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).

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

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

Cook ModePrevent your screen from going dark

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.

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