Hawaiian Pancakes -

close up photo of pancakes with pineapple and coconut stacked on plate

Hawaiian Pancakes

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.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: 4-inch pancakes

Calories: 165kcal

Ingredients

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

Toppings

butter
maple syrup
whipped cream
shredded sweetened coconut
chopped macadamia nuts

Instructions

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.

Nutrition