Pineapple Pancakes with Coconut Syrup

In a large mixing bowl, stir together 1 1/2 cups crushed pineapple, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 eggs, and 1/4 cup butter (melted).

Gradually add the 1 1/2 cups all-purpose flour, stirring just until combined. The batter should be slightly thick but still spread easily when poured.

Heat a nonstick griddle or skillet over medium-high heat. Lightly grease if needed.

Pour batter onto the hot surface using ¼-cup scoops. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes. Flip and cook the second side until lightly browned, about 1–2 minutes more.

Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the remaining batter.

To make the syrup, melt 1/2 cup butter in a medium saucepan over medium heat. Stir in 1 cup granulated sugar, 1 cup coconut milk, and 1 teaspoon vanilla extract. Bring mixture to a boil over medium-high heat, stirring frequently.

Reduce heat and simmer for 4 minutes, until slightly thickened. Remove from heat.

Serve pancakes warm, generously topped with warm coconut syrup.

Syrup may be stored in a heat-safe airtight container in the refrigerator and reheated before serving.