Fluffy pancakes are infused with the juicy flavors of ripe pineapple, sweet coconut, and a sprinkle of crunchy macadamia nuts, kicking these Hawaiian Pancakes into high gear.
Perhaps the only thing better than pineapple pancakes or coconut pancakes… is having both at the same time. These Hawaiian pancakes are loaded with crushed pineapple, sweet coconut, and crushed macadamia nuts.
Topped generously with whipped cream and maple syrup, they approach dangerously, deliciously close to having dessert for breakfast.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
You’ll need the following ingredients to make this recipe:
- flour, sugar, baking powder, baking soda, and salt
- eggs, milk, and coconut oil
- vanilla and coconut extracts
- crushed pineapple
- sweetened shredded coconut (optional)
- chopped macadamia nuts (optional)
Start by whisking together the flour, sugar, baking powder, baking soda, and salt. Then, add the milk, pineapple, and eggs and whisk again. Last, add the coconut oil and whisk a final time. Let the batter rest while the griddle heats.
Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the coconut and the macadamia nuts, if desired.
Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a Tbsp of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
Let the pancakes cook until they 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.
Looking for more fruit filled pancakes? Fluffy strawberry banana pancakes are great all by themselves, snacked on out of hand, but they get even better with a bit of butter and syrup on top. And, these succulent Peach Pancakes are a breakfast lover’s dream come true.
The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.
Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket. I’ve been making this recipe for as long as I can remember and every single person who has tried these pancakes loved them.
Fluffy pancakes layered with sweet strawberry compote, fresh strawberries, and whipped cream are a breakfast dream come true in these Strawberry Shortcake Pancakes.
Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.
Tangy Cranberry Pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ cup milk
- 20 ounces crushed pineapple do NOT drain
- 2 eggs
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- ¼ cup coconut oil melted
- 1 cup sweetened shredded coconut OPTIONAL
- ½ cup chopped macadamia nuts OPTIONAL
- butter or coconut oil for the pan
- maple syrup
- whipped cream
- shredded sweetened coconut
- chopped macadamia nuts
- 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.
- 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.
- 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.