Coconut Pancakes Recipe
Three Buttermilk Pancakes filled with Shredded Coconut, dusted with Powdered Sugar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake batter
Coconut filling & topping
For cooking & finishing
Method
Pancake batter
- 1
Mix dry ingredients
In a medium bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate large bowl whisk the buttermilk, egg, melted cooled butter, and vanilla extract until smooth and homogenous.
- 3
Make the batter
Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. A few small lumps are fine — do not overmix or batter will become tough.
Coconut filling & topping
- 4
Prepare shredded coconut
If you prefer tender coconut pockets, briefly toast the unsweetened shredded coconut in a dry skillet over medium heat, stirring constantly, 1–2 minutes until fragrant and lightly golden. Remove from heat and let cool. If you want sweeter coconut, stir in the optional sweetened shredded coconut now.
- 5
Fold coconut into batter
Gently fold the shredded coconut into the pancake batter until distributed evenly. Reserve about 2 tablespoons of coconut for sprinkling onto pancakes while cooking if you like a visible coconut top.
Cooking & finishing
- 6
- 7
Cook pancakes
For each pancake, pour about 1/3 cup (use a 1/3-cup measure) of batter onto the griddle. If you reserved coconut, sprinkle a pinch of the reserved coconut onto the wet surface of each pancake. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat to make a total of three pancakes (adjust batter portioning if making more).
- 8
Keep warm
Transfer finished pancakes to a warm plate and tent loosely with foil while you finish remaining pancakes so they stay warm and tender.
- 9
Dust and serve
Stack three pancakes, dust generously with powdered sugar using a fine sieve, and serve with maple syrup if desired. Optionally sprinkle the reserved toasted coconut on top for texture and presentation.