Coconut Pancakes

Name: Coconut Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 cup all-purpose flour; 0.5 cup shredded coconut (unsweetened); 2 tbsp sugar (granulated); 2 tsp baking powder; 0.5 tsp baking soda; 1 pinch salt; 1 pcs egg (large); 1 cup coconut milk (full-fat, well shaken); 2 tbsp butter (melted, plus extra for griddle); 1 tsp vanilla extract

RATING

4.4/5(65)

TASTE SCORE

9/10

Fluffy, golden pancakes infused with creamy coconut milk and studded with toasted shredded coconut. These pancakes have a delicate sweetness and a hint of tropical flavor that pairs beautifully with fresh mango, a drizzle of maple syrup, or a squeeze of lime. Ready in under 30 minutes, they bring a little island sunshine to your breakfast table.

PREP

10m

COOK

15m

SERVES

2 PIECES

441 cal

SERVINGS

METHOD · 7 STEPS

mix · ~1 min
Whisk the dry ingredients.
1.In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup shredded coconut, 2 tbsp sugar, 2 tsp baking powder, 0.5 tsp baking soda, and a pinch of salt.
2.Whisk well to distribute the leavening agents evenly.
mix · ~1 min
Whisk the wet ingredients.
1.In a separate small bowl, whisk together 1 large egg, 1 cup coconut milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
2.Whisk until smooth and fully combined.
mix · ~1 min
Combine wet and dry ingredients.
1.Pour the wet mixture into the bowl of dry ingredients.
2.Gently fold everything together with a spatula until just combined—small lumps in the batter are fine and make for fluffier pancakes.
3.Do not overmix; stop as soon as no dry flour streaks remain.
TIPA few lumps are your friend here. Overmixing develops gluten and makes pancakes tough.
rest · ~5 min
Rest the batter.
Let the batter sit at room temperature for 5 minutes. This allows the baking powder to activate and the shredded coconut to hydrate slightly, yielding taller, fluffier pancakes.
fry · ~2 min
Heat the griddle and grease it lightly.
Place a griddle or large non-stick skillet over medium heat. Once hot, lightly grease the surface with butter, wiping away any excess with a paper towel.
TIPThe pan is ready when a drop of water dances across the surface before evaporating.
fry · ~4 min
Pour and cook the pancakes.
1.Pour about 1/4 cup of batter per pancake onto the hot griddle, leaving space between each.
2.Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
3.Flip carefully with a spatula and cook the other side until golden brown, another 1 to 2 minutes.
TIPKeep heat at medium; too hot and the coconut will scorch before the center cooks through.
serve
Serve warm with your favorite toppings.
Transfer cooked pancakes to a plate and keep warm in a low oven if needed. Repeat with remaining batter, greasing the pan lightly between batches. Serve stacked, topped with toasted coconut flakes, fresh fruit, and a drizzle of warm maple syrup or honey.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the fluffiest texture, let the batter rest for 5 minutes before cooking — this activates the leavening.
2
Toast the shredded coconut in a dry skillet for 2 minutes before adding to batter for deeper flavor.
3
Use full-fat coconut milk for richness; light coconut milk yields thinner, less tender pancakes.
4
Cook over medium heat — too high and the delicate coconut will scorch before the center is done.
5
Grease the pan lightly with butter between batches to prevent sticking without making pancakes greasy.
6
Make ahead: cook all pancakes, let cool, and freeze in a single layer; reheat in a toaster or oven.

RECIPE VARIATIONS