These Coconut Pancakes are sure to become a favorite in your household, offering a taste of the tropics with every bite. They’re easy to whip up for a lazy Sunday morning or a special brunch with friends.

Coconut Pancakes are the perfect balance of light and fluffy, with a hint of sweetness from the coconut. Whether you’re hosting a weekend brunch or just want to treat yourself, these pancakes will surely impress. Plus, they’re easy to make and perfect for anyone who loves a little coconut flair.
Why You’ll Love These Coconut Pancakes
This recipe delivers pancakes with a soft, melt-in-your-mouth texture and subtle coconut flavor that pairs wonderfully with maple syrup. The use of coconut milk and shredded coconut gives them a unique depth, making them an instant family favorite.
Ingredients for Coconut Pancakes
This recipe makes about 10 pancakes, each about 4 inches wide. Here’s what you’ll need:
- 1 1/3 cup all-purpose flour, sifted
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup shredded, sweetened coconut
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup coconut milk
- Olive oil, for cooking surface
- Maple syrup and coconut flakes, for serving
How to Make Coconut Pancakes
Making these pancakes is as easy as whipping up the batter and cooking them on a hot skillet. Let’s walk through it:
- Preheat the Skillet: Start by heating a skillet or griddle over medium-high heat, about 350°F.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- Combine the Wet Ingredients: In a smaller bowl, mix the beaten eggs, milk, and coconut milk.
- Mix Wet and Dry Together: Slowly pour the wet ingredients into the dry ingredients. Stir just until everything is moistened, but don’t overmix! A few lumps are okay here.
- Cook the Pancakes: Add a drizzle of olive oil to your hot pan, ensuring it coats the surface evenly. Drop 1/4 cup of batter onto the skillet for each pancake. Let them cook until bubbles start to form and pop in the center of the pancake. Flip and cook until both sides are golden.
- Serve: Top with maple syrup and a sprinkle of extra coconut flakes for an added coconutty crunch.
Pro Tip: If you’re feeling adventurous, you can add fresh fruit like mango or pineapple on top to make your breakfast even more tropical!
Tips for Perfect Pancakes
- Don’t Over Mix the Batter: Over mixing can lead to tough pancakes. Stir until the ingredients are just combined.
- Keep the Pancakes Warm: Place cooked pancakes in a low oven (around 200°F) to keep them warm while you finish cooking the batch.
Serving Ideas
While these pancakes are delicious with just maple syrup and coconut flakes, here are a few other topping ideas:
- Toasted Coconut: Adds a crunchy texture.
- Whipped Cream: Light and fluffy, perfect for a sweet breakfast.
- Tropical Fruit: Mango, pineapple, or bananas would complement the coconut flavor beautifully.
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HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Coconut Pancakes
Ingredients
- 1 1/3 cup all-purpose flour, sifted
- 1/2 cup sugar
- 1 TBSP baking powder
- 1/2 teaspoon salt
- 1/4 cup shredded, sweetened coconut
- 2 eggs, beaten
- 1/2 cup milk
- 1/2 cup coconut milk
- olive oil, for cooking surface
- maple syrup and coconut flakes, to serve
Instructions
- Preheat skillet or pan to medium/ high heat (about 350 degrees)
- In a large bowl, whisk dry ingredients together.
- In a separate smaller bowl, mix together the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir just until moistened. *Don’t over mix, the batter will be lumpy.
- Add a drizzle of oil to a skillet or pan to evenly coat.
- Drop about 1/4 cup rounds of batter and let it cook until bubbles begin to form and pop in the center of each pancake. Flip, and cook until golden. Repeat with remaining batter.
- To serve, drizzle with syrup and sprinkle with coconut flakes.