Hawaiian Pancake
A fluffy, sweet Hawaiian-inspired pancake with a hint of nutmeg and lemon, perfect for brunch or a delightful breakfast treat for two.
Ingredients
Instructions
- Preheat a 12-inch iron skillet in a 425°F oven.
- Melt the butter in the hot skillet until just melted.
- In a bowl, combine flour, milk, eggs, and nutmeg. Beat lightly until the batter is slightly lumpy.
- Pour the batter into the hot skillet.
- Bake at 425°F for 15 minutes.
- Sprinkle the pancake with confectioners sugar and lemon juice.
- Serve with your favorite toppings.
Tips & Substitutions
For a fluffier pancake, avoid overmixing the batter; it's okay if it's a bit lumpy. You can substitute almond milk for a nutty flavor or use coconut oil instead of butter for a tropical twist. If you want a sweeter pancake, add a tablespoon of sugar to the batter. Pair with fresh fruit or whipped cream for added flavor, similar to how you would enjoy Jalapeno Cornbread Muffins.
Serving Suggestions
Serve your Hawaiian Pancake with a dusting of powdered sugar and a drizzle of maple syrup or honey. Fresh tropical fruits like pineapple or mango complement the flavors beautifully. You can also add a dollop of yogurt or whipped cream on top for a rich finish. This dish pairs beautifully with Becca'S Peanut Blossoms for a delightful brunch spread.
Storage & Reheating
Store any leftover Hawaiian Pancake in an airtight container in the refrigerator for up to 3 days. To reheat, place the pancake in a preheated oven at 350°F for about 10 minutes or microwave in short intervals until warmed through. It’s best served fresh, but reheating will keep it enjoyable.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Pancake contains roughly 898 calories, with 9g protein, 157g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (45% of the Daily Value), iron (32% of the Daily Value), and calcium (24% of the Daily Value), and a good source of protein and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture might be denser, so consider adding a bit more milk to achieve the desired consistency. Whole wheat flour adds a nuttier flavor and extra nutrients.
What toppings work well with Hawaiian Pancake?
Toppings like fresh fruit, especially tropical ones like banana or mango, work wonderfully. You can also add toasted coconut, nuts, or even a scoop of ice cream for a fun twist. For a more indulgent dessert, consider serving with Butterscotch Pudding Cake(World War Ii, Sugarless).
Is it possible to make this pancake dairy-free?
Absolutely! You can easily make this pancake dairy-free by substituting the milk with any plant-based milk, such as almond or oat milk, and replacing the butter with coconut oil or a vegan butter alternative. This way, everyone can enjoy this delicious dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).