These Pineapple Pancakes are a super-simple breakfast recipe to use your pineapple leftovers and they are made with no eggs, no dairy, and are ready in under 20 minutes!
I love easy, fruity pancakes like my Healthy Blueberry Pancakes, Strawberry Pancakes, or Banana Pancakes, but nothing screams like summer quite as much as pineapple. And incorporating small pineapple bits in pancakes makes them absolutely delicious!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps and my cooking tips!
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Pineapple Pancakes
These Pineapple Pancakes are a super-simple breakfast recipe to use your pineapple leftovers and they are made with no eggs, no dairy, and are ready in under 20 minutes!
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Servings: 3 servings (3 pancakes each)
Calories: 404.7 kcal
Ingredients
- 1 ⅓ cups Fresh Pineapple - finely diced (note 1), at room temperature
- 1 ⅓ cups Coconut Milk - (note 2) at room temperature
- 1 tablespoon Melted Coconut Oil - (note 3), cooled
- 1 teaspoon Vanilla Extract
- 1 ¾ cups All-Purpose Flour - (note 4) + 1/4 cup if batter too thin
- 2 tablespoons Coconut Sugar - (note 5)
- 3 teaspoons Baking Powder
Optional
- ¼ teaspoon Salt
Instructions
- In a large mixing bowl, stir freshly diced pineapple, coconut milk, melted, cooled coconut oil, and vanilla extract.
- Add flour, baking powder, and salt.
- Use a rubber spatula to combine and form a smooth pancake batter. If it looks too runny, this happens if the pineapple is releasing too much juice in the batter, stir in the extra 1/4 cup of flour.
- Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
- Scoop out 1/3 cup of pancake batter, not more, they are difficult to flip and cook through if bigger. Pour in the warm pan, and if it doesn't spread well, use the back of a spoon to press the batter and create a wider round shape.
- Cook the pancakes for 2-3 minutes, then flip them and cook them on the other side for 1 minute or until fully cooked in the middle.
- Transfer to a cooling rack or plate and repeat these steps until you run out of batter. I made 9 pancakes with this batter.
Notes
Note 1: I haven’t tried canned crushed pineapple for this recipe but I am pretty sure it will work the same. I would reduce crushed pineapple to 1 cup.
Note 2: I am using room-temperature light coconut milk, also known as packaged coconut milk. It has less fat than canned coconut milk which keeps the pancakes light and fluffy. Any milk works in the recipe, but coconut milk provides the best taste. You can also try almond milk, oat milk, or soy milk is a great swap to boost the pancake’s proteins.
Note 3: Make sure the oil doesn’t come in contact with the milk or pineapple that are too cold, or the coconut oil forms lumps. I always use pineapple and coconut milk at room temperature to prevent that. Otherwise, swap for another oil like light olive oil or canola oil.
Note 4: Start with 1 cup + 3/4 cup of flour then add the extra 1/4 cup if your batter is too thin. This will depend on how much juice your fresh pineapple releases. The riper, the more juice, and the more flour you need.
Note 5: Or any granulated sweetener like brown sugar, sugar, or date sugar.
Storage: Store leftover pancakes in the fridge for up to 3 days in a sealed container. Freeze up to 1 month in Ziploc bags and thaw in the fridge the day before. Rewarm in a warm pan, or microwave for 1 minute.
Serving: Serve the pancakes with coconut yogurt, fresh pineapple chunks, coconut flakes, banana slices, and a drizzle of maple syrup.
Nutrition
Serving: 3pancakes (recipe makes 9) | Calories: 404.7kcal | Carbohydrates: 77.3g | Protein: 7.9g | Fat: 7.4g | Saturated Fat: 5.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 636.4mg | Potassium: 160.9mg | Fiber: 3.4g | Sugar: 16.1g | Vitamin A: 42.5IU | Vitamin B12: 1.3µg | Vitamin C: 35.1mg | Vitamin D: 52.4µg | Calcium: 299.5mg | Iron: 4mg | Magnesium: 43.5mg | Phosphorus: 172.3mg | Zinc: 0.9mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a handful of ingredients to make these pancakes. Here’s how to pick them.
- Fresh Pineapple – This brings a sweet, tropical flavor and natural moisture to the pancakes. Canned crushed pineapple also works, but use a slightly reduced amount.
- Coconut Milk – Coconut milk adds richness and moisture, keeping the pancakes light and fluffy. Other plant-based milks like almond, oat, or soy also work.
- Melted Coconut Oil – It adds moisture and richness to the batter. Other oils, like light olive oil or canola, are fine too.
- Vanilla Extract – Vanilla adds a warm, sweet flavor.
- All-Purpose Flour – This provides the structure for the pancakes.
- Coconut Sugar – It sweetens the pancakes. Any granulated sweetener, like brown sugar or regular sugar, works.
- Baking Powder – This helps the pancakes rise and become fluffy.
Carine’s Tips
Let me share a few tips for perfect pancakes.
- Room Temperature Ingredients – Use room-temperature pineapple and coconut milk to prevent the coconut oil from clumping.
- Adjust Flour for Juice – Start with the base amount of flour and add more only if the batter is too runny due to excess pineapple juice.
- Warm Griddle – Heat the griddle properly before adding the batter for even cooking.
- Gentle Mixing – Use a rubber spatula to gently combine the ingredients and avoid overmixing.
- Use Light Coconut Milk – Light coconut milk adds the best texture.
- Pineapple Variations – Fresh pineapple gives the best flavor.
- Storage Solution – Store the leftover pancakes in an airtight container in the fridge or freezer.
- Serving Suggestions – Coconut yogurt, fresh pineapple, coconut flakes, banana slices, and maple syrup make great toppings.
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