Pineapple Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until evenly combined.

Mix wet ingredients

In a separate medium bowl whisk together the milk, buttermilk, egg, melted butter and vanilla extract until smooth and slightly frothy.

Make the batter: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few small lumps are okay. Let the batter rest 5 minutes to hydrate the coconut and activate the leaveners.

If the batter seems thick, whisk in up to 2 tablespoons additional milk to reach a pourable but thick batter (should fall slowly from a spoon).

Heat a medium skillet over medium heat and add 1 tablespoon unsalted butter. When melted and foaming, add the pineapple pieces, sprinkle the brown sugar and cinnamon over them, and cook, stirring occasionally, until pineapple is warmed through and edges begin to caramelize, about 4–6 minutes.

Stir in the lime juice and cook 30 seconds more. Remove from heat and keep warm. Reserve any pan juices to spoon over pancakes.

Make caramel carefully: In a small heavy-bottomed saucepan set over medium heat, spread the 1/2 cup granulated sugar in an even layer. Allow it to melt without stirring; swirl the pan occasionally to encourage even melting. Watch closely as sugar transitions from clear to amber (about 6–8 minutes).

When sugar is a deep amber color, remove from heat and carefully add the cubed butter, whisking until melted and incorporated (mixture will bubble vigorously).

Slowly pour in the 3 tablespoons heavy cream while whisking until smooth. If the caramel seizes, return to low heat and whisk until smooth. Stir in the sea salt. Let cool slightly to thicken; keep warm or reheat gently before serving.

Preheat a nonstick skillet or griddle over medium to medium-low heat. Lightly oil or butter the surface (use the neutral oil or extra butter). The pan is ready when a few drops of water sizzle gently.

Spoon or ladle about 1/4 cup batter per pancake onto the hot griddle, spacing 1–2 inches apart. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer to a warm plate and keep loosely covered in a low oven (about 200°F / 95°C) while you finish the remaining batter.

Make whipped cream: In a chilled bowl, whip 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form. Do not overwhip.

Toast coconut (optional): In a small dry skillet over medium heat, toast the 2 tablespoons shredded coconut, stirring constantly, until golden, 1–2 minutes. Remove immediately to avoid burning.

Assemble: Stack 2–3 pancakes per serving on plates. Spoon warm pineapple over the pancakes, drizzle generously with warm caramel, and top with a dollop of whipped cream. Sprinkle toasted coconut over the top and finish with a light drizzle of maple syrup if desired. Serve immediately.