With these pineapple and coconut pancakes, you can have a morning Hawaiian getaway right in your kitchen. These are sure to become a weekend ritual and will definitely impress any visiting guests.


Recipe Summary

15 mins
15 mins
30 mins
12 pancakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.

  • Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.

  • Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

You can add more or less pineapple, coconut, nuts, and white chocolate based on your preference. I came up with this simply because I wanted to integrate pineapple into my pancakes. The white chocolate made it so my kids would eat it.

Use your preferred nuts.

Nutrition Facts

286 calories; protein 6.1g; carbohydrates 33g; fat 15.1g; cholesterol 40.4mg; sodium 398.6mg. Full Nutrition