Bruleed Pineapple Coconut Pancakes

Bruleed Pineapple Coconut Pancakes are fresh and fruity with a little bit of toasted coconut goodness and a crispy caramelized sugar topping. A great twist on everyone's favorite classic breakfast! 
Course Breakfast, Brunch
Cuisine American
Keyword coconut, eggs, pancakes, pineapple, sweetened condensed milk
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 336kcal
Author Tristin Rieken


  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons granulated sugar + more for sprinkling
  • 1/4 cup canola oil or coconut oil or butter
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup pineapple diced
  • 1 cup unsweetened flaked coconut
  • 2 tablespoons butter


  • Heat skillet to medium low.
  • Beat egg, add milk, sugar and vegetable oil. Beat in remaining ingredients until smooth. Stir in diced pineapple.
  • Pour slightly less than ΒΌ cup batter onto skillet. Cook until bubbly on top, puffed and dry around edges.  Top with a generous pile of coconut and sprinkle with sugar, turn and cook until coconut is toasted and pancake is golden brown.
  • Serve with freshly whipped cream, powdered sugar, fresh pineapple and cream of coconut syrup.


Calories: 336kcal | Carbohydrates: 33g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 217mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 2.6mg | Calcium: 197mg | Iron: 2.3mg