Banana Macadamia Nut Pancakes With Orange Butter

Name: Banana Macadamia Nut Pancakes With Orange Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For orange butter; 1/4 cup unsalted butter, softened; 1/2 teaspoon finely grated fresh orange zest; 1 1/2 teaspoons fresh orange juice; 1/8 teaspoon salt; For pancakes; 1 1/2 cups all-purpose flour; 3 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups well-shaken buttermilk; 3 tablespoons unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla; 1 large ripe banana; 1/2 cup salted roasted macadamia nuts, chopped (2 1/2 oz); Accompaniment; maple syrup

Servings: persons

For orange butter
1/4 cup unsalted butter, softened
1/2 teaspoon finely grated fresh orange zest
1 1/2 teaspoons fresh orange juice
1/8 teaspoon salt
For pancakes
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 large ripe banana
1/2 cup salted roasted macadamia nuts, chopped (2 1/2 oz)
Accompaniment
maple syrup

1
Make orange butter:
2
Stir together all orange butter ingredients in a small bowl until combined well.
3
Make pancakes:
4
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
5
Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined.
6
Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.).
7
Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes.
8
Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
9
Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For orange butter, 1/4 cup unsalted butter, softened, 1/2 teaspoon finely grated fresh orange zest, 1 1/2 teaspoons fresh orange juice, and more.

Yes, Banana Macadamia Nut Pancakes With Orange Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!