Pina Colada Pancakes Recipe with Rum Maple Syrup
Fluffy pina colada pancakes combine pineapple and coconut in an easy tropical breakfast, then get topped with warm rum maple syrup and toasted coconut.
Ingredients
Pina Colada Pancakes
- 1 cup complete pancake mix
- ¼ cup canned coconut milk well stirred
- ½ cup pineapple juice reserved from canned pineapple chunks
- ¼ cup canned pineapple chunks drained and finely chopped
- Butter or nonstick cooking spray as needed for the griddle
Rum Maple Syrup
- 1 tbsp butter
- 1 tbsp rum
- ⅓ cup pure maple syrup
- 2 tbsp toasted sweetened coconut flakes optional
- Additional pineapple chunks for serving optional
Instructions
Make the Pancakes
- Add the pancake mix, coconut milk, and reserved pineapple juice to a medium bowl. Stir just until combined. A few small lumps are fine.
- Gently fold the chopped pineapple into the batter. Let the batter rest for about 5 minutes while the griddle heats.
- Heat a nonstick griddle or skillet over medium-low heat. If using an electric griddle, heat it to approximately 350°F. Lightly coat the surface with butter or nonstick cooking spray if needed.
- Pour approximately 1/3 cup of batter onto the griddle for each pancake.
- Cook for 2 to 3 minutes, or until bubbles form across the surface and the edges begin to look set.
- Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the center is cooked through.
- Transfer the finished pancakes to a plate and keep warm while cooking the remaining batter.
Make the Rum Maple Syrup
- Melt the butter in a small saucepan over medium-low heat.
- Stir in the rum and simmer for about 1 minute.
- Add the maple syrup and stir until combined.
- Continue heating for 2 to 3 minutes, just until the syrup is warm and smooth.
- Spoon the warm syrup over the pancakes and finish with toasted coconut and additional pineapple, if desired.
Notes
- Use pineapple packed in 100% pineapple juice rather than heavy syrup.
- Canned coconut milk gives the pancakes a stronger coconut flavor than refrigerated coconut milk beverage. Stir it well before measuring.
- Pancake mixes vary slightly. If the batter seems unusually thick after resting, add 1 to 2 tbsp additional coconut milk.
- Chop the pineapple fairly small so the pieces distribute throughout the pancakes and do not make them difficult to flip.
- For a nonalcoholic topping, omit the rum and add 1 tbsp additional maple syrup or pineapple juice.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while finishing the batch.
Nutrition
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 20 mg | Sodium: 142 mg | Potassium: 166 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 118 IU | Vitamin C: 3 mg | Calcium: 73 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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