Eating these coconut pancakes is a lot like tasting a warm pineapple upside-down cake but in a pancake. The pineapple chunks are deliciously caramelized when cooked. Enjoy!
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.
Notes
You can use coconut sugar instead of brown sugar.
If you don't have coconut rum, white rum or brown rum works as well.