How To Make Banana Pancakes - Hawaiian Style

When most people think of Hawaiian food, they most likely turn to slow roasted pork commonly seen at a luau. But a sunrise in Hawaii is just as spectacular as the sunset and even more so with a breakfast focused on some fresh island fruits. Banana pancakes are the basis to create an island feeling right in your own kitchen.

Whenever I enjoy these Hawaiian banana pancakes along with a fresh cup of Kona coffee my mind drifts off into such a relaxed state that I can almost feel a soft island breeze coming through my kitchen. Aloha!

Ingredients for Hawaiian Pancakes

Hawaiian Pancakes

I’m a firm believer that buttermilk pancakes are the best, so here’s my basic buttermilk pancake recipe. If you don’t have buttermilk, then make some.

Basic Buttermilk Pancake Ingredients:

  • 1 beaten Egg
  • 1 Cup Buttermilk
  • 2 Tablespoons melted Butter
  • 1 Cup Flour
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • Additional Ingredients for Hawaiian Banana Pancakes:

  • Bananas – Sliced – about 2-3 peeled bananas – Fresh ripe bananas are a must for banana pancakes!
  • Macadamia Nuts – Chopped – about 1/4 Cup – Plain macadamia nuts are authentic and best, but I was out so used pecans for this picture.
  • Coconut – Shredded – about 1/4 Cup – Fresh if you have it, otherwise flaked coconut.
  • Pineapple – Chunked – about 1/2 Cup – Fresh is best, but canned or frozen will also work.
  • The pineapple is just for topping the finished pancakes, but the other 3 ingredients are for both inside and on top of the banana pancakes.

    Hawaiian Pancake Recipe

    Steps to Make Hawaiian Banana Pancakes:

  • 1) Pre-heat a griddle or other flat pan on medium-high.


  • 2) Place the basic pancake ingredients listed above into a large bowl and whip with a metal whisk just until smooth.


  • 3) Fold gently the sliced bananas, chopped macadamia nuts, and shredded coconut into the basic batter just until they are covered in batter.


  • 4) Melt a small amount of butter in your pan until bubbly (or use a cooking spray, if desired).


  • 5) Pour a scoop of batter into the pan until a circle almost the size of your plate is formed. Cook for 2-3 minutes until there are plenty of bubbles in the pancake and the bottom side is golden. Then flip them with a spatula until the other side is also golden before moving them to a plate.


  • 6) Mound the chopped pineapple along with more chopped macadamia nuts, shredded coconut and fresh banana slices on top of the pancake stack.


  • Top this Tropical banana pancake creation with warm maple syrup (or your syrup of choice) for a breakfast to remember… This is a satisfying meal!

    Hawaiian Pancakes

    Remember to make your banana pancakes large, they are most memorable if they fill the plate. A short stack (2 pancakes) will be more than enough for most people but hearty appetites will want a full stack (3 pancakes). This recipe feeds 2-3 people.

    That’s how to make Banana Pancakes – Hawaiian style!

    Additional Info

    Pancakes will keep for 4-5 days in the refrigerator. They can be placed into a toaster or toaster oven, that is if they are not already topped with all the fruits and nuts then you will need to microwave.

    For other breakfast ideas that you can make the night before, check out our crock pot breakfast ideas.

    To find out how long other foods are good for, please visit the Dairy, Drinks, Fruits, Grains, Proteins, Vegetables and Other sections of Eat By Date or use the search function below.

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