Pineapple Coconut Pancakes

Ingredients

• 188 g (1 1/2 cups)plain flour
• 2.5 ml (1/2 teaspoon)salt
• 7.5 ml (1 1/2 teaspoons)baking powder
• 10 ml (2 teaspoons)granulated sugar
• 1egg
• 240 ml (1 cup)milk
• 7 g (1/2 tablespoon)butter, melted and cooled
• 5 ml (1 teaspoon)coconut extract
• 28–56 g (2–4 tablespoons)butter, for the griddle
• 1pineapple, cored and sliced into thin rings
• 1 can, refrigeratedcoconut milk
• 10 ml (2 teaspoons)granulated sugar

Instructions

1. 1

   Sift dry ingredients

   Sift the flour, salt, baking powder and 2 teaspoons of granulated sugar together.

2. 2

   Whisk wet ingredients

   Whisk the egg and milk together. Gradually whisk in the cooled melted butter and coconut extract.

3. 3

   Combine the batter

   Add the wet mixture to the dry ingredients and stir just until combined; a few lumps are fine.

4. 4

   Cook the pancakes

   Heat a flat griddle over medium heat and melt 1/2–1 tablespoon butter on it. When the griddle is hot, pour 1/3 cup (about 80 ml) of batter onto it for each pancake and place a pineapple slice in the centre. When bubbles appear on the surface and pop, carefully flip each pancake and cook for another 2–3 minutes, until golden brown. Repeat with the remaining batter.

5. 5

   Whip coconut cream

   If making the coconut topping, take the chilled can from the fridge and open it upside down. Drain off the liquid, reserving it if you like, then transfer the solid cream to a cold mixing bowl. Add 2 teaspoons sugar and whip on high for 4–5 minutes, until light and fluffy.

6. 6

   Serve immediately

   Serve the pancakes straight away with coconut whip, syrup, pineapple and shredded coconut, as desired.

What are pineapple coconut pancakes?

These are griddle pancakes with a pineapple ring cooked into each one and coconut flavour in the batter. They draw on familiar breakfast pancakes, pairing tropical fruit and coconut rather than following one fixed regional tradition.

The recipe keeps the batter simple and adds the pineapple while the first side cooks. A whipped topping made from chilled coconut milk is an optional extra.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 7g protein, 55g carbs, 23g fat.

Flour and sugar provide most of the carbohydrates, while the egg and milk contribute protein. Butter and the coconut cream topping supply much of the fat; pineapple adds fruit sugars and some fibre. For a more balanced plate, add plain yoghurt or serve with extra fresh fruit, and use syrup sparingly.

Getting the batter right

Dry ingredients: Sifting the flour, salt, baking powder and sugar distributes the raising agent and helps break up floury lumps.

Wet ingredients: Let the melted butter cool before whisking it into the egg and milk, so it blends smoothly rather than setting in the mixture.

Mixing: Stir the two mixtures only until combined. A few lumps are preferable to overmixing, which can make pancakes less tender.

Cooking with pineapple rings

Thin slices: Slice the cored pineapple into rings thin enough to sit neatly on the batter. This helps them warm through while the pancake cooks.

Placement: Set one ring in the centre of each pancake after pouring the batter. Keep an eye on the underside as the fruit can make flipping a little more delicate.

When to flip

Surface cue: Wait for bubbles to appear and pop before turning the pancakes. The edges should also look less wet and more set.

Second side: Flip carefully, then cook for another 2–3 minutes until golden brown. If the outside browns before the centre seems cooked, lower the heat slightly.

Making the coconut topping

Chill first: Refrigeration helps the solid coconut cream separate from the liquid in the can. Open it upside down and drain the liquid before scooping out the cream.

Whip cold: Use a cold bowl and beat the cream with the sugar on high for 4–5 minutes, until light and fluffy. The topping is optional, so the pancakes can also be served without it.

Serving ideas

Finish the pancakes with coconut whip and, if desired, syrup, extra pineapple or shredded coconut. These toppings let each person adjust the sweetness and coconut flavour.

Serve them as soon as they are cooked for the fluffiest texture. If cooking a batch, keep finished pancakes warm while you work through the remaining batter.

Recipe notes & tips

• Use a flat griddle or wide frying pan so the pancakes have room to flip.
• Keep the melted butter for the batter cooled before adding it to the egg and milk.
• Stir the batter only until the dry flour disappears.
• Use a thin pineapple ring so it sits well in the pancake and heats through.
• Wait for bubbles to pop before flipping rather than turning the pancakes too early.
• Reserve the drained coconut liquid for another use if you do not want to discard it.

Variations

• Add lime: Serve with a little lime zest for a fresh citrus note.
• Use toasted coconut: Scatter toasted shredded coconut over the pancakes for extra crunch.
• Make them dairy-free: Choose a suitable plant-based milk and dairy-free butter.
• Swap the fruit: Use thin banana slices instead of pineapple rings.
• Adjust the topping: Leave out the whipped coconut cream and serve with fresh pineapple.

Common mistakes to avoid

• Overmixing the batter: Stop when it is just combined; small lumps are fine.
• Flipping too soon: Wait until bubbles surface and pop and the edges begin to set.
• Using thick pineapple slices: Cut the rings thinly so they sit securely and warm through.
• Heating the griddle too much: Use medium heat and lower it if the pancakes brown before cooking through.
• Whipping warm coconut cream: Chill the can and mixing bowl so the solid cream can whip properly.

How to store

Refrigerate leftover pancakes in an airtight container for up to 2 days. Reheat in a frying pan over low heat or in a microwave until warmed through; the coconut topping is best stored separately and used soon after whipping.

Frequently asked questions