Fullers Sugarhouse

Banana-Nut Maple Pancakes


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon chopped walnuts or pecans
  • 2 eggs
  • 1 ½ cups milk
  • ¾ cup sour cream
  • ¼ cup Fuller’s Sugarhouse pure maple syrup
  • 4 tablespoons butter, melted
  • 1 ripe banana, mashed
  • (for greasing skillet) butter
  • (to drizzle on top) Warm Fuller’s Sugarhouse pure maple syrup


  1. Combine all-purpose and wheat flours, baking powder, baking soda, salt, and nuts in a large bowl. Mix together.
  2. In a separate bowl, beat the eggs until frothy. Then, whisk in the milk, sour cream, Fuller’s Sugarhouse pure maple syrup, butter, and banana.
  3. Make a well in the dry ingredients, then pour in the egg mixture. Stir, just to blend; do not beat. Let batter stand for several minutes.
  4. Heat a large skillet or griddle on medium heat, then butter lightly. Drop heaping tablespoons and cook pancake bottoms for about 1 minute, or until golden and bubbling. Turn and cook 1 minute on other side. Repeat with remaining batter.
  5. Serve pancakes with warm Fuller’s Sugarhouse pure maple syrup. Garnish with banana and nuts.