White Chocolate Macadamia Nut Pancakes (2024)

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White Chocolate Macadamia Nut Pancakes (1)

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).

White Chocolate Macadamia Nut Pancakes (2)

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

White Chocolate Macadamia Nut Pancakes (3)

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.

White Chocolate Macadamia Nut Pancakes (4)

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.

White Chocolate Macadamia Nut Pancakes (5)

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.

White Chocolate Macadamia Nut Pancakes (6)

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.

White Chocolate Macadamia Nut Pancakes (7)

White Chocolate Macadamia Nut Pancakes (8)

White Chocolate Macadamia Nut Pancakes (9)

White Chocolate Macadamia Nut Pancakes (10)

White Chocolate Macadamia Nut Pancakes (11)

White Chocolate Macadamia Nut Pancakes

Fluffy vegan pancakes with all the flavor of a white chocolate macadamia nut cookie.

Author Minimalist Baker

Print SAVE

4.67 from 9 votes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes 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

Ingredients

US Customary – Metric

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)

Instructions

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.

Notes

*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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Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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Reader Interactions

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All commentsI made thisQuestions

Jadie says
September 11, 2022 at 8:01 am
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.
Reply
- Support @ Minimalist Baker says
  September 12, 2022 at 11:19 am
  We’re so sorry that happened, Jadie! We’ll give the metric measurements another look and make improvements.
  Reply
Brandy says
May 17, 2020 at 11:29 pm
These look yummy! Did you use raw or toasted (surely not salted?) nuts?
Thank you!
Reply
- Support @ Minimalist Baker says
  May 18, 2020 at 12:49 pm
  Raw or toasted should work, but we wouldn’t recommend salted. Let us know how it goes!
  Reply
Christina says
January 4, 2020 at 7:34 am
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.
Reply
Adrien didier says
April 30, 2019 at 6:30 am
I have to cook something for a school project and this will be yummy.
Reply
Lindsey says
April 27, 2019 at 7:43 pm
Recipe turned out amazing. The pancakes were so fluffy! These are definitely my favorite pancakes now. Going into my recipe binder.
Reply
Jen says
April 10, 2019 at 4:36 am
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?!
Reply
- Support @ Minimalist Baker says
  April 10, 2019 at 9:41 am
  See Also
  Cream Cheese Wontons with Chicken and Pepper Jack
  Hi Jen, does your stovetop tend to run hot? It does sound like the heat needs to be turned down somehow!
  Reply
Crystal Liu says
April 23, 2016 at 5:02 am
The pancake is very good. Thanks!
Reply
nalesniki z serem says
December 4, 2015 at 2:38 pm
They will love it! It’s so yummy ; ).
Reply
Kirstyn says
September 26, 2015 at 10:38 am
Whoops, PS- I used vanilla unsweetened coconut milk and coconut sugar.
Reply
Kirstyn says
September 26, 2015 at 10:36 am
Just made these for breakfast, more like dessert! So good, I made a raspberry Chia compote to cut the sweetness and it was perfect.
Reply
Natasha says
September 21, 2015 at 9:05 am
I haven’t found vegan white chocolate in South Africa yet ?
Reply
Tracey says
September 21, 2015 at 8:46 am
Yum! Would I be able to replace the oil with applesauce?
Reply
- Dana @ Minimalist Baker says
  September 22, 2015 at 4:20 pm
  Not entirely, but up to half?
  Reply
  - Tracey says
    September 23, 2015 at 4:30 am
    Ok, thanks!
    Reply
Celia M says
December 15, 2014 at 8:42 pm
Hi wondering what vegan white chocolate chips you use I can’t seem to find a brand?
Reply
- Dana @ Minimalist Baker says
  December 15, 2014 at 9:31 pm
  This is a great start!
  Reply
Jen says
September 1, 2014 at 11:29 pm
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!
Jen
Reply
Shannon L. says
November 4, 2013 at 10:33 am
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!
Reply
- Dana @ Minimalist Baker says
  November 4, 2013 at 4:22 pm
  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!?
  Reply
Alice says
March 7, 2013 at 2:57 pm
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 :)
Reply
Erika says
September 17, 2012 at 3:28 pm
These look so beautiful and FLUFFY! Vegan pancakes are the best!
Reply
Jenny says
September 16, 2012 at 7:30 pm
They sound amazing! I love sweet things for breakfast, so cookie-inspired pancakes sound perfect!
Reply
Vicki Butler-Hagen says
September 16, 2012 at 5:22 pm
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 :-)
Reply
Julia says
September 15, 2012 at 9:48 pm
Those pancakes are very pretty!
Reply
Adriana says
September 15, 2012 at 3:58 pm
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.
Reply
Erin @ The Spiffy Cookie says
September 15, 2012 at 11:33 am
I love that flavor of cookie, I love it even more that it’s in a pancake!
Reply
Kayla says
September 15, 2012 at 7:57 am
those look amazing!! and they’re vegan too! think i’ll make them for my little bro whos coming home from college to visit!
Reply
Genevieve says
September 14, 2012 at 6:26 pm
These look gorgeous and yummy!!!
Gen
Reply

White Chocolate Macadamia Nut Pancakes (2024)

FAQs

Why is white chocolate paired with macadamia nuts? ›

Why is white chocolate often paired with macadamia nuts? Both white chocolate and macadamia nuts are mild in flavor and complement each other well. White chocolate tastes a bit sweeter than semi-sweet chocolate chips, which creates a nice balance with salty macadamia nuts.

Read The Full Story ›

How many calories in homemade white chocolate macadamia nut cookie? ›

122 Calories

How many calories in a white chocolate macadamia nut cookie from Subway? ›

Subway white chip macadamia nut cookie (1 each) contains 28.8g total carbs, 28g net carbs, 11.1g fat, 2.4g protein, and 220 calories.

Why are my homemade pancakes not fluffy? ›

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

Get More Info ›

What nuts go best with white chocolate? ›

Nuts like almonds, pistachios, or macadamias can add a delightful crunch and balance to the creaminess of white chocolate. For a more indulgent treat, you could also pair white chocolate with biscotti or shortbread biscuits.

Know More ›

Do macadamia nuts taste like white chocolate? ›

Its nuttiness is significantly subtler when compared to other tree nuts, and serves more as an undertone to its rich, creamy taste. This buttery flavor is complemented by the nut's soft texture. Macadamia nuts are more creamy than crisp, feeling almost like chilled white chocolate when chopped.

View Details ›

Can diabetics eat macadamia nut cookies? ›

Research suggests that macadamia nuts may help people with type 2 diabetes control their blood sugar levels, which can also help reduce their risk of metabolic syndrome.

See Details ›

How much sugar is in a white chocolate macadamia nut cookie? ›

Region: US

Serving	Ingredient	Calories
3.69 grams	sugar	14
3.69 grams	egg	5
0.16 gram	vanilla	0
11.52 grams	flour	42

6 more rows

Dec 20, 2017

Discover More Details ›

Why are macadamia nut cookies so good? ›

The macadamia nuts have a rich, buttery flavor and a nice creamy texture. They add a slight salty crunch to the cookies that you will love. This is the BEST white chocolate macadamia nut cookie recipe. You have to try them!

View Details ›

Can I eat Subway cookies on a diet? ›

It is important to note that the cookies from Subway are a source of saturated fat. High intakes of saturated fat increase blood cholesterol levels, and the 2015 Dietary Guidelines for Americans recommends you limit your intake to less than 10 percent of calories, or no more than 22 grams on a 2,000-calorie diet.

Know More ›

How healthy are Subway cookies? ›

Its cookie also includes 70 grams of fat, 126 grams of sugar and 210 grams of total carbs. So overall the nutrition contents of the cookie seem pretty unhealthy for anyone to consume.

Read The Full Story ›

How many calories in a white chocolate macadamia protein cookie? ›

NUTRITION FACTS: Calories 190, Total Fat 15g (24% DV), Sat. Fat 3g (17% DV), Trans Fat 0g, Cholest.

Get More Info ›

What is the secret ingredient in fluffy pancakes? ›

The tip, via Food52, relies on relaxed egg whites, aka unbeaten whites that have been allowed to sit for a bit. The pancake technique calls for the eggs to be separated and for the yolks to be mixed into a buttermilk, milk, and melted butter mixture.

Get More Info ›

What is the key to fluffy pancakes? ›

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

Read The Full Story ›

Is baking soda or baking powder better for pancakes? ›

Chef and writer Shani Fryer explains, "Recipes call for both when an acid-based chemical reaction is necessary to provide rise. Baking powder does most of the heavy lifting in the rise department and while baking soda aids in leavening, it also helps neutralize the acid." Take buttermilk pancakes, for instance.