Macadamia Nut Pancakes with Coconut Syrup

Quick Recipe Version (TL;DR)

• Yield: 12 pancakes (serves 4)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1/2 cup (100 g) sugar + 2 tbsp (25 g) light brown sugar
• 2 tsp cornstarch + 2 tsp water
• 2 tbsp unsalted butter, plus more for cooking/serving
• 1 tsp vanilla, pinch fine sea salt
• 1 1/2 cups (180 g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder + 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk
• 3 tbsp (42 g) melted unsalted butter
• 3/4 cup (100 g) macadamia nuts, toasted and chopped
• Flaky sea salt, extra mac nuts for topping

Do This

• 1) Toast mac nuts in a dry skillet over medium heat 3–4 min; chop. Reserve a few for garnish.
• 2) Make syrup: simmer coconut milk, sugars, and pinch of salt 8–10 min; whisk in cornstarch slurry; cook 1–2 min. Off heat, add 2 tbsp butter and vanilla.
• 3) Whisk dry: flour, sugar, baking powder, baking soda, salt.
• 4) Whisk wet: eggs, buttermilk, melted butter, vanilla. Combine with dry until just mixed; fold in nuts. Rest 5–10 min.
• 5) Heat griddle to 350°F (medium). Lightly butter surface.
• 6) Cook 1/4-cup scoops 2–3 min until bubbles set; flip 1–2 min until golden.
• 7) Stack, add a pat of butter, pour warm coconut syrup, sprinkle flaky sea salt and extra nuts.

---

Why You’ll Love This Recipe

• Fluffy, tender pancakes with buttery macadamia crunch in every bite.
• Silky coconut-milk syrup that’s glossy, warm, and just sweet enough.
• Ready in about 40 minutes with simple pantry staples.
• A breezy Hawaiian coffee-shop favorite you can make at home.

Grocery List

• Produce: Optional bananas for topping
• Dairy: Buttermilk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, vanilla extract, fine and flaky sea salt, macadamia nuts, canned full-fat coconut milk, cornstarch, neutral oil or extra butter for the pan

Full Ingredients

Coconut Syrup

• 1 can (13.5 oz/400 ml) full-fat coconut milk
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (25 g) light brown sugar, packed
• 2 tsp cornstarch mixed with 2 tsp cold water
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• Pinch fine sea salt

Macadamia Pancakes

• 1 1/2 cups (180 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs
• 1 1/4 cups (300 ml) buttermilk, at room temperature
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled, plus more for the pan
• 1 tsp vanilla extract
• 3/4 cup (100 g) macadamia nuts, toasted and roughly chopped

For Serving

• 4 pats of butter (about 1 tbsp each)
• Flaky sea salt, to finish
• Extra chopped toasted macadamia nuts
• Optional: sliced banana or toasted coconut flakes

Step-by-Step Instructions

Step 1: Toast and chop the macadamias

Place the macadamia nuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a cutting board and roughly chop. Reserve 2 tablespoons for topping.

Step 2: Make the warm coconut syrup

In a small saucepan, whisk together the coconut milk, granulated sugar, brown sugar, and a pinch of fine sea salt. Bring to a gentle simmer over medium heat and cook, whisking occasionally, until the sugar dissolves and the mixture reduces slightly, 8–10 minutes. Whisk in the cornstarch slurry and cook 1–2 minutes more until silky and lightly thickened. Remove from heat; whisk in the butter and vanilla. Keep warm on the lowest heat or covered.

Step 3: Mix the dry ingredients

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and fine sea salt until well combined. This evenly disperses the leavening so your pancakes rise uniformly.

Step 4: Whisk the wet ingredients

In a medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth. Make sure the butter is warm, not hot, so it doesn’t scramble the eggs.

Step 5: Combine for a lumpy batter and rest

Pour the wet ingredients into the dry and gently stir with a spatula until just combined; some small lumps are ideal. Fold in the chopped macadamias (reserve some for topping). Let the batter rest 5–10 minutes; this hydrates the flour and helps the leavening do its work.

Step 6: Cook the pancakes

Preheat a nonstick skillet or griddle to 350°F (medium heat). Lightly butter the surface. Scoop batter in 1/4-cup portions. Cook until bubbles form and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden brown and cooked through. Transfer to a wire rack set on a sheet pan and keep warm in a 200°F oven while you finish the batch.

Step 7: Stack and serve island-style

Stack pancakes on warm plates. Top each with a pat of butter, ladle on plenty of warm coconut syrup, and finish with a pinch of flaky sea salt and the reserved toasted macadamias. Add banana slices or toasted coconut flakes if you like.

Pro Tips

• Toast the nuts: It deepens flavor and adds crunch. Chop some fine and some chunky for the best texture.
• Measure flour correctly: Use a scale (180 g) or spoon and level to avoid tough pancakes.
• Do not overmix: Stop when you see small lumps; overmixing makes pancakes dense.
• Rest the batter: A 5–10 minute rest yields taller, fluffier pancakes.
• Keep them warm right: Use a 200°F oven and a wire rack so bottoms stay crisp, not soggy.

Variations

• Banana-Mac: Fold 1 small ripe banana, diced, into the batter; reduce sugar in batter to 1 tbsp.
• Pineapple-Coconut: Add 1/2 cup well-drained, finely chopped pineapple to the batter; top with toasted coconut flakes.
• White Chocolate-Mac: Fold in 1/3 cup white chocolate chips for a dessert-leaning version.

Storage & Make-Ahead

Refrigerate pancakes up to 3 days or freeze up to 2 months (cool completely, then freeze in a single layer before bagging). Reheat in a toaster or 300°F oven for 8–10 minutes. Coconut syrup keeps 4–5 days refrigerated; rewarm gently with a splash of water or milk. For make-ahead prep, mix dry ingredients in one bowl and wet in another; store separately (wet refrigerated) up to 24 hours, then combine just before cooking. If batter sits overnight, whisk briefly and add 1–2 teaspoons milk if it thickens.

Nutrition (per serving)

Approximate for 1/4 of recipe (3 pancakes with syrup): 870 calories; 56 g fat; 74 g carbohydrates; 13 g protein; 3 g fiber; 750 mg sodium. Numbers will vary based on exact brands and toppings.