This Pineapple Coconut Pancake recipe yields light, fluffy pancakes with bright, tropical flavors—especially delicious when finished with a creamy Pineapple Coconut Cream Cheese syrup.
When I first met my friend Amy Black, she was managing a charming breakfast and lunch spot in La Jolla called Coffee Cup. I loved popping in to see her and enjoyed many meals there—everything was always fresh and thoughtfully prepared. On a recent visit I noticed Pineapple Coconut Pancakes listed as a daily special. I was too full from a post-hike avocado scramble to order them that day, but the idea stuck with me. I finally made the pancakes at home and they were worth the wait: sweet, tart, and tropical, with a light and airy texture and a luscious cream cheese pineapple syrup to top them.
Pineapple Coconut Pancakes Ingredients
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- 1 cup pineapple, diced
- ¼ cup shredded coconut
Pineapple Cream Cheese Syrup Ingredients
- 4 oz cream cheese, softened
- ¼ cup coconut milk
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup pineapple, diced
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate large bowl, beat the egg with the coconut milk, honey, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Pour in the melted butter and mix until smooth but don’t overmix.
- Fold in the shredded coconut and the diced pineapple. Let the batter rest for a few minutes while you heat the skillet.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with cooking spray or a little butter.
- Scoop about ¼ cup batter per pancake onto the hot surface. Cook until small bubbles form across the top and the edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden and cooked through.
- While the pancakes cook, make the Pineapple Cream Cheese Syrup: place the cream cheese, coconut milk, powdered sugar, vanilla, and diced pineapple in a blender or food processor and blend until smooth and creamy. Adjust sweetness if desired.
- Serve pancakes stacked and spoon the cream cheese pineapple syrup over the top, or serve the syrup on the side for dipping.
Recipe Notes & Tips
- Texture: For extra-fluffy pancakes, do not overmix the batter—streaks of flour are fine. Letting the batter sit 5–10 minutes allows the baking powder to activate and yields lighter pancakes.
- Substitutions: Use regular milk or a nut milk instead of coconut milk if desired; the coconut flavor can also be boosted with a teaspoon more coconut extract. For a dairy-free syrup, substitute dairy-free cream cheese or use a coconut yogurt-thickened sauce with powdered sugar and pineapple.
- Pineapple: Use fresh pineapple for the best texture and flavor. Canned pineapple works in a pinch—drain well and pat dry so the batter doesn’t become too wet.
- Shredded Coconut: Toast the shredded coconut briefly in a dry skillet for deeper flavor, or use unsweetened coconut to keep the pancakes from becoming too sweet.
- Serving Suggestions: These pancakes pair beautifully with fresh berries, toasted macadamia nuts, sliced banana, or a squeeze of lime for extra brightness. A side of bacon or a green salad makes for a balanced brunch.
- Storage: Refrigerate leftover pancakes and syrup separately for up to 3 days. Reheat pancakes in a low oven or toaster oven to preserve texture; rewarm the syrup gently on the stovetop or in a microwave, stirring to smooth.
Serving Yield & Timing
Yield: Approximately 8 pancakes (serves 3–4). Prep time: about 10 minutes. Cook time: about 10–15 minutes. Total time: roughly 20–25 minutes, depending on batch size.
Nutrition (Approximate per pancake)
- Calories: 286 kcal
- Carbohydrates: 33 g
- Protein: 4 g
- Fat: 15 g (Saturated Fat: 11 g)
- Sodium: 213 mg
- Sugar: 15 g
These Pineapple Coconut Pancakes are a fun, summery twist on a classic breakfast favorite. The tropical notes from pineapple and coconut make them feel special, while the cream cheese pineapple syrup adds a velvety, tangy finish. Whether you serve them for a leisurely weekend brunch or a cheerful weekday treat, they’re sure to brighten the table.
