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Macadamia Nut Pancake Recipe

Hawaiian Macadamia Nut Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


This simple and fluffy buttermilk pancake is loaded with macadamia nuts. That makes these the most lavish pancake ever. And one of the best I’ve ever eaten!


Units Scale

2 cups all purpose flour

1 /4 c sugar

1 T baking powder

2 t baking sida

1 t kosher salt

2 c buttermilk (I used fresh and also some dried Saco buttermilk powder.)

1/2 c vegetable oil

2 T melted, unsalted butter and more for the skillet

2 large eggs

3/4 c rough chopped salted macadamias

Salted Butter for serving

Pure maple syrup for serving


In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In a medium bowl or large measuring cup, whisk together the buttermilk, oil, butter and eggs.

Pour the liquid ingredients into the dry ingredients and stir together until well combined. Let stand for 20 – 30 minutes so the batter will become fluffy. This doesn’t take long!

Now stir in the chopped macadamias.

Heat a skillet over medium to medium-high heat until hot. Brush with oil or butter and pour about 1/4 cup of batter into the pan. Do not crowd. These get big! Don’t let your pancakes touch.

Cook until lightly browned and the top is bubbly, about 2 minutes. Flip and cook the other side until brown. Transfer to a platter and place in a warm oven while making the rest of the recipe, adding more butter to the skillet as necessary. (I just rub the paper wrapped butter stick directly onto the pan.)

Serve hot with butter and maple syrup.


These can be reheated, but are best served and eaten fresh out of the pan!

Coconut syrup is an option instead of maple.

Pineapple is great in the side.