Coco-Nut Macadamia Pancakes
Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minAloha, breakfast. These island-style pancakes bring the flavors of Hawaii right to your griddle with toasted shredded coconut, chopped macadamia nuts, and condensed coconut liquid stirred right into a fluffy buttermilk batter.
The coconut liquid adds a creamy sweetness that makes every bite feel like a tropical morning, while the macadamias bring that rich, buttery crunch you can’t get from any other nut.
Pile them high, top with diced pineapple, a pat of butter, and a generous pour of maple syrup. Weekend brunch will never be the same.
Chef Tips
- Toast the coconut and macadamia nuts before adding them to the batter for deeper, nuttier flavor
- Keep the batter slightly lumpy; overmixing makes pancakes tough instead of fluffy
- Use a 4-ounce ladle for consistent sizing so they cook evenly on the griddle
Ingredients
Directions
Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl.
In a separate bowl, whisk together buttermilk, eggs, melted butter and condensed coconut liquid.
Add wet ingredients to dry.
Stir with a spoon to combine; batter will be slightly lumpy.
Stir in coconut and macadamia nuts.
Brush griddle with oil, and heat to 400℉ (200℃).
Drop batter onto griddle using a 4-ounce ladle.
Cook about 3 minutes, until done on both sides.
Serve garnish with pineapple, maple syrup, and butter.
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