White Chocolate Macadamia Nut Pancakes

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Tall stack of White Chocolate Macadamia Nut Pancakes with a jar of soy milk

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).

Cutting board with macadamia nuts and white chocolate chips for making delicious pancakes

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

Pancake batter with white chocolate chips and chopped macadamia nuts in it

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.

Tall stack of White Chocolate Macadamia Nut Pancakes topped with extra chocolate chips

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.

Plate of White Chocolate Macadamia Nut Pancakes and a glass of soy milk

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.

Plate with a batch of our vegan White Chocolate Macadamia Nut Pancakes recipe

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.

Drizzling syrup onto a stack of homemade White Chocolate Macadamia Nut Pancakes
Tall stack of White Chocolate Macadamia Nut Pancakes topped with syrup and chocolate chips
Close up shot of a fluffy stack of vegan White Chocolate Macadamia Nut Pancakes
Using a fork to cut into a stack of White Chocolate Macadamia Nut Pancakes
Grabbing a bite of our delicious White Chocolate Macadamia Nut Pancakes for breakfast
Grabbing a bite from a batch of our White Chocolate Macadamia Nut Pancakes recipe
Big bite of White Chocolate Macadamia Nut Pancakes resting on a fork near the rest of the stack

White Chocolate Macadamia Nut Pancakes

Fluffy vegan pancakes with all the flavor of a white chocolate macadamia nut cookie.
Author Minimalist Baker
Using a fork to cut a bite from a stack of White Chocolate Chip Macadamia Nut Pancakes
4.67 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (3-4-pancake servings)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1-2 Days


  • 1 cup flour*
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 pinch salt
  • 1 cup light vanilla soy milk*
  • 1 1/2 Tbsp avocado oil
  • 1 tsp vanilla
  • 4 Tbsp dairy-free white chocolate chips
  • 3 Tbsp macadamia nuts (lightly chopped)


  • Preheat griddle or skillet to medium heat.
  • 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).
  • 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.
  • Spoon 1/4-cup measurements onto a lightly greased griddle. Flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more.
  • 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.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.

Nutrition (1 of 2 servings)

Serving: 1 three-to-four-pancake servings Calories: 468 Carbohydrates: 57 g Protein: 9.4 g Fat: 22.8 g Saturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 2.5 g Sugar: 18 g

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My Rating:

  1. Jadie says

    Beware if you use the tab to convert to metric. Being a British baker I immediately did this, and made these with 200g of sugar. I thought it was a lot but having used MB recipes before I went with it.

    The conversions to metric are very incorrect. Also don’t understand on both US and metric measurements teaspoons and tablespoons are used, but the amounts still change between the two versions.

    I will have to try again using the US version as I do have cups but normally metric is more accurate.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Jadie! We’ll give the metric measurements another look and make improvements.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Raw or toasted should work, but we wouldn’t recommend salted. Let us know how it goes!

  2. Christina says

    These pancakes were AWESOME! They looked, smelled, and tasted like white chocolate macadamia nut cookies. I made the pancakes with all-purpose flour. My only modification was to use liquid coconut oil instead of the avocado oil. I topped the pancakes with butter and light agave nectar.

    Thank you for the great recipe! I look forward to making these pancakes again and again.

  3. Lindsey says

    Recipe turned out amazing. The pancakes were so fluffy! These are definitely my favorite pancakes now. Going into my recipe binder.

  4. Jen says

    These pancakes were very tasty but I had a lot of issues flipping them! They would begging to burn on the bottom immediately (even at the very lowest temperature) but would not be cooked enough on the top to flip. Every time I try to turn them over they would just flop and result in a big mess!! What am I doing wrong?!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, does your stovetop tend to run hot? It does sound like the heat needs to be turned down somehow!

  5. Kirstyn says

    Just made these for breakfast, more like dessert! So good, I made a raspberry Chia compote to cut the sweetness and it was perfect.

  6. Jen 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!


  7. 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!

  8. 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 :)

  9. Vicki Butler-Hagen says

    These look sinfully delicious! I don’t usually have much of a sweet tooth but these are a MUST TRY!! Thanks for sharing the recipe :-)

  10. Adriana 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.

  11. Kayla says

    those look amazing!! and they’re vegan too! think i’ll make them for my little bro whos coming home from college to visit!