Best 9 Tropical Pancakes Recipes

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Indulge in the vibrant flavors of the tropics with our delectable Tropical Pancakes. These fluffy pancakes are bursting with tropical fruits, coconut, and a hint of spice. Made with fresh pineapple, mango, and banana, these pancakes are a celebration of tropical flavors. Coconut milk and shredded coconut add a creamy richness and a touch of sweetness, while a blend of warm spices like cinnamon, nutmeg, and ginger creates a delightful aromatic experience. Served with a drizzle of maple syrup and a garnish of fresh fruit, these pancakes are a perfect way to start your day or enjoy as a special treat. Our collection of Tropical Pancake recipes offers a variety of options to suit your taste preferences. From classic pancakes to gluten-free and vegan options, we have something for everyone. Whether you prefer a simple and straightforward recipe or one with a unique twist, our recipes will guide you through the process of creating these delicious pancakes with ease. So, get ready to tantalize your taste buds and embark on a tropical culinary adventure with our Tropical Pancakes.

Here are our top 9 tried and tested recipes!

TROPICAL PANCAKES



Tropical Pancakes image

Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

1 can (8 oz) crushed pineapple, drained, juice reserved
1 cup Original Bisquick™ mix
1 egg
1/3 cup macadamia nuts
1 tablespoon packed brown sugar
1/2 cup coconut
Warmed pineapple preserves
Sliced bananas
Toasted coconut

Steps:

  • Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Nutrition Facts : ServingSize 1 Serving

TROPICAL PARADISE PANCAKES



Tropical Paradise Pancakes image

Light and fluffy pancakes that have an extra citrus twist!

Provided by JulieN

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 cups buttermilk pancake mix
1 ½ cups orange juice
1 (8 ounce) can crushed pineapple, drained
1 large banana, sliced
¼ cup chopped pecans
¼ cup flaked coconut

Steps:

  • Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 75.9 g, Cholesterol 13.6 mg, Fat 9.7 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 2.3 g, Sodium 804.8 mg, Sugar 22 g

SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM



Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings, about 24 pancakes

Number Of Ingredients 24

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon pure vanilla extract
Pineapple-Mango Syrup, recipe follows
Mascarpone Whipped Cream, recipe follows
Confectioners' sugar, for serving
Mint sprigs, optional, for serving
2 cups fresh mango, chopped, plus 1/4 cup finely diced
2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
1 1/2 cups granulated sugar
2 tablespoons honey
1 teaspoon finely grated orange zest
1 to 2 teaspoons freshly squeezed lemon juice
8 ounces mascarpone, at room temperature
2 tablespoons confectioners' sugar
1/2 to 2/3 cup very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
  • Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
  • Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
  • Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
  • Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
  • Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
  • Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.

SPICED COCONUT PANCAKES WITH TROPICAL FRUIT



Spiced Coconut Pancakes with Tropical Fruit image

Provided by Mark Bittman

Categories     Fruit     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     High Fiber     Coconut     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 20

Number Of Ingredients 14

2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Tropical fruit salad
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Steps:

  • Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
  • Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
  • Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

MINI TROPICAL PANCAKES



Mini Tropical Pancakes image

This fruity, delicious pancake recipe makes an excellent breakfast and is very easy to make!

Provided by Zack M.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

1 banana, sliced
¾ cup milk
2 tablespoons white vinegar
1 ¼ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
½ teaspoon coconut extract
½ teaspoon banana extract
cooking spray

Steps:

  • Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.
  • Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.
  • Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.
  • Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.
  • Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 45.4 g, Cholesterol 65.4 mg, Fat 8.4 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 4.7 g, Sodium 649.1 mg, Sugar 12.3 g

TROPICAL PANCAKES



Tropical Pancakes image

I needed to make something "different" for breakfast one day, rooted around in my pantry and cupboards, and tossed in what I found. I make them often and they get my guests out of bed! These are great with preserves, honey, an orange juice/ apricot sauce I made, or real maple syrup. Happy pancake munching!

Provided by sunsetdragon

Categories     Breakfast

Time 55m

Yield 8-10 pancakes

Number Of Ingredients 9

2 cups baking mix (Bisquick or something similar)
1/4 teaspoon cinnamon
2 tablespoons finely shredded unsweetened coconut
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup milk (may need more depending on humidity) or 1 cup vanilla soymilk (may need more depending on humidity)
1/2 cup crushed pineapple, well drained
1/4 cup unsalted macadamia nuts or 1/4 cup cashew nuts, chopped

Steps:

  • In a medium bowl, combine the baking mix, cinnamon,and coconut; mix well.
  • In a small bowl, beat eggs with a fork and add both extracts and milk.
  • Combine the wet and dry ingredients until well blended; batter will be lumpy and should flow together when a spoon is pulled through it. If the batter is too stiff, add more milk.
  • Stir in pineapple and nuts.
  • Heat griddle until drops of water dance across the surface and rub with Crisco or cooking spray.
  • Drop batter by 1/4 to 1/3 cupfuls and cook until edges are dry. Turn and cook until golden.
  • Serve warm with butter, preserves, honey, and/or syrup.
  • Leftovers freeze well and recipe can be easily halved.

Nutrition Facts : Calories 230.2, Fat 12.4, SaturatedFat 4.8, Cholesterol 57.8, Sodium 416.9, Carbohydrate 24.4, Fiber 1.7, Sugar 6.3, Protein 5.6

TROPICAL CARAMELISED BANANAS WITH JAMAICAN SPICED PANCAKES



Tropical Caramelised Bananas With Jamaican Spiced Pancakes image

Make and share this Tropical Caramelised Bananas With Jamaican Spiced Pancakes recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 16

1 egg
1 cup milk
2 tablespoons vegetable oil
1 vanilla bean
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 pinch salt
1 pinch allspice
2 bananas
1 lime, juice and zest of
40 ml coconut liqueur
2 tablespoons brown sugar
20 g unsalted butter
1/4 cup pecan nuts
1/2 cup coconut (toasted)

Steps:

  • Peel bananas and place on foil. Melt butter and combine with juice, coconut liqueur, brown sugar, pour over bananas and seal foil tightly. BBQ until bananas are soft and liquid has caramelised.
  • Whisk egg till fluffy, add flour, milk, sugar, oil, baking powder and vanilla bean whisking till smooth. Rest 10 minutes. Lightly oil flat grill, pour batter in rounds and cook till bubbles form and pop and edges crisp. Turn and cook till golden brown.
  • Stack pancakes and banana alternately topping with caramel sauce ,toasted coconut and pecans. Dust with icing sugar.

TROPICAL BANANA PANCAKES TURNED INTO OVEN BAKE



Tropical Banana Pancakes Turned into Oven Bake image

My kid loved the tropical flavors of the banana pancakes that can be eaten early on in the SCD diet. (We discovered that coconut oil to cook & crushed pineapple with the SCD yogurt was a delicious way to do it!) But it took longer than we wanted to make them. Doing it as an oven bake made it much quicker! These can be cut...

Provided by C C

Categories     Pancakes

Time 40m

Number Of Ingredients 11

6-10 over-ripe bananas, with brown spots
6-10 eggs (use same number of eggs as bananas)
1/4 tsp salt
TO MELT IN PAN:
4 Tbsp coconut oil
sprinkle salt
cinnamon, sprinkled heavily across whole pan
SERVE WITH
pineapple canned in pineapple juice (crushed, tidbits or chunks)
scd yogurt made with half and half
OPTIONAL: 2.5 TBSP. OF CASHEW BUTTER WITH THE BLENDED INGREDIENTS CAN BE NICE, BUT NOT NECESSARY.

Steps:

  • 1. Preheat oven to 350°F. Add coconut oil to pan, and melt it in the oven. Lightly sprinkle oiled pan with salt.
  • 2. In a blender*, mix the over-ripe bananas, eggs and 1/4 tsp. salt, until frothy. Pour some into the bottom of pan. Sprinkle heavily with cinnamon. Pour remaining batter into pan. Should give cinnamon a nice swirly pattern. *(The eggs & bananas tend to separate if not puréed in a blender, which leads to an unpleasant scrambled egg texture & taste.)
  • 3. Bake until nicely browned across the top & no longer jiggles when pan is moved, about an hour to an hour and 15 minutes.
  • 4. Lightly sprinkle the top of the banana pancake tray with salt. Serve with layer of SCD yogurt topped with pineapple. Refrigerate leftovers. This is even better as reheated leftovers. It looses some of the initial eggy smell. But with the toppings, the eggy smell is usually not very noticeable, even when served the first day.

TROPICAL PANCAKES



Tropical Pancakes image

Number Of Ingredients 10

1 cup Whole Grain Total® or Wheaties® cereal
1 egg
1 medium very ripe banana, mashed (1/2 cup)
1 cup buttermilk
2 tablespoons vegetable oil
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • 1. Place cereal in plastic bag or between sheets of waxed paper crush with rolling pin (or crush cereal in blender or food processor) set aside. Beat egg in medium bowl with hand beater or wire whisk until fluffy. Beat in remaining ingredients until well blended. Gently stir in cereal.2. Heat griddle or skillet over medium heat or to 375°. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.3. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle. Cook until puffed and full of bubbles turn before bubbles break. Cook other side until golden brown.A NOTE from DR. GHOSHThis whole-grain breakfast is a healthy way to begin your day. Whole grains supply fiber and B vitamins and may help to reduce the risk of heart disease and certain types of cancer."Serving these pancakes with honey or real maple syrup, whipped cream (I try to add calories whenever I can) and a few slices of banana makes me feel like I am having a real treat. I freeze the pancakes in individual plastic bags (two per bag) and reheat them in the toaster oven. Then I have an instant, low-odor breakfast." -Anne R.NUTRITION FACTS: High in calcium, iron and folic acid1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 45mg Sodium 570mg Potassium 240mg Carbohydrate 36g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 14% Calcium 18% Iron 34% Folic Acid 36% Magnesium 6% DIET EXCHANGES: 2 Starch, 1 ½ FatHelpful For These Side Effects: (n), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Mash the bananas well. This will help to ensure that they are evenly distributed throughout the batter.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Cook the pancakes over medium heat. This will help to prevent them from burning.
  • Flip the pancakes only once. Flipping them too often can make them dry and tough.
  • Serve the pancakes immediately. They are best when they are hot and fluffy.

Conclusion:

Tropical pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a lazy weekend morning or a special occasion. With their sweet and tropical flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a delicious and unique pancake recipe, give these tropical pancakes a try.

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