Pineapple Pancakes with Coconut Syrup

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Enjoy a tropical fusion in these delicious pineapple pancakes with coconut syrup. Give your mornings the island treatment!

Whenever I’m stumped about what to make for dinner, I always at least consider making breakfast just for dinner. It’s easy and I almost always have the ingredients on hand. Plus, everyone loves pancakes, so I know I have something everyone will eat. As a mom, this is always important.

We’re heading out of town, I’m running out of ingredients, and have a lot of other things to worry about, like packing. The idea of ​​these pancakes popped into my head. I’m not sure how it turned out, or if my kids would eat it. When a 3 year old eats 3 lbs of pancakes and a 5 year old gobbles up his own 4 lbs of pancakes…well, you know you’ve been shot. My son declared, “These are the best pancakes in the world!” Seriously kids? I was shocked. He is picky and I fear the tropical flavors are too much for him. No. Once I finally made enough pancakes to have their own plate, I totally got it. These pancakes are sweet and soft, with a hint of pineapple. We loved the whole batch so much he kept asking for more.

The pineapple and coconut flavors are subtle so you won’t be overwhelmed by the tropical flavors, but they add just the right amount of flavor to be exciting and different. What about syrup? I could eat it with a spoon!

Pineapple Pancakes with Coconut Syrup Cut a bite out of a stack of pineapple pancakes.

watch the video See how I make these Tropical Pancake Treats. I wish I could have filmed it on an island, but hey, sometimes you just have to pretend.

Pineapple pancakes with coconut syrup on a blue plate.

Enjoy a tropical fusion in these delicious pineapple pancakes with coconut syrup. Give your mornings the island treatment!

Preparation time 10 minute

cooking time 15 minute

total time 25 minute

raw material

  • 1 1/2 cup crushed pineapple
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 2 Egg
  • 1/4 cup butter melted
  • 1 1/2 cup 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 whisking together the crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add the flour until you have a nice batter. You want it to stay thin enough to spread a little, not runny.

  • Heat a heavy flat nonstick skillet or skillet over medium-high heat. Spoon 1/4 cup scoop of pancake batter into baking dish or skillet. When the top starts to form bubbles, flip and cook on the other side until lightly browned. Keep warm before serving (a 200 degree oven and cookie sheets are great for this).

  • Make the syrup by melting the butter in a medium saucepan over medium heat. Add sugar, coconut milk and vanilla. Bring to a boil over medium-high heat and simmer for 4 minutes. Store in a heat-safe airtight container in the refrigerator.

  • Warm pineapple pancakes with warm coconut syrup.

Calories: 330kcal | carbohydrate: 44G | protein: 3G | fat: 16G | Saturated fat: 11G | cholesterol: 57mg | sodium: 304mg | Potassium: 223mg | fiber: 1G | sugar: 31G | Vitamin A: 430unit | Vitamin C: 6.8mg | calcium: 53mg | iron: 1.7mg