Best Hawaiian Pineapple Pancakes Recipes

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ISLAND PINEAPPLE PANCAKES



Island Pineapple Pancakes image

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

1 ⅔ cups buttermilk
½ cup milk
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 pinch salt
1 (20 ounce) can pineapple tidbits, drained
1 cup sweetened flaked coconut, or more to taste
¾ cup macadamia nuts, chopped
⅔ cup white chocolate chips
cooking spray

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

HAWAIIAN PANCAKES



Hawaiian Pancakes image

These are incredibly fluffy Hawaiian pancakes loaded with crushed pineapple, coconut and macadamia nuts. They're so fun for brunch!

Provided by Jeanie and Lulu's Kitchen

Categories     Breakfast

Time 45m

Number Of Ingredients 12

2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3 teaspoons baking powder
1 pinch salt
1 1/4 cups milk
3/4 cup canned crushed pineapple
1 teaspoon vanilla extract
3 whole eggs (yolks separated from whites)
1 1/2 cups macadamia nuts (roughly chopped, divided)
1 1/2 cups shredded coconut (divided)
butter (for the griddle)
maple syrup (for topping)

Steps:

  • First, make the batter the night before. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Then whisk the milk, crushed pineapple, vanilla extract and egg yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter. In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites, 1 cup of the chopped macadamia nuts and 1 cup of the shredded coconut into the rest of the batter. Cover the bowl and refrigerate it overnight.
  • In the morning, pre-heat the oven to 350 and also get out an electric griddle or large griddle pan. Line a sheet pan with a silicone mat and spread the remaining 1/2 cup of coconut out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden. Set it aside. Pre-heat the electric griddle to 350 or the griddle pan over medium high heat. Grease it with butter, then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden. Serve them as you make them with a sprinkle of toasted coconut, extra chopped macadamia nuts and syrup on top!

Nutrition Facts : ServingSize 1 serving, Calories 564 kcal, Carbohydrate 55.8 g, Protein 9 g, Fat 37 g, SaturatedFat 12.6 g, Cholesterol 86 mg, Sodium 147 mg, Fiber 4.5 g, Sugar 41.4 g

HAWAIIAN STYLE PANCAKES



Hawaiian Style Pancakes image

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

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 ripe medium banana
2 tablespoons butter, softened
3 eggs
1/4 cup cream of coconut
1 1/2 cups buttermilk
1 teaspoon vanilla
1 teaspoon zest tangerines or 1 teaspoon orange
2/3 cup macadamia nuts, coarsely chopped (optional)
1 cup whipping cream (for the topping)
1/3 cup cream of coconut (for the topping)
2 tablespoons finely chopped macadamia nuts (optional for garnish)

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.

PINEAPPLE PANCAKES



Pineapple Pancakes image

Using pineapple juice instead of milk reduces the fat content and adds a wonderful tropical taste. The dried pineapple adds texture as well as concentrated flavor. Serve these hot with applesauce for a healthy breakfast. Dried pineapple is also a wonderful addition to green salads. From the "Cook's Encyclopedia"

Provided by Lorac

Categories     Breakfast

Time 25m

Yield 24 pancakes

Number Of Ingredients 7

1 cup whole wheat self-rising flour
1 cup self-raising flour
1 teaspoon ground cinnamon
1 tablespoon sugar
1 egg
1 1/4 cups pineapple juice
1/2 cup dried pineapple, chopped

Steps:

  • Combine the flours, cinnnamon and sugar in a mixing bowl, make a well in the center, add the egg and half the pineapple juice.
  • Gradually incorporate the flour to make a smooth batter, beat in the remaining juice and with the dried pineapple.
  • In a preheated greased griddle, drop tablespoons of the batter and leave them until they bubble and the bubbles begin to burst.
  • Turn the drop pancakes and cook until the underside is golden.
  • Continue to cook in batches.

Nutrition Facts : Calories 30.7, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.8, Sodium 69.3, Carbohydrate 6.2, Fiber 0.2, Sugar 1.9, Protein 0.8

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