Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup
Some breakfasts tell a story before you even take a bite. Macadamia nuts, known for their rich, buttery texture and creamy crunch, may be native to Australia and famously grown in Hawaii, but today South Africa is one of the world’s largest producers and exporters. Their subtle sweetness and velvety bite instantly elevate a simple pancake.
I’ve loved macadamias for years, especially in white chocolate macadamia cookies (yes, the classic Subway version was a longtime favorite). There’s something about that creamy, slightly soft crunch against sweetness that just works. Bringing that same comfort into pancakes felt natural.
For the syrup, I leaned into rooibos tea, a naturally caffeine-free red tea grown exclusively in South Africa’s Cederberg region. As the world’s leading producer and exporter of rooibos, South Africa has made this smooth, gently honeyed tea a global staple. Its warm, almost vanilla-like notes pair beautifully with honey and citrus.
That’s where the orange zest comes in. Bright citrus cuts through the richness of the nuts and butter, lifting the entire dish so it doesn’t feel heavy. A whipped honey butter adds an airy, creamy finish — lighter than a pat of cold butter and easier to melt into every fluffy layer. The result is balanced: nutty, fragrant, lightly sweet, and vibrant all at once.
Together, creamy macadamias and aromatic rooibos transform everyday pancakes into something globally inspired, nostalgic, and perfect for a slow weekend morning.
Fluffy Macademia Nut Pancakes with Honey Rooibos Syrup
Fluffy macadamia nut pancakes topped with a rich honey-rooibos syrup and whipped honey-butter. Light, nutty, and citrus-kissed, these pancakes are perfect for breakfast, brunch, or a special treat. Easy to make and packed with flavor, they’re a modern twist on classic pancakes with a touch of gourmet flair.
Ingredients
- 1/2 cup butter (1 stick, room temperature)
- 2–3 tbsp honey
- 1 tsp orange zest
- 1–2 drops vanilla extract
- Pinch fo salt
- 1/2 cup honey
- 2-3 tbsp strongly brewed rooibos tea (loose leaf or 2 tea bag)
- 2 tsp orange juice
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1 1/4 cup buttermilk milk
- 1 egg
- 3 tbsp melted butter
- 1/2 tsp vanilla extract
- 1/2 cup macadamia nuts
Instructions
- Whip butter until fluffy with electric mixer.
- Gradually add honey and mix.
- Stir in orange zest and vanilla.
- Chill until ready to serve, then scoop on top of pancakes when serving.
- Warm honey in a small saucepan.
- Stir in rooibos tea until fully dissolved and syrup reaches desired strength. If you want the syrup thicker, use less honey.
- Take off heat and stir in the orange juice and pinch of salt. Set aside.
- In a bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, combine the milk, egg, and melted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined — a few lumps are okay because overmixing can make the pancakes tough. Set the batter aside and prepare the syrup.
- Heat a non-stick pan over medium heat.
- Fold the macadamia nuts into the batter just before cooking to prevent them from sinking to the bottom and to keep them crunchy.
- Scoop ¼–⅓ cup of batter per pancake onto the pan.
- Cook for 2–3 minutes per side, or until bubbles form on the surface and the edges and bottom are golden brown.
- Serve hot with syrup and whipped honey-butter.
Notes
- Macadamia nuts: Lightly toast in a dry pan to enhance flavor if not roasted.
- Pancake batter: Don’t overmix; lumps keep pancakes fluffy.
- Syrup: Adjust rooibos strength to taste; thicker syrup clings better.
- Serving ideas: Great for breakfast, brunch, or weekend treats. Add fresh fruit for extra flair.
Nutrition Facts
Calories
380Fat (grams)
17 gCarbs (grams)
48 gFiber (grams)
2 gProtein (grams)
6 gSugar (grams)
20 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.