Macadamia Pancakes Recipe

Name: Macadamia Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 ¼ cups sugar; 3 teaspoons baking powder; ¼ teaspoon salt; 2 ¼ cups all-purpose flour; 1 ½ cups milk; 3 eggs; 6 tablespoons vegetable oil; 1 teaspoon vanilla extract; one stick butter (at room temperature); ¼ cup honey; ¼ cup toasted macadamia nuts

Servings: persons

1 ¼ cups sugar
3 teaspoons baking powder
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 ½ cups milk
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
one stick butter (at room temperature)
¼ cup honey
¼ cup toasted macadamia nuts

1
Sift flour into medium bowl.
2
Add brown sugar, baking powder, and salt into medium bowl.
3
Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.
4
If using an electric skillet preheat to 350 F; preheat griddle or skillet on medium until a few drops of water dance on the surface.
5
For each pancake pour 1/4-cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown.
6
Top with your favorite syrup or macadamia nut butter (below).
7
Combine butter, honey, and toasted macadamias.
8
Use a spoonful to top pancakes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 ¼ cups sugar, 3 teaspoons baking powder, ¼ teaspoon salt, 2 ¼ cups all-purpose flour, and more.

Yes, 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.

Macadamia Pancakes

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