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Fluffy pineapple coconut pancakes stacked on a pastel plate, topped with toasted coconut flakes and maple syrup, with visible pineapple pieces and golden edges.
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Pineapple Coconut Pancakes 🥥🍍

Fluffy pineapple coconut pancakes combine creamy coconut milk with juicy crushed pineapple and shredded coconut for a tropical breakfast that’s lightly sweet, soft inside, and golden on the outside. Perfect for weekend brunch or special mornings, they’re easy to make and delicious served with maple syrup, toasted coconut, or fresh fruit.
Course Breakfast, Brunch
Cuisine American, Tropical-Inspired
Keyword brunch pancakes, coconut milk pancakes, fluffy pancakes, island-style breakfast, pineapple coconut pancakes, pineapple pancakes, tropical pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes
Calories 170kcal
Cost $7 for entire recipe

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • measuring cups
  • Measuring spoons
  • nonstick skillet or griddle
  • Spatula for flipping
  • Paper towels or plate (for resting cooked pancakes)

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • 1 cup coconut milk full-fat for best flavor
  • 1 large egg
  • 2 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
  • Mix-ins
  • ½ cup crushed pineapple well-drained
  • ⅓ cup sweetened shredded coconut

For Cooking

  • Butter or oil for greasing the pan

Instructions

Mix dry ingredients

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Mix wet ingredients

  • In a separate bowl, whisk coconut milk, egg, melted butter (or coconut oil), and vanilla until smooth.

Combine

  • Pour the wet ingredients into the dry ingredients. Gently stir just until combined—do not overmix.
  • Fold in the crushed pineapple and shredded coconut.

Rest the batter

  • Let the batter rest for 5 minutes. This helps the pancakes turn extra fluffy.

Cook pancakes

  • Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  • Scoop about ¼ cup batter per pancake onto the pan.

Flip

  • Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
  • Flip and cook another 1–2 minutes until golden brown and cooked through.

Serve warm

  • Stack high and serve immediately.

Suggested Toppings

  • Maple syrup or coconut syrup
  • Toasted coconut flakes
  • Fresh pineapple chunks
  • Whipped cream or coconut whipped cream
  • A drizzle of honey or pineapple glaze

Notes

  • Drain the crushed pineapple very well to prevent excess moisture and soggy pancakes.
  • Do not overmix the batter; small lumps are fine and help keep the pancakes fluffy.
  • Letting the batter rest for 5 minutes improves texture and rise.
  • Use full-fat coconut milk for the richest flavor and softest pancakes.
  • Cook over medium heat—too hot will brown the outside before the inside cooks through.
  • For extra coconut flavor, lightly toast the shredded coconut before folding it into the batter.
  • Pancakes can be cooled completely and frozen in a single layer, then reheated in a toaster or skillet.