Toasted Coconut Macadamia Pancakes with Coconut Syrup

If you’re looking for a breakfast that will transport you straight to a tropical paradise, look no further! These Toasted Coconut Macadamia Pancakes with Coconut Syrup are the perfect way to treat yourself and your loved ones. Fluffy pancakes topped with crispy toasted coconut, rich macadamia nuts, and sweet coconut syrup make every morning feel like a mini vacation. Whether it’s for a leisurely weekend brunch or a special family gathering, this recipe is sure to bring smiles all around.

I love making these pancakes when I want something comforting yet unique. The combination of flavors is simply irresistible! Plus, they’re easy enough to whip up on busy weekdays too. Let’s dive into why you’ll absolutely adore this recipe!

Why You’ll Love This Recipe

• Deliciously tropical: The toasted coconut and macadamia nuts create a delightful flavor profile that will brighten your day.
• Family favorite: Kids and adults alike will enjoy these pancakes, making them perfect for family gatherings or special occasions.
• Simple ingredients: You can find everything you need at your local grocery store, making this an accessible treat for everyone.
• Make-ahead friendly: Prep the pancake batter in advance, so breakfast can be ready in no time!
• Versatile options: Customize your pancakes with different toppings or mix-ins to suit everyone’s taste.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that are easy to find. Gather these items before you start cooking your delicious pancakes:

For the 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
• 1/2 cup Macadamia Nuts (chopped)

For the Coconut Syrup

• 1 – 14 ounce Can Coconut Milk (not lite)
• 1/2 cup Sugar
• 2 Tablespoons Light Karo Syrup
• Pinch of Salt

Now that we have our ingredients ready, let’s explore some fun variations you can try!

Variations

This recipe is quite flexible! Feel free to adjust it based on what you have on hand or your personal preferences.

• Add fruit: Toss in fresh blueberries or diced pineapple for an extra burst of flavor.
• Swap the nuts: If macadamia nuts aren’t your thing, try using chopped pecans or walnuts instead.
• Go gluten-free: Substitute regular flour with a gluten-free blend for a delicious gluten-free option.
• Try different syrups: Experiment with maple syrup or honey if you’re looking for alternative toppings.

How to Make Toasted Coconut Macadamia Pancakes with Coconut Syrup

Step 1: Toast the Coconut

Preheat your oven to 250 degrees. Spread the sweetened flaked coconut onto a large baking sheet and toast it for about 18-20 minutes until it’s golden brown. Alternatively, you can broil it for just 1-2 minutes—just keep an eye on it! This step enhances the coconut’s flavor and adds a lovely crunch.

Step 2: Prepare the Pancake Batter

In a large bowl, stir together the flour, baking powder, and salt. Add in the melted butter, sugar, eggs, buttermilk, and vanilla extract. Mixing these ingredients well creates a smooth batter that will yield fluffy pancakes.

Step 3: Heat Your Skillet

Heat a large skillet or griddle over medium-low heat. A quick test is to sprinkle some water on the pan; if it sizzles off quickly, it’s ready! Coat it with butter or non-stick cooking spray to prevent sticking.

Step 4: Cook the Pancakes

Using a 1/2 cup measuring cup, pour pancake batter onto your heated skillet. Generously sprinkle each pancake with toasted coconut before flipping them once bubbles form on top. Cooking them at lower heat ensures that they cook through without burning.

Step 5: Make the Coconut Syrup

In a medium saucepan over medium heat, combine the canned coconut milk, sugar, and Karo syrup. Whisk together and cook for about 8-10 minutes until it simmers gently. This syrup adds sweetness and richness to your pancakes!

Step 6: Serve It Up!

Top your warm pancakes with sliced bananas, extra toasted coconut, chopped macadamia nuts, and drizzle generously with coconut syrup. Enjoy every bite of this tropical delight!

Now you’re all set to create amazing memories over these delightful Toasted Coconut Macadamia Pancakes with Coconut Syrup! Happy cooking!

Pro Tips for Making Toasted Coconut Macadamia Pancakes with Coconut Syrup

Creating the perfect stack of pancakes can be a delightful experience, and these tips will help you achieve pancake perfection!

• Measure flour correctly: Use the spoon-and-level method to scoop your flour. This prevents dense pancakes caused by packing too much flour into the measuring cup.
• Don’t rush the toasting: Toasting coconut slowly at a lower temperature brings out its natural sweetness and flavor. Keep an eye on it to avoid burnt bits!
• Use a hot griddle: Ensure your skillet or griddle is at the right temperature before adding batter. A properly heated surface creates beautifully golden pancakes with a fluffy interior.
• Let the batter rest: Allow your pancake batter to sit for about 5-10 minutes after mixing. This helps hydrate the flour and results in lighter, fluffier pancakes.
• Experiment with toppings: Beyond bananas and macadamia nuts, try adding fresh berries, whipped coconut cream, or even a sprinkle of cinnamon for an extra flavor boost!

How to Serve Toasted Coconut Macadamia Pancakes with Coconut Syrup

Serving these tropical pancakes can elevate your breakfast experience! Whether it’s a special occasion or just a leisurely Sunday brunch, presentation matters.

Garnishes

• Fresh Mint Leaves: A few sprigs of mint add a pop of color and a refreshing taste that complements the sweetness of the pancakes.
• Shredded Coconut: A sprinkle of additional toasted coconut on top enhances texture and gives that extra tropical vibe.
• Sliced Strawberries or Kiwi: Fresh fruit not only looks beautiful but also adds vibrant color and freshness to each bite.

Side Dishes

• Tropical Fruit Salad: A mix of melons, pineapple, and mango adds a refreshing contrast and balances the richness of the pancakes.
• Yogurt Parfait: Layer yogurt with granola and fresh fruits in individual glasses for a creamy side that pairs wonderfully with pancakes.
• Scrambled Eggs: Lightly seasoned scrambled eggs provide protein to your meal, rounding out a well-balanced breakfast.
• Smoothie Bowl: Blend up your favorite fruits with some spinach or kale for a nutritious smoothie bowl topped with seeds and nuts—perfect alongside your pancakes!

Enjoy diving into this tropical breakfast adventure! Your family and friends will love every bite.

Make Ahead and Storage

These Toasted Coconut Macadamia Pancakes with Coconut Syrup are perfect for meal prep! You can whip up a batch ahead of time, making breakfast a breeze on busy mornings.

Storing Leftovers

• Allow pancakes to cool completely before storing.
• Place them in an airtight container or wrap them tightly in plastic wrap.
• Store in the refrigerator for up to 3 days.

Freezing

• Stack cooled pancakes with parchment paper in between each pancake to prevent sticking.
• Place the stack in a freezer-safe bag or container, removing as much air as possible.
• Freeze for up to 2 months.

Reheating

• For best results, reheat pancakes in a toaster or toaster oven until warmed through.
• Alternatively, you can microwave them for about 20-30 seconds per pancake, adding a damp paper towel to keep them moist.

FAQs

Here are some common questions you might have about these delicious pancakes!

Can I use unsweetened coconut instead of sweetened?

Yes! While sweetened flaked coconut adds extra sweetness, you can definitely use unsweetened coconut. Just consider adjusting the sugar in the pancake batter if you’d like to maintain sweetness.

How do I make Toasted Coconut Macadamia Pancakes with Coconut Syrup vegan?

To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based butter and dairy-free milk. The result will still be delicious!

What toppings go well with Toasted Coconut Macadamia Pancakes with Coconut Syrup?

Besides sliced bananas and macadamia nuts, you can also try fresh berries, whipped coconut cream, or even a sprinkle of cinnamon for added flavor!

Can I use other nuts instead of macadamia nuts?

Absolutely! If you’re not a fan of macadamia nuts, feel free to substitute them with chopped pecans or walnuts for a different twist.

Final Thoughts

I hope you enjoy making these Toasted Coconut Macadamia Pancakes with Coconut Syrup as much as I do! They bring a taste of the tropics right into your kitchen and are sure to brighten up any morning. Don’t hesitate to get creative with your toppings and make them your own. Happy cooking!