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Tropical Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Pineapple, bananas, and coconut add the exotic taste of the islands to a breakfast favorite.
By Deborah Harroun
Updated Jun 29, 2012
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  • 1 can (8 oz) crushed pineapple, drained, juice reserved
  • 1 cup Original Bisquick™ mix
  • 1 egg
  • 1/3 cup macadamia nuts
  • 1 tablespoon packed brown sugar
  • 1/2 cup coconut


  • Warmed pineapple preserves
  • Sliced bananas
  • Toasted coconut


  • 1
    Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
  • 2
    In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
  • 3
    Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • 4
    Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have access to coconut syrup, it would go fantastic with these pancakes.
  • tip 2
    You can use either flaked or shredded coconut in this recipe. To toast it, sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.


Nutrition Facts are not available for this recipe
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