The Easiest Way to Incorporate Walnut Butter in Your Pancake Recipes

Apparently, there are two types of walnut butter used in pancake recipes. The first one is made with toasted, chopped walnuts, regular butter, and sugar and is usually used as a topping for pancakes. However, this is not the type of walnut butter I have in mind. I was thinking about the healthier version that is made by processing walnuts in a food processor until creamy and smooth. This one is incorporated into the pancake batter.

Why Use Walnut Butter in Your Pancake Recipes

Besides the nutty taste, walnuts also contribute a considerable amount of nutrients to your fluffy flapjacks. These nuts contain very high amounts of omega-3 fats which boost brain functions and improve mood. In addition, they support heart health and fight cancer. Contrary to popular belief, walnuts don’t make you fat because the fats they contain are good ones.

Three Ways to Make Walnut Butter for Your Pancake Recipes

Making walnut butter at home ensures you get a 100% natural, sugar-free and preservative-free product for your pancakes. There are three ways to make this butter, depending on whether you like it completely smooth or with a crunchy twist.


  • 2 cups walnuts
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • Maple syrup or cinnamon (optional)


Raw walnuts

For very smooth and creamy butter, use raw walnuts.

Toasted walnuts

For a crunchier butter with a more prominent nut flavor, toast the walnuts on a baking sheet at 350 degrees F for about 10 minutes, until fragrant.  Cool before making the butter.

Soaked walnuts

For more textured butter, soak your walnuts overnight, then drain in the morning and toast on a baking sheet at 350 degrees F for about 15 minutes to dry. Cool before making the butter.

Make the butter

Put the walnuts in the bowl of a food processor and blend until you obtain a paste.  Add the rest of the ingredients and keep blending until the paste is very smooth and creamy.

Walnut Butter Pancake Recipe

This recipe is an invention of mine because I couldn’t find one that calls for walnut butter. These pancakes are a bit healthier than standard ones because they are made with oatmeal and brown sugar. Note: You can also add chopped walnuts into the batter but I think the butter contributes enough nuttiness.


  • 1⁄2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ tablespoons brown sugar
  • 2 cups old-fashioned oatmeal (uncooked)
  • 1⁄2 teaspoon salt
  • 2 eggs
  • 2 1⁄2 cups buttermilk
  • 1⁄4 cup walnut butter


In a medium bowl, combine buttermilk and oatmeal. Cover and let sit in the fridge overnight.

Sift together the dry ingredients in a large bowl. Add the nut butter and eggs to the oatmeal mixture and stir to combine. Combine the wet and dry ingredients and mix until well combined.

Heat a frying pan over medium heat. Pour about ¼ cup batter per pancake onto the pan and cook until golden brown on both sides (about 2 minutes each side).

Serve with some more walnut butter, maple syrup, banana slices, or berry compote.



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