Best 3 Hawaiian Pineapple Pancakes Recipes
**Hawaiian Pineapple Pancakes: A Tropical Twist to Your Breakfast Routine**
Start your day with a taste of paradise with our delightful Hawaiian pineapple pancakes. These pancakes are a perfect blend of sweet and tangy flavors, combining the tropical taste of pineapple with the fluffy goodness of pancakes. Our collection of recipes offers a variety of options to suit your preferences, from classic Hawaiian pineapple pancakes to unique variations like pineapple upside-down pancakes and pineapple coconut pancakes. Each recipe is carefully crafted to ensure a delicious and memorable breakfast experience. Whether you're a seasoned pancake enthusiast or looking for a new brunch idea, our Hawaiian pineapple pancakes are sure to tantalize your taste buds and transport you to the Aloha State.
HAWAIIAN PINEAPPLE PANCAKES
I created this recipe when I wanted pancakes for dinner and wanted a fruit to round out the meal of pancakes and sausage. All I had was pineapple and this came about. Everything to make this I had in my cabinet.
Provided by teetee830
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
- Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
- Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
- Serve pancakes with the pineapple topping.
Nutrition Facts : Calories 217.5 calories, Carbohydrate 25.6 g, Cholesterol 41.2 mg, Fat 12 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 186.5 mg, Sugar 11.3 g
HAWAIIAN STYLE PANCAKES
The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Recipe #82094 with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!
Provided by TommyGato
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and mash the banana with a fork and mix in the butter.
- Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
- Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
- Add the vanilla, zest, and nuts if desired and mix evenly.
- Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
- Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
- For the Coconut Whipped Cream:.
- Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.
ISLAND PINEAPPLE PANCAKES
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.
Provided by ScratchCook
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- 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.
- Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
- 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 : Calories 286.1 calories, Carbohydrate 33 g, Cholesterol 40.4 mg, Fat 15.1 g, Fiber 2.2 g, Protein 6.1 g, SaturatedFat 6.6 g, Sodium 398.6 mg, Sugar 17.3 g
Tips for Making Hawaiian Pineapple Pancakes
- Use fresh pineapple for the best flavor. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well. - Don't overmix the batter. Overmixing will make the pancakes tough. - Let the batter rest for a few minutes before cooking. This will allow the gluten to relax and will make the pancakes more tender. - Cook the pancakes over medium heat. This will help them to cook evenly without burning. - Serve the pancakes immediately with your favorite toppings.Conclusion
Hawaiian pineapple pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can enjoy a taste of paradise in your own home.
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