Hawaiian Pancakes Recipe

Name: Hawaiian Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COCONUT WHIPPED CREAM:; 1-1/2 cup Cold Heavy Cream; 1/4 cups Sugar; 1 teaspoon Vanilla Extract; 1 Tablespoon Coconut Extract; FOR THE TOASTED COCONUT:; Unsweetened Or Sweetened Coconut Flakes, For Topping As Desired; FOR THE PANCAKES:; 1-1/2 cup All-purpose Flour; 3-1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 Tablespoon Sugar; 1 Egg; 1-1/4 cup Milk; 3 Tablespoons Melted Butter; 1 Tablespoon Coconut Extract; Pineapple Rings Or Crushed, For Topping; Macadami Nuts, For Topping

Servings: persons

FOR THE COCONUT WHIPPED CREAM:
1-1/2 cup Cold Heavy Cream
1/4 cups Sugar
1 teaspoon Vanilla Extract
1 Tablespoon Coconut Extract
FOR THE TOASTED COCONUT:
Unsweetened Or Sweetened Coconut Flakes, For Topping As Desired
FOR THE PANCAKES:
1-1/2 cup All-purpose Flour
3-1/2 teaspoons Baking Powder
1 teaspoon Salt
1 Tablespoon Sugar
1 Egg
1-1/4 cup Milk
3 Tablespoons Melted Butter
1 Tablespoon Coconut Extract
Pineapple Rings Or Crushed, For Topping
Macadami Nuts, For Topping

1
For the coconut whipped cream:
2
In a medium bowl, add cold heavy cream, sugar, vanilla extract and coconut extract. Using an electric mixer, beat until stiff peaks begin to form. Place in the fridge until ready to use.
3
For the toasted coconut:
4
Preheat oven to 325u00b0F. Lay an even layer of coconut flakes onto a cookie sheet. Place in oven for 5-10 minutes. make sure to keep an eye on it as it can burn easily. Set aside until ready to use.
5
For the coconut pancakes:
6
In a medium bowl, sift all the dry ingredients and mix together. Once everything is sifted and mixed together, add remaining pancake ingredients. Whisk immediately. Allow batter to sit for 5 minutes.
7
Spray nonstick cooking spray onto griddle or skillet. Set heat to medium.
8
Once batter had rested, you are ready to make the pancakes. Pour 1/4 cup onto the griddle. Allow to cook until bubbles begin for form on top, then flip. Cook on the other side for a few minutes until done.
9
Grab a plate and stack pancakes. Top with coconut whipped cream, pineapple, macadamia nuts, and sprinkle with some toasted coconut. Dig in and enjoy!

441

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: FOR THE COCONUT WHIPPED CREAM:, 1-1/2 cup Cold Heavy Cream, 1/4 cups Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Hawaiian 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!

Hawaiian Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions