Medium

Island Pineapple Pancakes

Total Time
1h 20m
29m prep · 51m cook
Servings
4 people
Rating
Difficulty
Medium
2 views
🥬 Vegetarian ☪️ Halal ✡️ Kosher

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.

Ingredients

  • 1.67 cups buttermilk
  • 0.5 cups milk
  • 2 eggs
  • 2 tablespoons butter , melted
  • 2 teaspoons vanilla extract
  • 1.67 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 pinch salt
  • 1 , 20 ounce
  • 1 cup sweetened flaked coconut , or more to taste
  • 0.75 cups macadamia nuts , chopped
  • 0.67 cups white chocolate chips
  • cooking spray

Instructions

  1. 1

    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.

  2. 2

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

  3. 3

    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.

Nutrition Facts

Per serving

🍳

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