Toasted Coconut Macadamia Pancakes with Coconut Syrup
Toasted Coconut Macadamia Pancakes with Coconut Syrup are a delightful way to start your day, bringing a taste of the tropics right to your breakfast table. Each fluffy pancake is infused with toasted coconut and crunchy macadamia nuts, creating a rich flavor profile that feels indulgent yet comforting. Drizzled with homemade coconut syrup, these pancakes transform any ordinary morning into a mini vacation. Perfect for family brunches or lazy weekends, this easy recipe is sure to become a beloved favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 (makes about 12 pancakes) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups Sweetened Flaked Coconut
- 4 cups Flour
- 1 1/2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Butter (melted plus extra for cooking)
- 1/4 cup Sugar
- 3 Eggs
- 3 cups Buttermilk
- 2 teaspoons Vanilla
- 1/2 cup Macadamia Nuts (chopped)
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Preheat oven to 250°F. Spread sweetened flaked coconut on a baking sheet and toast for 18-20 minutes until golden brown.
- In a mixing bowl, combine flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
- Heat a skillet over medium-low heat and coat with butter. Pour 1/2 cup of batter onto the skillet; sprinkle with toasted coconut before flipping when bubbles form.
- For the coconut syrup, whisk together canned coconut milk, sugar, and corn syrup in a saucepan over medium heat for 8-10 minutes until simmering.
- Serve pancakes warm with sliced bananas and drizzle with coconut syrup.
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 230
- Sugar: 12g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg