How to Make Tropical Pancakes

By Deborah Harroun
Created January 10, 2017
Want to be whisked away to the tropics? Bring a festive touch to the breakfast table with this tropical twist on pancakes. MORE+ LESS-

I don’t know about you, but there are probably at least 34 times every day that I wish I was vacationing in some exotic locale. I don’t care where…just give me fresh pineapple, an ocean view and sand between my toes and I’ll be a happy girl. 

But then reality kicks in and it’s 7a.m. and my kids are are hungry and want breakfast. And since Hawaii isn’t happening today, why not bring the flavors of vacation to the breakfast table? These pancakes have all of my favorite tropical flavors: pineapple, coconut, macadamia, fresh banana. It may not be the ocean, but if I close my eyes for just a minute while taking a bite, it’s almost like being whisked away. 

Start off by draining the pineapple juice. After the pineapple has drained, measure out the drained juice. You will need 1/2 cup of juice. If less has drained, add enough water to make 1/2 cup of liquid. Set aside.


In a medium bowl, combine the Bisquick®, 1/2 cup pineapple juice, egg and reserved pineapple. Stir to combine.


Add in the macadamia nuts,


the brown sugar,


and the coconut.


Cook the pancakes on a griddle until browned on both sides.


Serve with warmed pineapple preserves, sliced bananas and toasted coconut. Yum!