Make Goosefeather’s Roasted Pineapple Coconut Pancakes

Photo courtesy of Goosefeather

Already thinking about weekend brunch? Treat your family (and yourself) to these sweet, fluffy morning pancakes that taste like a tropical escape.

A while back, we got to hit up the brunch menu at Goosefeather, the in-house restaurant at Tarrytown House Estate. The extensive lineup features dry-aged beef potstickers, crispy Brussels sprouts, Hong Kong French toast, kung pao chicken, and mochi waffles, to name only a handful of the enticing offerings. Yet tempting as that all is, we get that there are days when you and your family would rather cook in for brunch.

Thankfully, Chef Dale Talde is what is referred to in the industry as “a mensch” and offered us this family-sized recipe for his famous roasted pineapple coconut pancakes with caramel sauce. Now you can dine at Goosefeather for brunch and dinner and experience the wonder that is these sweet, fluffy morsels all in the comfort of your own home.

Roasted Pineapple Coconut Pancakes

For the Caramel Sauce

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2 cups sugar
¼ cups corn syrup
1 tsp salt
½ cup butter
¼ cup crème fraîche
1¼ cups heavy cream
1 fresh pineapple


In a medium saucepan, whisk together sugar, corn syrup, salt, and ½ cup water. Cook over medium-high heat, stirring continuously, until the sugars begin to caramelize and turn light brown.

Once your mixture has some color, reduce the heat to medium-low, and continue stirring, paying close attention, until the caramel turns dark, reddish-brown

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Remove immediately from heat, and gently whisk your butter, crème fraîche, and heavy cream. Set aside to cool.

For the pineapple, preheat the oven to 350°F. Slice off the top and bottom of the pineapple, cut off the outer peel, and remove the core. Cut pineapple in half lengthwise, and place cut-side down on a sheet tray. Roast for 20 minutes, or until the pineapple just begins to turn golden brown.

Transfer pineapple to a large Tupperware container or bowl and cover with the homemade caramel sauce. Once pineapple has cooled slightly and absorbed the caramel, cut it into cubes.

Courtesy of Goosefeather

For the Pancakes


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2 eggs
1½ cups coconut milk
1 tsp honey
2 Tbsp butter, melted
2 cups flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
Desiccated coconut, maple syrup, and/or coconut jam for serving


Beat eggs in a medium bowl until fluffy. Add coconut milk, honey, and butter to the eggs, and whisk to combine.

Gradually add the flour, sugar, baking powder, and salt, whisking thoroughly.

Heat a heavy griddle or frying pan over medium-low heat. Grease the pan with butter or cooking spray. Then, using a ladle, pour enough batter into the pan to create your desired pancake size. Spoon desired amount of cut pineapple over the batter.

As the pancake cooks, small air bubbles will appear along the top. Once these bubbles begin to pop, flip your pancake, and continue to cook on the second side for 1-2 minutes, or until it’s reached the same doneness as the first side. Repeat with remaining batter.

Serve with coconut, maple syrup, and more caramel sauce, if desired.

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