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Recipes
Hawaiian Pancakes
Recipe

12 INGREDIENTS • 7 STEPS • 12HRS 45MINS

Hawaiian Pancakes

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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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/
These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!
12HRS 45MINS
Total Time
$3.15
Cost Per Serving
Ingredients
Servings
6
US / Metric
Baking Powder
1 Tbsp
Baking Powder
Salt
1 pinch
Milk
1 1/4 cups
Egg
3
Eggs, separated
Macadamia Nuts
1 1/2 cups
Macadamia Nuts, roughly chopped, divided
Unsweetened Shredded Coconut
1 1/2 cups
Unsweetened Shredded Coconut, divided
Butter
to taste
Butter
for the griddle
Maple Syrup
to taste
Maple Syrup
for topping
Nutrition Per Serving
VIEW ALL
Calories
741
Fat
42.6 g
Protein
14.1 g
Carbs
78.8 g
Add to plan
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Hawaiian Pancakes
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author_avatar
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 InstructionsHide images
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 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!
Tags
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Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Kid-Friendly
Vegetarian
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