Medium
Banana Macadamia Nut Pancakes with Orange Butter
Start your day with a taste of paradise! These Banana Macadamia Nut Pancakes are light, fluffy, and packed with the natural sweetness of ripe bananas and the delightful crunch of toasted macadamia nuts. What truly sets this recipe apart is the luscious homemade Orange Butter, a vibrant, citrus-infused spread that melts beautifully into every bite, adding a bright, zesty finish. Perfect for a special weekend breakfast or brunch, this dish brings gourmet flair to your kitchen with straightforward instructions and helpful tips for pancake perfection.
Ingredients
For the Banana Macadamia Nut Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ripe large banana, mashed (about ½ cup)
- 1 ¼ cups buttermilk (see tips for substitute)
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
- ½ cup chopped macadamia nuts, lightly toasted (optional, but recommended for flavor)
- 1 teaspoon vanilla extract
For the Orange Butter:
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons fresh orange juice (from about ½ orange)
- 1 tablespoon orange zest (from about 1 orange)
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
- Pinch of salt
Instructions
Equipment:
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Griddle or large non-stick skillet
- Spatula
- Small bowl for orange butter
Instructions:
1. Prepare the Orange Butter:
- In a small bowl, combine the softened butter, orange juice, orange zest, honey/maple syrup (if using), and a pinch of salt.
- Mix well with a fork or small whisk until thoroughly combined and creamy.
- Set aside at room temperature or refrigerate if making ahead (bring to room temperature before serving).
2. Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- In a separate medium bowl, whisk together the mashed banana, buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. Do not overmix! A few lumps are perfectly fine. Overmixing will result in tough pancakes.
- Gently fold in the chopped macadamia nuts.
3. Cook the Pancakes:
- Heat a lightly greased griddle or large non-stick skillet over medium-low heat. You want it hot enough to sizzle a drop of water, but not so hot that it smokes.
- Pour or scoop about ¼ cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface. The edges should look set.
- Flip carefully with a spatula and cook for another 1-2 minutes, or until the second side is golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/90°C) while you cook the remaining batter.
4. Serve:
- Stack the warm Banana Macadamia Nut Pancakes on plates.
- Top generously with a dollop (or two!) of the Orange Butter.
- Optional: Serve with extra sliced banana, a sprinkle of toasted macadamia nuts, or a drizzle of maple syrup.
Tips for Perfect Pancakes:
- Don't Overmix: This is the golden rule of pancakes! Overmixing develops the gluten in the flour, leading to tough, chewy pancakes. Mix until just combined, even if there are a few lumps.
- Buttermilk Substitute: If you don't have buttermilk, you can easily make your own. For 1 ¼ cups of buttermilk, put 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill the rest of the way with regular milk (any fat content). Let it sit for 5-10 minutes until it slightly curdles.
- Ripe Bananas are Key: The riper the banana (with brown spots), the sweeter and more flavorful your pancakes will be.
- Toasting Macadamia Nuts: Lightly toasting the macadamia nuts in a dry pan for a few minutes before adding them to the batter enhances their flavor and crunch.
- Griddle Temperature: Getting the griddle temperature right is crucial. Too hot, and the outside burns before the inside cooks. Too low, and the pancakes will be pale and dry. Medium-low is usually a good starting point.
- Rest the Batter (Optional but Recommended): Letting the batter rest for 5-10 minutes after mixing allows the flour to fully hydrate and results in a more tender pancake.
- Greasing the Pan: Use a small amount of butter or neutral oil. You want a thin, even coat. Too much fat can make the pancakes greasy.
- Flipping: Wait until you see bubbles forming on the surface and the edges look set before flipping. Only flip once!
- Keeping Warm: A low oven is perfect for keeping cooked pancakes warm and fluffy while you finish the batch.
- Orange Zest: When zesting the orange, only remove the bright orange outer layer, avoiding the white pith underneath, which can be bitter.
- Make Ahead Orange Butter: The orange butter can be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving for the best consistency.
- Freezing Pancakes: Cooked pancakes freeze beautifully! Let them cool completely, then stack them with parchment paper in between, wrap tightly in plastic wrap, and then in foil. Reheat in a toaster, microwave, or oven.
Enjoy your delicious Banana Macadamia Nut Pancakes with Orange Butter! It's a perfect treat for a weekend breakfast or brunch.