Hawaiian Pancakes

12 INGREDIENTS • 7 STEPS • 12HRS 45MINS

Hawaiian Pancakes

Recipe

4.3

6 ratings

These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!

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Hawaiian Pancakes

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These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

12HRS 45MINS

Total Time

$3.15

Cost Per Serving

Ingredients

Servings

6

us / metric

2 1/4 cups

All-Purpose Flour

3/4 cup

Granulated Sugar

1 Tbsp

Baking Powder

1 pinch

1 1/4 cups

3/4 cup

Canned Crushed Pineapple

1 tsp

Vanilla Extract

3

Sponsored

Eggland's Best Classic Eggs, separated

1 1/2 cups

Macadamia Nuts, roughly chopped, divided

1 1/2 cups

Unsweetened Shredded Coconut, divided

to taste

for the griddle

to taste

for topping

Nutrition Per Serving

VIEW ALL

Calories

741

Fat

42.6 g

Protein

14.1 g

Carbs

78.8 g

Love This Recipe?

Hawaiian Pancakes

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

First, make the batter the night before. Whisk the All-Purpose Flour (2 1/4 cups), Granulated Sugar (3/4 cup),Baking Powder (1 Tbsp), and Salt (1 pinch) together in a large mixing bowl.

step 1 First, make the batter the night before. Whisk the All-Purpose Flour (2 1/4 cups), Granulated Sugar (3/4 cup),Baking Powder (1 Tbsp), and Salt (1 pinch) together in a large mixing bowl.

step 2

Then whisk the Milk (1 1/4 cups), Canned Crushed Pineapple (3/4 cup), Vanilla Extract (1 tsp), and Eggland's Best Classic Eggs (3) yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter.

step 3

In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites,Macadamia Nuts (1 cup) and Unsweetened Shredded Coconut (1 cup) into the rest of the batter.

step 4

In the morning, preheat the oven to 350 degrees F (180 degrees C), and also get out an electric griddle or large griddle pan.

step 5

Line a sheet pan with a silicone mat and spread the remaining Unsweetened Shredded Coconut (1/2 cup) out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.

step 5 Line a sheet pan with a silicone mat and spread the remaining Unsweetened Shredded Coconut (1/2 cup) out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.

step 6

Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with Butter (to taste), then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.

step 6 Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with Butter (to taste), then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.

step 7

Serve them as you make them with a sprinkle of toasted coconut, extra chopped Macadamia Nuts (1/2 cup), and Maple Syrup (to taste) on top! Enjoy!

step 7 Serve them as you make them with a sprinkle of toasted coconut, extra chopped Macadamia Nuts (1/2 cup), and Maple Syrup (to taste) on top! Enjoy!

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