Hawaiian Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, reserved pineapple juice (2–3 tablespoons), and vanilla extract until smooth and homogenous.

Fold wet into dry

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. Let the batter rest for 5 minutes while you heat the pan.

Prepare pineapple

If the crushed pineapple is very wet, place it in a fine sieve and press lightly to remove excess liquid, leaving about 1–2 tablespoons of moisture so pieces remain juicy but won't make the batter too thin.

Heat skillet

Heat a nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using a thermometer). Brush or melt a little of the unsalted butter across the surface to prevent sticking.

Portion batter and add pineapple

Using a 1/4-cup measure, pour batter onto the hot griddle leaving space between pancakes. Immediately scatter about 1 to 2 tablespoons of crushed pineapple onto each pancake, gently pressing the pieces into the batter so they adhere. Do not overload — 2–3 pineapple tablespoons per pancake maximum.

Cook pancakes

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed to prevent burning; lower to medium-low if pancakes brown too quickly.

Keep warm

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the remaining batter. Re-butter the skillet as needed between batches.

Stack pancakes on plates. Dust lightly with powdered sugar using a fine mesh sieve. Serve immediately with maple syrup or sprinkle with toasted coconut if desired. Leftovers can be cooled and refrigerated in an airtight container for up to 2 days or frozen between parchment sheets for up to 1 month.