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If you love the nutty, buttery pancakes in Hawaii, you’ll flip for these Macadamia Nut Pancakes! Featuring light, fluffy buttermilk pancakes overflowing with crunchy macadamia nuts and sweet coconut flakes. Topped with shavings of white chocolate and a simple raspberry maple syrup, these Hawaiian pancakes are the ultimate Sunday brunch recipe!

Continue to read on for helpful tips on preparing the perfect nutty pancake every time, plus delicious ways to serve them!

Update: This post was originally published in July 2015. I’ve made updates to the post below to include more information about this Hawaiian macadamia nuts pancake recipe. 

Hi, friends! I hope you are in the mood for the most delicious indulgent breakfast recipe, because today’s pancakes are IT!

Table of Contents

About these Hawaii pancakes

A macadamia nut pancake is what I like to call “fancy pants” pancakes. Well, as fancy as a circle of griddled pancake batter can be. These maui pancakes are total decadence – they’re light, fluffy, and perfectly studded with crunchy macadamia nuts. And they have the most delicious buttery, rich, coconut-ty, slightly sweet flavor that is 100% satisfying. But that’s just the macadamia pancake!

These outstanding stacks of nutty pancakes are taken to the next level of restaurant-yum with scrumptious toppings. Featuring a homemade raspberry maple syrup that is super easy to make, as well as beautifully sweet and fruity in flavor. And the pièce de résistance – chocolate shavings for the ideal indulgent finishing touch.

Why you’ll love this recipe

  • Flavorful! Decadent with the ideal combination of sweet, savory, salty, fruity and delicious, these pancakes with nuts and raspberry syrup are far from bland.
  • Simple recipe! This easy to follow recipe will have you making the best pancakes just like Hawaii in no time.
  • Customizable! These macadamia pancakes are simple to customize. Feel free to throw in sliced bananas, shredded coconut, and chocolate chips to name a few.

Ingredients for macadamia nut pancakes

The ingredients for this Hawaiian pancakes recipe are super simple to find. In fact, you may already have most of them in your pantry! Here’s what you’ll need:

  • Flour: All-purpose flour is standard for pancakes.
  • Sugar: Regular white granulated sugar.
  • Leavener: Both baking soda and baking powder are the leavening agents in this pancake recipe.
  • Salt: To enhance the flavor.
  • Coconut Flakes: You’ll want to use toasted coconut flakes for the most flavor.
  • Macadamia Nuts: Use salted and roasted macadamia nuts in this hawaii pancake recipe.
  • Eggs: You’ll need two large eggs to bind the pancake batter together.
  • Dairy: A combination of buttermilk and sour cream lend the ideal tangy flavor.
  • Butter: Melted unsalted butter provides fat and richness to this Hawaii pancake mix.
  • Vanilla: A touch of pure vanilla extract adds welcoming flavor.

Variations

  • Banana Nut Pancakes – Add thin slices of banana to the hawaiian pancake batter mix before cooking.
  • Coconut Mac Nut Pancakes – Throw some toasted coconut shreds (flakes) into the pancake mix before cooking.
  • Chocolate Macadamia Pancakes – Toss chocolate baking chips into your bowl of pancake batter before griddling the macadamia nut pancake mix.

FAQs: frequently asked questions

Can I make this Hawaiian pancake mix in advance?

Absolutely! This macadamia pancake batter keeps well (covered) in the refrigerator for up to 2-3 days.

Why add cream of tartar to pancake batter?

While entirely optional, these Hawaiian macadamia nut pancakes call for 1/4 teaspoon cream of tartar to beat the egg whites. This is because the cream of tartar stabilizes the egg whites, thus speeding up the whipping process. However, you can definitely omit it from the pancake recipe if you prefer.

Serving macadamia nut pancakes

If you are looking to recreate a brunch reminiscent of your favorite Hawaiian breakfast spot, try pairing your waikiki pancake with any of the following toppings, side dishes and beverages:

  • Flambé bananas – Throw some slices of bananas in a skillet, throw ion some liquor and set them on fire for fun topping for your fresh buttermilk pancakes with nuts.
  • Creamy toppings, like whipped cream, cool whipped topping, or greek yogurt whipped cream are always welcome.
  • Fruit Purees – Not into bananas, drizzle your pancake stack with your favorite fruit purees, I personally love a passion fruit puree with these pancakes.
  • Chocolate – I love white chocolate sauce here, but chocolate sauce from chocolate chips tastes great too!
  • Fresh fruit – A yogurt parfait or fresh juicy fruits, such as pineapple, kiwi, and berries are a healthy pairing option for a stack of fluffy pancakes.
  • Coconut flakes – Topping your pancakes with toasted coconut flakes lend a tropical vibe you won’t regret.
  • Passionfruit sauce – A creamy passion fruit sauce, like the one at Moke’s Bread and Breakfast, is ideal for topping these fluffy Hawiian hotcakes.
  • Candied bacon – Crispy, sweet and savory bacon is the *chef’s kiss* perfect side option for Macadamia pancakes.
  • Ham – Topping your stack with leftover holiday ham or glazed ham will have you feeling like your eating pancakes in Hawaii.
  • Sausage – If crispy bacon and ham aren’t your jam, sausage patties and sausage links are a classic breakfast option that work great with pancakes.
  • Oats – Hawaiian chilled overnight oats with coconut pudding (haupia) makes the perfect sweet side for these pancakes.
  • Pirate Punch –  A favorite at KoKo Head Cafe in Kaimuki, a pirate punch is made with two kinds of rum and pineapple.
  • Bready brunch Bonanza – Serve your Kauai pancakes with crushed maple candy walnuts and serve with more breakfast favorites, like Sugar Cinnamon Toast, New York Style Bagels, Cinnamon Waffles, Belgian Pecan Waffles, Bagel and Lox Breakfast, and Maple Glazed Donuts.

Storing leftovers

Allow your macadamia flapjacks to cool completely to room temperature. Next, you can either wrap the hawaiian macadamia nut pancakes in foil or store them in an airtight container. Then, place the pancakes in the fridge for up to 5 days.

Or if you have a large amount of leftover Hawaii pancakes with nuts, you can freeze them. Simply flash-freeze them on a sheet pan before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Homemade nutty pancakes will keep well in the freezer for up to 3 months.

One bite and I know you’ll go nuts for these buttery rich pancakes with Hawaiian macadamia nuts! Just don’t forget plenty of berry syrup.

Until next time, friends, cheers!

Cheyanne

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More pancake recipes!

Straight on photo of a stack of Hawaiian pancakes with fruit and maple syrup.

Macadamia Nut Pancakes (Hawaii Pancake Recipe)

5 from 11 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
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Fluffy Hawaiian Pancakes overflowing with macadamia nuts, drizzled with a homemade raspberry maple syrup and garnished with shaved white chocolate. These Macadamia Nut Pancakes are what Sunday brunch is all about!

Equipment

  • 3 Mixing Bowls (2 large + 1 medium)
  • 1 Small Saucepan (for syrup – optional)
  • 1 Large Skillet, Griddle Pan, or Electric Griddle (for cooking nut pancakes)

Ingredients 

Hawaii Macadamia Nut Pancakes:

Raspberry Syrup: (yield: 1 ½ heaping cups)

  • 1 ½ heaping Cups Fresh Raspberries (about 7 ½ ounces) (SEE NOTES)
  • 1 Cup Pure Maple Syrup
  • 1 TBS Honey
  • Optional Toppings: Shaved Chocolate, Fresh Berries, Soft Butter, Confectioner's Sugar

Instructions

  • For the Raspberry Syrup (optional): In a small saucepan, over medium heat, bring the maple syrup, honey and a pinch of salt to a boil. Cook until reduced by half, about 5-8 minutes, stirring occasionally. Reduce heat to simmer and add the raspberries. Simmer until the raspberries are softened, 3-5 minutes. Remove from heat and set aside and let the raspberries steep for 20-25 minutes.
  • Start the Pancake Batter – mix dry ingredients: In a large mixing bowl combine all the dry ingredients for the pancakes – the flour, sugar, baking powder, baking soda, salt, coconut flakes, and macadamia nuts. Use a whisk and stir until the dry ingredients are well combined. Make a well in the center of the ingredients and then set the bowl aside.
  • Mix Wet Ingredients: In a separate large bowl, whisk the egg yolks with the buttermilk and sour cream. Whisk until everything is well combined. Then, while whisking constantly, slowly drizzle in the melted butter. Set the wet ingredients aside.
  • Beat Egg Whites: To a medium bowl, add the egg whites and the cream of tartar. Use a whisk to beat the egg whites until stiff peaks form. Set aside.
  • Fold egg whites into buttermilk: Using a rubber spatula carefully fold the whipped egg whites into the buttermilk mixture. And continue to fold until everything JUST combined.
  • Add the wet ingredients to the dry: Pour the buttermilk mixture into the well in dry ingredients. Use a rubber spatula to fold the pancake batter again until it is JUST combined, being sure not to over incorporate. The mixture should be resemble a thick batter with a few lumps.
  • Preheat oven to 250 degrees. Line a sheet pan with a wire rack insert.
    (Tip: This is optional; however a warm oven is perfect for keeping your pancakes warm!)
  • Heat Pan or Griddle: Heat a large heavy bottomed nonstick skillet or large griddle pan over medium heat. Allow skillet to preheat for 5 minutes. Grease the pan using a small pad of butter, olive oil or cooking spray. Then use a paper towel to wipe and spread the grease all around the pan until there is none visible to the eye.
  • Scoop Pancakes in Batches: Using a ¼ cup ice cream scoop or dry measure, scoop the macadamia nut pancake batter and add it to the hot pan – scooping up to 4 pancakes at a time as to not overcrowd the pan.
    Cook: Cook the pancakes until bubbles start to form on the top and the bottom of the pancakes are golden brown, about 2-3 minutes. Carefully flip pancakes over and continue to cook on the second side until the pancakes are golden brown and fully cooked through, an additional 2 minutes.
    Keep Warm: Transfer to the wire rack and transfer the sheet pan to the oven to keep the pancakes warm as you repeat scooping and cooking the remaining pancake batter.
  • Serve: Top the Hawaiian Macadamia Nut Pancakes with a pat of butter and raspberry syrup, maple syrup, or pancake syrup. Garnish with shaved chocolate and serve warm. Enjoy!

Notes

  • Nuts: To easily chop macadamia nuts, place them in a resealable bag, use the flat side of a mallet and gently pound until finely chopped.
  • Sour Cream: You can substitute sour cream for an equal amount of buttermilk
  • Raspberries: You can substitute fresh raspberries for frozen, defrosted raspberries
  • Yield: 16-18 pancakes
Nutritional information is an estimate based upon 8 servings (2 large pancakes per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 513kcal    Carbohydrates: 63g    Protein: 8g    Fat: 25g    Saturated Fat: 11g    Cholesterol: 81mg    Sodium: 464mg    Potassium: 386mg    Fiber: 2g    Sugar: 31g    Vitamin A: 500IU    Vitamin C: 0.4mg    Calcium: 179mg    Iron: 2.6mg
Course: Breakfast, Brunch, entree
Cuisine: American

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