Macadamia Nut Pancakes

Macadamia Nut Pancakes, are about to change your life. It's like breakfast on the island, except you are in your home, and most likely not in a swimsuit. If you are a nut or pancake lover, you have to give this recipe a try.

On our last trip to Kauai, my husband and I finally tried some macadamia nut pancakes – and I DON’T KNOW WHY WE WAITED SO LONG.

I have never had such an amazing pancake in my life. The sauce that they generously put on top, drips through all the pancakes, and leaves every bite tasting absolutely amazing.

It makes me salivate, just thinking about them. They are so delicious. I couldn’t live my life, knowing I may never have one again so I decided I was going to create a recipe, just like it.

I’ve been craving them since the minute we got back to the mainland, so I finally threw these together.

They did not disappoint. All that’s missing are the sandy beaches and breathtaking views.

If you like macadamia nuts, you are going to LOVE these.

tips for making macadamia nut pancakes

  • Heating your griddle to the correct temperature is crucial. If it’s too hot, the outsides will burn and the middle will be dry.

If the pan or griddle is too cold, the pancakes won’t cook evenly.

The secret temperature is 350 degrees F., when it comes to pancakes. You should also wait for the griddle to be heated, before adding your batter.

If you try to cook it, before it reaches it’s correct temperature, you are going to ruin the fluffy texture of the pancake. Temperature is everything when it comes to baking pancakes.

  • Spray your griddle with non stick cooking spray, just to help ensure your pancake doesn’t stick to the pan.
  • Watch your pancakes as you are cooking them. Make sure that the pancakes are golden brown when flipping.You don’t want to overcook or under cook them, and cook time varies depending on the size of the pancake.


    Step 1: In a saucepan (over no heat – We recommend using a new pan for this syrup), whisk together coconut milk and cornstarch until smooth

    Step 2: Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).

    Step 3: Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools

watch how to make another pancake reicpe, here:

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Watch how to make our favorite Nutella Stuffed Banana Pancakes, here:

looking for more breakfast favorites?

Scrambled Egg Muffins
Banana Oatmeal Breakfast Muffins
Freezer Breakfast Burritos
Breakfast Corn Dogs

Serves: 8

Macadamia Nut Pancakes

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 2 cups all-purpose flour
  • 4 Tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 4 Tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup macadamia nuts
  • Syrup:
  • 1 (13.5 ounce) can coconut milk
  • 1 Tablespoon cornstarch
  • 1/2 cup white sugar
  • pinch of salt
  • 2 Tablespoons light corn syrup
  • 1/2 cup shredded coconut
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coconut flavoring


  1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined. Fold in macadamia nuts.
  2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
  3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a 1/2 cup measuring cup and spread into a circle.
  4. Cook pancakes for a few minutes on each side, or until golden brown.
  5. Coconut syrup:
  6. In a saucepan (over no heat), whisk together coconut milk and cornstarch until smooth.
  7. Turn the heat to medium, then slowly whisk in sugar, salt, corn syrup, and shredded coconut. Stir continuously until the mixture starts to thicken (almost boiling).
  8. Remove from heat and stir in vanilla and coconut flavoring. The syrup will continue to thicken as it cools.



4078 cal


242 g


438 g


70 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Syrup recipe adapted from: All Recipes

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Comment on this Recipe

8 Responses to “Macadamia Nut Pancakes”

  1. I'm sorry, but this recipe didn't work for me. The pancakes had an awful aftertaste, and I think it might've been the macadamia nuts mixed in with the batter. Maybe a better solution would be to simply top the pancakes with the macadamia nuts instead.
  2. Gerry - BK
    Thank you for sharing this lovely recipe. I enjoyed these pancakes and syrup very much. The pancakes were light tender and delicious; I liked the addition of the macadamia nuts. I didn't use any coconut extract in the syrup as I was out and didn't miss it. I scaled this down for two it worked beautifully. BK
  3. Lisa Detweiler
    Love this recipe! I changed it up a bit and used coconut milk vs regular and also mixed shredded coconut into the batter. Lastly, I chopped up the macadamias. They were delicious! My daughter devoured them😂

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