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Pineapple Pancakes with Coconut Syrup over them on a blue plate.
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5 from 10 votes

Pineapple Pancakes with Coconut Syrup

Enjoy the blend of tropical flavors in these delicious Pineapple Pancakes with Coconut Syrup. Give your morning the island treatment!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Sauce
Cuisine: American
Keyword: Coconut Syrup, Pineapple Pancakes
Servings: 12 pancakes
Calories: 330kcal


  • 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


  • 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.



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