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Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
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Whisk the milk, eggs, sourdough starter, melted butter, vanilla, and mashed banana together.
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Pour the wet ingredients over the dry ingredients.
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Whisk until the mixture is smooth and combined.
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Stir in the chopped walnuts
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Heat a non-stick skillet over medium-high heat. Spray it with cooking spray or melt a dab of butter in the skillet.
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Ladle about ½ cup of the batter in the hot skillet. Or a large griddle. You can cook more than one at a time in a large rectangular griddle.
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Cook for about 2-4 minutes, until golden. When the top of the pancakes is bubbling and holes a ½ inch or so from the edge do not close back up, it is time to flip. Cook for another 2-3 minutes on the other side.
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Remove the pancake to a plate and proceed with the remaining batter.
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Keep your eye on the heat so it's not too high and burning the outsides of the pancakes while leaving the inside undercooked.
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Serve with maple syrup and a pat of butter.