Macadamia nut pancakes are one of the most delicious breakfast items you’ll ever try. They’re perfect for a weekend brunch with family and friends, and they’re sure to please everyone’s taste buds.
You know what’s better than regular ol’ pancakes? Macadamia nut pancakes.
They’re fluffy and buttery. Then, there’s that crunch from the macadamia nuts—it adds a whole new dimension of flavor to your breakfast experience. And everyone knows that nothing goes better with pancakes than melted butter and warm syrup! What’s not to love?
What are macadamia nuts?
Macadamia nuts are a type of nut that comes from the macadamia tree (Macadamia integrifolia), which is native to Australia. They’re popular here in Hawaii, where its common to be eaten raw, roasted, made into butter, or used in cooking and baking.
Macadamia nuts are a great source of healthy fats, protein and fiber, so you can feel good about indulging in a few of these pancakes!
Ingredients to make macadamia nut pancakes
- All purpose flour. You can opt for your flour alternative here if you’d like.
- Sugar. I like granulated sugar, but brown sugar or sugar alternatives can also be used.
- Baking powder. This leavens the pancake or gives it rise which makes it light and fluffy.
- Baking soda. This also leavens and makes light and fluffy pancakes.
- Salt. This is a flavor enhancer.
- Buttermilk. The acid in the buttermilk will help kick start the baking soda.
- Egg. Another component that makes these pancakes light and fluffy.
- Butter. Unsalted. If you only have salted, omit the added salt.
- Maika’i Roasted Macadamia Nuts. You can find these at your local Foodland in the baking aisle next to the rest of the nuts.
How to make pancakes with macadamia nuts
Like many pancake recipes this one starts with the dry ingredients of flour, sugar, baking powder, baking soda, and salt. Mix these up in a bowl and set them aside.
Now for the wet ingredients, buttermilk, egg, and butter. Add these to another bowl and mix them up.
Then you’ll add the wet ingredients to the dry ingredients and mix until just combined.
Lastly, toss in those macadamia nuts and mix it up and you’ve got yourself a delicious batter that ready to go. Don’t worry if your batter has lumps. It’ll be just fine.
Now time to cook them up. Add butter or oil to a pan or griddle. Scoop about 1/4 cup of batter onto the hot surface and cook for 2-4 minutes or until bubbles develop on the top of the pancake. Now you’ll flip them and cook for another 2-3 minutes on the other side or until golden brown.
Tips for the best pancakes
The best pancakes are fluffy, golden, and delicious. Here are three tips for making the best pancakes you’ve ever had!
1. Don’t forget the baking powder! Baking powder is what makes pancakes fluffy and light, so don’t skip it.
2. Use a nonstick skillet to avoid sticking issues. You should also use medium-low heat to cook your pancakes, or they’ll burn before they’re done.
3. Don’t overmix the batter. Overmixing will cause gluten formation and result in tough, rubbery pancakes that fall apart when you try to flip them over (and no one wants that). Just mix until all of the ingredients are combined—no more!
Frequently asked questions
It’s all about the leavening. This recipe uses both baking soda and baking powder. The leaveners create bubbles when rising and creates the lightest and fluffiest pancakes around.
Non-stick cooking spray, butter, or oiling your pan prior to cooking helps. You can also use a non-stick pan or griddle. Be sure the surface is hot before cooking and cook on a medium temperature setting.
You’ll know when the pancake is done when it’s golden brown on top and the edges are dry (not wet).
Other great recipes that use macadamia nuts
- Macadamia nut crusted mahi mahi
- Macadamia nut snowball cookies
- Macadamia nut ice cream
- White chocolate macadamia nut cookies
- Macadamia nut crusted chicken alfredo pasta
Macadamia Nut Pancakes
- Preheat a large skillet over medium low heat.
- To a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
- To a small bowl add buttermilk, egg, and butter. Whisk until well combined.
- Pour the wet ingredients into the dry and mix until just combined. Do not over mix the batter. Lumps in the batter are okay.
- Lastly, add the macadamia nuts and mix until just incorporated.
- Add butter or oil to the pan and scoop about ¼ cup of batter for each pancake. Cook for 2-4 minutes or until bubbles begin to develop on the top of the pancake. Flip and cook for another 2-3 minutes or until lightly browned. Remove from the pan and ENJOY!
Tips for the best pancakesThe best pancakes are fluffy, golden, and delicious. Here are three tips for making the best pancakes you’ve ever had! 1. Don’t forget the baking powder! Baking powder is what makes pancakes fluffy and light, so don’t skip it. 2. Use a nonstick skillet to avoid sticking issues. You should also use medium-low heat to cook your pancakes, or they’ll burn before they’re done. 3. Don’t overmix the batter. Overmixing will cause gluten formation and result in tough, rubbery pancakes that fall apart when you try to flip them over (and no one wants that). Just mix until all of the ingredients are combined—no more!
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!