Coconut Macadamia Pancakes from King's Hawaiian Bakery & Restaurant feature fluffy, golden pancakes infused with toasted macadamia nuts and shredded coconut, topped with a drizzle of sweet coconut syrup and a sprinkle of powdered sugar for a tropical, indulgent breakfast treat.
Equipments
- Mixing bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Griddle or nonstick skillet
- Ladle or scoop
- Knife
- Cutting board
- Sifter (for powdered sugar)
- Saucepan (for coconut syrup)
- Cooling rack (optional)
- Plate(s) for serving
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
- 1/2 cup toasted macadamia nuts, chopped
- Butter or oil (for greasing griddle)
- 1/2 cup powdered sugar (for dusting)
- 1 cup coconut milk (for syrup)
- 1/2 cup granulated sugar (for syrup)
- 1 tablespoon cornstarch (for syrup)
- 1 tablespoon water (for syrup slurry)
- 1/2 teaspoon vanilla extract (for syrup)
To achieve the signature flavor of Coconut Macadamia Pancakes from King's Hawaiian Bakery & Restaurant, use toasted macadamia nuts and shredded sweetened coconut as key ingredients. Make sure to measure all-purpose flour and baking agents accurately to maintain the pancake's fluffy texture. For the syrup, prepare a smooth coconut syrup by combining coconut milk, granulated sugar, cornstarch, and vanilla extract in a saucepan. Use melted unsalted butter in the batter for richness and grease the griddle with butter or oil to prevent sticking. Your homemade Coconut Macadamia Pancakes will closely replicate the tropical indulgence found in the King's Hawaiian Bakery & Restaurant copycat menu.
Instructions
- Preheat griddle or nonstick skillet over medium heat and lightly grease with butter or oil.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, buttermilk, melted unsalted butter, and vanilla extract until combined.
- Add wet ingredients to dry ingredients and mix until just combined; do not overmix.
- Fold in shredded sweetened coconut and chopped toasted macadamia nuts.
- Ladle or scoop batter onto preheated griddle/skillet to form pancakes.
- Cook until bubbles form on surface and edges look set, then flip and cook until golden brown on both sides.
- Remove pancakes and keep warm on a cooling rack or plate.
- For coconut syrup: In a saucepan, combine coconut milk and granulated sugar; heat over medium heat until sugar dissolves.
- In a small bowl, mix cornstarch and water to make a slurry.
- Stir slurry into coconut mixture and simmer until thickened.
- Remove from heat and stir in vanilla extract for syrup.
- Stack pancakes on a serving plate.
- Drizzle pancakes with warm coconut syrup.
- Sift and dust with powdered sugar.
- Serve immediately.
Substitution
Coconut Macadamia Pancakes from King's Hawaiian Bakery & Restaurant are best enjoyed fresh off the griddle, but if you need to substitute macadamia nuts due to allergies or availability, chopped pecans or cashews offer a similar texture and flavor profile. You can use regular milk with a splash of lemon juice as a buttermilk substitute to ensure the pancakes remain fluffy. If shredded sweetened coconut is unavailable, unsweetened coconut can be used with a touch of extra sugar added to the batter. Grease your griddle lightly with butter or oil to prevent sticking and maintain the pancakes' golden color. Remember to keep the syrup warm in a saucepan while cooking for a seamless drizzling experience on your finished stack.
Tips
Make sure not to overmix the pancake batter, as this can cause tough, dense pancakes instead of light, fluffy ones. When cooking, wait until bubbles form on the surface and edges look set before flipping to avoid breaking or undercooking. For the coconut syrup, continuously stir after adding the cornstarch slurry to prevent lumps and ensure a smooth, thickened texture. Your toasted macadamia nuts should be chopped evenly for consistent flavor and texture throughout each pancake.
Nutritions
Coconut Macadamia Pancakes provide a rich source of carbohydrates from the all-purpose flour and sugars, fueling your body with energy to start the day. Toasted macadamia nuts contribute healthy monounsaturated fats and essential minerals like magnesium, while shredded sweetened coconut adds dietary fiber and some natural sweetness. The use of buttermilk supplies calcium and protein, aiding in muscle repair and bone health. Your indulgent breakfast includes a balance of macronutrients along with vitamins and minerals that support overall nutrition.
Storage
Store leftover Coconut Macadamia Pancakes in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent sogginess. For longer storage, individually wrap each pancake in plastic wrap and freeze them in a sealed freezer bag for up to 1 month; reheat in a toaster or microwave before serving. Keep the coconut syrup in a separate airtight container in the fridge for up to 1 week to preserve its flavor and consistency.
Variation or Alternatives
You can substitute buttermilk with a mixture of regular milk and lemon juice or vinegar to achieve similar tanginess in the batter. For a gluten-free option, try almond or oat flour instead of all-purpose flour, adjusting the liquid slightly to maintain batter consistency. Toast the shredded coconut and macadamia nuts lightly before folding them in to enhance their natural flavors and add extra crunch. Experiment with folding in ripe banana slices or pineapple chunks to give your pancakes a fruity twist that complements the tropical theme.
Allergies
The Coconut Macadamia Pancakes contain common allergens such as eggs, dairy from buttermilk and butter, and tree nuts from macadamia nuts. The shredded sweetened coconut and coconut milk may pose a risk for those with coconut allergies, which can sometimes cause reactions similar to tree nut allergies. If you have food sensitivities or allergies, it's important to check each ingredient carefully before enjoying this tropical breakfast treat.
Why this recipe?
The Coconut Macadamia Pancakes from King's Hawaiian Bakery & Restaurant are beloved for their unique blend of tropical flavors and rich, buttery macadamia nuts, creating a perfect balance of sweet and nutty tastes. The fluffy pancakes are infused with King's Hawaiian signature soft and slightly sweet bread texture, enhancing every bite with a subtle, exotic twist. You'll appreciate the heavenly combination of toasted coconut flakes and crunchy macadamia nuts, offering both texture and flavor that set this dish apart from traditional pancakes. Attempting the copycat recipe allows you to recreate this iconic culinary experience at home, delighting your taste buds with a restaurant-quality treat whenever you desire.