Nothing better for a hot breakfast than making Fluffy Coconut Pancakes. After you taste these homemade pancakes, you’ll never want to buy the box version again!
This Coconut Pancake recipe is perfect for when you’re craving a sweet breakfast. As perfect as the coconut cinnamon rolls. This is, unless you are more of a French toast with coconut flavor person or a coconut milk dutch baby type.
This is a recipe that I made because I was looking for something with tropical flavors like coconut. The best part is that you don’t need fresh coconuts; canned milk is perfect!
Most of the time I’ve made this, it’s been for breakfast. If I have some, I top it with some guava compound butter or drizzle it with a tropical guava sauce.
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Why This Recipe Works
- It tastes way better than box pancakes because it doesn’t have that taste from the packaging.
- It is cheaper to make coconut-flavored pancakes at home because they’re more expensive than the regular pancake mix.
- You can get the ingredients in any supermarket near you.
Recipe Ingredients
- Egg- The egg in the recipe helps the batter be fluffier. Plus, it adds flavor.
- Coconut milk & cream- The coconut milk and cream of coconut both deepen the coconut flavor. It is always best to use the canned version because it is more flavorful. The cream of coconut adds flavor, but more importantly, it adds sugar.
- Flour- I used regular all-purpose flour for the batter. I have never tried it with a different kind of flour, so I don’t know any substitute, if any.
- Baking powder- The baking powder is the ingredient that is almost completely responsible for ensuring we get a very fluffy pancake.
- Salt- The salt is used to balance the sweetness of the recipe.
- Butter- I like to use butter to grease my griddle, but you can skip it and just use a non-stick cooking spray. But the butter adds flavor and aids with the crispiness in the edges of the hotcake.
How to Make Coconut Pancakes
- Photo 1: The first thing we need to do is beat the eggs. In a big bowl, I like to beat the eggs first, so I don’t overmix the batter. Then I add the coconut cream and milk, and mix.
- Photo 2: Then add the baking powder, salt, and flour, and mix only until the flour is incorporated. Don’t worry about the lumps in the mix. Do not overmix!
- Photo 3: Add some butter to a griddle or large pan and wait for it to get hot. Set the heat to medium-high. Then add ¼ cup of batter for each pancake that you want to make. Cook for 2 minutes or until you see a lot of bubbles on the top of the pancake.
- Photo 4: Flip the pancake and finish cooking for another 2 minutes.
Recipe Tips
- Making ahead- You can make the batter 2 days ahead, but I would not make it earlier than that. Once you put the batter in the fridge, it will harden. This is because of the fats in the coconut milk. So you’ll need to let it get to room temperature and add 1 tablespoon of water, and mix before using.
- Toppings- You can add these toppings to the batter or just on top. The best will be shredded coconut. You can also add nuts or fruits. But when I want to make dessert pancakes, I top them with a ball of the Puerto Rican helado de coco.
- Freezing- The best part of this recipe is that you can freeze the cooked pancakes. Just make sure to save them in an airtight container or wrap them in plastic film and then store them in a freezer bag. Very important: let the pancakes cool before storing.
Frequently Asked Questions
The way I make pancakes thinner is by adding a tablespoon of water. The thinner your batter, the thinner your finished pancake will be.
You can always add a flavored extract to enhance the flavor. If the pancake is a coconut-flavored one, just add coconut extract. But you can add any flavor you like.
More Recipes With Coconut Milk
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Coconut Pancakes
Ingredients
- 1 egg
- 4 tablespoon cream of coconut
- 7 ounces coconut milk canned
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 ¼ cup all purpose flour (187g)
- 6 tablespoons butter
Instructions
- Combine wet ingredients. In a big bowl, add the egg and beat. Then add the cream of coconut, coconut milk, and mix.
- Mix in dry ingredients: Add the salt, baking powder, and flour. Combine the ingredinets until the flour is just incorporated. You'll see a few lumps and thats ok. Avoid over mixing.
- Preheat the griddle. Set your heat to 375°F or medium high heat. Add the butter and once melted, pour ¼ cup of the pancake batter for each pancake you want to make. How many pancakes you make at a time will depend on the size of your pan or griddle.
- Cook. You need to cook the pancakes for 2 minutes per side. You'll notice is time to flip once you start seeing bubbles on top of the pancakes. Flip and finish cooking for 2 minutes. Buen Provecho!
Recipe Notes
- Canned milk. Make sure you use canned coconut milk because this milk has more flavor than the one that comes in a carton.
- Cooking. The cook time says 12 minutes, but it is for all 12 pancakes, but making 4 at the same time.
- Make ahead. You can make the batter up to 2 days ahead of time. But the cold from the fridge will make the batter hard. You just have to let it get to room temperature so the coconut fats melt. Also, add about 1 tablespoon of water and mix.
- Serve with guava butter, a drizzle of guava sauce, or a scoop of coconut sorbet.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
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