White Chocolate Macadamia Nut Pancakes

The reason I made these pancakes is simple: I love white chocolate macadamia nut cookies.

I worked at a sandwich shop as a college student and I always volunteered to bake the cookies for the day. Know why? Playing with cookie dough (<–awesome) lends itself to white chocolate chips and macadamia nuts falling to the bottom of the box as “waste” (<–double awesome).

Guess what? I had to clump them together with some cookie dough and eat it as a snack (<–unspeakably awesome).

Whoever discovered this flavor combination deserves a treat. Like a pancake. Hey, I have that!

In all seriousness, this pancake recipe is ridiculously simple. And if you love white chocolate macadamia nut cookies you simply must make them. Cookies for breakfast? I’ve done it before and I’ll do it again. You seem to be in full support.

These pancakes are not only simple but also vegan, assuming you can get your hands on some non-dairy white chocolate chips, which shouldn’t be too hard in this day and age.

As always, this pancake recipe is free of butter and eggs and very limited in added sugar and oil. While these cakes don’t have the crisp, crumbly texture of their cookie twins, the melty chocolate chips and fluffy, nutty layers more than make up for it.

Top your stack with a few melty white chocolate chips and a little agave nectar or maple syrup for good measure and you’ll be in pancake pleasure town in no time. Trust me, I went there and it’s awesome.

5.0 from 4 reviews
White Chocolate Macadamia Nut Pancakes
Prep time
Cook time
Total time
Fluffy vegan pancakes with all the flavor of a white chocolate macadamia nut cookie.
Cuisine: Pancakes
Serves: 2; about 7 pancakes
  • 1 c flour*
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • pinch salt
  • 1 c light vanilla soy milk
  • 1.5 Tbsp canola oil*
  • 1 tsp vanilla
  • 4 Tbsp white chocolate chips (non-dairy for vegan)
  • 3 Tbsp macadamia nuts, lightly chopped
  1. Preheat griddle or skillet to medium heat.
  2. Combine wet ingredients in a large bowl, then add dry ingredients to a sifter and sift into the wet (excluding white chocolate and macadamia nuts).
  3. Stir batter until just combined and no large lumps remain, then add white chocolate chips and macadamia nuts and stir. Let batter rest for 5 minutes.
  4. Spoon ¼ c measurements onto a lightly greased griddle. Flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more.
  5. Serve with vegan butter and agave nectar or maple syrup, or a few more white chocolate chips.
* Use any combination of flour you want, though I would recommend whole wheat pastry or unbleached all purpose.
* Sub any non-dairy milk you prefer.
Nutrition Information
Serving size: 3 pancakes Calories: 468 Fat: 22.8 g Saturated fat: 5.2 g Carbohydrates: 57 g Sugar: 18 g Fiber: 2.5 g Protein: 9.4 g

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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  1. says

    These pancakes look impossibly soft and fluffy. WOW! And those fabulous pictures getting closer and closer to revealing the inside of the pancakes, ohhh such a teaser!:) I haven’t seen white chocolate chips here, but there’s gotta be somewhere I can order them, I’m so eager to try this recipe. Thank you so much for sharing it.

  2. says

    I enjoyed this recipe! Being a guy who doesn’t cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.

  3. Alice says

    I fell in love with them at the first time, and so I ate them today in the morning. Not only do they look gorgeous, but they are also DELICIOUS! that was definitely one of my best breakfasts ever. like, EVER. i’m surely gonna repeat that awesomeness one day :)

  4. Shannon L. says

    Hi John and Dana,

    I’m back again for more. :-) I made these pancakes this morning for my family and again…THEY’RE AMAZING! I’ve had a problem getting my pancakes fluffy with other vegan recipes, but I believe the pastry flour makes a big difference. Your blog keeps inspiring me to dig deeper into veganism. Thank you!

    • says

      Whoop! Love to hear it. Glad you’ve discovered the magic of fluffy vegan pancakes. You really don’t need the eggs, milk and butter, huh!?

  5. says

    Hi ~

    These look unbelievable! I am about to move to Lake Tahoe this Friday, but once settled – it’s on! Do you think almond milk would work in place of the soy? I love the taste of almond, so I guess it would be okay for me as far as that goes ; )

    Thank you!


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