Instructions

• In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Mash the very ripe banana until smooth and stir it into the wet ingredients.
• Pour the wet mixture into the dry ingredients and stir just until combined; small lumps are fine—do not overmix. Fold in the chopped macadamia nuts.
• Heat a large nonstick skillet or griddle over medium heat and lightly grease it with butter.
• Use a 1/4-cup measuring cup to portion batter onto the hot skillet, leaving space between pancakes.
• Cook each pancake until bubbles form on the surface and the edges look set, then flip and cook until cooked through and golden; reduce the heat if pancakes are browning too quickly before they are set.
• Serve the pancakes warm with butter, banana slices, and maple syrup.