Coconut Pancakes with Coconut Syrup

These Coconut Pancakes are thick, fluffy and infused with coconut flavor. Serve spread with salted butter, drizzled with coconut maple syrup, a dollop of coco whip and sprinkle with toasted coconut flakes. This recipe makes about 12 pancakes or 4 (3 pancake) servings.

Love Coconut? Make These Pancakes!

Light and fluffy pancakes, infused with coconut milk, coconut oil and studded with sweetened shredded coconut. And if that wasn’t enough coconut for you, these tropical pancakes are drizzled with a coconut maple syrup. I also like to top mine with coco whip and toasted flaked coconut – because why not? One thing I’d like to point out in this recipe is that an entire (14.5 ounce) can of coconut is used so there isn’t any waste!

Also, I’ve gone ahead and put together a list of what you can serve with these pancakes and you can find it towards the end of this post. Enjoy!

To Make These Coconut Pancakes You Will Need:

for the pancakes:

• unbleached all-purpose flour – Provides structure to the pancakes.
• shredded sweetened coconut – Adds texture and coconut flavor.
• baking powder – Is what makes pancakes light and fluffy.
• baking soda – Reacts with the buttermilk to make these light and airy.
• fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
• coconut sugar – Adds a touch of sweetness and flavor
• egg – Lends richness and flavor.
• buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
• coconut milk (canned) – Lends subtle additional coconut flavor.
• melted coconut oil (unrefined) – Lends flavor and additional coconut flavor.
• pure vanilla extract – Enhances the flavors in the pancakes.

for the syrup:

• coconut milk (canned) – Lends creaminess and coconut flavor.
• maple syrup – Adds maple flavor and thins out the coconut milk.
• cornstarch – Helps to thicken the syrup.
• vanilla extract – Adds warmth and enhances the flavors in the syrup.

optional pancake toppings:

• salted butter
• coco whip
• toasted coconut flakes

Make The Pancakes:

In a large mixing bowl, measure and add 1¼ cups unbleached all-purpose flour, 1/3 cup shredded sweetened coconut, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt.

Whisk to combine and set off to the side.

In a large liquid measuring cup, measure and add 1 large egg and 2 tablespoons coconut sugar.

Pour in 1¼ cups (canned) coconut milk, 3/4 cup buttermilk and 1 teaspoon vanilla extract.

Whisk well to combine.

Pour the wet into the bowl with the dry ingredients.

Stir to combine.

Lastly add in 2 tablespoons (unrefined) melted coconut oil an mix to incorporate, try not to over mix.

Set this off to the side to quickly make the coconut syrup.

Make the Coconut Maple Syrup:

In a small saucepan, measure and add 1/2 cup canned coconut milk and 1/3 cup pure maple syrup.

Whisk in 1/2 teaspoon of cornstarch and place on your stove. Heat over medium to medium-low heat and bring to a gentle simmer. Once slightly thickened, remove off of the heat and add in 1/2 teaspoon pure vanilla extract.

Preheat Your Griddle or Skillet:

Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter.

The Trick: You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

Measuring out 1/4 to 1/3 cup of the pancake batter (depending on the size of pancake you prefer) and pouring it onto a preheated and buttered griddle or skillet. I will use the flat side of the measuring cup to spread it out evenly. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.

Once golden underneath, carefully flip and continue to griddle for 2 to 3 more minute or until golden.

Transfer pancakes to a rimmed metal baking sheet and keep warm in a low oven. Repeat with the remaining pancake batter.

Add 3 to 4 pancakes onto a plate.

Spread each pancake with butter, if desired before pouring a few tablespoons of the coconut maple syrup over top.

I like to top mine with a dollop of cocowhip and a sprinkle some toasted coconut flakes over top.

What To Serve With Pancakes:

Because pancakes lean towards the sweet side, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.

• breakfast potatoes
• cauliflower hash brown patties (low carb)
• bacon and/or sausage links (regular or maple)
• fresh fruit like oranges, berries, sliced bananas, kiwi, pineapple etc.
• pork, turkey or veggie breakfast sausage patties.
• coffee, tea or orange juice.

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

Enjoy! And if you give this Coconut Pancakes with Coconut Maple Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!