Macadamia Nut Pancakes

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’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 😉

Serves: 8

Macadamia Nut Pancakes

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 2 cups all-purpose flour
  • 4 Tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 4 Tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup macadamia nuts
  • Syrup:
  • 1 (13.5 ounce) can coconut milk
  • 1 Tablespoon cornstarch
  • 1/2 cup white sugar
  • pinch of salt
  • 2 Tablespoons light corn syrup
  • 1/2 cup shredded coconut
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coconut flavoring


  1. 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.
  2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
  3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
  4. Cook pancakes for a few minutes on each side, or until golden brown.
  5. Coconut syrup:
  6. In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
  7. 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).
  8. Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.
Cuisine: American | Recipe Type: breakfast

Syrup recipe adapted from: All Recipes

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