Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup

By · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes infused with roasted wattleseed and chopped macadamia nuts, topped with a fragrant lemon myrtle-infused maple syrup. This australian-inspired breakfast ready in about 25 minutes layers all-purpose flour, baking powder, ground wattleseed 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 350 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.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp ground wattleseed, 2 tbsp sugar, and 1/2 tsp salt.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups milk and 3 tbsp melted unsalted butter until combined.
  3. Step 3: Pour wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1/3 cup chopped macadamia nuts.
  4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Step 5: Pour 1/4 cup batter per pancake onto the skillet, cooking for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook 1-2 minutes more until golden and cooked through.
  6. Step 6: In a small saucepan, warm 1/2 cup maple syrup with 1 tsp lemon myrtle powder over low heat for 3-4 minutes until fragrant.
  7. Step 7: Serve the wattleseed and macadamia pancakes drizzled generously with lemon myrtle syrup.

Equipment for this recipe

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Frequently asked questions

How long does Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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