Best 5 Banana Macadamia Pancakes With Orange Butter Recipes
Indulge in a tropical breakfast paradise with our irresistible Banana Macadamia Pancakes with Orange Butter. These fluffy pancakes are bursting with banana flavor, complemented by the nutty crunch of macadamia nuts. Drizzle them with our special orange butter, made with fresh orange zest and butter, for a delightful citrusy twist.
Our recipe collection also features additional pancake variations to satisfy every craving. Try our classic Buttermilk Pancakes for a timeless breakfast staple, or elevate your mornings with our decadent Blueberry Pancakes bursting with juicy blueberries. For a protein-packed start, our hearty Oatmeal Pancakes are the perfect choice. And for those with dietary restrictions, our Gluten-Free Pancakes offer a delicious alternative.
Each recipe is carefully crafted with detailed instructions and helpful tips to ensure perfect results. Whether you're a seasoned pancake pro or a beginner in the kitchen, we've got you covered. So gather your ingredients, fire up the griddle, and let's embark on a pancake-making adventure!
BANANA MACADAMIA NUT PANCAKES WITH ORANGE BUTTER
Very simple and GOOD! Read the ingredients, need I say more? This is a recipe adopted in a very wild zaar adoption in September 2006! I haven't made it yet but as soon as I do, I'll let everyone know!
Provided by bmxmama
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Make orange butter:.
- Stir together all orange butter ingredients in a small bowl until combined well.
- Make pancakes:.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined.
- Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.).
- 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.
- Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- 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.
Nutrition Facts : Calories 613.8, Fat 36.7, SaturatedFat 16.2, Cholesterol 162.8, Sodium 647.9, Carbohydrate 60.6, Fiber 3.6, Sugar 19.3, Protein 12.9
ORANGE BUTTER
A great spread for pancakes, muffins and toast. This butter smells great and adds just a little orange flavor to what ever you use it on. For a pretty serving idea use half a hallowed out orange as a serving dish.
Provided by Debbwl
Categories Low Protein
Time 10m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a bowl combine ingredients.
- Mix well. If using half orange as serving bowl fill now.
- Serve at room temperature.
Nutrition Facts : Calories 1696.2, Fat 184.1, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1621.3, Carbohydrate 17.6, Fiber 0.2, Sugar 16.6, Protein 2
BANANA MACADAMIA PANCAKES WITH ORANGE BUTTER
From Gourmet December 2002.
Provided by Vicki Butts (lazyme)
Categories Pancakes
Time 30m
Number Of Ingredients 18
Steps:
- 1. Make orange butter: Stir together all orange butter ingredients in a small bowl until combined well.
- 2. Make pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
- 3. 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. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- 4. 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.
- 5. 15 (4-inch) pancakes
BANANA AND PECAN PANCAKES WITH MAPLE BUTTER
Provided by Tyler Florence
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
BANANA MACADAMIA PANCAKES WITH ORANGE BUTTER
Steps:
- Make orange butter:
- Stir together all orange butter ingredients in a small bowl until combined well.
- Make pancakes:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
- 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. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. 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.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
- Mash the bananas well: Make sure to mash the bananas until they are completely smooth. This will help to ensure that they are evenly distributed throughout the pancake batter.
- Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
- Use a hot griddle: A hot griddle will help to create evenly cooked pancakes. Preheat your griddle to medium-high heat before cooking the pancakes.
- Cook the pancakes in batches: If you are cooking a large batch of pancakes, cook them in batches. This will help to prevent the pancakes from sticking together.
Conclusion:
These banana macadamia pancakes with orange butter are a delicious and easy-to-make breakfast or brunch recipe. The pancakes are light and fluffy, with a sweet banana flavor and a hint of orange. The orange butter is a perfect complement to the pancakes, adding a rich and creamy flavor. This recipe is sure to be a hit with everyone who tries it!
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