Description
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.
Want more comforting, easy breakfast recipes like this? Subscribe now and get delicious ideas delivered straight to your inbox.
Ingredients
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
Instructions
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.
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.
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.
Stack pancakes high and top with maple syrup, extra toasted coconut, macadamia nuts, and whipped cream if you like. Serve warm!
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American