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Home Recipes Dishes & Beverages Pancakes

Coconut-Macadamia Sheet Pan Pancakes

Name: Coconut-Macadamia Sheet Pan Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3-1/2 cups complete buttermilk pancake mix; 1/2 cup sweetened shredded coconut; 2 cups 2% milk; 1 tablespoon coconut oil or butter, softened; 1/2 cup macadamia nuts, coarsely chopped; 2 medium bananas, sliced; Butter and maple syrup

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Test Kitchen Approved

Total Time

Prep: 15 min. + standing Bake: 15 min.

Makes

10 servings

Updated: Jun. 27, 2023

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. —Trisha Kruse, Eagle, Idaho

Coconut-Macadamia Sheet Pan Pancakes Recipe photo by Taste of Home

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Ingredients

3-1/2 cups complete buttermilk pancake mix
1/2 cup sweetened shredded coconut
2 cups 2% milk
1 tablespoon coconut oil or butter, softened
1/2 cup macadamia nuts, coarsely chopped
2 medium bananas, sliced
Butter and maple syrup

Directions

Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil.
Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.

Nutrition Facts

1 piece: 288 calories, 11g fat (4g saturated fat), 4mg cholesterol, 642mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 7g protein.

Coconut-Macadamia Sheet Pan Pancakes

Ingredients

Directions

Nutrition Facts

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