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A stack of pancakes layered with banana slices and macadamia nut streusel and topped with syrup.

Banana Pancakes with Macadamia Nut Streusel

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  • Author: Nguyet Vo
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: About 12 (3 inch) pancakes + 1 1/2 cups of streusel topping 1x
  • Category: Breakfast, Brunch
  • Method: Stovetop, Baking
  • Cuisine: American


Classic banana pancakes get extra crunch thanks to some streusel topping made with oats, brown sugar, and macadamia nuts.


Units Scale

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

  1. Prep. Heat oven to 325 degrees F. Line a small rimmed baking sheet with parchment paper or silicone baking liner.
  2. Mix dry ingredients. In a medium bowl, stir together oats, flour, brown sugar, and salt until evenly mixed.
  3. Add wet ingredients. Add coconut oil and vanilla extract to the oat mixture and stir until evenly mixed and no dry flour is visible.
  4. 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

  1. Mix dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed. Set aside.
  2. Mix wet ingredients. In another medium bowl, whisk together the buttermilk, eggs, melted butter, mashed bananas, and vanilla extract.
  3. 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.
  4. 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.

For serving

  1. 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.


  1. 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.
  2. The streusel will not be crunchy when it first comes out of the oven but will crisp up as it cools. 
  3. 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.
  4. Recipe for pancakes adapted from New York Times Cooking and Natasha’s Cooking.
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