Macadamia Nut Pancakes

Macadamia Nut Pancakes

My husband and I don’t particularly love pancakes.  Don’t get me wrong, we’ll definitely eat them, but given the choice for breakfast we’ll usually pick something else.  One of the days we were in Honolulu for our honeymoon, we decided we wanted to get away from our hotel for breakfast.  We had received one of those Hawaiian guidebooks as a gift, so my husband flipped through and picked a place to try.  We walked from our hotel to the restaurant – Eggs’n Things – and discovered that there was quite a long line to get inside.   Since we weren’t in any rush, we decided to wait and try it out.

Once seated, I decided I just had to have their macadamia nut pancakes.  Maybe it was because I was absolutely starving by this point, but still, I surprised myself.  I don’t tend to go for pancakes.  It turned out I made a great choice.  The pancakes were pretty awesome and even my husband stole a few bites.

Macadamia Nut Pancakes

I decided to try to make something similar at home in honor of our anniversary.  And these were a perfect special treat to help us celebrate.  The nuts and coconut make these different than your everyday pancakes, yet they are still light and fluffy.  Add a little maple syrup on top and you have a very scrumptious breakfast.  Even my husband, who often tells me not to make pancakes, said that he really enjoyed these and would definitely eat them again.

Yield: 15 (4-inch) pancakes

Macadamia Nut Pancakes

Recipe for homemade macadamia nut pancakes! Light and fluffy! Filled with coconut flakes and macadamia nuts!


  • 1 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut flakes
  • ½ cup macadamia nuts, finely chopped


  1. In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, whisk together the buttermilk, melted butter, eggs and vanilla extract until well combined. Slowly whisk in the flour mixture and mix until just combined. Gently fold in the coconut flakes and nuts.
  3. Heat a large skillet or griddle over medium heat. Grease lightly with nonstick cooking spray or butter. When hot, pour about ¼ cup of batter into a circle on the skillet for each pancake. Cook for about 1 to 2 minutes, until the batter starts to bubble and the underside is lightly golden. Use a spatula to flip the pancakes. Cook for another 1 to 2 minutes on the other side until lightly golden and cooked through.
  4. Transfer pancakes to a plate and cover loosely with foil to keep warm. Repeat with remaining batter. Serve warm with maple syrup or other desired toppings.

Adapted from Epicurious.