Description
Hawaiian-inspired Toasted Coconut Macadamia Pancakes deliver tropical breakfast bliss with nutty crunch and sweet island charm. Golden pancakes sprinkled with toasted coconut and crushed macadamia nuts promise a delightful morning escape you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 3 cups buttermilk
- 3 eggs
- 2 cups sweetened flaked coconut (toasted)
Flavor Enhancers:
- ½ cup melted butter (plus extra for cooking)
- ¼ cup sugar
- ½ tablespoons baking powder
- 2 teaspoons vanilla extract
- 1 pinch of salt
Toppings and Syrup:
- ½ cup chopped macadamia nuts
- Sliced bananas
- 14 ounces (414 milliliters) coconut milk (not lite)
- ½ cup sugar
- 2 tablespoons light Karo syrup
- 1 pinch of salt
Instructions
- Carefully spread shredded coconut on a large baking sheet and place in an oven preheated to 250°F (121°C). Toast for 18-20 minutes, stirring occasionally, until the coconut turns a light golden brown color. Alternatively, broil for 1-2 minutes, watching closely to prevent burning.
- In a large mixing bowl, whisk together flour, baking powder, and salt until well combined. Create a well in the center and add melted butter, granulated sugar, eggs, buttermilk, and vanilla extract. Stir until the batter becomes smooth and free of lumps.
- Prepare a skillet or griddle by heating it over medium-low heat. Test the temperature by sprinkling a few drops of water; if they sizzle and dance, the surface is ready. Lightly grease the cooking surface with butter or non-stick cooking spray.
- Ladle approximately of batter onto the heated surface for each pancake. Sprinkle a generous amount of toasted coconut over the wet batter. Wait until small bubbles form on the surface, then carefully flip the pancake and cook the other side until golden brown.
- For the coconut syrup, combine coconut milk, granulated sugar, light corn syrup, and a pinch of salt in a medium saucepan. Heat over medium heat, stirring continuously. Simmer for 8-10 minutes until the mixture slightly thickens and becomes glossy.
- Plate the warm pancakes and garnish with sliced bananas and chopped macadamia nuts. Drizzle the homemade coconut syrup generously over the top, creating a decadent breakfast experience.
Notes
- Toasting coconut transforms its flavor, adding a nutty, caramelized depth that elevates the entire pancake experience.
- Buttermilk ensures incredibly fluffy pancakes with a tender crumb, creating a light and airy texture that melts in your mouth.
- Homemade coconut syrup brings tropical sweetness, perfectly complementing the macadamia nuts and toasted coconut garnish.
- Medium-low heat prevents burning pancakes, allowing them to cook evenly and develop a beautiful golden-brown exterior.
- Fresh banana slices add a refreshing contrast to the rich, buttery macadamia nuts and sweet coconut elements.
- Preparing ingredients ahead of time streamlines the cooking process, making breakfast creation smooth and enjoyable.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 510 kcal
- Sugar: 22 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 150 mg