Pineapple Pancakes

What a fluffy delicate surprise for your family on a Sunday morning!


1 – 20 oz. can of pineapple chunks pureed
2 eggs
1 teaspoon of vanilla
1 teaspoon of baking soda
1 teaspoon of baking powder
1 1/2 cups of flour
1 cup of whipped cream home-made or purchased
Non-stick cooking spray
Garnish (optional)
Maple syrup
Whipped cream


Pour entire can of pineapple into a blender and puree. Pour into a large mixing bowl. Add eggs, vanilla, baking soda and baking powder. Whisk together until nice and fluffy. Add flour. Mix until blended. Do not over mix or pancakes will be tough. Add whipped cream, mix gently until well combined. Test griddle/skillet with a drop of water to make sure it is hot enough. It should sizzle and that means the griddle/skillet is hot enough. Ladle dough onto your griddle or hot skillet. Wait for inverted bubbles to appear on pancakes. Check the underside to make sure they are light golden brown and then flip. Remove once second side is golden brown. Repeat for remaining pancakes. Garnish with sliced pineapple, whip cream and maple syrup. Yields 12-15 pancakes.

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