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Home » Breakfast » Coconut Pancakes

Coconut Pancakes

Published: Jul 24, 2019 · Modified: Sep 15, 2020 by Allison · 17 Comments

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Light and fluffy Coconut Pancakes topped with coconut syrup! Top with macadamia nuts, banana or chocolate chips – the perfect pancakes for coconut lovers!

Stack of coconut pancakes topped with coconut syrup, shredded coconut and macadamia nuts.

I’m bringing tropical flavors to your breakfast! My family recently returned from a trip to Hawaii, where we spent a week living off of shave ice, acai bowls and all the pineapple, coconut and macadamia nuts we could get our hands on. One morning for breakfast my husband had coconut macadamia nut pancakes topped with coconut syrup. They were so delicious, that I knew I had to recreate them when I got home. This is our new favorite way to start the day (while daydreaming of the beaches of Hawaii, of course).

MORE COCONUT RECIPES: COCONUT CAKE – COCONUT PECAN PIE BARS – COCONUT CREAM PIE – COCONUT BROWNIES

Coconut syrup poured over a stack of coconut pancakes.

Coconut Pancakes:

These pancakes are light and fluffy with a subtle coconut flavor. They get their coconut flavor from the following:

Coconut Milk: Unsweetened coconut milk makes up the bulk of the wet ingredients. I use coconut milk from a carton (in the refrigerated section of the grocery store), which allows me to have enough milk for the pancakes and the coconut syrup (more on that below). If you prefer sweetened coconut milk, you can absolutely use it, just be aware that your pancakes will be substantially sweeter.

Shredded Coconut: Use sweetened or unsweetened shredded coconut in the pancake batter as well as for a garnish. Tip: I like to run a knife through the shredded coconut before adding it to the batter so that the there aren’t any long stringy pieces in the pancakes.

Coconut Oil: I use melted coconut oil in the pancake batter and for greasing the skillet/griddle. Note: Unrefined coconut oil will have a more pronounced coconut flavor than refined coconut oil. Feel free to use either, or swap for melted butter or vegetable oil.

The sweetness of the pancakes will vary greatly based on whether your coconut milk and shredded coconut is sweetened or unsweetened. Since this is breakfast, I like to keep these a bit more wholesome by using the unsweetened varieties of both, but by all means, use what you have on hand, or what you prefer.

Coconut pancake batter in a glass bowl.

Coconut Syrup:

The perfect accompaniment to these pancakes is Coconut Syrup! A simple mixture of coconut milk, sugar, maple syrup, cornstarch, and vanilla. It’s sweet and creamy with a subtle coconut flavor. Simmer the mixture on the stovetop for about 10 minutes, until thickened and combined. Leftovers should be stored in the fridge (up to 5 days). The syrup will thicken up as it cools. Whisk it to thin it out right before serving.

These pancakes are also delicious topped with maple syrup, honey or agave.

Stack of coconut pancakes on a white plate with a fork.

Toppings for Coconut Pancakes:

  • Shredded Coconut: Add an extra dose of coconut flavor by topping your stack of pancakes with a sprinkling of shredded coconut. Optional: toast the coconut in a dry skillet for an even stronger coconut flavor.
  • Macadamia Nuts: Chopped, roasted salted macadamia nuts add the perfect salty crunch. Highly recommended!
  • Banana or Pineapple: Top these pancakes with sliced banana or chopped pineapple to bring out the tropical flavors.
  • Chocolate Chips: If you’re a fan of the combo of chocolate + coconut you will love adding chocolate chips to these pancakes. Stir a few handfuls of chocolate chips right into the batter.

A stack of coconut pancakes topped with butter and shredded coconut.

MORE PANCAKE RECIPES

Banana Pancakes
Oatmeal Pancakes
Chocolate Chip Pancakes
Sweet Potato Pancakes

Stack of coconut pancakes topped with coconut syrup, shredded coconut and macadamia nuts.

Coconut Pancakes

Light and fluffy Coconut Pancakes topped with coconut syrup!

5 from 3 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 454kcal
Author: Allison - Celebrating Sweets

Ingredients

Coconut Pancakes:

  • 2 cups all purpose flour, or swap half for white whole wheat flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup shredded coconut, sweetened or unsweetened*
  • 2 cups unsweetened coconut milk*, I use coconut milk beverage (in a carton)
  • 2 tablespoons melted coconut oil , or melted butter or vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Coconut Syrup (optional):

  • 2 cups unsweetened coconut milk, I use coconut milk beverage (in a carton)
  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons maple syrup
  • ¼ teaspoon pure vanilla extract

Optional Toppings:

  • shredded coconut, macadamia nuts, sliced banana, pineapple, chocolate chips

Instructions

Pancakes:

  • In a large bowl, mix the flour, sugar, baking powder, salt, and shredded coconut.
  • In a separate bowl, whisk the coconut milk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow the mixture to sit for 5 minutes or so while you preheat and grease a griddle. Note: if the batter seems too thick or thin you can add a tablespoon or so of flour (to thicken) or coconut milk (to thin). Be careful not to overmix.
  • Using a ⅓ or ½ measuring cup, pour the batter onto a greased griddle set at medium-low heat. Cook on one side until bubbles form evenly, then flip and cook on the other side until golden brown. Repeat with remaining batter.

Syrup:

  • In a small saucepan, whisk all ingredients except vanilla extract. Simmer for 10-12 minutes, until thickened slightly and completely combined. Whisk in vanilla extract. Store in the refrigerator, whisking to thin it out right before serving.

Notes

*The sweetness of the pancakes will vary greatly based on whether your coconut milk and shredded coconut is sweetened or unsweetened. Since this is breakfast, I like to keep these a bit more wholesome by using the unsweetened varieties of both, but by all means, use what you have on hand, or what you prefer.
Nutrition facts do not include coconut syrup.
Recipe adapted from Cookie & Kate

Nutrition

Calories: 454kcal | Carbohydrates: 64g | Protein: 11g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 192mg | Potassium: 350mg | Fiber: 3g | Sugar: 13g | Vitamin A: 155IU | Calcium: 161mg | Iron: 3.8mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

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Comments

  1. Risa

    May 09, 2014 at 6:06 pm

    Well that solves it, this is what I want for my mother’s day breakfast! And I totally didn’t realize it until you mentioned, but I’ve never had coconut pancakes either – I have no idea what on earth I’ve been waiting for!!

    Reply
    • Celebrating Sweets

      May 09, 2014 at 7:32 pm

      You will not be disappointed, these are some of my favorite pancakes ever. Have a Happy Mother’s Day!

      Reply
      • Alexia

        February 01, 2021 at 6:47 am

        5 stars
        Super yummy! I used lactose free milk, because I didn’t have coconut milk on hand and they turned out great. Skipped the syrup and just put a little butter and they tasted amazing! My husband lived them too

      • Allison

        February 01, 2021 at 1:35 pm

        Perfect! I’m glad you enjoyed them. 🙂

  2. ohsosweetbaker

    May 12, 2014 at 1:23 pm

    I love coconut and this is just the thing to deal with my morning coconut cravings! Yummy

    Reply
    • Celebrating Sweets

      May 13, 2014 at 7:02 pm

      Thank you!

      Reply
  3. Jill

    May 21, 2014 at 8:12 am

    Stopping over from Buns in my Oven party. These look amazing! I’m a huge fan of coconut in anything and for as many different pancakes as I’ve made, I’ve not made any using coconut milk. Pinned and going to try these for sure!

    Reply
    • Celebrating Sweets

      May 21, 2014 at 11:31 am

      Thanks for stopping by, Jill. Enjoy! 🙂

      Reply
  4. Karly

    May 24, 2014 at 2:08 pm

    What a gorgeous breakfast! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • Celebrating Sweets

      May 24, 2014 at 3:26 pm

      Thanks, Karly!

      Reply
  5. Deb @ Cooking on the Front Burner

    May 25, 2014 at 8:11 am

    Thanks for sharing with us last week at Marvelous Monday… I’ll be featuring these at tonight’s party – pinned also!

    Reply
    • Celebrating Sweets

      May 25, 2014 at 4:31 pm

      Thanks for the feature, Deb. Have a great weekend!

      Reply
  6. Jen @ Yummy Healthy Easy

    May 28, 2014 at 9:26 pm

    5 stars
    These look unreal! I NEED these pancakes in my life!!! Pinned!

    Reply
    • Celebrating Sweets

      May 29, 2014 at 9:41 am

      Thanks, Jen!

      Reply
  7. Nicole

    June 01, 2014 at 6:04 pm

    These sound delicious! Never thought to add coconut to my pancakes. Looking forward to trying it!

    Reply
    • Celebrating Sweets

      June 02, 2014 at 12:26 pm

      Thanks for stopping by, Nicole. If you try them, I hope you like them! 🙂

      Reply
  8. Laura@Baking in Pyjamas

    June 08, 2014 at 6:14 am

    These look delicious, I love the addition of the berries on top. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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