Piña Colada Pancakes Recipe

Prepare dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until lightly beaten. Add the crushed pineapple with its juice, coconut milk, melted butter, vanilla extract, and rum extract (if using). Stir until the mixture is smooth and pineapple pieces are evenly distributed.

Make the batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined; a few small lumps are okay. Let the batter rest for 5 minutes to allow the baking powder to activate and the coconut milk to hydrate the flour. If the batter thickens too much, thin with up to 2 tablespoons additional coconut milk or pineapple juice.

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Brush the cooking surface lightly with neutral oil or additional butter. Use a 1/4-cup measure to pour batter for each pancake onto the hot surface, leaving space between pancakes.

Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the second side until golden brown, about 1 to 2 minutes more. Transfer to a warm plate and keep warm in a low oven (about 200°F / 95°C) while you cook the remaining batter. Repeat re-greasing the pan as needed.

Make cornstarch slurry

In a small bowl whisk the cornstarch with 1 tablespoon water until smooth and set aside.

Cook pineapple syrup

In a small saucepan over medium heat combine the pineapple juice and brown sugar. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add shredded coconut and butter, stirring until the butter melts and the coconut is coated. Stir in the cornstarch slurry and cook, stirring constantly, until the syrup thickens slightly, about 1 to 2 minutes. Remove from heat. Taste and adjust sweetness; if you want a more pronounced pineapple flavor, stir in a tablespoon of pineapple juice or a splash of rum extract.

If using fresh pineapple chunks or rings, you can quickly caramelize them: heat a small skillet over medium-high heat, add a teaspoon of butter and a tablespoon of brown sugar, then sear the pineapple pieces for 1 to 2 minutes per side until golden. Set aside for serving.

For toasted coconut flakes, spread the coconut on a baking sheet and toast in a 325°F (160°C) oven for 4–6 minutes, watching closely, until golden. Alternatively, toast in a dry skillet over medium heat, stirring, until golden and fragrant.

Assemble: Stack pancakes, spoon warm coconut-pineapple syrup over them, top with caramelized pineapple (if using), a dollop of whipped cream, and sprinkle toasted coconut flakes on top.

Serve immediately while pancakes and syrup are warm. Leftover pancakes can be refrigerated for up to 2 days and reheated in a toaster or in a skillet. Store syrup in an airtight container in the refrigerator for up to 5 days; rewarm gently before serving.