Banana Walnut Pancakes with Fruit Medley

Walnuts add a tasty crunch to these banana flavoured pancakes. Top with tropical fruit or mixed berries for a nutritious start to the day.

Banana Walnut Pancakes with Fruit Medley

Banana Walnut Pancakes with Fruit Medley

Serving Size: 4 Servings


  • 1 each: large ripe mango and papaya(OR 3 cups/750 mL berries, such as blueberries, blackberries, raspberries or sliced strawberries)
  • 1 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup mashed, ripe banana (about 1 medium banana)
  • 1-1/3 cups skim milk
  • 1 egg
  • 1/2 chopped walnuts
  • Vegetable oil, for brushing on griddle
  • Maple syrup or honey, if desired


  1. Peel mango then slice fruit from pit; cut into 1/2-inch (1 cm) chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch (1 cm) chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberries and set aside to top pancakes.
  2. In medium bowl mix together flour, sugar, baking powder and salt. In large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
  3. Heat griddle or skillet, preferably nonstick, until medium-hot; a few drops of water sprinkled on it will sputter before evaporating. Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup (60 mL) per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low oven. Serve pancakes hot or with prepared fruit and a drizzle of maple syrup or honey.
  4. Makes about sixteen 3-inch (7.5 cm) pancakes.


For step-by-step instructions for this recipe and more, visit The California Walnut Board.

Author: California Walnut Board

Recipe and photo courtesy the California Walnut Board.

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