Description
These fluffy Hawaiian style pancakes are infused with toasted coconut and macadamia nuts, creating a deliciously tropical breakfast experience without complicated steps.
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 2 tablespoons sugar (regular or coconut sugar both work)
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
Wet Ingredients
- 1.25 cups buttermilk
- 0.5 cups coconut milk (canned for richer flavor, or carton is fine)
- 2 large eggs
- 3 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
Tropical Add-ins
- 0.5 cups toasted shredded coconut (sweetened or unsweetened)
- 0.33 cups chopped macadamia nuts
Instructions
Preparation
- Toast the coconut: Add shredded coconut to a dry skillet over medium low heat. Stir until lightly golden and pull off the heat immediately.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together buttermilk, coconut milk, eggs, melted butter, and vanilla.
- Combine: Pour the wet mixture into the dry ingredients and stir gently until the batter is slightly lumpy. Fold in the toasted coconut and chopped macadamias.
- Rest the batter: Let the mixture sit for 5 to 10 minutes to help the pancakes cook thicker and softer.
- Cook: Heat a griddle or skillet over medium heat, butter it lightly, and pour about 1/3 cup of batter per pancake. Cook until bubbles appear and the edges look set, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes.
- Keep warm: If making a batch, keep them warm in an oven set to 200°F.
Notes
Serve with homemade coconut syrup, fresh fruit, or whipped cream for a delightful breakfast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Cuisine: Hawaiian, Tropical