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Pina Colada Pancakes Recipe

This recipe marries the beloved fluffy pancake, and one of summertime’s favorite fruits, pineapple – the tropical flavors are present in these Pina Colada Pancakes.

I have a big love for breakfast food–especially pancakes.

I love their light, fluffy texture and they can be reinvented with a simple topping.

I think its a genius breakfast food!

As they say, breakfast is the most important meal of the day, so why not make it the most delicious.

This summer, with the kids being home and hungry, skip the cereal and oatmeal and indulge in this tasty and mouth-watering recipe for the perfect start to any day.

If you’re looking for breakfast, these pineapple coconut pancakes are light and fluffy.

You can reinvent them with a variety of toppings.

These pancakes bring the flavors of the tropics with pineapple and then topped with sweetened coconut flakes.

You can drizzle maple syrup over the top.

Prep Time: 10 minutes

Cook time: 15 minutes

Total Time: 25 minutes

Makes: 6-8 (4 ounce) pancakes

Extra Quick (30 minutes or under)

Nut Free

Vegetarian (or Vegetarian Optional)

pina colada pancakes

 

Ingredients:

1 cup pancake mix

¼ cup coconut milk

¼ cup canned pineapple chunks

½ cup syrup from pineapple chunks

4 Tablespoons Butter

Garnish with sweetened coconut flakes

1/3 cup maple syrup

For Rum Maple Syrup (Optional):

1 Tablespoon butter

1 Tablespoon rum

1/3 cup maple syrup

Sweetened coconut flakes, toasted (optional)

This recipe marries the beloved fluffy pancake, and one of summertime’s favorite fruits, pineapple – the tropical flavors are present in these Pina Colada Pancakes.

Directions:

Prepare the Batter:

Add the pancake mix, coconut milk, and pineapple syrup in a medium mixing bowl.

Stir until well mixed.

Make the Pancakes:

Over medium-low heat, place 1 Tablespoon of butter in the pan. Heat pan until butter melts.

For each pancake, pour 1/3 cup batter into the hot pan, pouring into a “puddle.”

Press 6-8 chunks of pineapple into the batter and let the pancake cook for one minute or until it bubbles.

Carefully flip the pancake so the pineapple chunks stay intact — Cook for one minute on this side.

If you are up to it, you can cook more than one pancake in the pan—keep spacing between each pancake.

Repeat until the batter is gone.

Serve: 

Add to a plate and serve with warm maple syrup drizzled over the top and garnished with toasted coconut and additional pineapple, if you like.

Jazz It Up:

Top with Whipped Cream and sprinkle with cinnamon.

pina colada pancakes

Pina Colada Pancakes Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This recipe marries the beloved fluffy pancake, and one of summertime’s favorite fruits, pineapple – the tropical flavors are present in these Pina Colada Pancakes.

Ingredients

  • 1 cup pancake mix
  • ¼ cup coconut milk
  • ¼ cup canned pineapple chunks
  • ½ cup syrup from pineapple chunks
  • 4 Tablespoons Butter
  • Garnish with sweetened coconut flakes
  • 1/3 cup maple syrup

Instructions

    Prepare the Batter:

    1. Make the pancakes: Over medium-low heat, place 1 Tablespoon butter in the pan. Heat pan until butter melts.
    2. For each pancake, pour 1/3 cup batter into the hot pan, pouring into a “puddle.”
    3. Press 6-8 chunks of pineapple into the batter and let pancake cook for one minute, or until it begins to bubble.
    4. Carefully flip the pancake, so the pineapple chunks stay intact — Cook for one minute on this side. If you are up to it, you can cook more than one pancake in the pan—keep spacing between each pancake.
    5. Repeat until batter is gone.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 582Total Fat: 22gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 31mgSodium: 571mgCarbohydrates: 96gFiber: 4gSugar: 58gProtein: 5g

    The Nutritional Information may not be accurate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

     
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    About Julee:

    Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.

    Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.

    Her Second Book The How-To Cookbook for Teens gets teens in the kitchen to learn basic cooking skills.

    Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.

    About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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