Coconut Pancakes
- By Amy Dong
- Updated Mar. 17, 2025
These Coconut Pancakes are gloriously studded with the nutty flavors of toasted coconut. They’re super easy to make and healthy to boot! Dairy-free, no refined sugar, and wonderfully fluffy.
In This Article
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Video: watch us make this Recipe
Why This Recipe Stands Out
Who doesn’t love pancakes for breakfast? These Coconut Pancakes are a delicious twist on a classic, and we think you’re going to love them. Here’s why:
- Wonderfully Fluffy: Like our Fluffy Buttermilk Pancakes, they’re light and fluffy, just like the ones you get at your favorite breakfast spot.
- Toasted Coconut: We love the extra flavor and texture the toasted coconut brings to these pancakes. It’s a simple step that makes a big difference.
- Coconut Milk: Using coconut milk in this recipe makes the pancakes incredibly moist. Plus, it gives them a delicious hint of coconut flavor, like in our Avocado Smoothie.
- Easy to Make: These pancakes are simple to make and don’t require any fancy ingredients, which makes them the perfect breakfast or brunch recipe.
- Customizable: You can top these pancakes with fresh berries, Coconut Whipped Cream, or pure maple syrup. They’re incredibly versatile and the perfect canvas for your favorite toppings.
Key Recipe Ingredients
- Shredded Unsweetened Coconut – The star of our recipe, shredded, unsweetened coconut, adds a deliciously sweet, nutty flavor and a satisfying texture to our pancakes.
- Pure Honey – We use pure honey to sweeten our pancakes naturally, adding a warm, floral sweetness that complements the coconut beautifully.
- Eggs – Eggs are essential in this recipe as they help to bind the ingredients together and provide structure to the pancakes.
- Unsweetened Coconut Milk – We use unsweetened coconut milk for its rich, creamy texture and its hint of coconut flavor. Be sure to buy coconut milk that’s chilled, to ensure you’re using the correct kind.
- Coconut Oil – We love the subtle, sweet flavor that coconut oil adds to these pancakes. Plus, its high smoke point makes it perfect for cooking at higher temperatures.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Add Fruit: These pancakes are great on their own, but you can always add blueberries, bananas, or even pineapple to the batter.
- Spices: Try adding a sprinkle of cinnamon or nutmeg to the batter for a warm, spiced flavor, like we do in our Fluffy Pumpkin Pancakes.
- Gluten-Free: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Step-By-Step Recipe Instructions
- Toast coconut on a baking sheet and bake for 3-4 minutes at 300F. In a bowl, whisk dry ingredients.
- In a separate bowl, whisk together wet ingredients. Fold dry ingredients into wet ingredients and add toasted coconut to it.
- Let the batter rest for 5-10 minutes. Pour 1/3 cup of batter onto a greased pan and cook on medium-low heat.
- Once the top surface is bubbly, flip the pancake and cook until golden brown. Sprinkle with toasted coconut and serve with desired toppings.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- Toast the Coconut: The shredded coconut for this recipe can be toasted several days in advance. Follow the recipe and store toasted coconut in an airtight container.
- Pre-Mix Dry Ingredients: The dry ingredients, including the all-purpose flour, baking powder, baking soda, and salt, can be mixed and stored in an airtight container at room temperature for up to a week.
Commonly Asked Questions
What kind of coconut milk should I use for these pancakes?
These pancakes are made fluffy and delicious with unsweetened coconut milk, which can be found in the refrigerated section of grocery stores. They’re usually located near other non-dairy milk alternatives.
What is the difference between unsweetened coconut milk and canned coconut milk?
Canned coconut milk is very rich, creamy, and the solids often separate from the liquids inside the can. It’s great for Chicken, Sweet Potato, and Coconut Stew, but not for pancakes. Be sure to buy coconut milk that’s chilled, to ensure you’re using the correct kind for this recipe.
Why do I need to let the batter rest?
Letting the batter rest allows the gluten in the flour to relax, which can result in a more tender pancake. It also gives the baking powder and baking soda time to react, which helps the pancakes rise and become fluffy.
How long do coconut pancakes keep?
Coconut pancakes can be kept in the refrigerator for up to 2 days. Be sure to store them in an airtight container to maintain their freshness.
Did you make this?
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Coconut Pancakes
These Coconut Pancakes are gloriously studded with the nutty flavors of toasted coconut. They're super easy to whip up and healthy to boot. These toasted coconut pancakes just happen to be sugar-free and dairy-free. Pairs perfectly with a hot cup of coffee in the morning.
Ingredients
- 1 cup unsweetened coconut, shredded and divided
- 2 cups all-purpose flour
- 4 TB pure honey
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp table salt
- 2 large eggs, lightly beaten
- 2 cups coconut milk, unsweetened, found in refrigerated section of grocery stores next to regular milk
- ¼ cup melted coconut oil, plus extra for greasing pan
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 300F with rack on middle position. Spread coconut in a single, thin layer onto large baking sheet.
- Bake coconut for 3-4 minutes gently shaking pan halfway through. Immediately remove pan from oven, give it another few shakes, and set aside.
- In a bowl, whisk together 2/3 cups toasted coconut, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract to combine well.
- Fold dry ingredients into the bowl with wet ingredients, gently folding until small lumps remain. Batter should become thick yet pourable; if too thin, add a touch more flour. If too thick, add a touch more coconut milk.
- Add 2/3 cup of the toasted coconut to the batter and allow it to rest at room temperature 5-10 minutes before cooking.
- Lightly grease a large nonstick pan on medium low heat. Very slowly pour roughly 1/3 cup batter onto one side of the pan, repeating so that you can do several pancakes at time. You can also have two pans going, for faster cooking.
- Once top surface of pancakes are bubbly and somewhat puffy, gently flip pancakes. Cook until golden brown. Transfer pancakes to serving plate and keep warm; repeat with remaining batter until all pancakes are cooked.
- Serve pancakes with a generous sprinkling of remaining toasted coconut, along with any additional toppings of your choice.
Notes
- You can substitute half of the all-purpose flour with whole wheat flour if desired.
- Take a moment to toast your shredded coconut. It makes a big difference in the flavor of the pancakes.
- Some brands of shredded coconut are thicker than others. Actual toast time will vary, so check your coconut throughout the 3-4 minutes. Once a nutty aroma arises, it’s done.
- When folding the dry and wet ingredients together, be gentle. Use a rubber spatula and fold just until most of the lumps are gone. It’s okay to have some small lumps remaining, and this will keep your pancakes fluffy.
- Non-coconut fans can still enjoy these pancakes. Simply forgo the shredded coconut on top, and they won’t notice a huge difference between coconut pancakes and our favorite fluffy buttermilk pancakes.
- This recipe is part of our Breakfast and Brunch Recipes Collection.
- Serve these pancakes along with your favorite toppings, like some fresh berries, Coconut Whipped Cream, or pure maple syrup.
Nutrition (per serving)
Calories: 192kcal | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 6.7g | Saturated Fat: 4.9g | Cholesterol: 37.2mg | Sodium: 309.4mg | Fiber: 1.3g | Sugar: 8.3g
More to Cook And Eat
- Funfetti Pancakes – Fluffy, moist, and colorful, these festive pancakes are simple to make from scratch and taste like a party in your mouth.
- Texas French Toast Bake – Big, hearty, and easy to prepare in advance, this is our go-to breakfast recipe for feeding a crowd.
- Make-Ahead French Toast Casserole – Fluffy, sweet, and topped with a scrumptious cinnamon streusel topping, this make-ahead casserole is truly a showstopping recipe.
- Easiest Overnight French Toast Casserole – This sweet breakfast tastes like a dream, and you can prepare it ahead of time to make your mornings a breeze.