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–+ servings
banana macadamia nut pancakes on plate with coffee.
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4.85 from 13 votes

Banana Macadamia Nut Pancakes

A tender, fluffy pancake 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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 184kcal
Author: Amanda Smallwood

Equipment

  • large mixing bowl
  • glass measuring cup
  • cutting board
  • knife
  • measuring cups
  • measuring spoons
  • frying pan
  • whisk
  • spatula
  • cookie scoop

Ingredients

  • 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

Instructions

  • Combine flour, sugar, baking powder, and salt in a medium mixing bowl. Stir to combine.
    1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 2 tablespoons sugar
  • 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.
    2 tablespoons unsalted butter, melted, ¾ cup milk, warmed
  • Add egg and vanilla to the milk and butter mixture. Whisk to combine.
    1 large egg, ¾ teaspoon vanilla
  • 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.
    1 tablespoon butter or canola oil for frying the pancakes
  • Add 4-5 banana slices and a sprinkle of macadamia nuts to each pancake. 
    2 medium bananas, thinly sliced, ⅓ cup lightly salted macadamia nuts, finely chopped
  • 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. 

Nutrition

Calories: 184kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 282mg | Fiber: 1g | Sugar: 8g | Vitamin A: 175IU | Vitamin C: 2.6mg | Calcium: 81mg | Iron: 1.2mg