Coconut Pancakes Recipe
our famous buttermilks with shredded coconut baked within
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Ingredients
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Batter
For cooking & serving
Method
Batter
- 1
Dry ingredients
In a large mixing bowl whisk together the all-purpose flour (2 cups), granulated sugar (2 tbsp), baking powder (2 tsp), baking soda (1/2 tsp) and fine sea salt (1/2 tsp) until evenly combined.
- 2
Wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk (2 cups), eggs (2), melted butter (4 tbsp) and vanilla extract (1 tsp) until smooth and pale.
- 3
Combine
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — a few small lumps are okay. Do not overmix to keep pancakes tender.
- 4
Fold in coconut
Fold the shredded sweetened coconut (3 tbsp) into the batter until evenly distributed. Let the batter rest for 5 minutes; this hydrates the coconut and allows baking powder to start working.
Cook & Serve
- 5
- 6
Portion batter
Using a 1/4-cup scoop or measuring cup, pour batter onto the preheated griddle, leaving about 2 inches between pancakes. Cook 3–4 pancakes at a time depending on pan size.
- 7
Cook first side
Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. If the underside browns too quickly, reduce heat slightly.
- 8
Flip and finish
Flip each pancake and cook the second side until golden and cooked through, about 1–2 minutes more. Total cook time per pancake should be 3–5 minutes depending on heat and thickness.
- 9
- 10
Serve
Stack pancakes and serve warm with maple syrup (to taste) and a sprinkle of toasted coconut if desired.