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)
Vegetarian (or Vegetarian Optional)
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)
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.
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.
- 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
Prepare the Batter:
- Make the pancakes: Over medium-low heat, place 1 Tablespoon 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 pancake cook for one minute, or until it begins to bubble.
- 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 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.
120+ Recipes to kick-start a teen chef’s culinary creativity and confidence
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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.