Classic banana pancakes get extra crunch thanks to some streusel topping made with oats, brown sugar, and macadamia nuts. Serve them topped with some sliced bananas, more macadamia nuts, and a drizzle of maple syrup to shake up your morning routine.
- Prep Time:
- Cook Time:
- Total Time:
1 hr 15 mins
Better banana pancakes
How to improve upon fluffy, homemade banana pancakes? Top them with a crunchy, just sweet enough streusel topping to make your favorite pancakes even better.
Pancakes are a favorite breakfast item for us. Although, we usually opt for classic buttermilk pancakes these macadamia nut streusel topped banana pancakes were a big hit at the last big family gathering. So, we’ll definitely be working these into the pancake rotation.
These pancakes feel indulgent without actually being so. There are no over-the-top toppings like whipped cream, chocolate spread or caramel sauce. Instead, there are fresh banana slices to keep things healthy and the streusel topping is more like a granola. It barely even needs the maple syrup.
The secret is in the streusel
My sister-in-law’s husband LOVES banana macadamia nut pancakes and has had the opportunity to try many different ones. After he started sending me photos of his various pancake orders, I decided I needed to develop a recipe so we could start having them at family gatherings.
In restaurants, the pancakes are plain buttermilk pancakes served with banana slices and chopped macadamia nuts on top. However, I decided to up the ante. I swapped plain pancakes for banana pancakes and doubled down on the macadamia nuts by creating a streusel topping with them. It may feel like an unnecessary extra step but the streusel topping makes a world of difference. So be sure to be generous with that topping.
Classic banana pancakes get extra crunch thanks to some streusel topping made with oats, brown sugar, and macadamia nuts.
For the streusel
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 3 tablespoons light brown sugar
- 1/2 cup chopped macadamia nuts
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/4 cup melted coconut oil
For the pancakes
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, slightly cooled
- 1 cup mashed bananas (about 2-3 overripe bananas)
- 1 teaspoon vanilla extract
- Vegetable oil or butter (for cooking the pancakes)
- Sliced bananas, for serving
- Chopped macadamia nuts, for serving
- Maple syrup, for serving
For the streusel
- Prep. Heat oven to 325 degrees F. Line a small rimmed baking sheet with parchment paper or silicone baking liner.
- Mix dry ingredients. In a medium bowl, stir together oats, flour, brown sugar, and salt until evenly mixed.
- Add wet ingredients. Add coconut oil and vanilla extract to the oat mixture and stir until evenly mixed and no dry flour is visible.
- Bake. Pour oat mixture on to a small rimmed baking sheet. Press the mixture into an even layer using a spatula or the back of a big spoon. Bake until golden brown, 15-20 minutes, rotating pan about half way through. Let cool slightly and then break up into chunks (see Note 1).
For the pancakes
- Mix dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. Set aside.
- Mix wet ingredients. In another medium bowl, whisk together the buttermilk, eggs, melted butter, mashed bananas, and vanilla extract.
- Mix together. Pour the wet ingredients into the dry ingredients and whisk together until just mixed. There will be lumps in the batter which is perfectly fine. Don’t over mix.
- Cook pancakes. Heat a heavy non-stick skillet over medium-high heat until hot (To test it, flick a little water into the pan. The water should skitter across the surface.) Lightly coat the skillet with oil or butter. Working in batches, for each pancake, pour a scant ¼ cup of the batter into the skillet and cook until bubbles form on the surface, the edges are a little dry and the underside is nicely browned, 2-3 minutes. Flip the pancakes and cook until the bottoms are browned, 1 to 2 minutes more. Repeat with the remaining batter.
- Serve. Serve pancakes warm. Top each one with 1-2 tablespoons of streusel, some banana slices, chopped macadamia nuts and a drizzle of maple syrup.
- For larger chunks of streusel, wait until it is completely cool (about 30 minutes) before breaking into chunks. For smaller chunks, stir the streusel when it is still slightly warm.
- The streusel will not be crunchy when it first comes out of the oven but will crisp up as it cools.
- Streusel can be made ahead of time and stored in an airtight container for up to 1 week at room temperature or frozen for up to 1 month.
- Recipe for pancakes adapted from New York Times Cooking and Natasha’s Cooking.
Keywords: banana macadamia nut pancakes, banana nut pancakes, macadamia nut recipe