Name: Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tropical
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); 1 – 14 ounce Can Coconut Milk (not lite); 1/2 cup Sugar; 2 Tablespoons Light Karo Syrup; Pinch of Salt

Jump to Recipe

If you’re looking for a way to instantly transport breakfast from the everyday to something truly magical, Toasted Coconut Macadamia Pancakes with Coconut Syrup are exactly what you need. Imagine fluffy, warm pancakes, bursting with pockets of buttery macadamias and covered in a golden veil of toasted coconut, all draped in a rich, velvety coconut syrup. It’s an ultra-decadent yet completely doable breakfast that celebrates everything we love about tropical flavors. Perfect for lazy weekends, special brunches, or just when you need a sweet escape, this is the kind of breakfast recipe you’ll want to share with your favorite people—or maybe, keep all to yourself!

Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things delightfully simple but makes sure every ingredient counts. Each component adds a punch of flavor or texture, creating layers of taste and that signature pancake comfort. Here’s what you’ll need, with some tips to make the most of each element:

Sweetened Flaked Coconut: Toasting brings out a deep, nutty flavor and irresistible crunch—don’t skip it!
Flour: Gives your pancakes structure and keeps them oh-so-soft and fluffy.
Baking Powder: The secret lift for thick, pillowy pancakes—make sure it’s fresh.
Salt: A pinch pulls all the flavors together and balances the sweetness.
Butter (melted, plus extra for cooking): Adds richness to the batter and beautifully browns the pancakes in the pan.
Sugar: A touch sweetens the batter—adjust if you love them more or less sweet.
Eggs: Essential for binding everything and creating a tender crumb.
Buttermilk: Lends a slight tang and makes your pancakes extra moist; don’t substitute if you can help it!
Vanilla: Just a dash takes the tropical vibe up a notch.
Macadamia Nuts (chopped): Buttery, slightly crunchy, and totally luxurious—try toasting them for extra flavor.
Sliced Bananas: For topping and finishing, they add freshness and a creamy bite.
Coconut Milk (not lite): For the syrup, opt for full-fat to get the richest, silkiest results.
Light Karo Syrup: Ensures your coconut syrup has that classic, glossy pour and luscious texture.
Extra Pinch of Salt: Rounds out the coconut syrup, making the sweetness pop.

How to Make Toasted Coconut Macadamia Pancakes with Coconut Syrup

Step 1: Toast Your Coconut

To achieve those perfect golden flakes, preheat your oven to 250 degrees. Spread the sweetened flaked coconut in an even layer over a large baking sheet. Toast for 18-20 minutes, checking and stirring halfway through, until your kitchen smells absolutely amazing and the coconut is deeply golden. Want to speed things up? You can broil for 1-2 minutes instead, but you’ll need hawk-like attention—coconut goes from golden to burnt in a blink!

Step 2: Mix the Pancake Batter

Grab a large mixing bowl and whisk together the flour, baking powder, and salt. In goes the melted butter, sugar, eggs, buttermilk, and rich vanilla extract. Stir gently until just combined—overmixing will make your pancakes tough, so a few lumps are perfectly fine. Fold in a handful of those dreamy macadamia nuts to spread bites of buttery crunch throughout each pancake.

Step 3: Heat the Griddle or Pan

Place a large skillet or griddle over medium-low heat. To check if it’s ready for action, sprinkle a few drops of water on the surface; if they sizzle away, you’re good to go. Add a pat of butter or a brush of non-stick spray for that perfect pancake release and just a touch of golden crispiness on the bottom.

Step 4: Cook the Pancakes

Scoop a generous 1/2 cup of batter onto your hot griddle for each pancake. While the first side cooks, scatter a handful of toasted coconut onto the wet batter. When little bubbles appear on the surface, it’s time to flip! Keep the heat on the lower side so the insides get cooked through without over-browning the outsides. Continue until all your lovely batter is transformed into pillowy pancakes, stacking them up to keep warm.

Step 5: Prepare the Coconut Syrup

Time for syrup! In a medium saucepan over medium heat, combine the canned coconut milk, sugar, light karo syrup, and a pinch of salt. Whisk well and let it cook for 8-10 minutes, stirring occasionally, until it starts to simmer and thicken. As soon as it’s luscious and pourable, take it off the heat. This sauce is pure tropical bliss—try not to sneak too many spoonfuls before serving!

Step 6: Assemble and Serve

Stack the warm pancakes high, topping generously with sliced bananas, another rain of toasted coconut, chopped macadamias, and a decadent pour of coconut syrup. Each bite is a harmony of creamy, nutty, crunchy, and sweet—pretty much pancake heaven.

How to Serve Toasted Coconut Macadamia Pancakes with Coconut Syrup

Garnishes

The crowning glory for these pancakes is a mix of more toasted coconut, extra chopped macadamias, and a flurry of fresh banana slices. For a pretty finish, dust the stack with powdered sugar or add a dollop of lightly whipped cream—the more luxurious, the better.

Side Dishes

Toasted Coconut Macadamia Pancakes with Coconut Syrup are rich and full of flavor, so serve with something light and fresh to round out breakfast. Think fresh pineapple or mango slices, a citrus salad, or even a tangy Greek yogurt. Of course, a piping hot pot of coffee or a pitcher of tropical juice makes things complete.

Creative Ways to Present

For a brunch party, mini stacks make an adorable presentation atop small plates with skewered banana slices and a tiny pitcher of coconut syrup for drizzling tableside. Or serve buffet style, letting everyone add their favorite toppings to their stack, sundae-style! Individual serving boards with a sprinkle of edible flowers add a truly special touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Toasted Coconut Macadamia Pancakes with Coconut Syrup, cool the pancakes completely, then layer between sheets of parchment in an airtight container. Store them in the fridge for up to 3 days. Keep the coconut syrup in a separate covered jar—it will thicken as it chills, but remains delicious.

Freezing

Pancakes freeze beautifully! Lay cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top bag with parchment between layers. They’ll keep for up to 2 months. For the syrup, pour into a freezer-safe container, leaving room for expansion; thaw in the fridge overnight before reheating.

Reheating

To reheat pancakes, pop them in a toaster or toaster oven until warmed through and fluffy. Alternatively, microwave for about 30 seconds per pancake. Warm the coconut syrup gently on the stove or in the microwave, stirring often. Just a few seconds is all you need to bring that tropical magic back to life.

FAQs

Can I make Toasted Coconut Macadamia Pancakes with Coconut Syrup gluten-free?

Absolutely! Just substitute your favorite gluten-free flour blend for the regular flour. Make sure your baking powder is also gluten-free for the best results. The texture may vary slightly, but you’ll still get plenty of coconutty goodness.

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened flaked coconut if you prefer a less sweet option or want to control the sugar. Just keep an eye out while toasting—it can brown a bit faster and may need checking sooner than sweetened coconut.

What if I don’t have buttermilk?

No buttermilk on hand? No problem! Simply add 1 tablespoon of white vinegar or lemon juice to each cup of regular milk, let it sit for 5 minutes, and you’ve got a quick homemade buttermilk substitute that works beautifully here!

Can I make the coconut syrup ahead of time?

Definitely. The syrup can be made up to 3 days ahead and stored in the refrigerator. It will thicken as it cools, so just warm it up gently before serving to get back that pourable consistency.

Are there nut-free alternatives for this recipe?

If you need a nut-free variation, simply omit the macadamia nuts. The pancakes will still burst with tropical flavor thanks to all that toasted coconut and dreamy coconut syrup.

Final Thoughts

Trust me, once you try Toasted Coconut Macadamia Pancakes with Coconut Syrup, you’ll be hooked! Whether it’s a casual morning or a special brunch, this stack brings a burst of sunshine to your table. Gather your loved ones, pour yourself a cup of coffee, and savor every tropical, fluffy bite—you deserve it!

Toasted Coconut Macadamia Pancakes with Coconut Syrup Recipe

★★★★★

4.8 from 21 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

These delicious Toasted Coconut Macadamia Pancakes with Coconut Syrup are a tropical twist on a breakfast classic. Fluffy pancakes studded with toasted coconut and macadamia nuts, topped with a rich coconut syrup, sliced bananas, and more coconut, make for a truly indulgent morning treat.

Instructions

Toasting Coconut: Preheat oven to 250 degrees. Spread coconut on large baking sheet and toast for about 18-20 minutes or until golden. Alternatively, broil the coconut for 1-2 minutes until golden.
Making Pancakes: In a large bowl, mix flour, baking powder, salt, melted butter, sugar, eggs, buttermilk, and vanilla. Cook on a skillet with butter until golden brown.
Preparing Coconut Syrup: Combine coconut milk, sugar, and Karo syrup in a saucepan. Simmer for 8-10 minutes until thickened.
Serving: Top pancakes with sliced bananas, coconut syrup, macadamia nuts, and toasted coconut.