Tropical Morning Bliss: Roasted Pineapple Macadamia Pancakes

Imagine waking up to the aroma of sweet, caramelized pineapple mingling with the nutty scent of toasted macadamia nuts.

These Roasted Pineapple Macadamia Pancakes promise to transport your taste buds to a tropical paradise, right from the comfort of your kitchen.

Perfect for a leisurely brunch or a special breakfast treat, these pancakes combine the natural sweetness of roasted pineapple with the rich, buttery crunch of macadamia nuts.

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Whether you’re dreaming of a beachside getaway or simply want to add a touch of sunshine to your morning routine, this delightful recipe is sure to make your day a little brighter.

So, grab your skillet and let’s dive into a stack of tropical bliss.

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Tropical Morning Bliss: Roasted Pineapple Macadamia Pancakes

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 cup pineapple chunks, roasted * See Cook’s Notes

1/2 cup macadamia nuts, chopped and toasted

Butter or oil for cooking

Preheat your oven to 400 degrees. Spread fresh pineapple spears on a baking sheet and roast for about 15-20 minutes, or until caramelized. Alternatively, use canned pineapple chunks. Allow to cool slightly.

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Cook’s Notes

When fresh pineapples are available, use them for this recipe. Canned pineapple is okay to use.

In this recipe we used Member’s Mark Pineapple Spears Naturally Flavored With Coconut Water (you can purchase at Costco, Sam’s Club or with Amazon).

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In a dry skillet over medium heat, toast the macadamia nuts until golden brown, stirring frequently. Set aside to cool.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the roasted pineapple and toasted macadamia nuts. Avoid overmixing.

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil (optional to use butter or cooking oil).

Pour 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.

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Serve the pancakes warm with additional roasted pineapple, macadamia nuts, and a drizzle of banana syrup (optional to use maple syrup).

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