Toasted Coconut Macadamia Pancakes

Toasted Coconut Macadamia Pancakes with coconut syrup offer a taste of the tropics and turn any breakfast into a mini vacation. These fluffy pancakes boast crispy golden coconut, buttery macadamias, and creamy coconut syrup that transports you to a faraway beach. Perfect for a special weekend treat or whenever you want to brighten up a morning.

My family goes wild for these when I make them for Sunday brunch and even picky eaters ask for seconds. The toasted coconut smell always brings everyone to the kitchen.

Ingredients

• Sweetened Flaked Coconut: brings a toasted crunch and the sweet essence of coconut
• All Purpose Flour: gives these pancakes plush structure sift for fluffy results
• Baking Powder: lightens and lifts the batter check for freshness to ensure fluffy pancakes
• Salt: wakes up the flavor choose fine sea salt for even seasoning
• Butter: creates richness and a tender crumb opt for unsalted and melt before mixing
• Sugar: sweetens the batter use granulated for best consistency
• Eggs: bind and enrich the pancakes use large eggs at room temperature for even mixing
• Buttermilk: delivers tang and tenderness shake well before measuring for consistent results
• Vanilla: adds warmth and depth pure vanilla brings better flavor
• Macadamia Nuts: chopped for a creamy nutty crunch pick fresh nuts for extra flavor
• Sliced Bananas: the sweet creamy topping choose ripe but firm bananas
• Coconut Syrup: coconut milk plus sugar and syrup for a glossy pour use full fat coconut milk for creamy texture
• Light Karo Syrup: gives body and shine to the syrup
• Pinch of Salt: in syrup to balance the sweetness use just enough to heighten flavor

Step-by-Step Instructions

Toast the Coconut:

Spread sweetened flaked coconut evenly on a large baking sheet. Place in a 250 degree oven for about 18 minutes stirring halfway. Coconut should be deeply golden and fragrant not burnt. For a faster method broil for one to two minutes watching very carefully since coconut scorches quickly.

Mix the Pancake Batter:

In a large mixing bowl whisk together flour baking powder and salt until well combined. Stir in melted butter sugar eggs buttermilk and vanilla mixing gently until you see no streaks of flour. Do not overmix to keep pancakes tender.

Cook the Pancakes:

Heat a large skillet or griddle over medium low. Once a drop of water skitters across the surface it is ready. Lightly butter or spray the pan. Measure out a half cup of batter for each pancake onto the hot griddle then quickly sprinkle each pancake with a generous handful of toasted coconut. Let pancakes cook until bubbles form and edges look set then flip and cook until both sides are golden and cooked through. Adjust heat so they do not brown too fast.

Make the Coconut Syrup:

In a medium saucepan combine full fat coconut milk sugar light karo syrup and a pinch of salt. Stir over medium heat whisking often. Simmer for eight to ten minutes until slightly thickened and glossy. Remove from heat once it starts to thicken do not let it boil too hard.

Assemble and Serve:

Stack pancakes on a plate. Top with sliced bananas a drizzle of coconut syrup a sprinkle of macadamia nuts and extra toasted coconut for crunch and beauty.

Save

The aroma while the coconut toasts is absolutely wonderful and always draws a crowd. My youngest always sneaks spoonfuls of toasted coconut before the pancakes even hit the table.

Storage Tips

Keep leftover pancakes wrapped tightly in the fridge for up to three days. Reheat in a skillet or toaster for best results. Coconut syrup keeps well in a jar in the refrigerator and can be rewarmed gently on the stove or in the microwave.

Ingredient Substitutions

If you cannot find macadamia nuts try raw cashews or even toasted pecans for a different but delicious variation. No buttermilk You can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for five minutes.

Serving Suggestions

Layer pancakes with extra fruit like mango or pineapple for even more island flair. If serving for brunch offer with savory eggs and bacon for balance or some Greek yogurt to complement the sweet syrup.

Tropical Inspiration

The flavors in these pancakes are inspired by breakfasts in the Caribbean where coconut and tropical fruits are everyday staples. Toasting the coconut is a small step with huge payoff for both flavor and texture and it is now a tradition in my kitchen for this recipe.

Recipe FAQs

→ How do I toast coconut for pancakes?

Spread sweetened coconut flakes on a baking sheet and toast in a 250°F oven for 18-20 minutes, stirring occasionally, until golden brown. Watch closely, as coconut can brown quickly.

→ What makes these pancakes fluffy?

Using buttermilk and baking powder helps the batter rise, creating light and tender pancakes with a rich flavor.

→ Can I use unsweetened coconut instead of sweetened?

Yes, unsweetened coconut can be substituted, though the pancakes and syrup may be less sweet. Adjust sugar to taste if desired.

→ What toppings pair well with these pancakes?

Toppings like sliced bananas, chopped macadamia nuts, extra toasted coconut, and the creamy coconut syrup complete the tropical experience.

→ How is homemade coconut syrup prepared?

Simmer coconut milk with sugar and a bit of light corn syrup until slightly thickened. Pour generously over pancakes before serving.

→ Can leftovers be stored and reheated?

Yes. Store leftover pancakes and syrup separately in airtight containers. Gently reheat in a microwave or toaster before serving again.