Tropical and delicious, these Pineapple Pancakes are perfect for a special breakfast or brunch! These fruity melt-in-your-mouth pancakes come complete with a coconut syrup that will take you right to the beach.
Make this for Sunday breakfast or a sweet and filling dinner. Easy to make from scratch, these Hawaiian pancakes will delight the whole family!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Pineapple Pancakes!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Pineapple Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
Looking for a fun new breakfast recipe that's perfect for special occasions? These amazing pineapple coconut pancakes are bursting with tropical flavors and make for the perfect special morning meal!
Great for the summertime, the whole family will love these unique pancakes any time of year. Featuring tangy pineapple and a delicious and easy coconut drizzle, these pancakes will take you right to a tropical beach.
Looking for even more fun pancake recipes? These Easy S'mores Pancakes and my Chocolate Cream of Wheat Pancakes are also great options!
What readers are saying...
I love creative twists on pancakes and these are incredible!! LOVE!!
- Kristen
🧂 Gather Your Ingredients
- white whole wheat flour - AP flour works fine, but using white whole wheat makes these pancakes a bit heartier.
- baking powder - helps the pancakes stay nice and fluffy.
- salt - balances the sweetness.
- sugar - adds sweetness and helps with browning.
- milk - creates a smooth, pourable batter.
- eggs - add richness, and help the pancakes rise and stay fluffy.
- canola oil - you can use any kind of neutral oil - I've just found canola works best for me!
- vanilla extract - adds warm, sweet flavor that complements the tropical notes.
- coconut yogurt - adds creamy coconut flavor.
- crushed pineapple - adding pineapple directly to the pancakes keeps them moist and tender and infuses them with tropical flavor!
- coconut syrup - you can easily make a homemade coconut syrup with coconut milk and brown sugar.
🔪 Let's Make Pineapple Pancakes!
(Or click here to jump right to the recipe card with measurements!)
Combine Dry Ingredients
In a large mixing bowl, combine flour, baking powder, salt, and sugar.
Combine Wet Ingredients
In a separate bowl, whisk together milk, eggs, oil, vanilla, and yogurt.
Add Pineapple
Mix the crushed pineapple into the wet ingredients.
Combine Ingredients
Add the wet ingredients to the dry and mix until a batter has formed. It will be slightly lumpy.
Cook
Heat a griddle over medium heat and spray with cooking spray. Add 4 dollops of batter and cook until the edges look dry.
Flip
Flip your pineapple pancakes and cook for another couple of minutes.
💡 Expert Tips and Tricks
- To make the coconut syrup, just bring coconut milk and brown sugar to a boil in a saucepan, then reduce to a simmer and cook until thickened.
- Feel free to make this coconut drizzle while the pancakes cook, but you can also make it the night before and store in the fridge until it's time to serve.
- You may want to drain the crushed pineapple to avoid a batter that's too thin.
❔ FAQs
You absolutely can! If it's a particular juicy fruit, you may want to find a way to drain out juices first to prevent the batter from becoming runny.
If your pineapple pancakes are raw inside, you may need to actually turn down the heat. If it's too high, the outsides will cook too fast and the insides will still be raw when you remove the pancakes from the griddle. And be sure not to use scoops of batter that are too big!
You'll want a nice neutral flavored oil so the pancake itself can shine. Canola oil, vegetable oil, and grapeseed oil all work well. You can also use melted butter for a super hearty pancake, but this is a little less nutritious.
📝 Substitutions and Variations
- If you can't find coconut yogurt, a plain or vanilla Greek yogurt also works great.
- Shredded coconut and macadamia nuts are great add-ins to the batter.
- For a brunch spread, it can be fun to make these as mini-pancakes (use about half the batter you would use for each regular sized pancake).
- This batter could also be used to make pineapple pancake muffins.
- Use a plant-based milk and yogurt for a dairy free version of these pineapple pancakes.
Kristin's Kitchen Tip
Don't worry if your batter is a little lumpy! Overmixing it can cause your pancakes to come out tough or dense, so avoid trying to get every rid of single lump.
🥡 Storage and Reheating
If you have leftover Hawaiian pancakes, allow them to cool, then store in the fridge for 2 to 3 days. Reheat over the stovetop, in the microwave, or in the oven.
Pineapple coconut pancakes can also be frozen for longer shelf life. Freeze in a single layer, then transfer to a freezer bag. They can be reheated right from frozen - just give them a couple of extra minutes to heat through all the way.
⏳ Make Ahead Instructions
Make the coconut syrup the night before and store in a mason jar or other airtight container in the fridge. The syrup will be good for up to 5 days. You may need to reheat and give it a good stir, as some separation is natural during storage.
Keep It Handy
Don't have time for this pineapple pancakes recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
These Hawaiian pancakes are amazing as-is, stacked high and drizzled with coconut syrup! You can also top with some more pineapple, coconut, or even banana slices. Turn them into a dessert with a scoop of Cherry Ice Cream and/or some whipped cream, or pair with your favorite bacon or breakfast sausage for some savory flavor to balance out all the sweetness.
😋 More Pineapple Recipes You'll Love
- Pineapple Pico De Gallo - This uniquely sweet take on pico de gallo is perfect for fish tacos, tortilla chips, and more!
- Irresistible Brown Sugar Pineapple Ham - Perfect as a stunning centerpiece for holiday dinners and special occasions.
- Easy Hawaiian Pineapple Banana Bread - A fun and tropical twist on the classic baked good we all know and love.
- Pineapple Sorbet - This amazing recipe from Two Peas & Their Pod is a fantastic treat for the hotter months!
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Pineapple Coconut Pancakes
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📋 Recipe Card
Tropical Pineapple Pancakes with Coconut Drizzle
Equipment
- Electric skillet or griddle
Ingredients
For the pancakes:
- 3 cups white whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 2 cups milk
- 2 eggs
- 1 tablespoon canola oil
- 1 tablespoon vanilla extract
- 6 ounces coconut yogurt
- 20 ounces crushed pineapple (1 can)
For the syrup:
- 13.5 ounces coconut milk (1 can)
- ¾ cup brown sugar
Instructions
Pancakes:
- In a very large bowl, combine the flour, baking powder, salt, and sugar.3 cups white whole wheat flour, 4 teaspoons baking powder, 1 teaspoon salt, ¼ cup sugar
- In a separate bowl, whisk together the milk, eggs, canola oil, vanilla extract, and yogurt. Add crushed pineapple and mix thoroughly.2 cups milk, 2 eggs, 1 tablespoon canola oil, 1 tablespoon vanilla extract, 6 ounces coconut yogurt, 20 ounces crushed pineapple
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Syrup:
- Combine coconut milk and brown sugar in a small saucepan.13.5 ounces coconut milk, ¾ cup brown sugar
- Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, stirring occasionally.
- Cool slightly before serving.
Notes
Prep Tips:
- Be sure to drain the crushed pineapple lightly if it's very juicy-too much liquid can make the batter runny.
- Avoid overmixing the batter which can make pancakes tough. Stir just until the ingredients are combined, even if it's still a little lumpy.
- You can make the coconut drizzle while the pancakes are cooking, or even make it the night before, store it in the refrigerator, and heat it up prior to serving..
Variation Suggestions:
- You can swap the coconut yogurt for vanilla or plain Greek yogurt if that's what you have on hand.
- Add shredded coconut or chopped macadamia nuts to the batter.
- Make mini pancakes for a brunch spread, or even use the batter to create pineapple pancake muffins.
- For a dairy-free version, use a plant-based milk and yogurt alternative.
Serving Suggestions:
- Serve warm pancakes stacked high and generously drizzled with coconut syrup.
- Top with additional pineapple chunks, toasted coconut flakes, or fresh banana slices.
- Add a dollop of whipped cream or a scoop of coconut ice cream. Yum!
- Pair with bacon or breakfast sausage for a sweet-and-savory combination.
Storage Info for Leftovers:
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Reheat the pancakes in the microwave, toaster, or a warm skillet until heated through.
- Freeze any leftover pancakes in a single layer, then transfer to a freezer bag. Reheat them from frozen in the toaster or oven.
- Store the leftover syrup in a sealed jar in the fridge for up to 5 days. Reheat it gently in the microwave or on the stovetop and stir to recombine, as it will separate during storage.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2016, and was republished with tips, step by step photos, and a recipe change in June 2025.
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Logan says
I’m usually pretty good at making pancakes, but these turned out really gummy and uncooked on the inside.
Kristin King says
I am sorry to hear that this didn't turn out for you. My guess is that the batter may have been overmixed. With whole wheat flour, that can happen a little more easily than with all-purpose white flour. It's also possible that the cooking temperature was too high, or that each pancake had too much batter. Another possibility is that your baking powder was old and lost some of its leavening ability.
Emma says
These sound great, can’t wait to try but only have frozen pineapple at moment and no brown sugar. Is there an alternative to the sugar? Can frozen be used or best defrosted?
Kristin King says
I think you can use frozen. I would thaw it and kind of shred it into small pieces if it is in large chunks. The brown sugar is only needed for the syrup. I don't know what else you might have that would work. You can try regular sugar and see if that works. You could also just try mixing regular maple syrup with a little coconut milk...that might work! I haven't tried that myself so let me know how it turns out!
vicky t says
Oh my, these sound heavenly! I need to make them now...
Emily says
These pancakes look so tasty! I love all things coconut and am especially excited to try out the syrup.
Theresa says
Love this idea. Sounds so delicious. Thanks for sharing at the Inspiration Spotlight party. Shared.
melanie - the party suite says
Yummy! It's like a dessert, cocktail, and breakfast all in one recipe!