Pina Colada Pancakes with Rum Sauce
Elevate your breakfast game with these decadent Pina Colada Pancakes with Rum Sauce, a tropical twist on a classic morning favorite. These fluffy pancakes are infused with the irresistible flavors of coconut milk, pineapple juice, and shredded coconut, creating a perfectly sweet and tangy base. Folded with bits of crushed pineapple, each bite bursts with island-inspired goodness. To top it all off, a rich, buttery rum sauce made with dark rum and brown sugar adds a luscious, boozy drizzle that transforms this dish into a vacation-worthy indulgence. Garnish with toasted coconut for a delightful crunch, and serve these pancakes warm for a truly unforgettable start to your day. Perfect for brunch gatherings or a special treat, this recipe brings a little taste of the tropics to your table!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 1 cup unsweetened coconut milk
- 0.5 cup pineapple juice
- 1 egg
- 2 tablespoons unsalted butter, melted
- 0.5 cup shredded coconut
- 0.5 cup crushed pineapple, drained
- 2 tablespoons dark rum
- 0.25 cup brown sugar
- 2 tablespoons unsalted butter (for the sauce)
- 0.25 cup heavy cream
- 0.5 teaspoons vanilla extract
- 0.25 cup toasted coconut (optional for serving)
Instructions
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, mix the coconut milk, pineapple juice, egg, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in shredded coconut and drained crushed pineapple to the pancake batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
To make the rum sauce, combine dark rum, brown sugar, 2 tablespoons of unsalted butter, and heavy cream in a small saucepan over medium heat.
Stir constantly until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Remove from heat and stir in vanilla extract.
Serve the pancakes warm, drizzled with rum sauce, and garnish with toasted coconut if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 82.9 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 562 mg | 43% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
