In this recipe, tender, fluffy pancakes are loaded up with crunchy, salty macadamia nuts and slices of fresh banana. Topped with some maple or coconut syrup, you will love these Banana Macadamia Nut Pancakes! Kid friendly and easy to make, these pancakes will make your next Saturday morning breakfast or Sunday brunch, feel like you are waking up in Hawaii.
Banana Macadamia Nut Pancakes are to Hawaii, as Boston Cream Pie is to Boston. You’ll find them every where you go, on every restaurant menu, and even sold as mixes in the local grocery stores. Some are better than others. All are served with Coconut Syrup. Most have bananas and chopped macadamia nuts inside of the pancake, and are then garnished with freshly sliced bananas and more Macadamia nuts. So get that pot of Kona Roast going and bust out a favorite frying pan! I know you’re going to love these Banana Macadamia Nut Pancakes.
One batch of this recipe works for my family but we are not the biggest eaters. If you are cooking for a crowd, or you have people who like to eat lots of pancakes, definitely double it up. I like to save any remaining batter in the refrigerator and make fresh pancakes as needed. The batter stays fresh for 2-3 days. After that, the baking powder stops working well and your pancakes will be thin and flat. Another option is to cook the pancakes and store them in the refrigerator, warming them up as needed. In terms of the Macadamia nuts, I really like the lightly salted variety from Hamakua Nut Company based in Hawaii.
Making the Pancake Batter:
I’ve been making this pancake batter since I was about 20. It’s an old standby, and has earned me a lot of street credit over the years. It’s a good one!
Start with the dry ingredients in one bowl and the butter in a 2 cup, glass measuring cup. I like to use the microwave to melt the butter. You’ll warm the butter for 30 seconds and then add the milk to the butter. Next, warm the mixture for about 1 minute. You want all of the butter in the surface of the milk to be melted without overheating the mixture. If it’s too hot, don’t add your eggs yet, they’ll cook. Allow the mixture to cool for a bit.
Finally, add the egg and vanilla to the milk and butter, mix thoroughly, and then pour this into your dry ingredients. Mix until just combined.
Frying the Banana Macadamia Nut Pancakes:
Over medium/medium-low heat, you’ll warm some canola oil or butter in your frying pan or on your griddle. I like to use a 1/4 cup measuring cup to pour the batter onto the pan. Next, you’ll arrange 4-5 bananas slices in each pancake and sprinkle with the chopped macadamia nuts.
I like to take a little bit of batter and pour it over each banana slice so that the bananas don’t go directly onto the frying pan when you flip the pancakes. There is no reason for this, it’s just personal preference. You can see what I am talking about in the picture below. Once your pancakes are bubbly on the top, you will flip them over and finish cooking them, about 2-3 more minutes on the second side.
Garnishing the Banana Macadamia Nut Pancakes:
You’ll garnish your finished pancakes with slices of banana, additional chopped macadamia nuts, and the syrup of your choice. Maple is hands down my favorite here. I don’t usually keep coconut syrup in the house, but I just ordered some because the coconut syrup really makes these pancakes scream breakfast in Hawaii.
I hope you love this new pancake recipe…if you’re not feeling the bananas and macadamia nuts, you can leave them out or take a look at my recipe for Maple Pancakes. If you like this new recipe, or have feedback or modifications, let me know! Please feel free to comment here on the site. Thanks!
Other delicious breakfast recipes
- Apple Butter Bread
- Best Gluten Free Pancakes
- Light and Fluffy Lemon Pancakes
- Macadamia Nut Banana Bread with Chocolate and Coconut (Gluten-Free)
Banana Macadamia Nut Pancakes
- 1/3 cup lightly salted macadamia nuts, finely chopped
- 2 medium bananas, thinly sliced
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3/4 cup milk, warmed
- 1 large egg
- 3/4 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 1/4 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.
KITCHEN TOOLS AND INGREDIENTS THAT CAN BE USED TO MAKE THIS RECIPE:
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