Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe
Enjoy a tropical breakfast treat with these Toasted Coconut Macadamia Pancakes served alongside a rich, homemade Coconut Syrup. The pancakes are fluffy and infused with toasted coconut and crunchy macadamia nuts, topped with sliced bananas and drizzled with a luscious syrup made from coconut milk, sugar, and light Karo syrup. Perfect for a cozy brunch or special occasion morning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 pancakes (about 6 servings) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pancakes
- 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 Extract
- 1/2 cup Macadamia Nuts (chopped)
- Sliced Bananas (for serving)
Coconut Syrup
- 1 – 14 ounce Can Coconut Milk (not lite)
- 1/2 cup Sugar
- 2 Tablespoons Light Karo Syrup
- Pinch of Salt
Instructions
- Toast Coconut: Preheat your oven to 250 degrees Fahrenheit. Spread the sweetened flaked coconut evenly on a large baking sheet. Toast for 18-20 minutes or until golden brown, stirring occasionally. Alternatively, use the broil setting for 1-2 minutes, watching carefully as it can burn quickly.
- Mix Pancake Batter: In a large bowl, combine the flour, baking powder, and salt. Stir in the melted butter, sugar, eggs, buttermilk, and vanilla extract until just mixed to form a smooth batter.
- Heat Skillet: Place a large skillet or griddle over medium-low heat. Test readiness by sprinkling a few drops of water onto the pan; if the water spatters, the pan is ready. Lightly coat with butter or use a non-stick cooking spray.
- Cook Pancakes: Using a 1/2-cup measuring cup, pour pancake batter onto the heated skillet. Sprinkle generously with toasted coconut. Cook until bubbles form on the surface and edges are set, then carefully flip and cook the other side until golden brown. Keep the heat moderate to allow thorough cooking without over-browning.
- Prepare Coconut Syrup: In a medium saucepan over medium heat, combine the canned coconut milk, sugar, light Karo syrup, and a pinch of salt. Whisk frequently and cook for 8-10 minutes until the mixture starts to simmer and thicken slightly. Remove from heat.
- Serve: Stack pancakes on plates and top with sliced bananas, additional toasted coconut, chopped macadamia nuts, and drizzle generously with the warm coconut syrup. Serve immediately for the best experience.
Notes
- Toast coconut carefully especially if broiling as it can burn quickly.
- Using medium-low heat for cooking pancakes ensures they cook through without burning.
- You can substitute light Karo syrup with light corn syrup if unavailable.
- For a vegetarian version, ensure macadamia nuts and all ingredients meet vegetarian standards.
Keywords: toasted coconut pancakes, macadamia nut pancakes, coconut syrup, tropical breakfast, fluffy pancakes, coconut milk syrup, brunch recipe
