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Why you’ll love this Coconut Pancakes Recipe!

  • Easy to Make. Coconut pancakes are easy to prepare and can be whipped up quickly for a tasty breakfast without much hassle.
  • Delicious Flavor. Coconut pancakes have a delightful tropical flavor that differentiates them from traditional pancake recipes.
  • Perfect for Sunday Brunch. This pancake recipe is especially fitting for lazy weekends or even special occasions like birthdays, Mother’s Day, and holidays!
Ingredients for coconut pancakes on a table.

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!

Process steps for making pancake batter: toasted coconut in a pan; whisking dry ingredients; combining wet ingredients.

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.

Final steps for making coconut pancakes: froth egg whites and add to batter; fold in toasted coconut; cook in a skillet.

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!

tips

  • Before starting the recipe, set all the ingredients out to come to room temperature. That way, the melted butter won’t solidify when touched by chilled ingredients.
  • It may be common sense, but never overcrowd the pan or griddle when making pancakes, or they may not cook evenly. Worse, you may end up with a few giant pancakes! Hmmmm. Maybe that’s not such a bad thing . . .
  • For the best pancakes, do not flip more than once, and avoid pressing them down with the spatula when cooking.
A freshly cooked stack of coconut pancakes on a plate on a table.

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.
Maple syrup oozing around a stack of pancakes on a plate.

Frequently asked questions

Can you use coconut oil instead of butter in pancakes?

You sure can! And this is the perfect pancake recipe to do it with because it already has coconut flavor. Coconut oil is a great butter substitute for pancakes because of the fat content that moistens the batter and creates a divine texture! You won’t miss the butter at all!

Why are restaurant pancakes so fluffy?

Most restaurants use buttermilk to make their pancakes fluffy, where the acidity reacts with the baking soda, eggs, and other leavening agents in the mix, producing super plush pancakes! And some say that the secret to a fluffy pancake is the eggs. Try separating the yolks from the whites for extra plush pancakes.

What are the best toppings for coconut pancakes?

Top these pancakes with toasted shredded coconut and pecans, of course. But there are many other tasty toppings you can spruce up these pancakes with, like macadamia nuts, banana, pineapple, or chocolate chips.

Looking for more pancake inspiration?

Check out the rest of my tasty pancake recipes for more unique flavors, like these Lemon Poppy Seed Pancakes with sweet Blueberry Compote or my Peach and Cinamon Buttermilk Pancakes!

A fork spearing a stack of pancakes in front of a serving plate.

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!

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A stack of pancakes on a plate topped with toasted coconut with a fork spearing a bite.

Toasted Coconut Pancakes with Maple Syrup

Step up your pancake game by adding toasted coconut to this basic, no-fail batter!
4.91 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 412 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs beaten
  • 1-1/2 cups milk
  • 1 teaspoon vanilla extract or coconut extract
  • 2 tablespoons unsalted butter melted and cooled
  • 2/3 cup shredded coconut toasted
  • warm maple syrup for serving

Instructions
 

  • Lightly toast coconut in a large non-stick skillet over medium heat, stirring constantly. Remove from heat and let cool.
  • In a large bowl, whisk together the flour, baking powder, and salt. Separate the eggs, then add the yolks and vanilla extract to the milk and mix. Pour the wet ingredients into the flour mixture and stir just until the dry ingredients are moistened and some lumps remain.
  • Then, use a fork to froth the egg whites and gently add them to the batter. At this time, if the batter appears too thick, add more milk (up to 1/2 cup). Gently fold in the melted butter and toasted coconut.
  • Preheat the griddle to 300 degrees, or cook pancakes in a large non-stick skillet over medium low heat.
  • Place a pat of butter or a small amount of oil on preheated griddle or skillet. Pour about 1/4 cup batter onto griddle for each pancake, cooking in batches. Cook on one side until the tops bubble, about 2-4 minutes, then flip and cook on the other side until golden.
  • Serve pancakes with maple syrup and garnish with more toasted coconut, if desired.

Notes

  • Before starting the recipe, set all the ingredients out to come to room temperature. That way, the melted butter won’t solidify when touched by chilled ingredients.
  • It may be common sense, but never overcrowd the pan or griddle when making pancakes, or they may not cook evenly.
  • For the best pancakes, do not flip more than once, and avoid pressing them down with the spatula when cooking.

Nutrition

Serving: 1gCalories: 412kcalCarbohydrates: 58gProtein: 11gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 112mgSodium: 236mgPotassium: 403mgFiber: 2gSugar: 8gVitamin A: 359IUVitamin C: 0.1mgCalcium: 152mgIron: 4mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword batter, Christmas breakfast, coconut, pancakes
Tried this recipe?Let us know how it was.
Sheila Thigpen, blogger

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

2 Comments

  1. 5 stars
    YUM! These pancakes look delicious and perfect breakfast on the weekends! I love coconut and pecans together ♥

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