Welcome to a tropical twist on a breakfast favorite — Tropical Banana Pancakes! These pancakes are infused with exotic flavors like coconut and pineapple, giving you a little taste of paradise to start your day. Perfect for brunch or a special morning treat, they're sure to brighten up any breakfast table.
The foundation of these pancakes starts with all-purpose flour, giving structure and fluffiness. A touch of granulated sugar adds sweetness without overpowering the natural fruit flavors. Baking powder and baking soda work together to create light, airy pancakes, while a pinch of salt enhances all the flavors.
Buttermilk brings a slight tang and tenderness, and coconut milk adds a creamy, tropical note. A large egg binds everything, while melted butter adds richness. Using ripe bananas ensures maximum banana flavor and sweetness, complemented perfectly by crushed pineapple and shredded coconut for a truly tropical vibe. A dash of vanilla extract ties all the flavors together beautifully.
These pancakes are delicious on their own, but you can elevate them further with a drizzle of warm maple syrup, a sprinkle of extra shredded coconut, or a few slices of fresh banana. For a more indulgent option, top with a dollop of whipped cream and a maraschino cherry to lean into the tropical theme.
Start by mixing your dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures they're evenly distributed, setting you up for perfect pancakes.
In another bowl, combine the buttermilk, coconut milk, egg, and melted butter. Stir in the mashed bananas, crushed pineapple, shredded coconut, and vanilla extract until everything is well mixed.
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. It's important not to overmix here; a few lumps are okay. This step keeps your pancakes fluffy.
Heat a griddle or a large non-stick pan over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface, then flip and cook until the other side is golden brown.
Share