Imagine waking up to a plate of golden, fluffy pancakes that transport you straight to a tropical breakfast paradise. These Banana Macadamia Nut Pancakes aren't just another morning meal - they're a culinary escape that combines the creamy sweetness of ripe bananas with the rich, buttery crunch of macadamia nuts. Whether you're a breakfast enthusiast or simply craving something extraordinary, this recipe promises to elevate your morning routine from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1 ripe banana, mashed
- 1/2 cup chopped macadamia nuts
- Butter for cooking
Instructions
- Gather all the ingredients: 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 cup of buttermilk, 1 large egg, 1 ripe banana (mashed), 1/2 cup of chopped macadamia nuts, and butter for cooking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined and there are no lumps.
- In another bowl, beat the egg and then add the buttermilk and the mashed banana. Mix until the ingredients are well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Once the butter is melted and bubbling, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm on a plate while you cook the remaining batter, adding more butter to the skillet as needed.
- Serve the banana macadamia nut pancakes warm, optionally topped with additional sliced bananas, chopped macadamia nuts, and maple syrup.
Tips
- Use very ripe bananas for maximum natural sweetness and flavor
- Don't overmix the batter - lumps are your friend for tender pancakes
- Make sure your skillet is at medium heat to prevent burning
- Let the batter rest for 2-3 minutes before cooking to help develop better texture
- Use a non-stick skillet or well-seasoned griddle for easy flipping
- Keep cooked pancakes warm in a low-temperature oven (200°F) while preparing the rest
- For extra indulgence, toast the macadamia nuts lightly before adding them to enhance their flavor
- Experiment with toppings like honey, whipped cream, or a sprinkle of cinnamon
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 9g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 55mg
