Hawaiian Style Pancakes Recipe

Escape to Maui with these decadent Hawaiian pancakes! Inspired by the gazebo restaurant's famous macadamia nut pancakes, this recipe delivers fluffy, delicious pancakes bursting with tropical flavors. Skip the nuts (though they're delicious too!) and focus on the real secret: rich coconut syrup and a dreamy dollop of coconut whipped cream. These pancakes are so good, they'll transport you straight to paradise! Perfect for brunch, a special occasion, or a taste of the islands anytime. Even better with a cup of coffee topped with our coconut whipped cream!

Prep Time 15 mins
Cook Time 30 mins
Calories 441.8 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Hawaiian Style Pancakes 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hawaiian Style Pancakes

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How to Make Hawaiian Style Pancakes

  1. Preheat your griddle or frying pan to medium heat.
  2. In a medium bowl, mash 1 ripe banana with a fork. Add 2 tablespoons of melted unsalted butter and mix well.
  3. Whisk in 2 large eggs one at a time, then stir in 1/2 cup full-fat coconut cream. Gradually whisk in 1 cup buttermilk, about 1/2 cup at a time, until fully blended.
  4. In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gently fold the wet ingredients (from step 3) into the dry ingredients (from step 4) until just combined. Do not overmix.
  6. Stir in 1 teaspoon vanilla extract and the zest of 1 lime (optional). If using, gently fold in 1/2 cup chopped macadamia nuts.
  7. Lightly grease the preheated griddle or frying pan with cooking spray or butter.
  8. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  9. Keep pancakes warm while you prepare the coconut whipped cream.
  10. **For the Coconut Whipped Cream:** In a chilled bowl, beat 1 cup heavy cream with an electric mixer until soft peaks form. Gradually add 2 tablespoons sweetened shredded coconut, beating on low speed until combined. (Scrape down the sides of the bowl as needed).
  11. Serve the pancakes immediately with a generous drizzle of coconut syrup and a dollop of coconut whipped cream. Enjoy your taste of paradise!

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

30g

Fat

88g

Carbs

11g