Best 3 Pina Colada Pancakes With Rum Sauce Recipes

Pina colada pancakes with rum sauce are a tropical breakfast treat that are sure to start your day with a smile. They are the perfect combination of fluffy pancakes, sweet pineapple, coconut, and a creamy rum sauce. Not only are these pancakes delicious, but they are also incredibly easy to make. With just a few simple ingredients, you can have a stack of these pancakes ready in no time. So, let's get started on this delectable journey and create a mouth-watering breakfast experience that will transport you to a tropical paradise!

Here are our top 3 tried and tested recipes!

PINA COLADA RUM CAKE

Pina Colada Rum Cake image

Delicious, moist chilled dessert with rum, coconut and whipped frosting.

Provided by Roger

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Time 55m

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
4 eggs
½ cup water
⅓ cup dark rum
¼ cup vegetable oil
1 cup flaked coconut
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 tablespoon dark rum

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.
In a large bowl, combine the cake mix and instant pudding. Add the eggs, water, 1/3 cup rum and oil, mix well. Fold in the 1 cup coconut and spread the batter evenly into the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling and frosting, stir together the second package of pudding and the pineapple, including the juice. Fold in the cool whip and more rum if desired. Fill and ice cake. Chill until serving time.

Nutrition Facts : Calories 426.6 calories, Carbohydrate 58.8 g, Cholesterol 62 mg, Fat 17.7 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 7.9 g, Sodium 500.2 mg, Sugar 43.2 g

PINA COLADA

Pina Colada image

Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!

Provided by Debs Recipes

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces cream of coconut
4 ounces pineapple juice
1 1/2 ounces rum (Bacardi Gold)
1 1/2 ounces coconut rum (Malibu)
2 cups crushed ice

Steps:

Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9

PINA COLADA PANCAKES WITH RUM SAUCE

Pina Colada Pancakes with Rum Sauce image

Make and share this Pina Colada Pancakes with Rum Sauce recipe from Food.com.

Provided by Bergy

Categories Breakfast

Time 33m

Yield 16 pancakes

Number Of Ingredients 13

Ingredients

2 cups flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 (15 1/4 ounce) can crushed pineapple
2 eggs, beaten
1 cup milk
1/4 cup vegetable oil
1 cup flaked coconut
4 egg yolks
1 1/2 cups powdered sugar
1/4 cup rum (I use light Bacardi)
2 tablespoons thawed whipped topping

Steps:

Make the rum Sauce first& refrigerate.
In a bowl beat the egg yolks until thickened and lemon yellow,about 5 minutes on high speed.
Add powdered sugar and keep beating until combined, use medium speed.
Gradually stir in rum until blended.
Fold in whipped topping Makes 2 cups of Sauce.
----------PANCAKES------------.
In a large bowl, mix flour, baking powder, sugar& salt.
Drain Pineapple, reserve syrup.
Add water to syrup to make 1 cup.
In another bowl combine eggs,syrup-water, milk& veggie oil.
Add to flour mixture.
Stir very lightly and only until combined: the batter will be lumpy.
Mix drained pineapple with the coconut.
pre heat the griddle or skillet.
Use 1/4 cup of batter for each pancake.
Pour batter onto the griddle and top each pancake with 1 tbsp pineapple mixture, cook on medium-high heat for 2-3 minutes or until underside is brown and top is bubbly.
Turn and cook 2-3 minutes more.
Keep warm.
Serve with Rum Sauce.

Tips:

Use ripe bananas for the best flavor and texture in your pancakes.
Don't overmix the batter; overmixing can make the pancakes tough.
Cook the pancakes over medium heat to prevent them from burning.
Flip the pancakes only once, when bubbles start to form around the edges.
Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or rum sauce.

Conclusion:

Pina colada pancakes with rum sauce are a delicious and tropical breakfast or brunch dish. They are easy to make and can be enjoyed by people of all ages. The pancakes are light and fluffy, with a sweet and tangy flavor. The rum sauce is rich and decadent, with a hint of coconut. Together, these two components make a truly unforgettable dish. Whether you are serving them to family, friends, or guests, pina colada pancakes with rum sauce are sure to be a hit.

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