Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe

There is nothing quite like waking up to a stack of fluffy, nutty Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe that instantly transports you to a tropical paradise. This recipe brings together the creamy sweetness of ripe bananas, the satisfying crunch of roasted macadamia nuts, and the bright zing of fresh pineapple. The luscious coconut syrup ties it all together, creating a harmonious blend of flavors that feels like sunshine on your breakfast plate. It’s a celebration of texture, aroma, and taste, perfect for those weekend mornings when you want to impress yourself or your favorite people with something truly special.

Ingredients You’ll Need

Getting the ingredients right is the secret behind these perfectly tender and flavorful pancakes. Each component is simple yet crucial — from the nuttiness of the macadamias to the subtle tang of buttermilk, everything plays its part in creating the ideal pancake batter and topping.

• Salted roasted macadamia nuts (1/2 cup, chopped): Adds rich buttery crunch and a tropical touch to every bite.
• All-purpose flour (1 1/2 cups, spooned and leveled): The base that gives structure and tenderness to the pancakes.
• Sugar (2 tablespoons): A touch of sweetness that balances perfectly with the banana and syrup.
• Baking powder (1 1/2 teaspoons): Helps the pancakes rise to fluffy perfection.
• Baking soda (1/2 teaspoon): Works with buttermilk for a light, airy texture.
• Salt (1/2 teaspoon): Enhances the flavors and balances sweetness beautifully.
• Butter (3 tablespoons, melted and cooled): Adds richness and moisture to the batter.
• Buttermilk (1 1/2 cups): Offers a slight tang and helps tenderize the pancakes.
• Large eggs (2): Bind all the ingredients together for a perfect batter consistency.
• Vanilla extract (1 teaspoon): Brings warmth and depth to the flavor profile.
• Ripe banana (1, mashed): The star of the show, providing natural sweetness and moisture.
• Fresh pineapple (for garnish and addition): Adds a bright, juicy contrast to the rich pancakes.
• Coconut syrup (homemade or store-bought): A luscious topping that elevates the tropical experience.

How to Make Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe

Step 1: Prepare the Macadamia Nuts

Start by chopping your salted roasted macadamia nuts. I find using a food processor works like a charm, pulsing just enough to get a mixture of both finely chopped bits and some chunkier pieces that add delightful texture to the pancakes.

Step 2: Combine Dry Ingredients

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and your chopped macadamias. Whisking at this stage ensures everything is evenly distributed so every bite is perfectly balanced.

Step 3: Melt the Butter

Gently melt your butter until just warmed and set it aside to cool slightly. This step prevents the eggs from scrambling when combined and adds that rich buttery note to the batter.

Step 4: Mix Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and vanilla extract together until smooth. Stir in the melted butter, making the wet mixture beautifully creamy and ready to bring the dry ingredients to life.

Step 5: Mash the Banana

Mash your ripe or overripe banana directly into the bowl you used for melting butter. The banana doesn’t need to be perfectly smooth — some chunks are wonderful for bites of extra banana goodness.

Step 6: Combine Batter

Pour the wet mixture into the dry bowl, add your mashed banana, and gently stir until just combined. Be sure not to overmix — a lumpy batter means pancakes that stay tender and light!

Step 7: Heat Your Cooking Surface

Warm a large frying pan or griddle over medium heat and grease generously with butter or nonstick spray. A well-prepared surface ensures those pancakes cook evenly and develop a beautiful golden crust.

Step 8: Cook the Pancakes

Use a 1/4 cup measuring cup to scoop the batter onto the pan. Cook until bubbles form on the surface and begin to pop, signaling it is time to add the pineapple.

Step 9: Add Pineapple

Scatter chopped pineapple evenly over the still-raw side of the pancakes. Spreading it out is key here; it lets the pancake cook through without sogginess and brings a welcome pop of tropical tartness.

Step 10: Flip and Finish Cooking

Flip your pancakes and cook on the other side until they are a light golden brown. The pineapple and macadamias inside will be warm and fragrant.

Step 11: Keep Warm

Transfer your cooked pancakes to a cooling rack set inside a warm oven at 170 degrees F. This keeps them perfectly fluffy and warm until you’re ready to dive in.

Step 12: Serve and Dress

Stack your pancakes high, then drizzle generously with coconut syrup and garnish with fresh bananas and pineapple. The syrup’s creamy richness paired with fresh fruit is truly the cherry on top.

How to Serve Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe

Garnishes

Fresh slices of banana and juicy pineapple cubes bring a refreshing brightness and a beautiful color contrast. Toasted coconut flakes or a sprinkle of extra chopped macadamias also work wonders for some added crunch.

Side Dishes

Complement your tropical pancake feast with a dollop of whipped cream or a scoop of vanilla ice cream for indulgence. A fresh fruit salad or a glass of chilled mango juice fits perfectly alongside for a complete island-inspired breakfast.

Creative Ways to Present

For a brunch party, try layering your pancakes with coconut yogurt between each layer to create a stunning stacked parfait effect. Or drizzle the coconut syrup in a spiral pattern and top with edible flowers for an Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe, stack them between sheets of wax paper in an airtight container and refrigerate. They’ll stay fresh for up to two days — perfect for quick mornings.

Freezing

These pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag, separating layers with parchment. They’ll keep for up to a month, making future tropical breakfasts a breeze.

Reheating

To warm frozen or refrigerated pancakes, use a toaster or heat them gently in a skillet over low heat. This helps maintain their fluffy texture and revives that fresh-cooked charm without drying them out.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic buttermilk’s tanginess, which helps achieve tender pancakes.

How do I make coconut syrup at home?

Coconut syrup can be made by simmering coconut milk with sugar and a touch of vanilla until thickened into a sweet, creamy syrup. It’s a delightful, fragrant alternative to traditional maple syrup.

Can I make these pancakes gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum to maintain structure. The texture might be slightly different but just as delicious.

What’s the best way to chop macadamia nuts?

Use a sharp knife or a food processor with short pulses to get a mixture of fine and chunky pieces. This variety adds wonderful texture throughout the pancakes.

Can I prepare the batter the night before?

It’s best to make the batter fresh, but you can mix the dry ingredients ahead of time. Combine the wet ingredients and assemble just before cooking for the best rise and fluffiness.

Final Thoughts

The Banana Macadamia Pancakes with Pineapple and Coconut Syrup Recipe is an absolute game-changer for your breakfast or brunch table. Its tropical flavors and satisfying textures make every bite a mini vacation. Trust me, once you try this recipe, you’ll want to make it your go-to for special mornings or whenever you need a sweet escape from routine. Go ahead, treat yourself and your loved ones — tropical bliss is just a recipe away!

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