Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
You can add more or less pineapple, coconut, nuts, and white chocolate based on your preference. I came up with this simply because I wanted to integrate pineapple into my pancakes. The white chocolate made it so my kids would eat it.
Use your preferred nuts.
Per Serving: 286 calories;15.1 g fat;
33 g carbohydrates;
6.1 g protein;
40 mg cholesterol;
399 mg sodium.