Piña Colada Pancakes
Transport yourself to a tropical destination with these Piña colada pancakes! Soft, moist pancakes filled with juicy pineapple, creamy coconut milk, and topped with a homemade warm pineapple rum sauce!
Warmer weather has everyone dreaming about tropical beach vacations and sipping on cocktails by the pool. If the only place you’re going this summer is your kitchen table, well these Pina colada pancakes are the next best thing!
About this recipe
These soft, moist pancakes are made using coconut milk, crushed pineapple, and brown sugar which give them rich moisture and subtle sweetness that melts in your mouth. The signature flavor of everyone’s favorite summer drink cannot be missed in these pancakes.
This recipe also includes a thick buttery pineapple rum sauce to take it over the top! Pour the sauce over your stack and let it get absorbed right into the pancakes. Sprinkle a bit of toasted coconut or remaining diced pineapple and dig right in.
Who needs a plane ride anyway, these piña colada pancakes are about to take you and your family to new heights. There’s a reason why pineapple and coconut make such a great pair.
It’s a sweet and tart combination that can be found in all kinds of desserts and treats. They’re a delicious summer breakfast or brunch idea to enjoy any day of the week, vacation or not!
What you need
For the pancakes
- Coconut Milk – You’ll need full fat coconut milk, that can be found in cans. You will use both the liquid and the cream on top, so don’t discard anything!
- Egg – You’ll need just 1 egg for this recipe to help bind the ingredients.
- Brown Sugar – Brown sugar gives these pancakes sweetness and moisture. You could use white granulated sugar too but we love the caramel flavor that the brown sugar adds.
- Vanilla Extract – The flavor of vanilla complements both pineapple and coconut nicely.
- All-Purpose Flour – All-purpose flour is the base of the pancake, you could also use a 1:1 gluten-free flour.
- Baking Powder – Baking powder will help the pancakes rise and become as fluffy as they can.
- Salt – Brings all of the ingredients together in a cohesive bite.
- Can of Pineapple Chunks – You can also use crushed pineapple. Will use both the chunks and the juice, so don’t drain the pineapple without reserving the juice!
For the rum sauce
- Brown Sugar – Brown sugar makes this delicious rum sauce perfectly sweet and gives it a subtle caramel flavor.
- Butter – Butter and rum are a fabulous duo. You can use salted or unsalted butter.
- Juice from Pineapples – You’ll use this as the liquid base of the sauce, giving it a sweet spectacular pineapple flavor.
- Cornstarch – Cornstarch is needed to thicken up the sauce a bit, giving it some body.
- Coconut Cream – Coconut cream gives the sauce a rich creamy texture as well as coconut flavor.
- Rum – For a kid-friendly version you can make it without rum.
- Coconut Flakes – This is an optional garnish, you could also use coconut chips.
How to make it
For the pancakes
Preheat your griddle and open the coconut milk can and scoop out the cream on to and set aside for later.
Separate the pineapples from the juice and set the juice aside for later. Chop up the chunks or pulse a few times in a food processor if you are using chunks and not crushed pineapple.
Pour the rest of the can of coconut milk into a mixing bowl. Whisk in the egg, brown sugar, and vanilla extract.
Add in the flour, baking powder, and salt. Gently stir in the crushed pineapple.
Drop batter by large spoonfuls onto the preheated griddle/pan. Smooth out the tops so that the pancakes are about ½ inch thick.
Cook for 3-4 minutes on the first side and about 2 minute on the second side.
For the pineapple rum sauce
Melt brown sugar and butter. Whisk coconut cream and cornstarch into reserved pineapple juice, then add it to the melted butter and sugar mixture. Continue stirring until sauce starts to bubble and thicken up. Remove from heat and allow to sit a couple of minutes before adding the rum.
How to make these pancakes your own
- Omit the coconut milk and substitute it with regular milk or buttermilk for pineapple pancakes.
- Use coconut rum for a delicious twist on the rum sauce. Use pineapple rum for the same reason!
- Toast your coconut flakes or shavings for a nutty crunchy texture.
- Use a Bisquick mix for added convenience and add remaining ingredients as needed.
- Keep it simple and add a little rum to your warm maple syrup and top with whipped cream.
Since piña colada pancakes have crushed pineapple in them, they are soft and very moist and best enjoyed immediately.
However, if you have leftovers, store in an airtight container in the refrigerator for up to 3 days, and use as soon as possible.
Store rum sauce in an airtight container in the fridge for up to 4 days.
Reheat pancakes in the microwave for 20-30 seconds or until heated through. Reheat rum sauce in a small glass bowl in the microwave for 10-20 seconds or until warm, stirring well before serving.
More tropical inspired recipes
Get the Recipe: Piña Colada Pancakes
- 1 can (398 ml or 14 oz) canned full fat coconut milk (divided) (save the cream from the top!)
- 1 egg
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 ½ tablespoons baking powder
- Dash of salt
- 1 can (540 ml or 18 fluid ounces) pineapple chunks or crushed pineapple, divided (save the juice!)
Pineapple Rum Sauce:
- ½ cup brown sugar
- ¼ cup butter
- juice from pineapples
- 2 tablespoons cornstarch
- 2 tablespoons coconut cream from top of can
- 2 tablespoons dark rum can be omitted
- Coconut flakes or chips for topping (optional)
To make the pancakes:
- Preheat electric griddle to 375°F or a non-stick frying pan on medium-low heat.
- Open the coconut milk can and scoop out 2 tablespoons of the cream on top. Set this aside for later use in the sauce.
- Pour the rest of the can of coconut milk into a mixing bowl. Whisk in the egg, 2 tablespoons brown sugar, and vanilla extract.
- Place a fine mesh colander over a medium sized bowl. Open the can of crushed pineapple and empty into the colander. Set aside the juice for later use in the sauce. If you’re using pineapple chunks, chop them up into small pieces with a knife or blitz a few times in a blender or food processor.
- Meanwhile whisk in the flour, baking powder, and salt into the coconut milk mixture bowl.
- Gently stir in the crushed pineapple.
- Allow the batter to sit for 5 minutes.
- Drop batter by large spoonfuls onto the preheated griddle/pan.
- Smooth out the tops so that the pancakes are about ½ inch thick.
- Cook for 3.5-4 minutes on the first side and about 2 minute on the second side.
To make the sauce:
- Melt the brown sugar and butter in a medium sized pot over medium heat.
- Whisk the cornstarch and coconut cream (reserved from making the pancakes) into the pineapple juice (also reserved from making the pancakes).
- Once the brown sugar and butter have melted, whisk the juice mixture into the pot.
- Keep whisking over medium heat until the sauce has thickened. Once you start to see bubbles, keep whisking and cooking for another minute.
- Remove from heat. Wait two minutes and stir in the rum. Note: the rum can be omitted!
- Makes about 20 pancakes and 1 cup of sauce