There’s something incredibly cozy about weekend mornings and the smell of warm pancakes sizzling on the skillet.

But not just any pancakes—these Coconut Pancakes are a little tropical escape right in your kitchen.

They’re fluffy, lightly sweetened with coconut sugar, and packed with shredded coconut for that irresistible bite.

Why I Love These Coconut Pancakes

Soft and fluffy inside, with lightly crisp edges.

Naturally sweet with coconut sugar and real shredded coconut.

Made with full-fat coconut milk for rich flavor.

Simple ingredients and quick to whip up.

Perfect with fruit, syrup, or just a touch of butter.

What You’ll Need (Ingredient Highlights)

Coconut milk (full-fat): Adds creamy richness and authentic flavor.

Coconut sugar: Gives natural sweetness with a hint of caramel.

Coconut oil: Keeps the texture tender and adds extra tropical aroma.

Shredded coconut: Adds texture and makes every bite coconutty.

Sour cream: Helps create that signature pancake fluffiness.

Vanilla or almond extract: Adds depth and a sweet bakery-like scent.

Pro Tips Before You Start

Use room-temperature ingredients for better mixing.

Whisk the eggs well—it helps create fluffier pancakes.

Don’t overcrowd the skillet—give each pancake room to puff.

Wipe and re-spray the skillet between batches to prevent sticking.

How to Make Coconut Pancakes

Step 1: Whisk the Wet Ingredients

In a large bowl, whisk the eggs until frothy (about 1 minute).

Add the coconut milk and coconut oil.

Continue whisking for another 30–45 seconds until well combined.

Step 2: Add Sweeteners and Cream

Whisk in the coconut sugar, sour cream, and vanilla (or almond) extract until the mixture is smooth and creamy.

Step 3: Combine the Dry Ingredients

Sift the flour and baking powder directly into the bowl.

Add sea salt and gently whisk until just combined. Fold in the shredded coconut.

Step 4: Cook the Pancakes

Preheat a large non-stick skillet (10-inch works great) over medium heat.

Lightly coat with coconut cooking spray.

Pour ¼ to ⅓ cup of batter for each pancake.

Cook 2–2½ minutes until bubbles form and edges set.

Step 5: Flip and Finish

Carefully flip the pancakes and cook another 2½ minutes until golden brown and cooked through.

Step 6: Repeat and Serve

Transfer pancakes to a plate.

Re-spray skillet as needed and repeat with remaining batter.

Serve warm with your favorite toppings.

What to Serve It With

Maple syrup or honey drizzle

Fresh berries or banana slices

Toasted coconut flakes

A dollop of Greek yogurt or whipped cream

Variations / Substitutions

Swap sour cream with Greek yogurt for a tangier twist.

Add a handful of mini chocolate chips to the batter.

Use almond extract instead of vanilla for extra nuttiness.

Make it dairy-free by using coconut yogurt.

Storage & Leftovers

Let leftover pancakes cool completely before storing.

Keep them in an airtight container in the fridge for up to 3 days.

Reheat in a skillet or toaster for best texture.

You can also freeze them—layer with parchment paper and store in a zip-top bag for up to 2 months.

FAQs

Can I use canned coconut milk?
Yes! Full-fat canned coconut milk works best for flavor and moisture.

Can I make the batter ahead?
You can mix the wet and dry ingredients separately ahead of time, then combine just before cooking.

Are these pancakes gluten-free?
Not as written, but you can try using a 1:1 gluten-free flour blend.

Can I use sweetened shredded coconut?
Yes, but reduce the coconut sugar slightly to balance sweetness.

Why are my pancakes not fluffy?
Overmixing or expired baking powder can cause flat pancakes. Be gentle when mixing!

Can I make this recipe dairy-free?
Absolutely—just swap the sour cream with coconut or plant-based yogurt.

What oil is best for frying these pancakes?
Coconut oil or avocado oil are both great nonstick, neutral-flavored options.

Final Thoughts

These Coconut Pancakes have become one of my favorite weekend treats—comforting, tropical, and just sweet enough.

They’re so simple to make but feel like something special, whether you’re enjoying them with your morning coffee or serving up a brunch feast.

The Boat Shed Kitchen