Description
Turn breakfast into a tropical getaway with these Toasted Coconut Macadamia Pancakes! Fluffy pancakes filled with buttery macadamia nuts and crispy toasted coconut, all drizzled generously with silky homemade coconut syrup. It’s sweet, indulgent, and guaranteed to brighten your morning.
Ingredients
Pancakes:
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup unsalted butter, melted
½ cup shredded coconut, toasted
½ cup macadamia nuts, chopped
Coconut Syrup:
1 can (13.5 oz) full-fat coconut milk
¾ cup granulated sugar
1 tablespoon cornstarch (optional, for thickening)
½ teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Instructions
For Pancakes:
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix.
Fold toasted coconut and macadamia nuts gently into the batter.
Heat a non-stick pan or griddle over medium-low heat. Pour batter (¼ cup per pancake). Cook until bubbles form and edges are set, about 2–3 minutes. Flip and cook until golden brown.
For Coconut Syrup:
In a saucepan, mix coconut milk and sugar. Cook over medium heat until boiling, stirring often.
Lower heat and simmer gently for 10–15 minutes, stirring occasionally.
If thicker syrup is desired, dissolve cornstarch in 2 tablespoons cold water, then stir into syrup. Cook until slightly thickened.
Remove from heat. Stir in vanilla and coconut extract. Cool slightly before serving.
Notes
Serve pancakes stacked and topped with extra toasted coconut, macadamia nuts, and fresh fruit like bananas, pineapple, or berries.
Syrup can be refrigerated for up to 1 week; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American/Tropical