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Banana Nut Sourdough Pancakes – With Maple Whipped Cream

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Banana Nut Sourdough Pancakes


Banana and Walnuts, meet your new friend Sourdough!

I was inspired to make these, so I’m leaving them here for you to be inspired too. They are a very easy adaptation of my original Perfectly Chewy, Traditional Sourdough Pancakes.


Banana Nut Sourdough Pancakes


They also made a great take along snack the next day. I spread them with honey-butter and folded them over for portability. Basically like a honey-butter banana pancake taco. Hmmmm, maybe I’m on to something!


4 Large Bananas
3/4 Cup Walnuts
1 1/2 Teaspoon Vanilla
1 Cup Heavy Cream
1 Tablespoon Maple Syrup

Follow all the directions for my Traditional Sourdough Pancakes. Just before cooking the pancakes mash 3 bananas and add them to the batter. Add almost all the walnuts saving a tablespoon or two for topping the pancakes. Add the vanilla and mix the batter well.

Cook the pancakes over medium heat. I use a Lodge Cast Iron Griddle. These pancakes need a little extra cooking time because of the banana. Be careful not to have the temperature too high or they will burn before they cook through.

Whip the cream and maple syrup together. Cut the last banana into coins. When the pancakes are done top them with the whipped cream, banana slices and reserved walnuts. Drizzle with maple syrup if desired.


The perfect cookie for your next adventure! This chewy cranberry walnut cookie is made with properly prepared sprouted flour and sweetened with dried fruit. Not to mention the whole recipe comes together quickly in your food processor! Is it time to hit the trail? #hiking #adventure #realfood #cookies #nourishingtraditions #fruitsweetened
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