Toasted Coconut Macadamia Pancakes

When you’re craving something warm, fluffy, and undeniably indulgent, there’s nothing quite like Toasted Coconut Macadamia Pancakes. These golden stacks are filled with tropical flair—featuring toasted coconut flakes, rich macadamia nuts, and a buttery pancake base, all topped off with a generous drizzle of maple syrup. It’s a breakfast that feels like a sunny escape, no matter the season.

This version takes the humble pancake to a whole new level with nutty crunch, coconut sweetness, and dreamy melt-in-your-mouth texture. Whether you’re making them for weekend brunch, breakfast in bed, or a cozy treat-yourself morning, these pancakes are the ultimate comfort food with a tropical twist.

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Why You’ll Love This Recipe

Simple & Quick – Easy ingredients and no special equipment needed.
Tropical Dream Flavors – The combo of coconut and macadamia is pure paradise.
Soft & Fluffy Texture – These pancakes are tender on the inside, golden on the outside.
Perfect for Brunch – Fancy enough to impress, easy enough to make any day.
Customizable – Add toppings like banana slices, whipped cream, or a sprinkle of cinnamon.

Ingredients You’ll Need

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 egg
• 1 ¼ cups milk (or coconut milk)
• 2 tablespoons melted butter (plus more for the skillet)
• 1 teaspoon vanilla extract
• ⅓ cup toasted shredded coconut
• ⅓ cup chopped macadamia nuts (plus extra for topping)

Optional Toppings:

• Maple syrup
• Additional toasted coconut
• Chopped macadamia nuts
• Whipped cream
• Sliced bananas or pineapple

Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Baking sheet (for toasting coconut)

Step-by-Step Instructions

Step 1: Toast the Coconut

Preheat your oven to 325°F (165°C). Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring halfway, until golden brown and fragrant. Let it cool.

Step 2: Make the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, melted butter, and vanilla until combined.
Pour the wet mixture into the dry and stir gently until just combined. Fold in toasted coconut and chopped macadamia nuts. Let the batter rest for 5–10 minutes.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and add a small amount of butter.
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form and edges look set. Flip and cook the other side until golden brown.
Repeat with remaining batter.

Step 4: Serve & Enjoy

Stack pancakes high and top with maple syrup, extra toasted coconut, macadamia nuts, and whipped cream if you like. Serve warm!

Tips for Perfect Pancakes

Don’t Overmix – Stir gently to avoid tough pancakes.
Use Fresh Ingredients – Toasted coconut and quality macadamias make all the difference.
Keep Them Warm – Store cooked pancakes in a warm oven (200°F) until ready to serve.
Try Coconut Milk – For an extra tropical twist, substitute regular milk with canned or boxed coconut milk.

Serving Suggestions

With Fresh Fruit – Banana, pineapple, or mango slices pair beautifully.
Topped with Yogurt or Cream – For a more decadent brunch experience.
With Coconut Syrup – For even more tropical flavor.
Pair with a Latte or Iced Coffee – Heaven on a weekend morning!

How to Store & Reheat

Storing:
Let pancakes cool completely, then store in an airtight container in the fridge for up to 3 days.

Reheating:
Warm pancakes in a toaster, skillet, or microwave until heated through. For a slightly crispy edge, reheat in a buttered pan.

Freezing:
Freeze in a single layer, then store in a zip-top bag for up to 2 months. Toast or microwave directly from frozen.

Frequently Asked Questions

Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend.

Can I make these dairy-free?
Use dairy-free butter and a plant-based milk like almond or coconut.

What if I don’t have macadamia nuts?
Pecans, cashews, or almonds are great alternatives.

Can I prepare the batter ahead of time?
You can mix the dry ingredients in advance. For best texture, mix the wet ingredients and combine just before cooking.

Can I use sweetened coconut?
Yes, but reduce the added sugar slightly if you don’t want the pancakes too sweet.

Final Thoughts

Toasted Coconut Macadamia Pancakes are the perfect way to bring a touch of the tropics into your morning routine. With soft, buttery texture, a nutty crunch, and hints of toasted sweetness, these pancakes are sure to become a weekend staple. Whether you serve them stacked sky-high or as a short stack with syrup, you’ll savor every bite.

Give this recipe a try and let me know how it turns out! Don’t forget to tag your photos on Pinterest or Instagram—these pancakes deserve their own spotlight. 🌴🥞

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

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