In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt). Gently mix the dry ingredients together before stirring in to wet ingredients until just combined. Do not overmix. Fold in chopped walnuts (see note).
If desired, grease or butter your griddle.
Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until bubbles appear and pancakes have a cooked/dry appearance around the edges. Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
Notes
Makes about 20 pancakes
This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
If desired, you can sprinkle walnuts on top of the batter when you pour them on the griddle for a more even distribution.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Freeze with parchment paper between the layers of pancakes to keep them from sticking to each other.
Microwave leftover pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.