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Coconut Pancakes
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4 from 1 vote

Coconut Pancakes

Coconut Pancakes are made with coconut milk and shredded coconut for lots of coconut flavor. Top them with a little toasted coconut for a wonderful breakfast or brunch recipe.
Course Breakfast
Keyword pancakes


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup whole buttermilk
  • 1 (13.25-ounce) can unsweetened coconut milk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • coconut oil or vegetable oil


  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together buttermilk, coconut milk, egg, and vanilla extract until mixed well.
  • Add wet ingredients to dry, stirring just until all of the flour is moistened. 
  • Stir in 1 cup of coconut.
  • Place remaining coconut in a small nonstick pan and heat over medium heat, stirring frequently, until toasted. 
  • Heat a griddle over medium heat. Coat griddle with a little oil and use a 1/3 cup measuring cup to drop batter onto griddle. Cook until bubbles form in center and flip over. Cook another 1 to 2 minutes.
  • Coat griddle with more oil for each batch. Serve topped with toasted coconut and maple syrup.