Coconut Pancakes Recipe: Light, Fluffy, and Deliciously Coconutty
1. Introduction
Pancakes are the ultimate comfort food, and when you add a hint of coconut, you take them to a whole new level. Coconut pancakes are a fluffy, decadent twist on the classic, offering a subtle tropical flavor that pairs perfectly with maple syrup, fresh fruit, or a dusting of powdered sugar. Whether you’re craving something new for breakfast or planning a brunch for friends, coconut pancakes are sure to impress.
The best part? These pancakes are incredibly easy to make, with simple ingredients you likely already have in your pantry. They’re light and airy, thanks to the coconut milk and shredded coconut, creating a satisfying texture and flavor. And because the recipe is so customizable, you can add your favorite mix-ins or toppings to make it uniquely yours.
In this post, we’ll guide you step-by-step on how to make the perfect coconut pancakes, offer variations to suit your preferences, and give you some great serving suggestions. Let’s get started!
2.Ingredients Breakdown
1. All-Purpose Flour
Flour is the base of the pancake batter, providing structure and texture. Using all-purpose flour results in a light and fluffy pancake. The flour helps hold the wet ingredients together and ensures a smooth batter.
Substitutions: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
2. Shredded Coconut
Shredded coconut adds texture and a mild coconut flavor to the pancakes. It also provides healthy fats and dietary fiber. Using unsweetened shredded coconut ensures the pancakes aren’t overly sweet.
Substitutions: You can use sweetened shredded coconut if you prefer a slightly sweeter taste or coconut flakes for a different texture.
3. Baking Powder
Baking powder is what makes the pancakes rise, giving them a light and fluffy texture. Without it, the pancakes would be dense and flat. It’s essential for achieving that perfect pancake fluffiness.
Tip: Make sure your baking powder is fresh for the best results.
4. Salt
A pinch of salt helps balance out the sweetness and enhances the flavors in the pancakes.
5. Eggs
Eggs provide structure, moisture, and richness to the pancakes. They help bind the dry and wet ingredients together and create a soft texture.
Substitutions: If you need a vegan version, you can substitute eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
6. Coconut Milk
Coconut milk is the liquid base for the pancakes and adds a rich, creamy coconut flavor. It also contributes to the fluffy texture of the pancakes, making them moist without being heavy.
Substitutions: If you don’t have coconut milk, you can use regular milk or almond milk for a different flavor.
7. Sugar
A little sugar adds sweetness to the pancake batter. Since coconut already provides natural sweetness, you don’t need much, just enough to enhance the flavor.
Substitutions: You can use maple syrup or honey as a sweetener if you prefer a natural sugar alternative.
8. Butter or Oil
Butter adds richness and flavor to the pancakes. It helps keep the pancakes from sticking to the pan and adds a lovely, golden finish.
Substitutions: If you prefer a dairy-free option, coconut oil or vegetable oil can be used in place of butter.
9. Vanilla Extract
Vanilla extract adds a warm, aromatic flavor that complements the coconut, enhancing the overall taste of the pancakes.
Substitutions: You can omit the vanilla extract if you prefer a more subtle flavor, but it adds a nice depth.
3.Step-by-Step Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of shredded coconut, 1 tablespoon of baking powder, and a pinch of salt. Make sure the dry ingredients are well combined and evenly distributed.
2. Mix Wet Ingredients
In a separate bowl, whisk together 1 large egg, 1 cup of coconut milk, 1 tablespoon of sugar, 1 tablespoon of melted butter (or oil), and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and fully combined.
3. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter; it should still have a few lumps. Overmixing can result in tough pancakes, so just stir until the ingredients are moistened.
4. Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Once it’s hot, lightly grease the surface with a bit of butter or oil to prevent sticking.
5. Cook the Pancakes
Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes, until small bubbles form on the surface of the pancake and the edges start to look set. Flip the pancake gently and cook for another 1-2 minutes on the other side, until golden brown.
6. Keep Warm
As you cook the remaining pancakes, place them on a plate and cover with a clean kitchen towel to keep warm. You can also place them in a preheated oven (set to 200°F or 93°C) to keep them warm until ready to serve.
7. Serve and Enjoy
Serve the coconut pancakes warm, with your favorite toppings such as maple syrup, fresh berries, a dusting of powdered sugar, or extra shredded coconut.
4.Tips and Variations
- For Extra Coconut Flavor: Add a tablespoon of coconut oil to the batter along with the melted butter for a stronger coconut taste.
- Vegan Version: Swap the egg for a flax egg, use coconut oil instead of butter, and use a dairy-free milk like almond or oat milk.
- Make It Creamy: Top the pancakes with coconut whipped cream or a dollop of yogurt for an indulgent twist.
- Add Fruit: Add sliced bananas, berries, or mango to the batter before cooking, or top the pancakes with your favorite fruits for extra sweetness.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- For a Crunchy Finish: Top the pancakes with toasted coconut flakes for extra texture and flavor.
5.Serving Suggestions
These coconut pancakes are delicious on their own, but you can pair them with a variety of sides to make a complete meal:
- With Fresh Fruit: Top the pancakes with sliced bananas, fresh berries, or tropical fruits like mango or pineapple for a burst of color and flavor.
- Side of Bacon or Sausage: For a savory balance, serve the pancakes with crispy bacon or sausage on the side.
- Yogurt or Whipped Cream: For extra creaminess, serve with a dollop of Greek yogurt or coconut whipped cream on top.
- Drinks: Pair with a refreshing fruit juice, iced coffee, or a tropical smoothie for a complete breakfast experience.
6.Storage and Reheating Instructions
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
- Freezing: To freeze, place a piece of parchment paper between each pancake and wrap them tightly in plastic wrap. Store in a freezer-safe bag or container.
- Reheating: To reheat, simply microwave the pancakes for 20-30 seconds, or reheat them in the oven at 350°F (175°C) for about 10 minutes, until warm. If frozen, thaw them in the fridge overnight before reheating.
7.Recipe Notes
- Can Be Prepped Ahead of Time: You can prepare the pancake batter the night before and store it in the fridge. In the morning, just cook the pancakes fresh for an easy breakfast.
- Best with Freshly Shredded Coconut: If possible, use freshly shredded coconut for the best texture and flavor. Pre-packaged shredded coconut can be drier and less flavorful.
- Use a 6-Quart Crock Pot: If you’re making a large batch of scrambled eggs to serve alongside the pancakes, a 6-quart Crock Pot works great for keeping them warm.
8.Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 180 |
| Fat | 9g |
| Saturated Fat | 5g |
| Carbs | 23g |
| Sugar | 5g |
| Fiber | 3g |
| Protein | 4g |
| Sodium | 180mg |
| Cholesterol | 25mg |
| Calcium | 40mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9.Recipe Card Summary
Course: Breakfast
Cuisine: American
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1 tablespoon baking powder
- Pinch of salt
- 1 large egg
- 1 cup coconut milk
- 1 tablespoon sugar
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions:
- In a bowl, mix the dry ingredients: flour, shredded coconut, baking powder, and salt.
- In a separate bowl, whisk the wet ingredients: egg, coconut milk, sugar, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just combined.
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until golden brown on both sides.
- Serve warm with maple syrup, fresh fruit, or coconut whipped cream.
Notes:
- Use coconut oil for a stronger coconut flavor.
- You can add berries or bananas to the batter for extra flavor.
Nutrition:
180 calories, 9g fat, 23g carbs, 4g protein.
10.Final Thoughts
Coconut pancakes are a tropical twist on a breakfast classic, offering a light, fluffy texture and a delicious coconut flavor. Whether you’re looking for a new breakfast favorite or a fun weekend treat, this recipe is sure to please. Let me know how it turns out for you in the comments below—I’d love to hear how you make it your own!