Walnut Pancakes

California Walnut Pancakes with Maple Walnut Butter

Course Breakfast
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4
Calories 517kcal


  • 125 g plain flour
  • 1 tsp baking powder
  • 1 medium egg
  • 2 tbsp maple syrup + extra to serve
  • 284 ml tub buttermilk
  • 50 g California Walnut Pieces chopped + extra to serve
  • Oil for shallow frying
  • 1 ripe banana sliced
  • For the walnut butter:
  • 50 g butter softened
  • 2 tbsp maple syrup
  • 25 g California Walnut Pieces chopped


  • To make the walnut butter, whisk the butter and maple syrup together until pale, stir in the walnuts and set aside.
  • Place the flour and baking powder in a medium bowl and mix to combine. In a jug, beat the egg and maple syrup into the buttermilk and whisk into the flour mixture, stir in the walnuts.
  • Heat a little oil in a non-stick frying pan and add 4 tablespoons of batter to make 4 pancakes. Cook for 2 minutes each side and repeat to make 8 pancakes.
  • Serve topped with walnut butter, banana, a drizzle of maple syrup and extra walnuts.


Serving: 190g | Calories: 517kcal | Carbohydrates: 49.4g | Protein: 11.2g | Fat: 29.9g | Saturated Fat: 9g | Fibre: 2.6g | Sugar: 22.9g


Salt: 0.46g
Cooks tip
Try making the pancakes a little in advance and just reheat gently in the oven before serving. Honey works just as well as maple syrup or serve with fresh berries or even bacon.