It's fun to jazz up my basic healthful pancake recipe with new twists. In this case, I've added both the crunch and flavour of walnuts. And I've gone all-maple, using it as the sweetener for the batter, in addition to the de rigueur lavishment of local maple syrup over top.
Combine all the dry ingredients in a medium-sized bowl and set aside.
Measure the milk into a 2-cup or larger measuring cup. Then add the rest of the wet ingredients and whisk together. (This is my method to avoid dirtying any more dishes than necessary.)
Pour the wet ingredients into the dry and mix with a whisk until just combined. Don't overmix or the pancakes will be tough. Then stir in the walnuts.
Let the batter sit while you heat up your pan or griddle. Oil it according to the method that works best for your pan. (I use a well-seasoned cast iron pan and only need to oil it for the first pancake.)
Make pancakes of the size you like (I use either a 1/4 or 1/3 cup measure of batter for each). I find that the walnuts stay nicely suspended throughout the batter. If you make your batter thinner and the walnuts sink, just give it a stir before you scoop up each dollop. When bubbles are breaking through over most of the surface, flip them and continue cooking until they're done.
Note: My cooking time of 20 minutes reflects the fact that I make my pancakes one at a time. Also, you'll see in the photo that some of mine were a little, ahem, dark. I had the heat a little too high under my pan for a while. They were still good, though.
Maple Walnut Pancakes https://urbancottagelife.com/maple-walnut-pancakes/