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stack of banana macadamia nut pancakes with syrup

Banana Macadamia Nut Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 pancakes
Calories: 184kcal
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!
Print Recipe


  • 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. 


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