Coco-Nut Macadamia Pancakes Recipe

Name: Coco-Nut Macadamia Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour, all-purpose; 1/2 tablespoon salt; 6 tablespoons sugar; 1/2 tablespoon baking soda; 1 tablespoon baking powder; 1 pint buttermilk; 3 large eggs beaten; 4 tablespoons butter melted; 1/2 pint condensed coconut liquid; 1/2 cup coconut toasted, shredded; 1/2 cup macadamia nuts toasted, chopped; 4 tablespoons vegetable oil; 1 cup pineapple diced; 12 ounces maple syrup

Servings: persons

3 cups flour, all-purpose
1/2 tablespoon salt
6 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
1 pint buttermilk
3 large eggs beaten
4 tablespoons butter melted
1/2 pint condensed coconut liquid
1/2 cup coconut toasted, shredded
1/2 cup macadamia nuts toasted, chopped
4 tablespoons vegetable oil
1 cup pineapple diced
12 ounces maple syrup

1
Sift the flour, salt, sugar, baking soda and baking powder into a large mixing bowl.
2
In a separate bowl, whisk together buttermilk, eggs, melted butter and condensed coconut liquid.
3
Add wet ingredients to dry.
4
Stir with a spoon to combine; batter will be slightly lumpy.
5
Stir in coconut and macadamia nuts.
6
Brush griddle with oil, and heat to 400F (200C).
7
Drop batter onto griddle using a 4-ounce ladle.
8
Cook about 3 minutes, until done on both sides.
9
Serve garnish with pineapple, maple syrup, and butter.

1189

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups flour, all-purpose, 1/2 tablespoon salt, 6 tablespoons sugar, 1/2 tablespoon baking soda, and more.

Yes, Coco-Nut Macadamia Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coco-Nut Macadamia Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions