Tiki-Style Banana Coconut Pancakes with Macadamia Nut Syrup

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Fluffy pancakes infused with ripe bananas and coconut, topped with a warm macadamia nut syrup for a tropical breakfast delight. This American-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 large ripe banana, mashed
• 1/3 cup unsweetened shredded coconut
• 1 cup whole milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup macadamia nuts, chopped
• 1/2 cup maple syrup
• 2 tbsp (for syrup) unsalted butter

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until well combined.
2. Step 2: In a separate bowl, mash 1 large ripe banana with a fork. Add 1 cup whole milk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract. Whisk until smooth.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold in 1/3 cup unsweetened shredded coconut until just combined; do not overmix.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set.
5. Step 5: Flip and cook for another 1-2 minutes until golden brown and cooked through. Keep warm while preparing syrup.
6. Step 6: For the syrup, melt 2 tbsp unsalted butter in a small saucepan over medium heat. Add 1/2 cup chopped macadamia nuts and toast for 2-3 minutes until fragrant and slightly browned.
7. Step 7: Stir in 1/2 cup maple syrup and simmer for 2 minutes until syrup thickens slightly. Serve pancakes drizzled with warm macadamia nut syrup.