Pineapple Coconut Pancakes | Fork in the Kitchen

Pineapple Coconut Pancakes

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 6-8 pancakes 1x


Sweet, juicy pineapple rings cooked in a light, fluffy, coconut pancake batter for a tropical breakfast!



  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 2 teaspoons sugar
  • 1 egg
  • 1 cup milk
  • 1/2 Tablespoon butter, melted
  • 1 teaspoon coconut extract
  • 24 Tablespoons Butter for griddle
  • 1 pineapple, cored and sliced into thin rings
  • 1 can coconut milk, refrigerated
  • 2 teaspoons white sugar


  1. Sift together flour, salt, baking powder, and sugar.
  2. Whisk together egg and milk. Slowly whisk in cooled melted butter and coconut extract.
  3. Mix wet ingredients into dry until just combined (lumps are ok!).
  4. Heat a flat griddle over medium heat; melt 1/2 – 1 Tablespoons butter. Once melted and griddle is hot, pour 1/3 cup of the batter onto hot griddle; place a pineapple slice in the middle of each pancake. Once bubbles surface and pop, flip pancake carefully. Cook for an additional 2-3 minutes until golden brown. Continue until all batter is gone.
  5. If using coconut whipped cream, remove can of coconut from fridge, turn upside down and open. Drain out liquid (reserve if desired). Remove solid cream into a cold mixing bowl, add sugar and whip on high for 4-5 minutes until light and fluffy.
  6. Serve pancakes immediately with coconut whip, syrup, pineapple, and shredded coconut as desired.


Make sure the coconut milk has been in the fridge for at least 12 hours.

  • Category: Breakfast
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