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Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment!

Pineapple Pancakes with Coconut Syrup over them on a blue plate.

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!

Pineapple Pancakes with Coconut Syrup over them with a bite cut out of the stack.

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.

Pineapple Pancakes with Coconut Syrup over them on a blue plate.
Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients
  • 1 1/2 cups crushed pineapple
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup butter melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup coconut milk
  • 1 teaspoon vanilla
Instructions
  • In a large mixing bowl, make the pancake batter by stirring together crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. You want it to remain thin enough to spread slightly, without being runny.
  • Heat a heavy flat nonstick griddle or skillet over medium-high heat. Pour pancake batter in 1/4 cup scoops onto the griddle or skillet. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm until serving (a 200 degree oven and a cookie sheet works great for this).
  • Make the syrup by melting butter in a medium-size saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer 4 minutes. Store in a heat-safe airtight container in the refrigerator.
  • Serve pineapple pancakes warm with warm coconut syrup.
Notes

Nutrition

Calories: 330kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 304mg | Potassium: 223mg | Fiber: 1g | Sugar: 31g | Vitamin A: 430IU | Vitamin C: 6.8mg | Calcium: 53mg | Iron: 1.7mg
Course: Breakfast, Sauce
Cuisine: American
Keyword: Coconut Syrup, Pineapple Pancakes

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5 stars
I made it for my husband’s lunch I beat the eggs then fold them into the mixture and the pancakes looked as good as the picture, and the syrup on top made it really delicious
Best pancake recipe I have ever made.

Kaden Golden

this was an amazing recipe

Tanesha

5 stars
I had a fresh pineapple that my husband bought so perfect timing in finding this recipe. These pancakes were really good and even better warmed in the oven the next day for breakfast. The pineapple aroma in the house was heavenly, I didn’t have coconut milk to make the syrup but I will next time for sure.

Erica

5 stars
My family loved these, even my daughter who says she dislikes pineapple!

Mitch Samonte

5 stars
Wow it’s a winner! So delicious and easy to make. How many calories is each pancake without syrup?
Thanks for this great recipe.

David

You made these on the fly?!! I’ll be making them the next time the grandkids are over. Thanks for sharing…

Laura M

Is the coconut milk the kind from a can, or the kind from a carton in the refrigerated section? Thanks!

Lindsey

Can you refrigerate the syrup? If so, how long will it keep?

Becky

5 stars
I don’t really cook with sugar. I made the syrup with agave – only used a few Tablespoons – just enough to sweeten a bit, and it was so delish!!! Honey would be great too! I also cut the butter in half. Perfect syrup. I passed around extra pineapple to put on the pancakes along with coconut and the syrup. Super yum

oooooh this is so delicious looking. I’ve included your recipe in a roundup of amazing pineapple recipes. 🙂 http://casawatkinsliving.com/2017/07/13-amazing-ways-to-cook-with-pineapples/

Rachel

Has anyone tried making this recipe with honey or less sugar?

Thanks!

Amy

I could eat these every morning! Love the coconut syrup!!!

Candace

5 stars
Sooooooo good! Thank you for the wonderful recipe!

Mary Howard

5 stars
Fabulous!

Terimarie Degree

5 stars
Very delicious!

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