Macadamia Nut Pancakes
Light and fluffy, these dreamy macadamia nut pancakes will make you feel like you’re on a tropical vacation! Quick and easy to make, they’re a delicious special breakfast. Freezer friendly with a dairy free option included.
These macadamia nut pancakes were originally published in June 2012. The post has been updated as of May 31, 2017 with new photos, text and a slightly modified & improved recipe.
Let’s talk pancakes! Tropical, fluffy, fantastic pancakes.
Because, quite frankly, I am currently on a bit of a pancake bender.
So it seemed like the perfect time to revamp these macadamia nut pancakes. Which I originally posted wayyy back in the early days of this site to celebrate our first wedding anniversary.
To summarize that old post, the husband and I had macadamia nut pancakes while on our honeymoon in Hawaii and they were delicious. We were completely smitten. So obviously, I needed to recreate them at home.
And with a soft and fluffy base, and a little crunch and texture from the macadamia nuts and coconut, these babies are a fantastic way to shake things up.
And pretend like you are on a tropical vacation when you are really just hanging out at home instead.
Added bonus? This time around I’ve also included an option to keep these dairy free. With a homemade coconut milk “buttermilk.”
Which I am fully convinced is the best thing ever since it reinforces the coconut flavor in the pancakes even more.
Tips & Tricks
- The batter is definitely on the thicker side once you add in the nuts and coconut. So don’t be concerned if it seems a bit thicker than your typical pancake batter.
- I love to use a combo of all-purpose and white whole wheat flour in these pancakes to boost the nutrition. But you can absolutely just use all all-purpose flour instead.
- Let’s talk about the cook time – this may vary slightly based on the size of your skillet / griddle. I use a large skillet and can fit three pancakes in at a time (and I let the skillet heat up for about five minutes before adding any batter).
- A large / muffin-sized dough scoop is my favorite when it comes to making pancakes. It makes it so easy to scoop the batter into the skillet and you’ll wind up with pancakes that are all the same size.
- While pancakes are definitely best freshly made, I’ve been doing the following so I can enjoy them throughout the week. Make the pancakes as directed, then allow to cool to room temperature. Layer in a container with parchment paper (to keep them from sticking to each other) and then store in the fridge. When ready to enjoy, just pop a pancake or two in the microwave for about 15 to 20 seconds to warm back up, and then top as desired.
Additional Breakfast Recipes You Might Enjoy:
- Almond Milk Pancakes
- Chocolate Buckwheat Pancakes
- Vegan Buckwheat Pancakes
- Vegan Sweet Potato Pancakes
- Healthy Banana Walnut Waffles
- Chocolate Whole Wheat Waffles
- Peanut Butter Banana Bread Waffles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ¾ cup all-purpose flour
- ¾ cup white whole wheat flour
- 3 tablespoons coconut sugar (or granulated or brown sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups buttermilk*
- 3 tablespoons grapeseed oil (or another neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup finely chopped macadamia nuts
- In a large bowl, whisk together both kinds of flour, the sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk, oil, eggs and vanilla until well combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. Gently fold in the coconut and macadamia nuts (it will be a thicker batter).
- Set a large nonstick skillet (or a griddle) over medium / medium low heat. Once heated, mist with olive oil or another nonstick spray.
- Give the batter a quick stir, then scoop about ¼ cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until small bubbles start to form on the surface and the edges are starting to look set. Flip the pancakes and continue to cook for about 1 to 2 minutes, until golden brown and set.
- Transfer the pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
- Serve warm with maple syrup or other desired toppings!
*For a dairy-free buttermilk option - Mix together 1 (14 ounce) can light coconut milk and 2 tablespoons white distilled vinegar in a small bowl. Let the mixture sit for 10 minutes, then use as directed in the recipe (be sure to measure out what you need - this makes a touch more than what’s called for in the recipe). You can store the “buttermilk” in an airtight container in the fridge for up to one week.
Adapted from Epicurious
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 229mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.