Rate This Recipe


Hard to beat pancakes any time but thesemacadamia banana pancakes are a real treat. Be as heavy or light handed as you like with the macadamias. They’re great for breakfast as well as a dessert. Vary them by changing the shape and size of the pancake.

  • Makes/Serves
  • 12 - 15 pancakes
  • Preparation Time
  • 5 mins
  • Cook | Chill | Freeze
  • 10 mins
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 1 x 325g buttermilk pancake mix
  • 1/3 cup toasted unsalted macadamia nuts, finely chopped
  • ½ cup mashed ripe banana
  • Unsalted butter for cooking
  • ¼ cup extra macadamias, roughly chopped to serve
  • Maple syrup to serve
  • 100g Compound Butter (macadamia variation)


  1. Empty contents of pancake mix into a large bowl.
  2. Add water as measured on packet instructions plus .25 cup extra, whisk until well combined. Gently fold through banana and macadamia nuts.
  3. Heat a little butter in a non stick frying pan over a medium heat, add enough batter to form a 10cm circle.
  4. Cook until bubbles form, turn and cook other side, remove from pan and keep warm in oven. Repeat process with remaining batter.
  5. Serve pancakes with macadamia butter, sprinkle with extra chopped macadamia nuts and drizzle with maple syrup.


This recipe has no variations