Coconut Pancakes

These coconut pancakes are soft, fluffy, and full of sweet coconut flavor in every bite. They're easy to make with simple ingredients and turn an ordinary breakfast into something that feels a little more special without being fussy. Serve them with maple syrup, fresh fruit, whipped cream, or extra coconut on top for a breakfast your family will be excited to sit down for.

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Why this is the best coconut pancakes recipe

It's a simple recipe. These easy coconut pancakes use basic ingredients like flour, sugar, baking powder, eggs, milk, coconut milk, and shredded coconut, so everything is easy to find at your local grocery store.

It's very easy. All you have to do is mix the pancake batter, scoop it onto a hot griddle or skillet, and cook until the pancakes are golden brown on both sides and soft in the middle.

It tastes amazing! The coconut milk and shredded coconut give the pancakes a sweet, tropical flavor, while the fluffy texture and lightly crisp edges make them feel like a fun homemade breakfast you might eat in Hawaii.

It's great for busy mornings, weekend breakfasts, brunch, holidays, and feeding hungry kids. These coconut pancakes are easy to serve with maple syrup, butter, fresh fruit, whipped cream, toasted coconut, or your favorite pancake toppings.

Coconut pancakes can be easy to customize. You can add pineapple, bananas, mini chocolate chips, lime zest, chopped macadamia nuts, or a drizzle of coconut glaze to make them feel extra special.

What you'll need to make the best coconut pancakes recipe

Equipment

• Electric griddle or nonstick skillet or pan with a flat bottom

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Flour: only all purpose flour has been tested, but I think a cup-for-cup gluten-free baking mix will also be fine.

Sugar: only granulated sugar has been tested, but I think granulated monk fruit would also work.

Baking Powder: do not reduce or omit. This is what allows the pancakes to rise and become fluffy.

Butter: I used unsalted butter in recipe testing, but salted will also be fine. It needs to be melted but you should cool it slightly before adding it into the batter.

Milk: whole milk, coconut milk (from a carton, not canned coconut milk), and almond milk were all used in testing with great results. I think low-fat milk would also be fine, but I don't recommend skim milk.

Banana: This lends sweetness to the pancakes and also replaces the oil. Make sure the banana is ripe or overripe and mashed well before adding. I don't recommend a greenish or even an all yellow banana. You will get the best results if the banana is speckled with brown spots or even starting to brown.

Shredded coconut: Sweetened coconut shreds were used in testing, but unsweetened should also work.

How to make easy coconut pancakes

1. Stir together all of the dry ingredients (the flour, sugar, and baking powder).
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2. Stir the wet ingredients (butter, milk, and mashed banana) together until well combined. Add the dry ingredients mixture to the wet and stir until just combined.
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3. Fold in the shredded coconut.
4. Heat the griddle to medium (325ºF) and add coconut oil if desired. Add about ⅓ cup of batter to the hot griddle and cook on medium heat for 1-2 minutes, until golden on the bottom and small bubbles are forming on the top.
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   Flip the pancake over and cook for another 1-2 minutes, or until both sides are golden.
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5. Repeat until all the batter is cooked.
6. Enjoy with maple syrup and fresh berries.
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Cook's tips and tricks

Make sure the wet ingredients are well mixed before adding the dry ingredients. I suggest you use a whisk to mix the wet ingredients or even put them in the blender. You can use a dry fork to blend the dry ingredients and then whisk them into the wet.

Keep the heat on 325ºF or medium the whole time to ensure the pancakes achieve a golden color. If the griddle is too hot, they will burn before they finish cooking, and if it's too low, they'll stay a cream color even when cooked all the way through.

Variations and substitutions

These coconut pancakes have a subtle coconut flavor, but you can pump it up by using coconut oil to cook the pancakes, or add coconut extract if you want the coconut taste to stand out more.

You can add mix-ins. Try pineapple tidbits, sliced bananas, mini chocolate chips, lime zest, chopped macadamia nuts, or toasted coconut to make the pancakes taste different each time.

You can change the toppings. Garnish coconut pancakes with warm maple syrup, whipped cream, fresh berries, pineapple, sliced bananas, powdered sugar, a sprinkle of toasted coconut, or a drizzle of coconut glaze or warm honey. I've also enjoyed these pancakes with raspberry syrup, lemon syrup, or strawberry syrup.

How to store leftover coconut pancakes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing so they do not get soggy. Reheat them in the microwave, toaster, air fryer, or a warm skillet until heated through. See these tips on reheating pancakes.

You can also freeze pancakes really easily. Place squares of parchment between each one and store in an airtight container of plastic freezer bag in the freezer up to a month. There is no need to thaw in the fridge before reheating.

More delicious pancake recipes

• Instant Pot Coconut Chicken Curry
• The Best Gluten-Free Coconut Macaroon Recipe
• The Best Air Fryer Coconut Shrimp Recipe
• Red Lobster Copycat Pina Colada Sauce for Coconut Shrimp
• Chinese Chicken Salad and Dressing Recipe

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