Fluffy Toasted Coconut Pancakes with Maple Syrup

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Step up your pancake game by adding toasted coconut to this basic, no-fail batter! Making this Coconut Pancakes batter is simple, leaving plenty of space to be brave and creative in the kitchen!

Ingredient notes

• Flour and baking powder| Flour and baking powder are essential for any pancake recipe.
• Salt | Just a pinch of salt highlights the sweeter notes of this recipe.
• Eggs | Include two beaten eggs to get fluffy pancakes.
• Milk | Of course, you’ll need a little milk. Whole milk produces the best flavor, but almond or coconut milk also works.
• Extract | Add a few drops of vanilla extract or coconut extract to deepen the flavor.
• Butter | Use melted and cooled butter to make the pancakes moist and rich. If preferred, use oil instead.
• Toppings | Dress up your pancakes with extra shredded coconut toasted to a lovely golden color and roughly chopped pecans.
• Maple syrup | And finally, drizzle your fluffy homemade pancakes with your favorite warm maple syrup.

How to toast coconut flakes

Start this delicious pancake recipe by lightly toasting the coconut in a large non-stick skillet over medium heat. Stir constantly and remove from heat when they’re nice and golden to let them cool. Keep a close eye on them, and you won’t be at risk for burning.

How to make Coconut Pancakes

With just a few simple ingredients, taste the tropical flavors of summer with these easy coconut and pecan pancakes!

STEP 1 | Preheat the griddle

Next, choose a large non-stick skillet or a griddle to cook your coconut pancakes.

If you’re using a griddle, preheat it to 300 degrees to cook the pancakes. For a skillet, you’ll cook the pancakes over medium-low heat. But let’s make the yummy batter first!

STEP 2 | Combine the pancake ingredients

Whisk the flour, baking powder, and salt in a large mixing bowl. Separate the egg yolks from the egg whites, then combine the yolks, milk, and vanilla extract in a separate bowl.

Pour the wet ingredients into the flour mixture and stir with a rubber spatula until dry ingredients are moistened and some lumps remain. Now, use a fork to whip the egg whites until they are frothy, then fold them into the batter.

If the batter appears too thick, add more milk, just a small amount at a time. Stay under 1/2 cup, or the batter will be too runny. Gently stir in the melted butter and toasted coconut.

STEP 3 | Cook the pancakes

Then, place a pat of butter or small amount of vegetable oil on the preheated griddle or skillet. Pour about 1/4 cup of batter onto the hot surface for each pancake, cooking in batches.

Cook on one side until little bubbles appear on the top — about 2 to 4 minutes — then flip and cook on the other side until the pancake is a beautiful golden brown.

STEP 4 | Add toppings and serve hot!

And now, for the best part! Serve your fluffy coconut pancakes with warm, sticky maple syrup, and garnish with extra toasted coconut and chopped pecans, if desired.

And just like that — your morning sweet tooth is satisfied!

If you love pancakes, try my Raspberry Pancakes made with Greek yogurt, oats, and fresh raspberries. Or, these Oat Flour Pancakes are a deliciously hearty and healthier option. Are you a sourdough baker? Then you must try these Overnight Sourdough Pancakes — they are extra special!

Variations and substitutions

• If preferred, use coconut flour to make it gluten-free. Whole wheat flour also works well with this coconut pancake recipe.
• While you could use untoasted coconut shreds, toasting the coconut gives your pancakes a nice texture and enhances the flavor.
• Get creative and try other mix-ins like chocolate chips, peanut butter chips, toasted pecans, or even granola! Then, top it all with coconut syrup (like the Hawaiians do) or coconut whipped cream — YUM!

Storage and reheating tips

• If making a large batch of pancakes, place them on a baking sheet in a 200-degree oven to keep them warm until you are ready to serve.
• Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 to 4 days.
• To reheat, warm them in the microwave, a toaster, or the oven wrapped in aluminum foil.

Frequently asked questions

Serving suggestions

Serve your pancakes straight off the griddle with a side of fresh fruit, like this Tropical Fruit Salad with honey-lime dressing or my delicious Fruit Salsa Recipe.

Or, even better, present an entire breakfast feast, complete with fresh berries, this easy Southwestern Frittata Breakfast Casserole, and my Homemade Peanut Butter Granola —YUM!