Coconut Pancakes Recipe
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This Coconut Pancake Recipe makes a fluffy pancakes with just the right amount of coconut flavor.
Coconut is on the brain, as well as all warm and sunny, blue-watered places that inspire all things coconut. So what better way to start the day than with Coconut Pancakes? Stick your feet in a kiddie pool, turn on some Caribbean tunes while you enjoy a plate of these, and you just may be able to drift off to a deserted island even if for a short while.
This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. The addition of coconut milk and shredded coconut creates a thicker batter than regular pancake batter, but you will find that they cook in the same amount of time as most pancakes, rising a little more to their fluffy goodness. I’d recommend testing a few to begin with to perfect the cook time and desired size.
Top these Coconut Pancakes off with your favorite syrup, fresh whipped cream, fresh berries or a bit of lime zest for a delicious tropical-inspired start to the day. You may find everyone rising and shining early for these. The early bird gets the Coconut Pancakes after all!
Enjoy! And pass the syrup!
Check out these other scrumptious pancake recipes:
Coconut Pancakes Recipe
Coconut Pancakes Recipe
This recipe creates a thicker pancake batter for fluffy coconut-y pancakes. Top them off with your favorite syrup, whipped cream, or berries for a delectable start to the day. I may get up even earlier if these are on the menu. The early bird gets the coconut pancakes ya know?
Ingredients
- 1 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shredded, sweetened coconut
- 1 egg, beaten
- 1/2 cup buttermilk
- 3/4 cup coconut milk
- 1 tablespoon melted butter (I use salted.)
- additional butter or cooking spray for cooking surface
Instructions
- Lightly mix all dry ingredients together.
- Add all wet ingredients to the beaten egg and combine well.
- Mix the wet ingredients into the dry and stir until incorporated. Don't over mix.
- In a hot skillet or griddle, add a pat of butter if needed to coat pan.
- Over medium-hot heat drop rounds of batter and let cook until bubbles begin to pop in center of pancake, about 2 minutes.
- Flip pancake and cook for an additional minute or so until golden brown. Test cook surface and temperature, and adjust cook time accordingly.
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Can these be done up in a waffle pan. I’m thinking waffles for breakfast. Waffles with my favorite ice cream coconut almond chip for dessert for guests. Do I need to make any changes?
I’ve never tried this batter in a waffle pan, but I don’t see why it wouldn’t work. Just watch and adjust temperature and cook time. Let me know how it goes!
I was a little disappointed to find out they didn’t have any coconut flour in them. I suppose the texture would be all off then but I would be tempted to sub some coconut flour and a gf all-purpose mix and see what that turns out like.
I’d love to hear how they turn out for you, Mary Jo.
I am actually trying it as we speak with 1 cup of regular flour and 1/2 a cup of coconut flour! I am mixing this recipe with another recipe for coconut pancakes [as I like to add coconut and banana to my pancakes and my son likes with chocolate chips :)]. The only other thing that differs from this recipe I am trying is doing a mix of some regular milk and some coconut milk*!
*My coconut milk is actually a non dairy ‘half and half’ I found in my milk section at Walmart bc I couldn’t find a coconut milk – but when looking at the ingredients of this ‘half and half’ it was literally just coconut milk with a little oat milk ! Nothing else! )
I am also adding just a tiny amount of vanilla or almond extract. Haven’t decided yet ;). I will let everyone know how they turn out!
*EDIT TO ABOVE*
Oops!! meant to say I am doing a mix between THIS coconut recipe and a recipe for THIS Chocolate Chip pancake recipe –
tornadoughalli.com/chocolate-chip-pancakes
The base Ingredients are very close! I am just adding chocolate chips to my sons and the shredded coconut (I have some unsweetened as well) and banana to mine.
I’m making these for my son, he’s a serious coconut lover!
Yummy, yumm…. It makes me hungry. Thanks a lot for your recipe. I really like pancakes and coconut. this recipe drives me crazyyyyyy.
Just made these and the pancakes turned out fluffy and gorgeous with a subtle coconut flavour!
I deviated from the recipe by using gluten free flour, agave honey and two eggs instead of one. Absolutely scrumptious, thank you for sharing this recipe. Will eat this with raspberries, dessicated coconut and a pinch of grated lime, as you suggested. Greetings from Cologne, Germany. X
Thank you for sharing your substitutions, Dukie! I’m happy to hear that you enjoyed them.
Yummy, yumm…. It makes me hungry. Thanks a lot for your recipe. I really like pancakes and coconut. this recipe drives me crazyyyyyy.
Love to see such an amazing dish, Me and my entire family love to enjoy single bites of it. Thanks for sharing.
Question. For the coconut milk, do you mean the refrigerated kind like almond and cashew milk, or do you mean the coconut milk that comes in a can?
Really good light and fluffy pancakes! Easy to make! We have tried a lot of pancake recipes and the kids said this was their favorite!
With a subtle coconut flavor and sweetness throughout, these pancakes are tasty as is and don’t really require any additional toppings. The only downside is that they don’t form lasting crispy tops/edges that you’d normally find on traditional buttermilk pancakes (aka they get soggy pretty fast). Although the recipe states that it yields 8 pancakes, I was able to make about 16 (3-4in.) pancakes.
Side note: With the addition of more fat, I think this recipe would make some pretty stellar waffles.
Wow, great recipe. Thank you so much for sharing.
I have a penchant for pancake recipes that call for seasonal ingredients (proof: pumpkin pancakes), so I couldn’t wait to try this recipe for coconut pancakes. Thanks for sharing an amazing recipe.
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Hi, does the shredded coconut make the pancakes chewy?
Not really. It just adds a bit of texture.
Hello Amy
I absolutely love your recipes…..but l am new to cooking with coconut milk.
Can you please tell me if you are referring to coconut milk in the carton or in the can for your coconut pancake recipe?!?!
Good question, Mary! For this recipe I used refrigerated coconut milk from a carton.
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I made these to use up some canned coconut milk (lite) and they were delicious. Thank you for the recipe!
I made these today for Easter breakfast, and they were the fluffiest pancakes I’ve ever made. Very delicious too!