Hawaiian Macadamia Nut Pancakes: The Australian Nut That Became Waikiki's Most Famous Brunch

The macadamia nut is not native to Hawaii. It arrived from Australia in the late 1800s, and by the early twentieth century commercial orchards had taken root on the Big Island, where the volcanic soil and tropical rain produced the finest macadamia crop in the world. According to Hawaii Guide, macadamia nuts came over from Australia in the late 1800s, with commercial Big Island orchards taking root by the early 1900s, and the nuts have since become a massive staple in Hawaii's food culture. The macadamia nut pancake, specifically, became one of the signature dishes of the Waikiki brunch scene, where small restaurants like Eggs 'n Things, once a second-floor walkup in front of the Waikiki Post Office, built their reputation on towering stacks of fluffy pancakes studded with chopped macadamia nuts and drowned in coconut syrup. Honolulu Magazine catalogs the pancake culture of Honolulu, where macadamia nut pancakes appear on nearly every hotel breakfast menu from Waikiki to Kailua.

The macadamia nut is the richest, butteriest nut grown commercially. Its oil content approaches 80 percent, which gives it a texture closer to warm butter than to any other nut, and when chopped and folded into a pancake batter it melts slightly during cooking, infusing the cake with a toasty, creamy richness that no other nut can match. Paired with coconut syrup, the macadamia nut pancake is the most Hawaiian brunch dish ever invented, a dish that could not exist without the volcanic soil of the Big Island, the Australian nut, and the tourist hotels of Waikiki.

About the Ingredients

Macadamia nuts — roasted, unsalted macadamia nuts, roughly chopped. Hawaii-grown macadamias are best. The nuts can be toasted further in a dry skillet for deeper flavor.

Flour — all-purpose flour. Cake flour can be substituted for a more tender, delicate crumb.

Buttermilk — full-fat buttermilk, for tenderness and tang.

Eggs — separated, with the whites whipped and folded in for the lightest possible texture.

Leavening — baking powder and baking soda.

Coconut syrup — the traditional Hawaiian topping, a sweet, creamy syrup made from coconut milk and sugar. If unavailable, coconut cream simmered with sugar until thickened is a fine substitute. Maple syrup is the fallback.

Coconut — sweetened shredded coconut, lightly toasted, for garnish.

Ingredients (serves 4, makes about 10 pancakes): - 1 cup roasted unsalted macadamia nuts, roughly chopped (reserve 2 tbsp for garnish) - 1 1/2 cups all-purpose flour - 2 tbsp granulated sugar - 2 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp salt - 1 1/4 cups buttermilk - 2 large eggs, separated - 1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for the griddle - 1 tsp vanilla extract - 1/2 tsp coconut extract (optional) - Coconut syrup, for serving - 2 tbsp sweetened shredded coconut, lightly toasted, for garnish - Sliced tropical fruit (mango, banana, pineapple), for serving (optional)

Instructions: In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg yolks, melted butter, vanilla, and coconut extract if using.

In a clean bowl, beat the egg whites to soft peaks.

Pour the wet ingredients into the dry and stir until just combined. Fold in the egg whites in two additions, then fold in the chopped macadamia nuts.

Heat a griddle or large skillet over medium heat and lightly butter the surface. Ladle 1/4 cup of batter per pancake. Cook until bubbles form and the edges set, 2 to 3 minutes per side, flipping once.

Serve hot, stacked, with warm coconut syrup, toasted shredded coconut, the reserved chopped macadamia nuts, and tropical fruit if using.

The Mimosa Pairing Logic: The buttery richness of the macadamia nut and the creamy sweetness of coconut syrup want a bright, tropical sparkling cocktail that can cut through the richness and echo the island setting. A pineapple coconut mimosa is the natural match, the tropical pineapple and coconut doubling down on the Hawaiian theme and the bubbles lifting the heavy pancake. A tropical mango mimosa is equally lovely, its ripe mango sweetness a bright counter to the toasted nuts. This pairing is a sparkling toast to the Waikiki brunch table and the Big Island orchards.

Reference Links: - Banana Macadamia Nut Pancakes (macadamia nuts from Australia late 1800s, Big Island orchards): Hawaii Guide - Favorite Pancakes in Honolulu (Waikiki pancake culture, Eggs 'n Things): Honolulu Magazine