If you’re craving a breakfast that instantly whisks you away to a sun-kissed island, this Coconut Pancakes Recipe is about to become your morning hero. Each bite offers pillowy softness balanced by a sweet hint of coconut, all wrapped in a golden-brown hug. Gentle enough for lazy weekends but special enough to wow a crowd, these pancakes are delightfully simple to make and loaded with comforting, tropical flavor.

Ingredients You’ll Need

The magic of this Coconut Pancakes Recipe lies in its straightforward ingredient list. Each component brings something distinctive, working together to create fluffy stacks with just the right amount of richness and coconut flair.

All-purpose flour: The sturdy base that lends structure and softness to your pancakes.
Sugar: A touch of sweetness that pairs perfectly with the coconut and helps those edges caramelize beautifully.
Baking powder: Ensures your pancakes rise to that irresistible fluffiness.
Baking soda: Balances acidity and gives the batter lift, making each cake lighter.
Salt: Just a whisper, enough to enhance every nuanced flavor in the mix.
Shredded, sweetened coconut: These specks create lovely texture while adding bursts of coconut flavor throughout the pancakes.
Egg, beaten: Holds everything together with a gentle richness and structure.
Buttermilk: Adds exceptional tenderness and a subtle tang that balances the sweet notes.
Coconut milk: Infuses tropical flavor that makes this recipe truly sing.
Melted butter (salted): Gives your pancakes golden crisp edges and melt-in-your-mouth richness.
Additional butter or cooking spray: Keeps everything from sticking and adds a bit more flavor during cooking.

How to Make Coconut Pancakes Recipe

Step 1: Mix Your Dry Ingredients

In a roomy mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and shredded sweetened coconut. Lightly toss together with a fork or whisk to blend and aerate everything, but there’s no need to be overly precise—a gentle mix is plenty.

Step 2: Combine Wet Ingredients

In a separate bowl, add the beaten egg, buttermilk, coconut milk, and melted butter. Stir these together until everything is nicely blended. This mixture is what makes the Coconut Pancakes Recipe so incredibly moist and flavorful.

Step 3: Bring It All Together

Pour the wet mixture into your bowl of dry ingredients. Gently fold them together with a spatula just until you don’t see any dry flour. Don’t over-mix—just a few uneven streaks are okay. This ensures super-tender pancakes with a perfect crumb.

Step 4: Preheat the Cooking Surface

Set your skillet or griddle over medium-high heat. Once hot, lightly coat with a bit of additional butter or a swipe of cooking spray. You want your surface reliably non-stick and ready to set that first glorious crust.

Step 5: Pour and Cook

Drop rounds of batter (about 1/4 cup each) onto the hot surface. Watch for those signature bubbles to rise and begin popping near the center—this takes roughly 2 minutes. That’s your cue for golden, fluffy perfection.

Step 6: Flip and Finish

Carefully flip each pancake and cook for another minute, just until both sides are golden brown. Each batch is a little different, so peek underneath as you go and adjust the heat as needed to avoid over-browning or undercooking.

How to Serve Coconut Pancakes Recipe

Garnishes

For a finishing touch, sprinkle extra toasted coconut flakes right over your freshly stacked pancakes. A drizzle of maple syrup, honey, or coconut nectar amps up the sweetness, while a touch of fresh tropical fruit or whipped cream feels downright indulgent.

Side Dishes

Pair this Coconut Pancakes Recipe with slices of juicy mango, pineapple, or citrus for a refreshing counterpoint. You can also serve alongside crispy bacon, scrambled eggs, or a dollop of yogurt to turn breakfast into a full morning feast.

Creative Ways to Present

Try stacking your pancakes high and alternating layers with coconut cream or fruit preserves for a brunch-ready display. Cut smaller pancakes for a kid-friendly version, or serve with a selection of toppings on the side so everyone can build their own dreamy stack.

Make Ahead and Storage

Storing Leftovers

Store any leftover Coconut Pancakes Recipe in an airtight container or tightly wrapped with plastic wrap in the fridge. They’ll keep well for up to 3 days, ready for a quick reheat when those breakfast cravings hit again.

Freezing

To freeze, allow your pancakes to cool completely, then stack them with a piece of parchment or wax paper between each. Pop them in a freezer-safe zip bag or container. They’ll happily hang out in the freezer for up to 2 months, perfect for busy mornings.

Reheating

Reheat pancakes in the toaster, oven, or microwave. For that just-cooked texture, the oven is best—bake at 350°F for about 8 minutes, or until warmed through. They’ll taste as good as new, and the coconut will still shine.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! If you prefer a less sweet profile or if that’s what you have on hand, unsweetened coconut flakes work wonderfully. You can even add an extra teaspoon of sugar to the batter to balance things out if you’d like.

What can I use if I don’t have buttermilk?

No buttermilk? No problem! Stir a teaspoon of lemon juice or white vinegar into regular milk, then let it sit for 5 minutes before using. This quick fix adds the perfect bit of tang and keeps your Coconut Pancakes Recipe just as fluffy and tender.

Can I make the batter ahead of time?

It’s best not to let the batter sit too long, since the baking soda and powder are activated when wet. However, you can mix the dry and wet ingredients separately and combine right before you’re ready to cook for ultimate convenience.

Do I have to use coconut milk?

Coconut milk brings that signature tropical flair, but you can swap for regular milk in a pinch. You won’t get as much coconut flavor, so consider adding a splash of coconut extract if you have it.

Is this Coconut Pancakes Recipe suitable for kids?

Yes! Kids love the sweetness and fluffiness. You can even make mini pancakes for tiny hands, or offer a variety of toppings to let them build their own breakfast masterpieces.

Final Thoughts

Say hello to your new favorite breakfast treat with this Coconut Pancakes Recipe. Whether you’re in need of a weekend reward or just want to bring a little sunshine to your morning routine, these pancakes promise joy in every bite. Give them a try and let coconut become the star of your next breakfast adventure!

Coconut Pancakes Recipe

★★★★★

5.2 from 25 reviews

Author: Lila
Total Time: 25 minutes
Yield: Makes about 10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

These Coconut Pancakes are a tropical twist on a classic breakfast favorite. Fluffy pancakes with a hint of coconut flavor, perfect for a leisurely weekend brunch.

Instructions

Lightly mix all dry ingredients together. In a separate bowl, combine all wet ingredients.
Add wet ingredients to the beaten egg and combine well.
Mix the wet ingredients into the dry and stir until just incorporated. Be careful not to over mix.
Heat a skillet or griddle over medium-high heat. Add a pat of butter to coat the pan.
Drop rounds of batter onto the hot surface and cook until bubbles form on the surface, about 2 minutes.
Flip the pancake and cook for another minute or until golden brown. Adjust cooking time as needed based on surface temperature.

Notes

You can customize these pancakes by adding chocolate chips or sliced bananas to the batter.
For a richer coconut flavor, you can substitute coconut oil for the melted butter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast/Brunch
Method: Pan-frying
Cuisine: American