Coconut Pancakes with Homemade Coconut Syrup Recipe

These coconut pancakes are thick, fluffy and richly coconut-flavored. Serve them with salted butter, a drizzle of coconut maple syrup, a dollop of coco whip and a sprinkle of toasted coconut flakes. This recipe makes about 12 pancakes (serving size: three pancakes per person).

Love coconut? Make these pancakes!

These pancakes are light and airy, made with canned coconut milk, melted coconut oil and sweetened shredded coconut for texture. The recipe uses a full 14.5-ounce can of coconut milk so nothing goes to waste. For serving, I like coconut maple syrup, coco whip and toasted coconut flakes for extra tropical flavor.

Below you’ll find ingredient notes, step-by-step instructions and ideas for what to serve with the pancakes. Enjoy!

To make these coconut pancakes you will need:

For the pancakes:

• Unbleached all-purpose flour – provides structure.
• Sweetened shredded coconut – adds texture and coconut flavor.
• Baking powder – helps make the pancakes light.
• Baking soda – reacts with the buttermilk for lift.
• Fine salt – balances and enhances flavor.
• Coconut sugar – gentle sweetness with a hint of caramel.
• Egg – adds richness and helps bind the batter.
• Buttermilk – gives tang and reacts with the baking soda for fluffy pancakes.
• Canned coconut milk – adds creamy coconut flavor.
• Melted unrefined coconut oil – adds moisture and coconut aroma.
• Pure vanilla extract – brightens the flavors.

For the coconut maple syrup:

• Canned coconut milk – provides creaminess.
• Maple syrup – adds classic maple flavor and sweetness.
• Cornstarch – thickens the syrup slightly so it coats the pancakes.
• Vanilla extract – enhances warmth and aroma.

Optional toppings:

• Salted butter
• Coco whip
• Toasted coconut flakes

Make the pancakes

In a large bowl combine 1 1/4 cups unbleached all-purpose flour, 1/3 cup sweetened shredded coconut, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt. Whisk to combine and set aside.

In a large liquid measuring cup whisk together 1 large egg and 2 tablespoons coconut sugar. Add 1 1/4 cups canned coconut milk, 3/4 cup buttermilk and 1 teaspoon vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry mixture and gently stir until just combined. Add 2 tablespoons melted unrefined coconut oil and fold in carefully—try not to overmix; a few small lumps are fine. Set the batter aside while you make the syrup.

Make the coconut maple syrup

In a small saucepan combine 1/2 cup canned coconut milk and 1/3 cup maple syrup. Whisk in 1/2 teaspoon cornstarch to dissolve, then heat over medium–low until it reaches a gentle simmer. Stir until slightly thickened, remove from the heat and stir in 1/2 teaspoon pure vanilla extract. Keep warm.

Preheat your griddle or skillet

Preheat a griddle to 325–350°F (about 160–180°C) or heat a large frying pan over medium to medium-high. Grease with butter.

The trick: Butter the griddle before each batch so the pancakes develop nicely crisp edges.

Measure 1/4 to 1/3 cup batter per pancake (depending on desired size) and pour onto the preheated, buttered surface. Use the flat side of the measuring cup to spread the batter slightly for even rounds. Cook the first side 3–4 minutes until bubbles form and pop, the centers stop filling in, and the bottoms are golden with crisp edges.

Flip carefully and cook 2–3 more minutes until the second side is golden. Transfer cooked pancakes to a rimmed baking sheet and keep warm in a low oven while you finish the rest.

Serve three to four pancakes per plate. If desired, spread each pancake with butter, pour a few tablespoons of the warm coconut maple syrup over the stack and finish with a dollop of coco whip and toasted coconut flakes.

What to serve with pancakes

Pancakes are sweet, so a savory side balances the meal. Some good pairings include:

• Breakfast potatoes or rosemary roasted potatoes
• Cauliflower hash brown patties for a lower-carb option
• Bacon or sausage links (regular or maple)
• Fresh fruit: berries, orange segments, sliced banana, kiwi or pineapple
• Pork, turkey or veggie breakfast sausage patties
• Coffee, tea or fresh orange juice

How to store pancakes

Store cooled pancakes wrapped tightly in plastic wrap or in an airtight container in the refrigerator for 2–5 days. For longer storage, wrap in plastic and foil and freeze in a freezer-safe bag or container for up to 3 months. Reheat gently from frozen in a toaster or oven.

Enjoy!