On our last trip to Kauai, my husband and I finally tried some Macadamia Nut Pancakes – and I DON’T KNOW WHY WE WAITED SO LONG.
I have never had such an amazing pancake in my life. The sauce that they generously put on top, drips through all the pancakes, and leaves every bite tasting absolutely amazing.
I’ve been craving them since the minute we got back to the mainland, so I finally threw these together.
They did not disappoint. All that’s missing are the sandy beaches and breathtaking views.
Recipe Ingredient Notes
To make Macadamia Nut Pancakes, you will need the following ingredients:
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Milk
- Butter, melted
- Eggs
- Macadamia nuts
Syrup
- Coconut milk, 1 can
- Cornstarch
- White sugar
- Salt
- Light corn syrup
- Shredded coconut
- Vanilla
- Coconut flavoring
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Macadamia Nut Pancakes
Pancakes
- In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
- Heat a griddle or large skillet on medium heat (approx. 350℉).
- Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle.
- Cook pancakes for a few minutes on each side, or until golden brown.
Coconut Syrup
- In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
- Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
- Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.
Tips for making Macadamia Nut Pancakes:
Heating your griddle to the correct temperature is crucial. If it’s too hot, the outsides will burn and the middle will be dry.
If the pan or griddle is too cold, the pancakes won’t cook evenly.
The secret temperature is 350℉, when it comes to pancakes. You should also wait for the griddle to be heated, before adding your batter.
If you try to cook it, before it reaches it’s correct temperature, you are going to ruin the fluffy texture of the pancake. Temperature is everything when it comes to baking pancakes.
Spray your griddle with non stick cooking spray, just to help ensure your pancake doesn’t stick to the pan.
Watch your pancakes as you are cooking them. Make sure that the pancakes are golden brown when flipping. You don’t want to overcook or under cook them, and cook time varies depending on the size of the pancake.
Enjoy More Delicious Sweet Breakfast Recipes
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Macadamia Nut Pancakes Recipe
Ingredients
- 2 cups all-purpose flour
- 4 Tablespoons sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 4 Tablespoons butter, melted
- 2 large eggs
- ½ cup macadamia nuts
Syrup
- 13.5 ounces coconut milk, 1 can
- 1 Tablespoon cornstarch
- ½ cup white sugar
- pinch of salt
- 2 Tablespoons light corn syrup
- ½ cup shredded coconut
- ½ teaspoon vanilla
- ¼ teaspoon coconut flavoring
Instructions
Pancakes
- In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
- Heat a griddle or large skillet on medium heat (approx. 350℉).
- Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle.
- Cook pancakes for a few minutes on each side, or until golden brown.
Coconut Syrup
- In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
- Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
- Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hi! Your Macadamia Nut Pancakes look and sound so delicious! I would love to have these for breakfast sometime. Great work!! 🙂
Did you have them at Boots and Kimos?
We ate them at the Kountry Kitchen in Kapaa! So tasty!
Is the shredded coconut sweetened or unsweetened? Thank you, and I love your recipes!
Either will work, but we usually grab the sweetened coconut on the baking aisle at the grocery store.
I’m sorry, but this recipe didn’t work for me. The pancakes had an awful aftertaste, and I think it might’ve been the macadamia nuts mixed in with the batter. Maybe a better solution would be to simply top the pancakes with the macadamia nuts instead.
Thank you for sharing this lovely recipe. I enjoyed these pancakes and syrup very much. The pancakes were light tender and delicious; I liked the addition of the macadamia nuts. I didn’t use any coconut extract in the syrup as I was out and didn’t miss it. I scaled this down for two it worked beautifully. BK
Love this recipe! I changed it up a bit and used coconut milk vs regular and also mixed shredded coconut into the batter. Lastly, I chopped up the macadamias. They were delicious! My daughter devoured them😂
Your taste buds might not be favorable to M-nuts or your M-nuts might have been old. M-nuts are horrible when they get old. These pancakes really are awesome.