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Pina Colada Pancakes with Vanilla Rum Syrup

Pina Colada Pancakes with Vanilla Rum Syrup. A bit of an adult flavour combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.

Pina Colada Pancakes on white plate with sausage patties

Pina Colada Pancakes with Vanilla Rum Syrup.

The annual Shrove Tuesday Pancake Day feast is right around the corner. I’ve been experimenting with making my own flavour infused syrups to serve with them.

When I spied the remnants of a bottle of dark rum that was unlikely to be used for anything else, I took that as my inspiration.

Rum of course invokes tropical flavour thoughts. Especially because of the cold winter weather outside, so I thought why not Pina Colada Pancakes? Why not indeed.

Vanilla Rum Syrup in serving jug for Pina Colada Pancakes

Vanilla Rum Syrup

They turned out incredibly delicious. No doubt they will make return appearances at weekend brunches throughout the year.

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Pina Colada Pancakes close up photo with dripping syrup

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Pina Colada Pancakes with Vanilla Rum Syrup image collage with totle text for Pinterest

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Pina Colada Pancakes with Vanilla Rum Syrup
Pina Colada Pancakes with Vanilla Rum Syrup A bit of an adult flavour combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.
Course: Breackfast/Brunch
Cuisine: American
Keyword: buttermilk pancakes, pina colada
Servings: 18 pancakes, approximately
Author: Barry C. Parsons
Ingredients
FOR THE PANCAKE BATTER
  • 2 cups flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • ¼ cup sugar
  • 1 3/4 cups milk
  • ¼ cup sour cream
  • 2 eggs
  • 4 tbsp melted butter
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened desiccated coconut
  • 1 cup fresh pineapple diced small
FOR THE VANILLA RUM SYRUP
  • 3/4 cup sugar
  • 2 tbsp corn syrup
  • 3/4 cup water
  • 1 small vanilla bean
  • 1/4 cup dark rum
Instructions
  1. Sift together the flour, baking powder, sugar and salt.
  2. Add the milk, sour cream, eggs and vanilla and whisk together until there are no lumps left.
  3. Stir in the pineapple and coconut.
  4. Pour by ¼ cup measures onto a heated and oiled griddle.
  5. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with Vanilla Rum Syrup.
For the Vanilla Rum Syrup
  1. In a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer.

  2. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes.
Recipe Notes

Sift together the flour, baking powder, sugar and salt. Add the milk, sour cream, eggs and vanilla and whisk together until there are no lumps left. Stir in the pineapple and coconut. Pour by ¼ cup measures onto a heated and oiled griddle. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with Vanilla Rum Syrup. For the Vanilla Rum Syrup, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes.


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