Description
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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Ingredients
For the Pancakes:
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1 ½ cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 egg
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1 ¼ cups milk (plus more if needed)
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2 tablespoons melted butter (plus more for the pan)
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1 teaspoon vanilla extract
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⅓ cup toasted shredded coconut
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⅓ cup chopped macadamia nuts (plus extra for topping)
For Serving:
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Maple syrup
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Extra toasted coconut
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Extra macadamia nuts
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Whipped cream or butter (optional)
Instructions
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.
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.
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.
Stack your pancakes high and top with maple syrup, extra toasted coconut, chopped macadamias, and a dollop of whipped cream if you like.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American / Tropical Fusion