Fluffy Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe

Weekend mornings burst with tropical charm when you whip up these toasted coconut macadamia pancakes with coconut syrup.

Golden, fluffy pancakes studded with rich macadamia nuts bring Hawaii’s sunshine right to your breakfast table.

Delicate coconut flavor weaves through each tender bite, promising a luxurious start to your day.

Crisp, toasted coconut flakes add a delightful crunch that makes these pancakes extraordinary.

The homemade coconut syrup drizzled on top turns an ordinary breakfast into an island-inspired feast.

Each forkful transports you to a breezy beachside morning with its tropical essence.

Dive into this decadent recipe and turn an everyday breakfast into an unforgettable culinary adventure.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 350 kcal

Servings: 13

What Goes into Toasted Coconut Macadamia Pancakes with Coconut Syrup

• All-Purpose Flour: The sturdy base that provides structure and creates fluffy pancake texture with reliable baking performance.
• Baking Powder: Magical rising agent that helps pancakes become light and airy with perfect golden edges.
• Salt: Subtle flavor enhancer that balances sweetness and brings out other ingredient depths.

• Buttermilk: Tangy dairy component that tenderizes batter and adds rich, creamy moisture to pancakes.
• Eggs: Binding powerhouse that helps create smooth, cohesive pancake mixture with excellent structural integrity.
• Melted Butter: Luxurious fat source delivering incredible richness and deep golden-brown color.
• Vanilla Extract: Aromatic flavor booster that adds warm, sweet undertones to entire pancake experience.
• Sugar: Sweet crystalline ingredient providing balanced sweetness and helping with beautiful caramelization.

• Shredded Coconut: Tropical texture element that adds delightful crunch and nutty warmth when toasted.
• Macadamia Nuts: Buttery, rich nut that provides delectable crunch and premium Hawaiian-inspired flavor.
• Canned Coconut Milk: Creamy base for syrup that creates luxurious, silky liquid with intense tropical essence.
• Karo Syrup: Smooth thickening agent that helps create consistent, glossy coconut syrup texture.
• Bananas: Fresh, sweet fruit topping that complements coconut and adds natural moisture.

Must-Have Tools for Coconut Macadamia Pancakes

• Baking sheet: Large, flat pan for toasting coconut evenly.
• Large mixing bowl: Essential for combining dry and wet pancake ingredients.
• Measuring cups and spoons: Precise measurements for perfect pancake batter.
• Large skillet or griddle: Ideal surface for cooking pancakes with even heat.
• ½ cup measure: Helps create uniform pancake sizes.
• Whisk: Perfect for blending coconut syrup ingredients smoothly.
• Medium saucepan: Used for preparing the coconut syrup.
• Spatula: Helps flip pancakes and transfer them to serving plates.
• Cooking spray or butter: Prevents pancakes from sticking to the pan.

How to Make Pancakes with Coconut Syrup from Scratch

Tropical Breakfast Delight

• Coconut Preparation

Golden, fragrant coconut flakes transform this morning meal. Spread coconut evenly on a baking sheet and toast in the oven until warm and lightly golden. Watch carefully to prevent burning – you want sunshine-kissed color, not charcoal.

• Pancake Batter

Create a smooth, creamy mixture by blending dry ingredients with wet components. Whisk until ingredients are harmoniously combined, ensuring no lumpy surprises. The batter should have a silky, flowing consistency that promises fluffy pancakes.

• Cooking Surface

Select a flat pan or griddle that allows even heat distribution. Warm the surface gently, creating the perfect landing spot for your pancake batter. A light butter coating ensures delicious, non-stick magic.

• Pancake Crafting

Pour batter in gentle circles, sprinkling toasted coconut across the surface. Watch for tiny bubbles signaling the perfect moment to flip. Each pancake should be golden and tender, with delicate crispy edges.

• Creamy Coconut Syrup

Blend coconut milk with sweet ingredients in a saucepan. Simmer slowly, stirring occasionally until the mixture transforms into a luxurious, velvety sauce with rich tropical notes.

• Final Presentation

Layer pancakes on a plate, drizzle with warm coconut syrup. Garnish with sliced bananas, scattered macadamia nuts, and remaining toasted coconut for a breakfast that feels like a Hawaiian vacation.

Tips for Fluffier Pancakes and Coconut Swaps

• Master the art of coconut toasting by stirring occasionally during baking to ensure even golden color and prevent burning. Watch carefully during broiling, as coconut can quickly go from perfectly golden to charred.
• Allow pancake batter to rest for 5-10 minutes before cooking to help gluten relax, resulting in more tender, fluffy pancakes. Avoid overmixing the batter to keep the texture light and airy.
• Swap macadamia nuts with sliced almonds or chopped pecans for a different crunch and flavor profile. For those with nut allergies, use toasted pumpkin or sunflower seeds as a crunchy topping.
• Enhance the coconut syrup by adding a splash of rum or vanilla extract for depth. Create a tropical twist by mixing in a pinch of ground cardamom or a drizzle of passion fruit puree to the syrup.
• Prepare toasted coconut and batter the night before. Store coconut in an airtight container and refrigerate batter, bringing it to room temperature before cooking for the best pancake texture.

Best Ways to Serve These Island-Style Pancakes

• Island Breakfast Paradise: Transform your plate into a tropical morning escape with these luscious pancakes.
• Tropical Garnish Extravaganza: Sprinkle extra chopped macadamia nuts and toasted coconut flakes across the pancakes for added crunch and texture.
• Fruit Fusion Companion: Accompany the pancakes with fresh pineapple chunks, sliced kiwi, or passion fruit to enhance the Hawaiian-inspired flavor profile.
• Elegant Morning Presentation: Stack pancakes artfully on a white plate, drizzle coconut syrup in a zigzag pattern, and garnish with banana slices and a light dusting of powdered sugar for a restaurant-worthy appearance.

Storing Coconut Pancakes for Breakfast Later

• Smart Batch Preparation: Make a double batch of pancake batter and store extra in an airtight container in the refrigerator for up to 2 days. Keep the batter cold and give it a quick whisk before cooking to maintain perfect texture.
• Freezer-Friendly Strategy: Arrange cooled pancakes in single layers between parchment paper inside a freezer-safe container. These breakfast treats can stay fresh for 1-2 months when properly sealed. Reheat directly from frozen in a toaster or microwave for quick morning meals.
• Syrup Storage Solutions: Transfer leftover coconut syrup to a glass jar with a tight lid. Refrigerate for up to 5 days, gently reheating in short microwave bursts or using a warm water bath to restore its smooth consistency.
• Nut and Coconut Prep Tip: Toast extra macadamia nuts and coconut flakes during initial cooking. Store these crunchy toppings in separate airtight containers at room temperature for instant garnish during future breakfast adventures.

Tropical Coconut Macadamia Pancakes

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4.7 from 14 reviews

• Total Time: 50 minutes
• Yield: 13 1x

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Description

Hawaiian-inspired toasted coconut macadamia pancakes spotlight tropical breakfast magic with rich macadamia nuts and delicate coconut layers. Diners savor crisp pancake edges and silky syrup, experiencing island comfort on each delightful plate.

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Ingredients

Scale 1x2x3x

• 4 cups (960 ml) flour
• 3 eggs
• 3 cups (720 ml) buttermilk
• ½ cup (113 g) butter, melted (plus extra for cooking)
• ½ cup (100 g) sugar
• 1 ½ tbsps baking powder
• 1 tsp salt
• 2 tsps vanilla extract
• 2 cups (160 g) sweetened flaked coconut
• ½ cup (60 g) macadamia nuts, chopped
• Sliced bananas
• 1 (14 oz/397 g) can coconut milk (not lite)
• ½ cup (100 g) sugar
• 2 tbsps light corn syrup
• Pinch of salt

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Instructions

1. Coconut Toasting: Spread shredded coconut evenly on a baking sheet and roast in a 250°F oven, stirring occasionally until achieving a uniform golden color. Watch carefully to prevent burning.
2. Batter Preparation: Blend dry ingredients in a large mixing bowl, creating a central well. Gradually incorporate melted butter, eggs, buttermilk, and vanilla extract. Whisk until smooth and free of lumps, integrating toasted coconut and chopped macadamia nuts into the mixture.
3. Griddle Technique: Heat a heavy skillet or griddle over medium temperature. Verify readiness by sprinkling water droplets that should sizzle and evaporate instantly upon contact.
4. Pancake Cooking: Pour batter onto the heated surface, forming circular shapes. Allow pancakes to develop bubbles and slightly matte edges before carefully flipping. Cook until both sides reach a delicate golden-brown hue.
5. Coconut Syrup Creation: Combine coconut milk, sugar, and corn syrup in a saucepan. Whisk continuously while heating, simmering until the mixture transforms into a glossy, thickened syrup.
6. Plating and Garnishing: Arrange pancakes artfully on serving plates. Top with sliced bananas, drizzle warm coconut syrup generously, sprinkle remaining chopped macadamia nuts, and dust with extra toasted coconut for an indulgent presentation.

Notes

• Prevent Coconut Burning: Toast coconut at low temperature (250°F) and stir frequently to achieve golden color without scorching, ensuring consistent and delicate flavor.
• Batter Consistency Matters: Whisk wet and dry ingredients until smooth and lump-free, creating tender pancakes with perfect texture and even cooking.
• Surface Temperature Check: Verify griddle heat by sprinkling water droplets that dance and evaporate quickly, guaranteeing ideal pancake-cooking conditions.
• Syrup Perfection Technique: Continuously whisk coconut syrup while simmering, removing from heat at precise moment to achieve glossy, rich consistency without burning.

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

Nutrition

• Serving Size: 13
• Calories: 350
• Sugar: 20 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg