The Stay At Home Chef: Pineapple Pancakes with Coconut Syrup

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Pineapple Pancakes with Coconut Syrup

Whenever I'm stumped for what to make for dinner I always at least consider just making breakfast for dinner. It's easy and I almost always have the ingredients. We were about to head out of town for spring break and I was running low on ingredients and had a lot of other stuff to worry about like packing. The idea for these pancakes popped in my head. I wasn't sure how it would work out, or if my kids would even eat it. When a 3 year old pounds 3 pancakes and the 5 year old gobbles his own stack of 4....well, you know you have a hit on your hands. My son declared, "these are the best pancakes in the world!" Seriously kid? I was shocked. He's picky and I was worried that the tropical flavors would be too much for him. Nope. Once I finally got enough pancakes made to have my own plate I completely understood. These pancakes were sweet and soft with the zing of pineapple. We thoroughly enjoyed the entire batch and he keeps requesting more. The pineapple and coconut flavors are subtle so you don't get overpowered by the tropical flavors, but they add just enough flavor to be exciting and different.  And that syrup? I could eat it with a spoon! 

Time to Make It: 20 to 30 minutes
Yield: about 12 pancakes & 2 cups syrup


Pineapple Pancakes
1 1/2 cups crushed pineapple
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup butter, melted
1 1/2 cups all-purpose flour

Coconut Syrup
1/2 cup butter
1 cup sugar
1 cup coconut milk
1 tsp vanilla


1. 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. 

2. 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). 

3. 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. 

4. Serve pineapple pancakes warm with warm coconut syrup. 

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