I had my first coconut syrup on banana-macadamia nut pancakes when I was a kid. I have always been a coconut-lover so naturally this Hawaiian breakfast specialty has always been one of my favorites. I remember getting so excited as a kid to find coconut syrup on the mainland, too, and so we would occasionally buy a bottle as a special treat. But little did I know that coconut syrup is super easy to make. Simply add sugar to coconut milk and let it cook until it thickens. You can use brown or white sugar, for a tan or white-colored syrup, respectively. I’ve now made coconut syrup several times and I love the fact that I can add as much {or as little} sugar as I would like. I use roughly 1/2 cup which is less than half of what many other recipes call for. I have found that the coconut milk is so rich and sweet as it is that my family doesn’t miss the extra sugar.
A little bit of this syrup goes a long way so one batch should be enough for a crowd. Because it doesn’t last as long as store-bought syrups {according to the cans of coconut milk it should be consumed within a week} I usually make the syrup for a tropical pancake feast for my family and then incorporate any leftovers into a dessert later in the week. 
These banana macadamia nut pancakes are yummy plain or with conventional pancake dressings but when drizzled with coconut syrup they will leave you dreaming of the land of aloha. Just one bite will transport you to the Hawaiian islands. The addition of mashed banana to the buttermilk pancakes makes them exceptionally light and fluffy. You can either add chopped macadamia nuts to the pancake batter or for a lighter version, simply sprinkle some on top as a garnish.
PrintBanana Macadamia Nut Pancakes with Coconut Syrup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These banana macadamia nut pancakes are fluffy and light, enhanced by the tropical sweetness of homemade coconut syrup.
Ingredients
- 1 can of coconut milk
- 1/2 cup (95g) sugar
- Dash of vanilla extract
- 1 cup (99g) flour
- 1 Tbsp (12g) sugar
- 1 tsp (3.7g) baking powder
- 1/2 tsp (2g) baking soda
- 1/4 tsp (1.5g) salt
- 1 cup (240ml) buttermilk
- 1 large egg
- 2 Tbsp (28g) melted butter
- 1 ripe banana, mashed
- 1/4 cup (30g) chopped macadamia nuts
Instructions
- To make the coconut syrup, combine the coconut milk, sugar, and a dash of vanilla extract in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until it thickens. Remove from heat and let it cool slightly before serving.
- For the pancakes, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the mashed banana and chopped macadamia nuts.
- Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown.
- Serve the pancakes warm, drizzled with the coconut syrup.
Notes
Coconut syrup should be consumed within a week. For a lighter version, sprinkle macadamia nuts on top instead of mixing them into the batter. Leftover syrup can be used in desserts. Adjust sugar in syrup to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 400
- Fat: 18
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 45
Can’t wait to make these pancakes. We recently were in Maui and the Travaas hotel restaurant in Hana had the best banana macadamia pancakes with coconut syrup. Thanks for the recipe.
Leah, thank you for that catch. I used a standard 14 or 16-ounce can of coconut milk. Enjoy!
I could’nt wait to make these pancakes after having them in Hawaii. The thing is the syrup, it doe’nt say what size of can for coconut milk.
When my husband made them 4 me 4 my birthday last year I thought I was lost in a dream they were sooo scrumpcious???
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My parents just came back from their vacation in Hawaii and are raving about the Banana Macadamia Nut Pancakes with Coconut syrup from Boots and Kimmos, where they waited for a hour to get seated. I will make it for breakfast tomorrow morning since I have the recipe now! Mahalo!!!!!
Hi Kelsey, everything about your pancakes sounds delightful! Especially the syrup, for like yourself, I am a big coconut flavour lover. Will be trying these soon.