In this indulgent breakfast recipe, our favorite light and fluffy pancake recipe is filled with fresh banana slices and crunchy macadamia nuts. Topped with some maple or coconut syrup, our recipe for banana macadamia nut pancakes will bring you right back to your favorite beach side breakfast. This recipe is so easy to make and produces perfect pancakes every time.
❤️ Why You'll Love This Recipe
Our Macadamia nut pancakes are filled with slices of fresh banana and topped with even more fresh banana slices and crunchy macadamia nuts. This sweet and salt combo makes for a perfect start to your next weekend morning. Our step by step directions are easy to follow and will have you making homemade pancakes in no time. If you're feeling homesick for Hawaii, this recipe will transport you right back to your favorite oceanside breakfast spot.
- banana - be sure that you have a perfectly ripe banana for this recipe. Under or overripe will not produce the best pancake.
- macadamia nuts - for this recipe, you want Macadamia nuts that are already roasted and salted
Macadamia Nut Pancakes - looking for straight up macadamia nut pancakes, no banana? Simply omit the banana slices from the recipe and add a few more Macadamia nuts to each pancake.
Coconut Mac Nut Pancakes - add some toasted coconut flakes along with the banana slices and macadamia nuts. To toast coconut flakes, spread on a sheet pan and bake at 290° for 4-5 minutes or until just golden brown.
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
Combine the dry ingredients in a large mixing bowl.
Add the liquid ingredients to the dry ingredients and mix until the batter just comes together.
Pour batter onto your heated frying pan. Arrange banana slices on each pancake. Cover each banana slice with a little bit of batter.
Sprinkle macadamia nuts over the pancakes.
Flip the pancakes and allow them to finish cooking.
Garnish the cooked pancakes with additional slices of fresh banana and more macadamia nuts.
🤓 Expert Tips
Make the Batter Ahead of Time - This pancake batter keeps well in the refrigerator for 2-3 days. You can make the batter the evening before and save yourself some time in the morning.
Perfectly Ripe Bananas - Be sure to choose a banana that is just ripe. Too ripe, and the banana will turn mushy in your pancakes. Not ripe enough and you will have tart, chewy banana slices in your pancakes.
⭐️ Recipe FAQs
To make fluffy pancakes, you want to be sure to use fresh baking powder. The baking powder gives the pancakes that height and supports that fluffy texture. You also want to be sure to mix your batter completely but don't over mix it. Over mixing will make your pancakes less light and fluffy.
☕️ Related Recipes
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Banana Macadamia Nut Pancakes
- ⅓ cup lightly salted macadamia nuts, finely chopped
- 2 medium bananas, thinly sliced
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter, melted
- ¾ cup milk, warmed
- 1 large egg
- ¾ teaspoon vanilla
- 1 tablespoon butter or canola oil for frying the pancakes
- Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Stir to combine.
- In the microwave melt the butter in a two cup glass measuring cup or small mixing bowl. Add milk and warm for 30-60 seconds, until butter remains melted on the surface of the milk.
- Add egg and vanilla to the milk and butter mixture. Whisk to combine.
- Add liquid ingredients to the dry ingredients and mix until just combined.
- In a large frying pan, warm 1 tablespoon butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot butter or oil. I like to use a ¼ cup measuring cup to pour the batter into the pan.
- Add 4-5 banana slices and a sprinkle of macadamia nuts to each pancake.
- Once bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side, for 2-3 more minutes.
- Garnish finished pancakes with sliced of banana and chopped macadamia nuts. Serve with maple or coconut syrup.