Ingredients

4 Servings

Produce

  • Orange 1

  • Dried Mango 1/4 cup

Canned/Bottled Goods

  • Canned Pumpkin Mix 1/2 cup

Baking Products

  • Granulated Sugar 5/12 cup

Dairy & Eggs

  • Buttermilk 1 1/3 cups

  • Eggs 2

  • Unsalted Butter 3 Tbsp

Spices

  • Kosher Salt 1/2 Tbsp

  • Ground Nutmeg 1/2 tsp

  • Ground Cinnamon 1/2 tsp

  • Vanilla Extract 1 tsp

  • Ground Coriander Seeds 1/4 tsp

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 Tbsp

  • Dried Toasted Coconut Meat 1/2 cup

  • Roasted Macadamia Nuts 1/4 cup

Pantry

  • Canola Oil 1 Tbsp

Preparation

  1. Prep Batter

    Add all dry ingredients to a medium bowl, mix to combine. Add eggs to a large bowl, followed by buttermilk, mix well to combine Add the dry ingredients into the wet ingredients, mix well to combine. Add melted butter in a slow and steady stream while simultaneously whisking until combined.

    • 1 1/2 cups All Purpose Flour
    • 1 Tbsp Baking Powder
    • 1 tsp Kosher Salt
    • 1 Tbsp Granulated Sugar
    • 1 1/3 cups Buttermilk
    • 2 Eggs
    • 3 Tbsp , melted Unsalted Butter
  2. Prep Topping

    Roughly chop mango and roasted macadamia nuts, and set aside. In a small saucepan over medium-high heat, bring sugar and water to a boil, and simmer until sugar mixture reaches 242 F. Turn off the heat and add the rest of the ingredients, mixing well until combined. Set aside and allow to cool for 2 minutes or longer.

    • 1/2 cup Dried Toasted Coconut Meat
    • 1/4 cup , chopped Dried Mango
    • 1/4 cup , chopped Roasted Macadamia Nuts
    • 3/8 cup Granulated Sugar
    • 2 Tbsp Water
    • 1/2 tsp Kosher Salt
    • 1/4 tsp Ground Coriander Seeds
    • 1/2 tsp Vanilla Extract
  3. Prep Smash-In

    Add pumpkin, vanilla, cinnamon, and nutmeg to the batter. Zest in orange and mix gently to combine.

    • 1/2 cup Canned Pumpkin Mix
    • 1/2 tsp Ground Cinnamon
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Vanilla Extract
    • 1 , zested Orange
  4. Cook Pancake

    Heat a large nonstick pan or griddle over medium-low heat. Lightly oil the pan, and ladle 1/3 cup of batter into the pan. Cook until bubbles appear on top, then flip and cook for 1 minute or until cooked through.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 610 kcal  
Total Fat 28 g 35%
Total Saturated Fat 14 g 68%
Unsaturated Fat 14 g  
Cholesterol 125 mg 42%
Sodium 1370 mg 60%
Total Carbohydrate 78 g 28%
Fiber Total Dietary 4 g 15%
Sugars Total 32 g  
Protein 13 g 25%
Vitamin C 26 mg 30%
Calcium Ca 359 mg 30%
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By Innit Culinary Team