Piña Colada Sheet-Pan Pancakes



15 min


40 min



Piña Colada Sheet-Pan Pancakes

Photography by Rachelle Beatty.

Many years ago, we made a family trip to Hawaii, grandparents and all. Our memory banks are still filled with giggles as we rolled with Granny in the waves, sang Ukrainian songs, strolled along the streets of Honolulu, snorkelled in Hanauma Bay, and enjoyed endless meals together, laughing so hard we would all cry the whole time. It was, and remains, our happy place. One bite of these piña colada pancakes takes us back to those blissful stress-free days together where the only thing that mattered was which one of us was going to wear Grandma’s epic sparkly shirt that day. You can make these as individual pancakes if you don’t mind the extra work, but this easier sheet-pan version makes our busy hearts happy. — Jillian Harris and Tori Wesszer


  • 2 cups all-purpose flour , (240 g)
  • 1 1/2 cups sweetened shredded coconut , , divided
  • 1/4 cup sugar , (50 g)
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 400-mL can full-fat coconut milk
  • 1/4 cup coconut oil , , melted
  • 1 tsp vanilla extract
  • 1 tsp coconut extract , (optional)
  • 8 fresh pineapple rings , , 1/2-inch thick
  • maple syrup , , for serving
  • coconut whip , , for serving


  1. Preheat the oven to 350°F (180°C) and grease or line with parchment paper a 13 × 9-inch (3.5 L) baking dish (the pancakes will be thicker and more cake-like) or a 17 × 11.5-inch (43 × 29 cm) baking sheet.
  2. In a large bowl, whisk together the flour, 1 cup (250 mL) of the shredded coconut, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the eggs. Add the coconut milk, melted coconut oil, vanilla, and coconut extract (if using) and whisk to combine.
  4. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just mixed. The batter will be lumpy.
  5. Pour the batter into the prepared baking dish or baking sheet, spreading evenly with a rubber spatula. Sprinkle with the remaining ½ cup (125 mL) shredded coconut and arrange the pineapple slices on top. Bake until light golden brown and a toothpick inserted into the centre comes out clean, about 30 minutes. Serve with coconut whip and maple syrup if desired.

Kitchen tip

For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour.

Want more from Jillian Harris and Tori Wesszer? Try these delicious recipes for plant-based Thanksgiving sides.

Excerpted from Fraiche Food Fuller Hearts by Jillian Harris and Tori Wesszer. Copyright © 2023 Jillian Harris and Tori Wesszer. Photography by Rachelle Beatty. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


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