I know this is high praise, but this might be the best breakfast dish I’ve ever come up with. I had leftover Haupia (get my four-ingredient Haupia recipe here), Hawaiian coconut pudding, and decided to add some to my favorite buttermilk pancakes with toasted coconut for brunch with my mom and we agreed: most epic pancakes ever.
The cool, creamy coconut taste from the Haupia added so much to the warm, fluffy buttermilk pancakes and the crunch from the toasted coconut just put it over the edge. This breakfast dish is absolutely worth making Haupia for.
I can’t take credit for this idea. This is inspired by the Four Seasons Resort Hualalai, which serves a haupia pancake dish. You need less than one square of Haupia for two pancake servings but we won’t judge you if you put a whole slab of Haupia on your pancakes. It’s that good!
Buttermilk pancakes, recipe follows
Leftover haupia (Hawaiian coconut pudding)
For serving: butter, maple syrup, pineapple, bacon
- Make buttermilk pancakes (recipe follows). Prep pineapple and cook bacon, if serving.
- Plate pancakes with a square of butter. Cut haupia into cubes and sprinkle on pancakes. It’s okay if the hot pancakes causes the haupia to melt a bit – this is all the more delicious!
- Place coconut in a dry skillet over low heat, stirring occasionally to lightly toast. Sprinkle pancakes with toasted coconut. Serve with maple syrup.
The Rose Table’s Buttermilk Pancakes
1 cup buttermilk
2 Tbsp shortening, melted
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
- Beat egg.
- Add remaining ingredients in order listed, beating with a wire whisk after each addition.
- Butter heated griddle or electric skillet.
- Use a 1/3 measuring cup to pour batter evenly onto hot skillet.
- Turn with spatula when bubbles appear. Cook for another minute or two until the underneath is golden.
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