Imagine waking up to the warm aroma of golden, fluffy pancakes layered with juicy caramelized pineapple and drizzled with creamy coconut syrup. These pineapple pancakes with coconut syrup bring the flavors of a Hawaiian vacation straight to your kitchen. Bursting with tropical sweetness, this dish isn’t just delicious—it’s also packed with nutrients, easy to customize, and perfect for breakfast, brunch, or even dessert.
Whether you’re looking for a tropical-inspired breakfast recipe, a healthier alternative to traditional pancakes, or simply want to impress guests with something unique, this recipe delivers both flavor and nutrition.
Why You’ll Love This Recipe
- Tropical twist: Pineapple adds natural sweetness and tang.
- Creamy coconut syrup: Rich, smooth, and dairy-free.
- Customizable: Make it gluten-free, vegan, or kid-friendly.
- Nutritious & satisfying: A balanced mix of carbs, vitamins, and healthy fats.
Ingredients Breakdown (and Smart Substitutions)
For the Pancakes:
- 1 cup all-purpose flour (substitute with oat flour for gluten-free)
- 2 tbsp sugar (or coconut sugar for refined sugar-free)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg (replace with flax egg for vegan option)
- ¾ cup buttermilk (or coconut milk for dairy-free)
- 2 tbsp melted butter (or coconut oil)
- ½ cup crushed pineapple (drained)
For the Coconut Syrup:
- 1 cup coconut milk (full-fat for creaminess)
- ½ cup sugar (or honey/maple syrup for natural sweetener)
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings: Toasted shredded coconut, macadamia nuts, extra pineapple slices, whipped cream.
Step-by-Step Instructions
1. Make the Coconut Syrup
- In a saucepan, combine coconut milk and sugar.
- Bring to a gentle simmer, stirring until sugar dissolves.
- Mix cornstarch with water to create a slurry, then stir into the coconut milk.
- Cook until thickened, about 5 minutes.
- Stir in vanilla extract and pinch of salt. Set aside.
👉 Pro Tip: For a thicker, dessert-style topping, use coconut cream instead of coconut milk.
2. Prepare the Pancake Batter
- In a mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk egg, buttermilk, and melted butter.
- Combine wet and dry ingredients gently (do not overmix—lumps keep pancakes fluffy).
- Fold in crushed pineapple.
👉 Pro Tip: For extra flavor, caramelize small pineapple chunks in butter and brown sugar before folding them into the batter.
3. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or coconut oil.
- Pour ¼ cup of batter for each pancake.
- Cook until bubbles form, then flip and cook until golden brown.
4. Serve and Garnish
Stack pancakes, drizzle with warm coconut syrup, and top with toasted coconut flakes or pineapple rings.
👉 Serving Suggestion: Pair with an iced coffee, pineapple smoothie, or fresh coconut water for the ultimate tropical breakfast experience.
Nutritional Benefits
- Pineapple: High in vitamin C, fiber, and bromelain (a digestive enzyme with anti-inflammatory properties).
- Coconut: Provides MCTs (medium-chain triglycerides), which support brain function and quick energy.
- Balanced meal: Carbs for energy, protein from eggs, and healthy fats from coconut.
Per serving (approx. 2 pancakes + syrup):
- Calories: ~280
- Protein: 5g
- Carbs: 40g
- Fat: 11g
- Fiber: 3g
Variations & Customizations
- Vegan: Use flax egg + coconut milk + maple syrup.
- Gluten-Free: Replace flour with oat flour or almond flour.
- Dessert Version: Add vanilla ice cream + chocolate drizzle.
- Kid-Friendly: Make mini pancakes and serve with fun toppings like sprinkles or fruit faces.
Storage & Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Layer pancakes with parchment paper and freeze for up to 2 months.
- Reheat: Use a toaster or skillet for fluffy results (avoid microwave sogginess).
FAQs
Q1: Can I use canned pineapple instead of fresh?
Yes, just make sure to drain excess juice to avoid watery batter.
Q2: How do I thicken coconut syrup naturally?
Simmer longer or add a touch of coconut cream for extra richness.
Q3: Can I make these pancakes sugar-free?
Yes, replace sugar with monk fruit or stevia.
Q4: Are these pancakes suitable for kids?
Absolutely! Just adjust sweetness and skip alcohol-based extracts if using for toddlers.
Final Thoughts
These pineapple pancakes with coconut syrup are more than just a breakfast dish—they’re a celebration of tropical flavors. Easy to prepare, endlessly customizable, and packed with health benefits, they’ll quickly become a family favorite. Whether you’re hosting a Sunday brunch, planning a Hawaiian-themed menu, or just craving something new, this recipe guarantees sunshine on your plate.
👉 Try them this weekend, and let your kitchen feel like a tropical paradise! 🌴🥞🍍
