Macadamia Nut Pancakes Recipe

These Macadamia Nut Pancakes are the perfect tropical-style breakfast, they are fluffy pancakes that are loaded with toasted macadamia nuts for flavor and crunch. If you’ve ever wanted to enjoy breakfast Hawaiian style then this is the recipe for you. 

If you have leftover ripe bananas then you might consider making these Healthy Gluten-Free Banana Oatmeal Pancakes.

Why You’ll This Recipe

• You don’t need to make a trip to the store for fancy ingredients because this recipe only needs simple ingredients. 
• It’s a simple recipe that gives you perfectly fluffy pancakes every time you make them. 
• These macadamia pancakes will give you the feel of being on a tropical island while you are still in your kitchen at home. 
• The crunchy macadamia nuts give it the perfect texture and flavor that will keep you coming back for more.

Equipment Needed

For this fluffy pancake recipe, you will only need a few simple kitchen tools. The best thing about his recipe is that all of these tools are commonly found in your kitchen so you don’t have to worry about purchasing any expensive equipment. 

• large bowl
• medium bowl
• griddle or large skillet 

Ingredients

You only need a handful of basic ingredients to help you make this amazing pancake recipe. So, gather these ingredients and get ready to enjoy these tropical-style pancakes in no time at all. 

• all-purpose flour
• white whole wheat flour – pump up these pancakes with 100% whole grains.
• Leavening agents – baking powder and baking soda give a lift to these pancakes.
• salt
• buttermilk
• eggs
• coconut oil – this adds to the coconut flavor.
• vanilla extract
• macadamia nuts coarsely chopped and toasted – toasting the nuts brings out the butter flavor and adds to a crunchier texture.

How to Make These Macadamia Nut Pancakes 

Making these fantastic pancakes is so simple. Just follow the instructions below and you will have a special meal that is the perfect way to start off your day in no time at all. 

Step 1: Toast the macadamia nuts

In a small skillet toast nuts on medium heat until lightly browned. Watch closely so they don’t burn. Remove and set aside to cool. 

Step 2: Preheat your griddle or skillet

Spray the griddle or large skillet pan with non-stick cooking spray or grease with butter. Heat pans on medium.

Step 3: Mix together the dry ingredients 

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. 

Step 4: Mix the wet ingredients

In a separate bowl whisk buttermilk, eggs, cooled coconut oil, and vanilla extract together. 

Step 5: Finish the batter

Add the liquid to the flour mixture, stirring until moistened. Fold in macadamia nuts Don’t beat or over mix. 

Step 6: Cook the pancakes

Drop about a 1/4 cup of batter onto a prepared heated pan and cook until bubbles begin to form on the edge of the pancakes or until golden brown (about 2 minutes). Flip the pancakes and continue to cook for another 2 minutes. Keep warm in the oven until ready to serve.

What To Serve With These Pancakes

We love to top these delicious pancakes with Homemade Coconut Syrup or you could top them with maple syrup.  I love to serve a delicious breakfast recipe like this one with a simple protein like this Cheddar Egg Casserole. 

Substitutions and Additions

Here are a few ways that you can change up these tropical-style pancakes to suit your taste buds. 

• Swap out the coconut oil for vegetable oil or butter. 
• Instead of buttermilk, you could also use whole milk, almond milk, or whatever type of milk that your family uses. 
• Add banana slices to each pancake before cooking for added flavor and texture. 
• Or top with some white chocolate chips for an extra sweet treat. 
• Instead of macadamia nuts, try adding chopped walnuts or pecans for a delicious nutty flavor.

How To Store

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat pancakes in a toaster or on a skillet with a little butter. You can also freeze these pancakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. 

Sandra’s Pro Tips

Here are a few tips that you can use to ensure that these pancakes turn out perfectly every time that you make them.

• Allow the pancake batter to rest while your griddle or skillet heats up. This will help give your pancakes a little more rise.
• Don’t overmix the pancake batter, this will result in tough pancakes. 
• Be sure to use a lightly greased griddle or skillet for evenly cooked and golden brown pancakes. 
• Wait until your griddle or skillet is nice and hot so the pancakes cook quickly and don’t lose their fluffiness. 
• If you want a nice crispy exterior on your pancakes cook them in a cast-iron skillet. For soft restaurant-style pancakes cook them in a non-stick pan.

FAQs

Do you have questions about this fluffy buttermilk pancakes recipe? Here are the answers to the most commonly asked questions for this macadamia nuts pancake recipe. 

Other Delicious Pancake Recipes You May Enjoy

• Cinnamon Apple Pancakes
• Cottage Cheese Pancakes
• Fluffy Pancakes

Pancake Recipe From Hawaii & Memories

Are there certain foods and places that evoke memories for you? They do for me!

These pancakes bring me to the tropical island of Hawaii!

I’ve mentioned before that as a military family, we were able to spend about eight years in Hawaii, and how special the island has been for us.

I couldn’t stop thinking about how much I enjoyed going to breakfast in Hawaii and ordering either a Loco Moco or Macadamia Nut Pancake with Coconut Syrup. The pancakes are so popular several companies like Hawaiian Sun sell pre-packaged mixes and syrups for the tourists to take home!

Now you can make these delicious pancakes in your own home!

Macadamia Nut Pancakes with Coconut Syrup

Fluffy pancakes with nutty macadamia pieces and a flavorful homemade coconut syrup will bring you back to the island of Hawaii.

4.50 from 20 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, coconut, Hawaii, macadamia nut, pancakes, syrup

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Servings

Calories: 590kcal

Author: Sandra Shaffer

Ingredients

Pancakes

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 3 tablespoons coconut oil melted and cooled
• 1 teaspoon vanilla extract
• 1/4 cup macadamia nuts coarsely chopped and toasted (extra for garnish)

Coconut Syrup

• 1 can coconut milk in a can
• 1 cup granulated sugar
• 1 1/2 tablespoons arrowroot or cornstarch
• 1 teaspoons vanilla extract
• 1/4 teaspoon coconut extract optional
• 1/4 cup unsweetened coconut flakes toasted

Instructions

• Pancakes
• In a small skillet toast nuts on medium heat until lightly browned. Remove and set aside to cool. Spray griddle or large skillet pan with non-stick cooking spray or grease with butter. Heat pans on medium.
• In a large bowl, whisk together flours, baking powder, baking soda, and salt. together.
• In a separate bowl whisk buttermilk, eggs, cooled coconut oil, and vanilla extract
• Add the liquid to the flour mixture, stirring until moistened. Fold in macadamia nuts Don't beat or over mix.
• Drop about a 1/4 cup of batter onto a prepared heated pan and cook until bubbles begin to form on the edge of the pancakes or until golden brown (about 2 minutes). Flip the pancakes and continue to cook for another 2 minutes. Keep warm in the oven until ready to serve.
• Coconut Syrup
• Toast coconut flakes in a small skillet over medium heat until lightly browned. Remove from skillet and set aside to cool. In a medium saucepan on medium heat add coconut milk and sugar. Stir until sugar has melted completely. Turn heat to low and add arrowroot or cornstarch stirring until the syrup begins to thicken (3-5 minutes). Turn off heat and add extracts and coconut flakes. Serve over pancakes.

Notes

• Once the liquid mixes with the flour, the baking powder and soda are immediately activated, which is what helps give the pancakes their fluff.  Use the back of a spoon to help spread the batter form into a circle if needed.
• Keep unused syrup in the refrigerator and heat in the microwave or in a saucepan for reuse.
• For sugar-free coconut syrup, replace the granulated sugar with your favorite sugar alternative like monk fruit.  Note that some sugar-free replacements can crystalize. Simply re-heat the coconut syrup to reuse. 

Nutrition

Serving: 1g | Calories: 590kcal | Carbohydrates: 72g | Protein: 12g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 635mg | Fiber: 4g | Sugar: 38g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This pancake recipe was first published in September 2013. More information and updated pictures were added in July 2023.