Escape to a tropical paradise with every bite of these fluffy pancakes. Infused with the vibrant flavors of pineapple and coconut, and the satisfying crunch of macadamia nuts, they bring a taste of the islands to your breakfast table. Prepare for a delightful morning experience!

Follow The Directions

01

Step

In a large bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until well combined. (2 minutes)

02

Step

In a separate, medium bowl, whisk together the flour, baking powder, baking soda, and salt. (1 minute)

03

Step

Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)

04

Step

Ensure the pineapple tidbits are well-drained by squeezing out any excess juice using a paper towel. This prevents soggy pancakes. (5 minutes)

05

Step

Heat a lightly oiled griddle or large skillet over medium heat. Test the heat by flicking a few drops of water onto the surface; it should sizzle gently. (5 minutes)

06

Step

Pour 1/3 cup of batter onto the hot griddle for each pancake. Immediately sprinkle a portion of the drained pineapple over the wet batter. Scatter some coconut flakes, chopped macadamia nuts, and white chocolate chips on top of each pancake. (2 minutes)

07

Step

Cook until bubbles begin to form on the surface and the edges appear set, about 3-4 minutes. Flip carefully with a spatula and cook for another 2-3 minutes, or until golden brown on the other side and cooked through. (7 minutes)

08

Step

Serve immediately and enjoy!

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
Don't overcrowd the griddle; cook the pancakes in batches to maintain even heat distribution.
Feel free to customize the toppings! Toasted coconut, chopped mango, or a drizzle of maple syrup would also be delicious additions.
To keep pancakes warm while cooking the remaining batter, place them on a wire rack in a preheated oven at 200°F (93°C).