Pineapple Pancakes with Coconut Syrup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12 pancakes
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Calories
330 kcal
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Course
Breakfast, Condiments
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Cuisine
American
Pineapple Pancakes with Coconut Syrup
Description
This recipe uses crushed pineapple mixed into pancake batter combined with baking powder, baking soda, and salt to create a tender but fluffy pancake with subtle fruity notes. Eggs and melted butter provide richness, while the balance of leavening agents ensures a good rise without a dense texture.
The coconut syrup is made separately by melting butter and stirring in sugar, coconut milk, and vanilla, then simmering until slightly thickened. This syrup adds a creamy, tropical sweetness that complements the pineapple in the pancakes.
To serve, pancakes are cooked on a griddle until bubbly on top and golden brown underneath, then stacked and drizzled with the warm coconut syrup. These pancakes work well for a special breakfast or brunch, offering an alternate take on fruit pancakes with a tropical twist.
Ingredients
- 1 1/2 cups pineapple crushed
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg
- 1/4 cup butter melted
- 1 1/2 cups all-purpose flour
- 1/2 cup butter
- 1 cup granulated sugar
- 1 cup coconut milk
- 1 teaspoon vanilla extract
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 304mg | 13% |
| Potassium | 223mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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