Pineapple Pancakes
These delicious pineapple pancakes are made using fresh pineapples and a fluffy Greek yogurt pancake batter. It’s a perfect summer breakfast recipe that tastes amazing with some toasted coconut on top!
WHY I MADE TROPICAL PINEAPPLE PANCAKES
Hi, it’s summer! And every time I go to the grocery store, I see those big, fresh pineapples in the produce section, just ready to be bought and gobbled up. I don’t always go out of my way to buy pineapples, but lately I’ve been big on gut biodiversity, which advises that we eat a variety of different foods everyday to feed out healthy gut bacteria. And pineapple is the perfect fruit to enjoy this season.
The idea for these pineapple pancakes actually came to me when I was having brunch with family last month. I saw these upside down pineapple pancakes on the menu of the brunch spot and they were delicious! Every bite was glorious. But, I must admit, I was a bit disappointed to see that there were just pineapple tidbits mixed into the pancake batter, when I was expecting there to be a pineapple ring at the bottom of each pancake. So, I made my own dreams come true.
And that’s how I decided to make my these pineapple pancakes: it’s a fluffy, tender pancake batter that sits on top of a caramelized pineapple ring, topped with toasted coconut and warm honey or maple syrup. I love it! And you’re going to love this, too.
MY FRESH PINEAPPLE PANCAKES RECIPE
If you can make pancakes using pancake mix bought from the store, then you can easily make your own pancakes at home, too! Scroll down to see my top tips on how to make perfect pancakes every time, but here’s the gist of how to make this recipe:
- Whisk the eggs, Greek yogurt, vanilla, maple syrup, and milk.
- Add in the flour and baking powder. Mix lightly. It’s ok if there’s a few lumps.
- Heat a skillet over medium flame. Lay a pineapple ring on top of the melted butter, and cook for about a minute until the pineapple softens. Flip the pineapple over.
- Carefully pour pancake batter on top of the pineapple.
- Cook the pancake until bubbles start to form on the surface, especially in the center.
- Use a flat spatula to carefully flip the pancake over. Transfer the cooked pancake onto a plate.
- Serve with warm honey, or maple syrup, and/or toasted coconut flakes.
PINEAPPLE PANCAKES KEY INGREDIENTS
You have to follow a few steps to successfully make these easy pineapple pancakes at home. The full recipe is in the recipe card below, but here’s a quick overview of the key ingredients:
- Pineapple: I used freshly cut pineapple for this recipe, but you can use canned pineapple rings if you want to make your life easier. If you use canned pineapple, be sure to drain the pineapple from the liquid and lightly pat the pineapple to remove the excess moisture. Cut the pineapple rings in half, if needed, to create thin rings.
- Greek yogurt: Many pancake batter recipes call for adding in a fat (e.g. melted butter or oil) to add flavor and moisture to the finished pancakes. In this recipe, we use Greek yogurt instead, which makes these pancakes extra fluffy and tender.
- Flour: I used gluten free flour for this pineapple pancake recipe, but you can use all purpose flour, if you prefer. If you’re going the gluten free route, my all time favorite flour is King Arthur’s Measure for Measure Flour which works perfectly in this recipe.
- Maple syrup, or honey: Adds a touch of sweetness to the cooked pancakes. Of course, be sure to drizzle the finished pancakes with some extra maple syrup or honey, too! I grew up pouring honey on our pancakes, so that’s my personal preference.
- Baking powder: Allows the pancakes to rise, which makes them extra tender and fluffy!
- Vanilla: For flavor!
HOW LONG DO THESE PINEAPPLE PANCAKES TAKE TO MAKE?
The full recipe for these summer pancakes is below, but here’s how long they take to make:
- Prep time: 10 mins
- Cook time: 20 minutes
That’s right! You can make these pineapple pancakes in about 30 minutes, start to finish. How’s that for a quick breakfast?
HOW TO STORE THESE PANCAKES
In my opinion, homemade pancakes test best the day they’re made. You’ll definitely want to enjoy these pancakes while they’re hot and fresh from the pan!
However, if you want to make a batch of pancakes now and store them for later, you’ll want to freeze rather than refrigerate them (they’ll get hard and dry in the fridge). Cool the pancakes completely at room temperature, place a sheet of parchment paper between each pancake so they don’t stick together, and store in the freezer in a freezer-safe bag.
When you’re ready to eat, these reheat best in the toaster oven, or in the microwave until hot.
TROPICAL PINEAPPLE PANCAKES FAQ
1. Can I use canned pineapple instead of fresh?
Yes! Just be sure to drain the syrup thoroughly and slice the pineapple into thin rings. This helps them caramelize better and prevents soggy pancakes.
2. Do I have to slice the pineapple rings thinly?
Yes, thinner pineapple rings will soften and cook faster in the pan. They also won’t make your pancakes soggy.
3. Can I make this recipe gluten-free?
Absolutely! You can use your favorite gluten-free flour blend. Just make sure it includes a binder like xanthan gum for the best texture. My absolute favorite gluten free flour is King Arthur’s Measure for Measure Flour which works perfectly in this recipe.
4. Is there a dairy-free option for this recipe?
Yes! Simply swap the Greek yogurt with a non-dairy yogurt (like coconut yogurt), and use non-dairy milk and oil or vegan butter for cooking.
5. What’s the best way to flip the pancake without messing it up?
Wait until you see bubbles in the center of the pancake before flipping. Use a wide, flat spatula, and flip in one quick motion. Be gentle! It may take a bit of practice to get it right. Even if the pancakes don’t look perfect, they will still taste delicious.
6. Why did my pancake burn or stick to the pan?
Make sure your skillet isn’t too hot. Medium heat is key! It’s ok to turn down the heat as needed to prevent the pancakes from burning or overcooking. Keep an eye on the temperature as you’re cooking each pancake and adjust as needed. After cooking the first pancake, don’t be surprised if you need to lower the temperature.
7. What toppings go well with these pancakes?
These pancakes shine with:
- Warm maple syrup or honey
- Toasted coconut flakes
- A dollop of Greek yogurt or whipped cream
- A sprinkle of cinnamon or nutmeg
- A drizzle of caramel sauce
8. How to store these pancakes?
In my opinion, homemade pancakes test best the day they’re made. You’ll definitely want to enjoy these pancakes while they’re hot a fresh from the pan!
However, if you want to make a batch of pancakes now and store them for later, you’ll want to freeze rather than refrigerate them (they’ll get hard and dry in the fridge). Cool the pancakes completely at room temperature, place a sheet of parchment paper between each pancake so they don’t stick together, and store in the freezer in a freezer-safe bag.
When you’re ready to eat, these reheat best in the toaster oven, or in the microwave until hot.
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Fresh Pineapple Pancakes
Ingredients
- 6 pineapple rings, thinly sliced see notes
- 2 eggs large
- 1 c Greek yogurt
- 1 tsp vanilla
- 2 tsp maple syrup or honey
- 1/4 c milk or non-dairy milk
- 1 c flour can use gluten free flour
- 1 tbsp baking powder
- 2 tbsp unsalted butter for greasing the skillet
Instructions
- In a large bowl, whisk together the eggs, Greek yogurt, vanilla, maple syrup, and milk.
- Add in the flour and baking powder. Mix lightly just until the dry ingredients are incorporated into the wet ingredients. It's ok if a few lumps remain.
- Heat a skillet over medium flame. Melt 1/2 tbsp of butter in the pan. Lay one pineapple ring on top of the melted butter, and cook for about a minute until the pineapple softens. Flip the pineapple over. Keep it in the center of the pan.
- Carefully pour 1/2 c of pancake batter on top of the pineapple, spreading it in a circle so that the pineapple is completely covered.
- Cook the pancake, without touching it, for 2-3 minutes until bubbles start to form on the surface, especially in the center. You want to make sure the pancake is cooked through before flipping. See the notes section for pancake cooking tips!
- Once a few bubbles pop through the surface, use a flat spatula to carefully flip the pancake over. Cook for 1-2 minutes more, and transfer the cooked pancake onto a plate.
- Repeat with the remaining pineapple rings and pancake batter.
- Serve warm with honey, or maple syrup, and/or toasted coconut flakes.
Notes
- Heat the skillet before adding in the butter.
- Scoop the batter using a measuring cup, or a large cookie scoop. Pour the batter directly in the center of the pan, and continue pouring in the center of the pancake. You want the batter to spread out evenly from the center – this give you a nicely round shape.
- You’ll know it’s time to flip the pancake once small bubbles form across the surface. Don’t flip until you see a bubble or two form in the center pancake. This is your signal that’s cooked through, and it’s time to flip.
- Once flipped, the pancake will cook much quicker on this second side. Just cook it for about 1-2 minutes more.
- Melt more butter in the pan each time before adding your batter. You want each pancake to cook in some buttery goodness!
- Keep a close eye on the temperature as you’re cooking the pancakes. You may need to lower or raise the temperature each time. Often the pan will get too hot and you’ll need to lower the temperature to prevent burning.
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