Hawaiian Pancakes

Fluffy pancakes are infused with the juicy flavors of ripe pineapple, sweet coconut, and a sprinkle of crunchy macadamia nuts, making these Hawaiian Pancakes a sweet breakfast treat that everyone enjoys!

👥 16 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
whisk
pan
griddle
skillet

📝 Preparation Steps

Combine the flour, sugar, baking powder, baking soda, and kosher salt in a large mixing bowl. Whisk to combine. Add the milk, pineapple, eggs, vanilla, and coconut extract. Whisk again to combine. Add the coconut oil and whisk to combine.

baking powder2 teaspoonsbaking soda2 teaspoonseggs2

Be careful not to overbeat the pancake batter, lumps are fine. Stir in the coconut and the macadamia nuts, if desired. Allow the batter to rest while the griddle or pan heats.

½ cup chopped macadamia nuts (OPTIONAL)chopped macadamia nuts

Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Oil the skillet or griddle, if needed or desired, and pour about ¼ cup of batter onto the griddle for each pancake.

Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about ⏱️ 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Nutrition Facts

calories

165 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

1 g

sugar Content

7 g

sodium Content

317 mg

protein Content

3 g

trans Fat Content

0.1 g

cholesterol Content

30 mg

carbohydrate Content

20 g

saturated Fat Content

4 g

unsaturated Fat Content

4.4 g

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