Description

These Banana Macadamia Pancakes are a delightful twist on classic pancakes, combining the rich, buttery crunch of roasted macadamia nuts with the natural sweetness of ripe bananas. Topped with fresh pineapple and a luscious coconut syrup, they offer a tropical flair perfect for a special breakfast or brunch. Soft and fluffy with a hint of vanilla and a touch of savory salt, these pancakes are sure to impress and satisfy your morning cravings.

Ingredients

Scale

Dry Ingredients

1 & 1/2 cups flour (spooned and leveled)
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted roasted macadamia nuts (2 1/2 oz, chopped)

Wet Ingredients

3 tablespoons butter (melted and cooled a bit)
1 & 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
1 ripe or overripe large banana

For Serving and Garnish

1 batch Coconut Syrup (see recipe)
More bananas (sliced, to garnish)
Fresh pineapple (chopped, to garnish and add inside pancakes)

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Instructions

Chop Macadamia Nuts: Use a food processor or knife to chop the salted roasted macadamia nuts until you have a mixture of fine chunks and larger pieces for texture.
Mix Dry Ingredients: In a large bowl, combine the chopped macadamia nuts with flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of ingredients.
Melt Butter: In a small bowl, melt the butter and let it cool slightly so it doesn’t cook the eggs in the next step.
Prepare Wet Mixture: In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract. Then whisk in the melted butter until well combined.
Mash Banana: Using the small bowl from the melted butter, mash the ripe banana with a fork, leaving some chunks for texture.
Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Add the mashed banana. Gently stir the batter until just barely combined; some lumps and banana chunks are okay for fluffy texture.
Heat Pan or Griddle: Place a large frying pan or griddle on medium heat. Grease generously with butter or nonstick spray to prevent sticking and promote even browning.
Cook Pancakes: Using a 1/4 cup measuring cup, scoop batter onto the hot surface. Cook for several minutes until bubbles form and begin to pop on the surface.
Add Pineapple: Spread chopped pineapple on top of the pancakes while the uncooked side is still wet. Spread it out evenly so the pancake cooks thoroughly in the center.
Flip and Finish Cooking: Flip the pancakes carefully and cook until the other side is lightly golden brown and cooked through.
Keep Warm: Preheat your oven to the warm setting (around 170°F). Place a cooling rack inside and keep cooked pancakes warm on the rack until serving.
Serve: Serve the pancakes warm, topped with fresh banana slices, pineapple, and drizzled with coconut syrup for a tropical finish.

Notes

Do not overmix the batter; lumps and banana chunks help keep the pancakes tender and fluffy.
Using salted roasted macadamia nuts adds both flavor and a slight crunch; unsalted nuts can be used but add a pinch more salt to the batter.
Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice if needed.
Keep cooked pancakes warm in the oven to serve all at once without losing their texture.
Coconut syrup adds a sweet tropical accent; if unavailable, maple syrup or honey can be used as alternatives.