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Best Fluffy Pineapple Pancakes with Coconut Drizzle Recipe

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These fluffy tropical pineapple pancakes with coconut drizzle are quick, easy, and made with simple ingredients. Perfect for a lazy weekend or a special brunch, they bring a taste of the tropics to your breakfast table.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 large egg (room temperature)
  • 1 ¼ cups full-fat coconut milk (canned)
  • 3 tablespoons unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 cup fresh pineapple (finely chopped, patted dry)
  • ½ cup full-fat coconut milk (for drizzle)
  • 2 tablespoons powdered sugar (for drizzle)
  • 1 tablespoon coconut cream (optional, for drizzle)
  • Pinch of salt (for drizzle)
  • Toasted coconut flakes (for topping, optional)
  • Fresh pineapple slices or wedges (for topping, optional)
  • Maple syrup or honey (for topping, optional)

Instructions

  1. Prep the pineapple: Peel, core, and finely chop the fresh pineapple into small pieces (about ¼-inch cubes). Spread on a paper towel-lined plate and pat dry gently. Set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly distributed.
  3. Combine the wet ingredients: In a separate medium bowl, whisk the egg until light and frothy (about 30 seconds). Add the coconut milk, melted butter, and vanilla extract. Whisk until smooth and well-combined.
  4. Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined (a few lumps are fine). Fold in the chopped pineapple gently.
  5. Let the batter rest: Allow the batter to sit for 5 minutes while you heat your pan. This helps create fluffier pancakes.
  6. Heat your pan: Place a non-stick skillet or griddle over medium heat. Add a small pat of butter or drizzle of coconut oil. Let it melt and foam slightly.
  7. Cook the pancakes: Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip carefully and cook for another 1-2 minutes on the other side.
  8. Keep warm: Transfer cooked pancakes to a baking sheet in a 200°F oven while you finish the rest.
  9. Make the coconut drizzle: In a small saucepan, combine the coconut milk, powdered sugar, and salt. Warm over low heat, whisking gently, until the sugar dissolves and the mixture is smooth and slightly thickened (about 3-4 minutes). If using coconut cream, stir it in at the end.
  10. Serve immediately: Stack the pancakes on plates, drizzle generously with the warm coconut sauce, and top with toasted coconut flakes and fresh pineapple slices. Serve warm.

Notes

Don’t overmix the batter; lumps are fine. Pat the pineapple dry to avoid soggy pancakes. Use full-fat coconut milk for best results. Let the batter rest for 5 minutes before cooking. Flip pancakes only once.

Nutrition

Keywords: pineapple pancakes, coconut drizzle, tropical breakfast, fluffy pancakes, easy pancake recipe

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