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Fluffy and Toasty Coconut Pancakes

Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine American


  • 2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup whole buttermilk You can make your own buttermilk by mixing 1 cup milk with 1 tbsp white vinegar and let sit 5 to 10 minutes till curdled
  • 1 (13.25-ounce) can unsweetened coconut milk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/2 cups sweetened flaked coconut, divided
  • coconut 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. Watch it carefully so it doesn't burn
  • 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.
  • Top pancakes with toasted coconut


You can serve with maple syrup or fresh fruit