Name: Arlington Diners Hawaiian Pancakes Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 2 tsp baking powder; 1 tsp salt; 2 to taste large eggs; 1.5 cups milk; 3 tbs unsalted butter, melted; 1 tsp vanilla extract; 1 cup fresh pineapple, diced (or canned tidbits, drained); 3 tbs sweetened shredded coconut; 2 tbs butter or oil for cooking; 0.5 cups maple syrup or coconut syrup; 1 tbs optional: powdered sugar for dusting; 0.25 cups optional: macadamia nuts, toasted and chopped

Method

Pancake Batter

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk, melted butter, and vanilla extract and whisk until combined.

Make batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine; do not overmix. If the batter seems very thick, add 1-2 tablespoons of extra milk to reach a pourable but thick consistency.

Hawaiian Mix-ins & Cooking

Prepare fruit and coconut

Fold the diced pineapple and 2 tablespoons of the shredded coconut into the batter, stirring gently to distribute evenly. Reserve 1 tablespoon shredded coconut for topping.

Heat pan or griddle

Heat a large nonstick skillet or griddle over medium heat until hot. Lightly grease with 1 teaspoon butter or oil and spread with a paper towel to create a thin, even coating. Reduce heat to medium-low to prevent burning the coconut and sugars.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the griddle (adjust size as desired). If you like extra coconut or pineapple on top, press a few extra pineapple pieces and a sprinkle of shredded coconut onto each pancake immediately after pouring. Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Wipe the skillet and re-grease as needed between batches.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the rest of the batter.

Toast coconut and nuts (optional)

In a small dry skillet over medium heat, toast the reserved 1 tablespoon shredded coconut and the chopped macadamia nuts (if using) for 1–2 minutes, stirring frequently, until fragrant and lightly golden. Watch closely to prevent burning.

Serve

Stack pancakes on plates. Drizzle with maple or coconut syrup, sprinkle with toasted shredded coconut and chopped macadamia nuts if using, and dust lightly with powdered sugar if desired. Serve immediately.