple syrup provides the ideal balance of sweetness and depth that complements the brown butter and walnuts well.