Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment!
Whenever I’m stumped for what to make for dinner I always at least consider just making breakfast for dinner. It’s easy and I almost always have the ingredients. Plus, everyone love pancakes so I know I have something that everyone will eat. And that’s always important as a mom.
We were about to head out of town, and I was running low on ingredients and had a lot of other stuff to worry about like packing. The idea for these pancakes popped in my head. I wasn’t sure how it would work out, or if my kids would even eat it. When a 3 year old pounds 3 pancakes and the 5 year old gobbles his own stack of 4….well, you know you have a hit on your hands. My son declared, “these are the best pancakes in the world!” Seriously kid? I was shocked. He’s picky and I was worried that the tropical flavors would be too much for him. Nope. Once I finally got enough pancakes made to have my own plate I completely understood. These pancakes were sweet and soft with the zing of pineapple. We thoroughly enjoyed the entire batch and he keeps requesting more.
The pineapple and coconut flavors are subtle so you don’t get overpowered by the tropical flavors, but they add just enough flavor to be exciting and different. And that syrup? I could eat it with a spoon!
Watch the video to see just how I make these tropical pancake delights. I wish I could have filmed it on an island, but hey, sometimes you just have to pretend.
Such a unique twist to breakfast! We really enjoyed this recipe. I had a fresh pineapple so used that by crushing the fresh with a pastry blender. You could use a food processor also, but i did it by hand. Found that the flavor was a bit lacking with the first batch, so added tidbits of the pineapple to the remaining batter. That upped the flavor to what I wanted. I also added coconut extract to the syrup to intensify the flavor of the syrup. I even used coconut sugar in the syrup, but it still lacked oomph. I garnished it with toasted coconut and macadamia nuts. A definite hit with my hubby and me – company worthy!
This was an easy technique, and yielded light, fluffy pancakes. I was looking for a recipe to use up some leftover crushed pineapple. My husband is allergic to coconut, so I decided to take it in a more “pineapple upside down cake” direction. I added 1/2 tsp cinnamon and used brown sugar. I reduced the sugar to 6T, and would use even less next time. Very tasty!
These are the best! My husband loved them and they are so filling. I wasn’t sure what the temp should be on the griddle, but it’s 300-325 at least on mine.
They did not bubble but they are so easy to make. Thank you
This is a new staple in my breakfast repertoire. I had to improvise – I used frozen pineapple chunks (we chop and freeze for snacks) minced up more; found out we were out of coconut milk and used 1/3 cup coconut flakes + regular milk and a scant amount of coconut extract. Next time I’ll try with the coconut milk but I cannot imagine it will be anything but better or the same. Everyone loved them!