These pineapple pancakes are fluffy, sweet, and with a hint of tropical flavors like pineapple and coconut.

Pineapple Pancakes (Pina Colada Pancakes) | Gluten free

Drizzled with Coconut Caramel Sauce will become a hit in your family. If you want more pineapple recipes, try tropical smoothie or Hawaiian pineapple bread next!

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Ingredients

Pineapple - use crushed pineapple or fruit puree for the best results.
Flour - I've tested this recipe with GF King's Arthurs as well as regular all purpose flour and they are both delicious and fluffy!
Baking powder and soda - always verify the expiration date, as using old or expired baking powder and baking soda could result in flat pancakes instead.
Eggs - room temperature for better blending results.
milk, olive oil, vanilla extract - basic wet ingredients for pancakes.
Coconut flakes - this is optional but adds a little extra texture and coconut flavor. Try toasted coconut flakes instead of regular.
Sugar - If not using any sweet sauce on top then feel free to increase sugar to 5 tablespoons or you could use honey, agave or maple syrup as a sweetener.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pineapple Pancakes

STEP 1: In a large mixing bowl, combine the wet ingredients and mix thoroughly before adding them to the dry ingredients.

STEP 2: Lightly spray the pan with oil, although if using good nonstick pan/griddle you may not need it. Pour the batter onto a nonstick pan in heaping ¼ cup scoops.

Be sure to adjust the heat temperature accordingly (medium-low).

Cook until bubbles start to form on the surface, then gently flip them over.

SERVE: Serve with butter, pineapple pieces, jam and caramel sauce.

Cooking for a crowd? Keep cooked pancakes warm in a 200°F oven on a baking sheet covered with foil until serving.

Tips For The Best Pineapple Pancakes

You'll know the griddle or pan is preheated adequately when a drop of water sizzles and crackles upon contact.
Avoid cooking on excessively high heat and ensure not to overcook the pancakes. If they begin to brown before fully cooked, reduce the heat slightly.
Resist the urge to flatten the pineapple pancakes while cooking and minimize unnecessary movement.
Pancake batter texture - it should be thick enough that it drips rather than slides off the spoon. If your pancakes seem to be flat, add more flour and try again. If still no change, the issue may be in your baking powder, or soda.
Apple pancakes - this recipe can be also made with apple sauce or apple puree instead of pineapple puree.

My Favorite Equipment

Non-Stick Griddle or Skillet - A good non-stick surface makes flipping pancakes effortless! A flat griddle gives you room to cook several at once, which is a lifesaver on busy mornings (trust me, it is a life changer!). This small electric griddle is also fantastic for super uniform pancakes.
Electric Mixer or Stand Mixer - to easily whisk the eggs and rest of the batter.
Large Mixing Bowls - You'll want one bowl for dry ingredients and one for wet. A sturdy, lightweight set keeps everything mess-free and organized.
Silicone Spatula - To easily mix the batter.
Measuring Cups & Spoons - Pancakes are all about balance. Accurate measurements help keep your batter light and fluffy every time.
Ladle or Batter Dispenser - Using the same amount of batter for each pancake helps them cook evenly and look picture-perfect.

More Tropical Breakfast Ideas

Recipe Card

Julia

Super Thick Pineapple Pancakes Recipe

5 from 6 votes

These pineapple pancakes are fluffy, sweet, and with a hint of tropical flavors like pineapple and coconut.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 11 pancakes

Course: Breakfast

Cuisine: American

Calories: 145

Ingredients Method Nutrition Notes

Ingredients

1 ½ cups crushed pineapple fresh or canned (drained and unsweetened)
3-4 tablespoon white granulated sugar
1 ½ cup all purpose flour or gluten free blend with xanthan gum
2 teaspoon baking powder sifted
1 teaspoon salt
1 teaspoon baking soda sifted
2 large eggs
¼ cup olive or coconut oil
1 teaspoon vanilla extract or ½ teaspoon vanilla paste
¼ cup milk lactose-free or almond milk
2 tablespoon or more coconut flakes optional

Method

In a large mixing bowl, combine the wet ingredients and mix thoroughly before adding them to the dry ingredients.
Lightly spray the pan with oil, although if using good nonstick pan/griddle you may not need it. Pour the batter onto a nonstick pan in heaping ¼ cup scoops.
Be sure to adjust the heat temperature accordingly (medium-low).
Cook until bubbles start to form on the surface, then gently flip them over.

Nutrition

Calories: 145kcalCarbohydrates: 21gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 30mgSodium: 402mgPotassium: 60mgFiber: 2gSugar: 9gVitamin A: 68IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Notes

For the topping - Coconut Caramel Sauce
Pineapple - use crushed pineapple or fruit puree for the best results. I like to pulse crushed pineapple or pineapple chunks in food processor until smoother consistency.
Sugar - If not using any sweet sauce on top then feel free to increase sugar to 5 tablespoons or you could use honey, agave syrup as a sweetener. I haven't tried coconut sugar as a sub, but I think it should work perfectly here.
A quick note, when I'm making these for my toddler, I always add very little sugar if any at all, top up with butter and a little drizzle of honey and he loves these just like that + it is healthier this way!
Coconut flakes - this step is optional but adds a little extra texture and coconut flavor. Try toasted coconut flakes instead of regular 🙂
Baking powder and soda - always check the expiration date, as with an old expired baking powder and baking soda you may end up with flat pancakes instead.
The batter - should be thick enough that it drips rather than slides off the spoon. If your pancakes seem to be flat, add more flour and try again. If still no change, the issue may be in your baking powder, soda.
Eggs - always room temperature for better blending results.