Banana Macadamia Pancakes

Fluffy buttermilk pancakes filled with banana flavor and studded with macadamia nuts, smothered in coconut syrup. Just like you had at that restaurant in Hawaii! These are so easy to make at home. Comes with free palm trees and a beach too.

Banana Macadamia Pancakes from The Food Charlatan

Banana Macadamia Pancakes from The Food Charlatan

So tonight I get a text from my brother: “I let Lincoln (his 8-year-old son) make brownies tonight. He thought 2/3 cup oil meant 2 or 3 cups of oil. Had to triple the recipe. Now we have a lot of brownies.”

Banana Macadamia Pancakes from The Food Charlatan

Why did an overload of brownies have to happen when I’m out of town?? I would so help a brotha out. (Probably next time I make brownies I will “accidentally” add 2 cups of oil. Or 3.)

Banana Macadamia Pancakes from The Food Charlatan

But instead I’m at a hotel a couple hours away from home at a Safeway event, where they are introducing their new brand of Open Nature Ice cream. So I basically will be eating ice cream from 9am onward tomorrow. Don’t feel too bad for me.

Banana Macadamia Pancakes from The Food Charlatan

Bananacadamiapalooza!! Say that 3 times fast. On Tuesday I shared a recipe for the Coconut Syrup that goes on top of these pancakes. I could drink that stuff, for real. But on top of these Banana Macadamia Pancakes?? Fugetaboutit.

Banana Macadamia Pancakes from The Food Charlatan

Banana Macadamia Pancakes from The Food Charlatan

I really loved these with some fresh pineapple on top, which gives it a Pina Colada feel. Or you could even chop some up and put it onto the pancake before flipping. Then it gets all caramelized. Make these for Mom on Sunday!

Do you guys give up? Or are you thirsty for more?
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Banana Macadamia Pancakes

Yield: Makes about 15 4-inch pancakes


  • 1/2 cup salted roasted macadamia nuts (2 1/2 oz), chopped
  • 1 and 1/2 cups flour, spooned and leveled
  • 2 tablespoons sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons butter, melted and cooled a bit
  • 1 and 1/2 cups buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 ripe (or overripe) large banana
  • 1 recipe Coconut Syrup, click for recipe
  • more bananas, to garnish
  • pineapple, to garnish


  1. Chop the macadamia nuts. I used my food processor and pulsed it until there were some fine chunks and some larger ones.
  2. Add the macadamias to a large bowl, along with the flour, sugar, baking powder, baking soda, and salt. Whisk together.
  3. Melt the butter in a small bowl and set aside.
  4. Whisk together the buttermilk, eggs, and vanilla in a medium bowl. Whisk in the butter.
  5. In the bowl that you melted the butter, mash a banana with a fork. It doesn't need to be perfect, some chunks are ok.
  6. Pour the wet mixture into the dry mixture, and add the mashed banana. Stir until JUST barely combined. Embrace the chunk.
  7. Heat a large frying pan or griddle over medium heat. Grease well with butter or nonstick spray.
  8. Use a 1/4 cup measuring cup to form pancakes. Cook for a few minutes, until the top has formed bubbles and they have started to pop.
  9. At this point, you can add chopped pineapple to the raw side of the pancake. Make sure you spread it out otherwise the pancake won't cook in the middle.
  10. Flip the pancakes and continue to cook until light golden brown.
  11. Turn your oven to the warm setting (170 degrees F) and put a cooling rack inside. Keep the pancakes on the rack until ready to serve.
  12. Serve with fresh bananas* or fresh pineapple and Coconut Syrup


*If you want you can roast the bananas. Slice them, put them on a greased baking sheet, sprinkle with 1 tablespoon sugar, then broil for a couple minutes. Or torch them, if you have one. Or you could pan fry them in butter and sugar like I did in this post.

Source: inspired by my mother-in-law Kris, adapted from Epicurious

Banana Macadamia Pancakes from The Food Charlatan

Here is the Coconut Syrup that you MUST eat with these pancakes!

Coconut Syrup from The Food Charlatan


Deep Dish Buttermilk Pancake:

Deep Dish Buttermilk Pancake from


Cream Cheese French Toast Casserole:

Cream Cheese French Toast Casserole


Gingerbread Pancakes with Lemon Syrup:

Gingerbread Pancakes with Lemon Syrup from The Food Charlatan


This one’s an oldie but a goodie. Lemon Blueberry Pancakes:

Lemon Blueberry Pancakes from


Another old recipe that is awesome. Oatmeal Buttermilk Pancakes:

Oatmeal Buttermilk Pancakes from

Other pancakes you will love!

Orange Vanilla Pancakes from Crazy for Crust
Blueberry Buttermilk Pancakes from Mom on Timeout
Lemon Poppyseed Pancakes from Kitchen Meets Girl





  1. says

    Karen, you are making me long for Hawaii this week! First with the syrup then these pancakes. Man I wish I was sitting on the beach right now!! How fun that you got to eat ice cream all day! And I’ve heard that ice cream is goood!!! How cute that your nephew put 2 cups of oil, hehe. Your brother is cool to double the batch. I would call it quits. :)
    Cyndi – My Kitchen Craze recently posted…Taco SoupMy Profile

    • says

      I know, I should have been posting all these Hawaii recipes in the winter, when people really need a break right! And eating ice cream all day with Open Nature really was a blast, I loved it. That ice cream is LEGIT. And I have to tell you, my brother sent me a text later that Lincoln was so preoccupied with fixing the oil situation that he for got to add the eggs. Ha!!!

  2. says

    Where does your brother live? I sure could use a brownie right about now and it sounds like he has a boat load. Um, yeah, I’m not feeling too bad for you. Hells yes to all the ice cream, all day long! Love these pancakes so very much. Pinned.

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