Description

Enjoy a delightful weekend brunch with these Brown Butter Banana Pancakes topped with maple candied walnuts. This recipe combines the nutty richness of brown butter with the natural sweetness of ripe bananas and a crunchy, sweet walnut topping for the perfect balance of flavors and textures.

Ingredients

Scale

Pancakes

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)
1 tsp vanilla extract
½ tsp cinnamon (optional)

Maple Candied Walnuts

1 cup walnuts, roughly chopped (120g)
2 tbsp maple syrup

Instructions

Brown the Butter: Melt the 6 tbsp unsalted butter in a medium saucepan over medium heat, stirring frequently. Continue until butter foams and milk solids turn golden brown with a nutty aroma, about 5 minutes. Remove from heat and pour the brown butter into a small bowl to cool.
Prepare Maple Candied Walnuts: In the same saucepan, combine the roughly chopped walnuts with 2 tablespoons of maple syrup over medium-low heat. Stir constantly for 5-7 minutes until the syrup thickens and the walnuts become shiny and fragrant. Spread walnuts on parchment paper to cool and harden, about 8 minutes.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and optional cinnamon until evenly combined, about 2 minutes.
Mix Wet Ingredients: In a separate bowl, mash the bananas until mostly smooth but still slightly chunky. Add the eggs, milk, vanilla extract, maple syrup, and the cooled brown butter. Whisk everything together until well combined, about 3 minutes.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl, and gently fold the mixture with a spatula until just combined. It’s okay if the batter is a bit lumpy. Approximate time: 1 minute.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake. Cook for 3 to 4 minutes, until bubbles form on the surface and edges start to set, then flip and cook for an additional 2 to 3 minutes until golden and cooked through. Repeat until all batter is used, about 20 minutes in total.
Serve Warm: Stack the pancakes on plates, sprinkle generously with the maple candied walnuts, and drizzle with extra maple syrup. Optionally, add a pat of butter or whipped cream for extra indulgence.

Notes

Ripe bananas are key for sweetness and flavor. Brown spots on the peel are perfect.
Brown butter adds a rich, nutty flavor — don’t skip this step.
Maple syrup can be substituted with honey, but it changes the flavor profile.
Use plant-based milk for a dairy-free option.
Cook pancakes on medium heat to avoid burning the outsides before the insides cook.
Store leftover candied walnuts in an airtight container at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American

Keywords: brown butter banana pancakes, maple candied walnuts, brunch recipe, breakfast pancakes, easy pancake recipe, weekend brunch, nutty pancakes