Wattleseed and Macadamia Pancakes with Lemon Myrtle Syrup

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Fluffy pancakes infused with roasted wattleseed and chopped macadamia nuts, topped with a fragrant lemon myrtle-infused maple syrup. This Australian breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, and 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 "Add this recipe to your weekly plan" 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 ground wattleseed
• 2 tbsp sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 2 large eggs
• 3 tbsp unsalted butter (melted)
• 1/3 cup chopped macadamia nuts
• 1/2 cup maple syrup
• 1 tsp lemon myrtle powder

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

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.