Introduction

These Toasted Coconut Macadamia Pancakes with Coconut Syrup bring a tropical twist to your breakfast table. Crispy toasted coconut and crunchy macadamia nuts add texture to fluffy pancakes, all topped with a rich coconut syrup and fresh bananas. They’re perfect for a special weekend brunch or anytime you want a taste of paradise.

A stack of four thick, golden-brown pancakes sits in the center of a white plate on a white marbled surface, with a shiny glaze of syrup drizzling down the sides. The top pancake is decorated with several light yellow banana slices and small, pale nuts scattered around, along with thin, toasted coconut flakes scattered over the entire stack and plate, giving a slightly textured look. The edges of the pancakes are soft and fluffy with a warm, inviting color. In the background, a blurred glass of milk is visible, adding to the fresh breakfast vibe. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Sliced Bananas

1 (14 ounce) Can Coconut Milk (not lite)

1/2 cup Sugar (for syrup)

2 Tablespoons Light Karo Syrup

Pinch of Salt (for syrup)

Instructions

Step 1: Preheat oven to 250°F (120°C). Spread the sweetened flaked coconut evenly on a large baking sheet. Toast for 18-20 minutes until golden, stirring occasionally. Alternatively, use the oven’s broil setting and toast for 1-2 minutes, watching closely to prevent burning.

Step 2: In a large bowl, combine the flour, baking powder, and salt. Stir in melted butter, sugar, eggs, buttermilk, and vanilla until just mixed.

Step 3: Heat a large skillet or griddle over medium-low heat. Test readiness by sprinkling a few drops of water on the surface—they should sizzle and evaporate. Grease with butter or non-stick spray.

Step 4: Pour about 1/2 cup of batter onto the heated pan for each pancake. Immediately sprinkle generously with toasted coconut. Cook until bubbles form on the top and edges look set, then carefully flip and cook until golden on the other side. Keep the heat moderate to ensure the pancakes cook through without burning.

Step 5: To make the coconut syrup, combine canned coconut milk, sugar, Karo syrup, and a pinch of salt in a medium saucepan over medium heat. Whisk constantly and cook for 8-10 minutes until it begins to simmer and slightly thickens. Remove from heat.

Step 6: Serve pancakes warm topped with sliced bananas, chopped macadamia nuts, remaining toasted coconut, and a generous drizzle of the coconut syrup.

Tips & Variations

For extra crunch, toast the macadamia nuts lightly before adding them to the pancakes.

If you don’t have buttermilk, mix 3 cups of milk with 3 tablespoons lemon juice or vinegar and let sit for 5 minutes as a substitute.

For a nut-free version, omit macadamia nuts and use extra toasted coconut for topping.

Adjust the sweetness of the syrup by adding more or less sugar to taste.

FAQs

Can I make these pancakes ahead of time?

Yes, you can make the pancake batter the night before and refrigerate it. The toasted coconut and nuts are best added fresh before cooking to keep their crunch.

Is there a vegan alternative for this recipe?

You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk with vinegar for buttermilk, and replace butter with coconut oil for a vegan-friendly version.