Toasted Coconut Macadamia Pancakes

When you’re in the mood for something sweet, nutty, and totally comforting, Toasted Coconut Macadamia Pancakes are just the thing. These golden, fluffy pancakes are bursting with tropical vibes—featuring rich macadamia nuts, golden toasted coconut, and a touch of vanilla, all stacked high and drizzled with warm maple syrup. It’s like a mini vacation in every bite.

Perfect for a cozy weekend brunch, a special breakfast in bed, or even a sweet afternoon treat, these pancakes combine soft, buttery goodness with nutty crunch and subtle coconut caramel notes. It’s comfort food with a tropical twist you’ll fall in love with.

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Why You’ll Love This Recipe

Tropical Flavor Explosion – Toasted coconut and buttery macadamias create irresistible flavor.
Pancake Shop Vibes at Home – These feel like a decadent brunch-out dish, but you can whip them up in your own kitchen.
Perfect Texture – Soft, fluffy pancakes with a light crunch on top.
Make-Ahead Friendly – Toast the coconut and chop the nuts ahead of time for a quick breakfast.
Crowd-Pleaser – Kids and adults alike will be coming back for seconds (or thirds!).

Ingredients You’ll Need

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 (plus more if needed)
• 2 tablespoons melted butter (plus more for the pan)
• 1 teaspoon vanilla extract
• ⅓ cup toasted shredded coconut
• ⅓ cup chopped macadamia nuts (plus extra for topping)

For Serving:

• Maple syrup
• Extra toasted coconut
• Extra macadamia nuts
• Whipped cream or butter (optional)

Tools You’ll Need

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Baking sheet (to toast coconut)

Step-by-Step Instructions

Step 1: Toast the Coconut

Preheat oven to 325°F (165°C). Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring halfway through, until golden and fragrant. Let cool.

Step 2: Make the Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the toasted coconut and chopped macadamia nuts. Let the batter rest for 5–10 minutes.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and add a small pat of butter.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set (about 2–3 minutes), then flip and cook the other side until golden brown.

Repeat with the remaining batter, adding more butter as needed.

Step 4: Serve & Enjoy

Stack your pancakes high and top with maple syrup, extra toasted coconut, chopped macadamias, and a dollop of whipped cream if you like.

Tips for Perfect Pancakes

• Don’t Overmix – Stir until just combined for light, fluffy pancakes.
• Rest the Batter – Letting it sit for a few minutes helps hydrate the flour and makes fluffier pancakes.
• Use Low Heat – Cook low and slow for an even golden color without burning the outside.
• Pre-toast the Coconut – Doing this ahead of time saves stress during busy mornings.

Serving Suggestions

• Serve with fresh pineapple or mango slices
• Add a tropical smoothie on the side
• Use coconut syrup or a drizzle of caramel for extra indulgence
• Turn leftovers into a dessert pancake stack with ice cream!

How to Store & Reheat

Storing:
Refrigerate cooled pancakes in an airtight container for up to 3 days.

Reheating:
Reheat in a toaster, skillet, or microwave until warm. For extra crisp edges, pop them in a hot pan with a bit of butter.

Freezing:
Layer pancakes between parchment and freeze in a zip-top bag for up to 2 months. Toast or microwave straight from frozen.

Frequently Asked Questions

Can I make them dairy-free?
Yes! Use almond or coconut milk and dairy-free butter.

Can I use sweetened coconut?
Absolutely—just reduce the added sugar slightly if you prefer things less sweet.

What if I don’t have macadamia nuts?
Chopped pecans, almonds, or cashews work well too.

Can I make the batter ahead of time?
Yes, up to 24 hours in advance. Just stir it gently before using.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American / Tropical Fusion

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