Fluffy Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe

Toasted coconut macadamia pancakes bring tropical magic to your breakfast table with their irresistible crunch and rich, nutty essence.

Crisp edges and fluffy centers promise a morning meal that transcends ordinary expectations.

These delectable pancakes blend sweet, tropical ingredients into a luxurious culinary experience that awakens your senses.

macadamia nuts contribute a buttery depth while toasted coconut adds unexpected texture and warmth to each bite.

Handcrafted with care, this recipe elevates simple ingredients into an extraordinary morning celebration of flavor and comfort.

Tropical ingredients dance together, creating a harmonious symphony that transports you to a beachside paradise with every forkful.

Toasted Coconut Macadamia Pancakes with Coconut Syrup That Taste Like Vacation

• Elevate Breakfast Indulgence: These pancakes transform an ordinary morning into a tropical paradise, blending rich macadamia nuts with sweet, toasted coconut for an unforgettable breakfast experience.
• Texture Wonderland: Crispy toasted coconut, creamy syrup, and soft pancakes create a delightful contrast that dances across your taste buds with every single bite.
• Quick and Foolproof Method: With simple steps and minimal ingredients, even novice cooks can whip up these restaurant-quality pancakes in under 30 minutes, making gourmet breakfast accessible to everyone.

What Goes Into Toasted Coconut Macadamia Pancakes with Coconut Syrup

• All-Purpose Flour: Basic pancake foundation with a soft, tender texture.
• Baking Powder: Helps pancakes rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Provides structure and richness to pancake batter.
• Buttermilk: Adds tanginess and helps create tender pancakes.
• Melted Butter: Brings rich flavor and moisture to the batter.
• Vanilla: Adds warm, sweet aromatic notes.
• Sugar: Provides sweetness and helps with browning.

• Shredded Coconut: Offers toasty, tropical crunch and flavor.
• Macadamia Nuts: Provides creamy, buttery texture and nutty taste.
• Bananas: Fresh fruit for natural sweetness and additional texture.

• Canned Coconut Milk, Sugar, Karo Syrup: Creates rich, creamy coconut-flavored syrup with smooth consistency.

How to Flip Fluffy Toasted Coconut Macadamia Pancakes Like a Pro

Step 1: Prepare Toasted Coconut

Preheat the oven to 250°F. Spread coconut on a baking sheet and toast until golden, about 18-20 minutes. Watch carefully to prevent burning. For a quicker method, use the broil setting for 1-2 minutes, stirring occasionally.

Step 2: Create Pancake Batter

• Flour
• Baking powder
• Salt

• Melted butter
• Sugar
• Eggs
• Buttermilk
• Vanilla extract

Mix until ingredients are fully incorporated and smooth.

Step 3: Heat Cooking Surface

Warm a large skillet or griddle over medium-low heat. Test readiness by sprinkling water- if it sizzles, the surface is perfect. Lightly grease with butter or non-stick cooking spray.

Step 4: Cook Fluffy Pancakes

Pour 1/2 cup batter onto the heated surface. Sprinkle generously with toasted coconut. Wait for bubbles to form on the pancake’s surface, then carefully flip. Cook on low heat to ensure even cooking without burning.

Step 5: Craft Creamy Coconut Syrup

• Canned coconut milk
• Sugar
• Karo syrup

Whisk ingredients together and heat over medium temperature. Simmer for 8-10 minutes until the mixture thickens, stirring occasionally. Remove from heat once it reaches a syrupy consistency.

Step 6: Assemble and Serve

• Sliced bananas
• Homemade coconut syrup
• Chopped macadamia nuts
• Remaining toasted coconut

Serve immediately for the most delightful breakfast experience.

Tips for Drizzling and Stacking Toasted Coconut Macadamia Pancakes

• Toast Coconut Carefully: Watch the coconut closely during toasting to prevent burning, as it can quickly go from golden to charred.
• Check Pancake Readiness: Look for bubbles forming on the surface before flipping, which indicates the pancake is ready to turn.
• Maintain Low Heat: Cook pancakes on medium-low heat to ensure even cooking and prevent burning while achieving a perfect golden-brown color.
• Whisk Syrup Consistently: Continuously whisk the coconut syrup to prevent sticking and achieve a smooth, even consistency.
• Customize Toppings: Experiment with additional toppings like fresh berries or a sprinkle of cinnamon to personalize your pancakes.

Best Way to Reheat and Store Leftover Coconut Pancakes

• Refrigerate: Store pancakes in an airtight container for up to 3 days. Layer between parchment paper to prevent sticking.
• Freeze: Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 1 month for best quality.
• Reheat: Warm pancakes in a toaster oven or microwave for 30-45 seconds until heated through. Add a quick spritz of water to prevent dryness and restore softness.

Beverages and Fruits to Serve with Coconut Macadamia Pancakes

• Pair with Tropical Smoothie: Blend fresh pineapple, mango, and coconut milk for a refreshing drink that complements the pancakes' rich, nutty flavors. The smoothie's bright, fruity notes will cut through the richness and enhance the tropical essence.
• Match with Kona Coffee: Brew a strong Hawaiian Kona coffee to highlight the macadamia and coconut elements. Its smooth, slightly sweet profile creates a perfect harmony with the pancakes' nutty and creamy characteristics.
• Serve with Rum-Infused Whipped Cream: Whip heavy cream with a splash of coconut rum for an indulgent topping. The subtle alcohol warmth and extra coconut kick will elevate the pancakes' tropical theme and add a luxurious touch.
• Complement with Caramelized Banana Compote: Sauté sliced bananas in butter and brown sugar to create a rich, caramelized sauce. This will intensify the banana garnish and provide a delightful contrast to the pancakes' sweet and nutty profile.

Toppings and Fillings That Remix These Tropical Pancakes

• Tropical Banana Blast: Replace sliced bananas with grilled pineapple chunks and add a sprinkle of rum extract for a Caribbean-inspired pancake experience.
• Nutty Chocolate Crunch: Mix dark chocolate chips into the batter and top with roasted hazelnuts for a rich, decadent version of the original recipe.
• Gluten-Free Hawaiian Style: Swap wheat flour with almond flour and coconut flour, keeping the tropical flavors while making the pancakes gluten-free and protein-packed.
• Vegan Island Sunrise: Use plant-based milk, flax eggs, and coconut cream to create a completely dairy-free and egg-free pancake that maintains the original's luscious texture and tropical essence.

Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe

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4.5 from 25 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Hawaiian-inspired toasted coconut macadamia pancakes offer a tropical breakfast dream. Creamy macadamia nuts and golden coconut flakes create luxurious layers of island flavor you’ll savor with each delightful bite.

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Ingredients

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Pancake Ingredients (Main Components):

• 4 cups flour
• 3 eggs
• 3 cups buttermilk
• ½ cup butter, melted (plus extra for cooking)
• ½ cup sugar

Dry Seasonings and Leavening Agents:

• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Toppings and Syrup Components:

• 2 cups sweetened flaked coconut
• ½ cup macadamia nuts, chopped
• Sliced bananas
• 1 (14-ounce/397 grams) can coconut milk (not lite)
• ½ cup sugar
• 2 tablespoons light corn syrup
• Pinch of salt

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Instructions

1. Carefully distribute shredded coconut across a baking sheet, then transfer to an oven preheated to 250°F. Gently toast until achieving a warm golden hue, periodically stirring to ensure even coloration. Monitor closely to prevent scorching.
2. In a spacious mixing vessel, combine dry ingredients with precision. Create a well in the center, then gradually incorporate wet components – melted butter, eggs, buttermilk, and vanilla extract. Whisk until achieving a smooth, lump-free consistency.
3. Select a heavy-bottomed skillet or griddle, then warm over moderate heat. Test surface readiness by sprinkling water droplets; they should dance and evaporate quickly upon contact.
4. Ladle batter onto the heated surface, creating circular formations. Immediately sprinkle toasted coconut across the pancake’s surface. Wait until small bubbles emerge and edges appear slightly matte.
5. Carefully flip each pancake, allowing the opposite side to develop a delicate golden complexion. Reduce heat if browning occurs too rapidly to ensure thorough internal cooking.
6. For the coconut syrup, combine coconut milk, sugar, and corn syrup in a saucepan. Whisk continuously while heating, allowing mixture to gently simmer and gradually thicken. Remove from heat once achieving a luxurious, glossy texture.
7. Plate pancakes with artful presentation. Garnish with sliced bananas, drizzle warm coconut syrup, scatter chopped macadamia nuts, and dust with remaining toasted coconut for a decadent finishing touch.

Notes

• Toast coconut carefully to avoid burning, using oven or broiler method for perfect golden color and nutty flavor.
• Prepare batter by mixing dry ingredients first, then adding wet ingredients for smooth, lump-free pancake mixture.
• Use medium-low heat when cooking pancakes to ensure even cooking and prevent burning, creating fluffy texture.
• Sprinkle toasted coconut directly onto pancake batter while cooking for maximum flavor and delightful crunch.
• Create homemade coconut syrup by simmering coconut milk, sugar, and Karo syrup until thickened for rich, decadent topping.
• Garnish pancakes with fresh banana slices, extra toasted coconut, and crunchy macadamia nuts for restaurant-worthy presentation.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 532
• Sugar: 27 g
• Sodium: 408 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 118 mg