Pineapple Coconut Pancakes for Mother’s Day Breakfast (Video)


From sea to shining sea kids around the globe take pleasure in honoring their mothers in ways that make us feel loved and appreciated. Every year I receive a beautiful hand made gift from my kids. Something they made at school along with a card they wrote and crafted themselves or a special little something they saved to buy for me. But there is nothing I look forward to more than that moment when they come into my bedroom in the morning to serve me breakfast in bed. My two little ones have been doing this for me for years and each year their skills in the kitchen get better and their creations more delicious.


This year I asked them to share that moment with us here in a short video. A fews months ago I experimented with a pineapple and coconut pancake recipe that we have all come to love. This is the recipe they decided to share, it’s a lot like tasting a warm pineapple upside-down cake, but in a pancake. The pineapple chunks are deliciously caramelized when cooked. Enjoy!

Happy Mother’s Day y Feliz día de las Madres!


Pineapple Coconut Pancakes

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Course: Main Course
Cuisine: Mexican
Servings: 10 to 12 pancakes
Calories: 200kcal


  • Pineapple Topping:
  • 1 tablespoon unsalted butter
  • 1 cinnamon stick
  • 1 15ounce can pineapple rings, drained and chopped
  • ¾ cup coconut rum alcohol evaporates when cooked
  • ½ cup dark brown sugar
  • Buttermilk Pancakes:
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Nonstick cooking spray


  • Pineapple Topping:
  • In a medium size skillet, over medium heat, melt the butter. Add the cinnamon stick and combine. Continue to cook for about 2 minutes.
  • Add the chopped pineapple and cook for about 5 minutes, mixing as needed. Remove from the heat and slowly add the coconut rum and brown sugar. Mix to combine. Place back over medium high heat and cook until reduced, about 15 minutes. Remove from the heat.
  • Buttermilk Pancakes:
  • Whisk the first four ingredients together until well combined.
  • In a separate bowl whisk the flour, sugar, baking soda, and salt. Add the wet ingredients and mix until smooth.
  • Heat a griddle over medium heat and spray with nonstick spray (if needed). I love my Princess House griddle which requires no spray whatsoever.
  • Pour batter onto griddle creating the pancake size you like and top each pancake with some of the pineapple topping.
  • When the top of each pancake has air bubbles, indicating it has cooked all the way through, check the pancakes for done-ness. If it’s bubbled and brown, they are ready to be flipped over.
  • Continue to cook the rest of the batter. Serve with warm maple syrup and fruit.


Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 281mg | Potassium: 74mg | Fiber: 1g | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Tried this recipe? Pin it for Later!Mention @MuyBueno or tag #MuyBuenoCookbook!

Written by Veronica  / Photos by Veronica / Video by Veronica