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.
Wow! These look amazing. Love the ingredients too!!
My favorite pankcakes are the whole grain ones (no lies) with fresh bananas. Yum!! There is something about the warm pancake with the warmed banana that touched the skillet, yet still a little cook in the middle. Ahhhh.
I was wondering – do you mean coconut milk from the carton of from the can? I started making these a year ago and always used from the can, but I just realized you might’ve meant from the carton?
Just made these again this AM! They are so good and not too sweet.
These were delicious! I didn’t have buttermilk so I just used 1%, and to add a little more coconut flavor I used coconut oil instead of butter for greasing the pan. I made half the batch as is, and then I added chocolate chips to the other half. Adding the chocolate chips made these the best pancakes ever!
Plain old buttermilk pancakes win me over every time! You just can’t beat their fluffiness 🙂
Healthy evening snack.
Hi, I would love to try this.It looks scrumptuous.Please suggest me some replacement for egg..
These are the best pancakes i’ve ever had! So delicious i’ve already eaten 5! They’re a little had to cook because the batter is extremely thick but they always turn out nice and they’re definitely the best i’ve ever eaten! 🙂
I love coconut and these are going to be my new fav pancakes!
This morning I made these pancakes and they cook up nicely and are delicious. I am incapable of making things faithfully to the recipe so I added 2 tbsp wheat germ, 1 cup of whole wheat flour (instead of white), doubled the recipe so used 1 can (about 2 cups) of coconut milk, used flaked coconut instead of shredded and added 1/2 tsp of cardamom.
I made a sauce of 1 cup frozen raspberries, 1/4 cup fresh orange juice and 1 tsp honey and simmered this for a few minutes. This was tart so you might add more honey.
This made lots for 3 people and we have some for snacks left over 🙂
I followed the recipe yet it turned out like cookie batter so I added more coconut milk. I have them on the griddle now and they won’t flip. Cooed on the bottom yet still won’t flip. Any suggestions? Thx
Hello Jean, I’m sorry you’re having trouble, but without being right there with you, I’m not really sure what to tell you. A couple of things … is the griddle well buttered/oiled? Is it hot enough?
I wish I could be right there with you to help you figure it out.
Thanks for this delicious recipe! I made it yesterday and only replaced the sugar for coconut nectar because of the low G.I diet that I am in at the moment. I must say that it came out lovely and my kids loved it 🙂
My goodness – these are tasty.
I totally adore coconut so it’s great to get such a coconutty (not a word) recipe.
The whole house loved them – thank you.
I made these this morning and they tasted great. Loved that the coconut flavor was subtle. Thanks for sharing the recipe!
I’m happy to hear that you enjoyed them, Priya!
Wow, that sounds awesome! So awesome, I actually added it to an article I wrote titled “Caribbean Destination Inspiration.” Thanks so much, check out my article.
I Like this, sounds nice I will make sure I try to make coconut pancake.
Sweet glory I need these for breakfast. Heck I’d make them for dinner
Me too, Erin. Pancakes for dinner is always a good thing.
I DID make these for dinner lol…was just one of those nights a meat and potato meal wasnt appealing. I smeared abit of butter over them, sliced up a banana and then drizzled honey over top. Holy crap were they good! I loved how the bits of coconut in the batter sort of toasted while frying and it added a wonderful taste and texture to them. I will for sure be making these again!
Hey Amy, These pancakes really hit the spot! They are a lot better than the standard Waffle House or grill joint fare.
These are super tasty! I fried mine in a cast iron skillet with coconut oil. Delish!
That sounds delicious, Stacy!