Macadamia and Raspberry Pancakes

These tall, nutty pancakes are hit with a touch of coconut and drizzled with a fruity raspberry maple syrup and a few white chocolate shavings. An elegant breakfast plate.
By Cheyanne Holzworth

Macadamia and Raspberry Pancakes

These are ‘fancy pants’ pancakes… well as fancy as a circle of griddled batter can be. They are dense and decadent, yet light and fluffy; nutty, a smidgen of coconut, slightly sweet and seriously satisfying. And, that is just the pancake!

Let’s quickly talk about the toppings, shall we. These delightful pancakes are topped with a radical raspberry maple syrup. With a touch of honey, this syrup is sticky, sweet, seasonally fresh, chunky, fruit-tastic and easy-peasy to whip together.

Macadamia and Raspberry Pancakes

But, ALL that macadamia-nutty, raspberry-licious, seriously scrumptiousness is made Even.Better.


White. Chocolate. Shavings. Woot-Woot! Uhh huh- now I know you hear me!

Macadamia and Raspberry Pancakes

Macadamia and Raspberry Pancakes
These tall, nutty pancakes are hit with a touch of coconut and drizzled with a fruity raspberry maple syrup and a few white chocolate shavings. An elegant breakfast plate.
Recipe Type: Breakfast, Pancakes
Serves: about 16 pancakes
  • 10 Oz. All Purpose Flour (about 2 heaping cups)
  • 1 TBS Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • ¼ Cup Coconut Flakes
  • ¾ Cup Macadamia Nuts, finely chopped*
  • 2 Large Eggs, separated
  • ¼ tsp Cream of Tartar (optional)
  • 1 ½ Cups Buttermilk
  • 1 Cup Sour Cream*
  • 4 TBS Unsalted Butter, melted – plus more for cooking and topping
  • 1 tsp Vanilla Extract
Raspberry Syrup: (yield: 1 ½ heaping cups)
  • 1 ½ heaping Cups Fresh Raspberries* (about 7 ½ Oz.)
  • 1 Cup Pure Maple Syrup
  • 1 TBS Honey
  • Block (or bar) White Chocolate – shaved
  • Fresh Raspberries
  • Butter, to taste
  • Confectioner’s Sugar, for dusting
  1. For the Raspberry Syrup: In a small saucepan, over medium heat, bring the maple syrup, honey and a pinch of salt to a boil. Cook until reduced by half, about 5-8 minutes, stirring occasionally. Reduce heat to simmer and add the raspberries. Simmer until the raspberries are softened, 3-5 minutes. Remove from heat and set aside and let the raspberries steep for 20-25 minutes.
  2. For the Pancake Batter: In a large sized bowl combine all the dry ingredients: the flour through the macadamia nuts. Whisk until well combined. Set aside.
  3. In a medium sized bowl add egg whites and cream of tartar. Whisk/beat until stiff peaks form.
  4. In a separate large bowl whisk the egg yolks, buttermilk, and sour cream together until well combined. While whisking, slowly drizzle in the melted butter.
  5. Using a rubber spatula carefully fold the whipped egg whites into the buttermilk mixture. Continue to fold until JUST combined.
  6. Add the wet buttermilk mixture to the dry mixture and fold again until JUST combined, being sure not to over incorporate. The mixture should be lumpy!
  7. Preheat oven to 250 degrees. Line a sheet pan with a wire rack insert.
  8. Cook the Pancakes: Heat a large heavy bottomed nonstick skillet or griddle over medium heat. Allow skillet to preheat for 5 minutes. Add a small pad of butter or a small drizzle of oil to the pan. Use a paper towel to whip and spread butter until there is none visible to the eye.
  9. Using a ¼ cup ice cream scoop or dry measure, scoop pancake batter and add it to the pan, up to 4 pancakes at a time, making sure not to overcrowd the pan. Cook until bubbles start to form on the top and the bottom of the pancakes are golden brown, about 2-3 minutes. Carefully flip pancakes over and continue to cook on the second side until pancakes are golden brown and fully cooked through, an additional 2 minutes. Transfer to wire rack and keep warm in the oven as you repeat with the remaining pancakes.
  10. Serve warm topped with raspberry syrup and garnish with shaved white chocolate.
*To easily chop macadamia nuts, place them in a Ziploc bag, use the flat side of a mallet and gently pound until finely chopped.
*Can Substitute sour cream for additional, equal amount, of buttermilk
*Can substitute fresh raspberries for frozen, defrosted raspberries


Cheyanne Holzworth

Hi there! My name is Cheyanne. I am an avid foodie, culinary school graduate, recipe developer and newbie blogger. I find peace and joy being in the kitchen and am obsessed with feeding anyone who has an appetite. I am also a lover of food porn. I picked up a camera one day and fell in love with food photography. Then I got a wack-a-me-me idea to start a food blog and the rest is history. No Spoon Necessary is a place where I share my passion for food and photography with all who care to join me. I also rant, ramble on and share my life a little. In a world filled with so many talented food bloggers, I am simply trying to carve my space in www dot com land, take you all with me on the crazy ride and cook 'n eat some delicious food along the way! So, strap on that apron and work some culinary magic with me. Cheers!

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