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–+ servings
Coconut Pancakes

Coconut Pancakes with Coconut Sryup

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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.
Course Breakfast & Brunch
Cuisine American
Keyword coconut, pancakes, summer recipe, tropical
Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings 4 servings
Calories 563
Author Laurie McNamara

Equipment

Ingredients

FOR THE PANCAKES

  • 1¼ cup unbleached all-purpose flour
  • 1/3 cup sweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 2 tablespoons coconut sugar
  • 1¼ cup canned coconut milk
  • 3/4 cup buttermilk

FOR THE COCONUT MAPLE SYRUP:

  • 1/2 cup canned coconut milk
  • 1/3 cup real maple syrup
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon pure vanilla extract
US Customary - Metric

Instructions

MAKE THE PANCAKES:

  • In a large mixing bowl, measure and add flour, coconut, baking powder, baking soda and fine salt. Whisk to combine and set off to the side.
  • In a large liquid measuring cup, measure and add the egg and coconut sugar. Pour in (canned) coconut milk, buttermilk and vanilla extract. Whisk well to combine.
  • Pour the wet into the bowl with the dry ingredients and stir to combine. Lastly add in the coconut oil. 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) coconut milk and maple syrup. Whisk in 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 vanilla extract.

MAKE THE PANCAKES:

  • 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. 
    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 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 and pour a few tablespoons of the coconut maple syrup over top.
  • This is optional, but I like to add a dollop of coco whip on top and a sprinkle some toasted coconut flakes.
  • See blog post for serving suggestions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 3pancakes | Calories: 563kcal | Carbohydrates: 66g | Protein: 10g | Fat: 31g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 504mg | Potassium: 483mg | Fiber: 4g | Sugar: 29g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 4mg