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These coconut pancakes are the kind of breakfast that makes everyone wander into the kitchen asking what smells so good. They’re soft, fluffy, buttery, and full of subtle coconut flavor that makes them feel just a little extra special without being fussy at all.
Made with coconut milk, they cook up perfectly tender every time and are perfect for a lazy Saturday morning.
Our coconut pancake recipe tastes like you’re in Hawaii! Swap the buttermilk in our popular buttermilk pancakes for creamy coconut milk and a swirl of melted butter at the end for the fluffiest pancakes with a hint of coconut flavor! Don’t forget the Lilikoi passion fruit syrup!
Our family loves Hawaii—and especially the food. Some of our all-time favorite meals have come from those trips, and these coconut pancakes with lilikoi syrup are always at the top of the list.
These are so easy to make, and I highly recommend adding fresh, ripe strawberries—it’s a combination you won’t get over!! We love all parts of Hawaii though we haven’t been to Kauai yet. Which island do you love the most?
Why You’ll Love These Coconut Pancakes
- Super fluffy and tender
- Rich coconut flavor without being overpowering
- Easy pantry staple ingredients
- Perfect for weekend brunch or breakfast-for-dinner
- Freezer friendly for busy mornings
- Kid-approved and family favorite
Ingredients You’ll Need
- Salt: Enhances all the flavors and balances the sweetness in the pancakes.
- Baking Powder: Helps the pancakes rise and creates that light, fluffy texture.
- Baking Soda: Helps create a light texture and golden color in the pancakes.
- Flour: The base of the pancakes, giving structure while still staying soft and fluffy.
- Sugar: Adds a touch of sweetness and helps the pancakes brown beautifully.
- Eggs: Bind everything together and add richness and structure.
- Coconut Milk: Adds a subtle coconut flavor and extra moisture for tender pancakes.
- Butter: Brings richness and flavor while helping create soft, buttery pancakes.
- Passion Fruit Syrup: A bright, tangy-sweet topping that pairs perfectly with the coconut flavor and makes these pancakes feel extra special.
- We love using Real syrups! They have such a fresh, natural flavor and take these pancakes to the next level!
How to Make Coconut Pancakes
These coconut pancakes come together quickly with simple ingredients and just one mixing bowl for the dry and one for the wet. A few easy steps and breakfast is on the table!
- Prep: Preheat a griddle for medium heat.
- Dry Ingredients: Combine all the dry ingredients in a medium bowl.
- Wet Ingredients: Add all the wet ingredients to a separate bowl and mix to combine.
- Combine: Mix the wet and dry ingredients together until just combined. Don’t overmix! Then add the melted butter.
- Cook: Drop rounds of batter onto the griddle and cook until bubbles begin to pop in the center of the pancake then flip. Cook an additional minute.
- Serve: Serve the pancakes hot and fresh with Lilikoi syrup!
Tips for the Fluffiest Pancakes
A few simple tricks make all the difference when it comes to getting soft, fluffy pancakes every time:
Don’t overmix the batter – This is the big one! Stir just until the flour is incorporated. A few lumps are totally fine. Overmixing will make your pancakes dense instead of fluffy.
Use fresh leavening agents – Baking powder and baking soda lose their strength over time. Fresh ones help give your pancakes that perfect lift.
Let the batter rest – Letting the batter sit for 5–10 minutes before cooking allows the flour to hydrate and the leavening to activate, giving you a softer, fluffier texture.
Cook on the right heat – Medium heat is your sweet spot. Too hot and the outside cooks too fast, leaving the inside underdone. Too low and you won’t get that golden finish.
Flip at the right time – Wait until bubbles form on the surface and the edges look set before flipping. This helps the pancakes hold their shape and stay light.
Don’t press them down – It’s tempting, but resist! Pressing pancakes with your spatula pushes out the air and makes them less fluffy.
Add butter at the end – Folding in the melted butter last helps keep the batter light and prevents overmixing.
If you follow these tips, you’ll get perfectly fluffy coconut pancakes every single time.
Can I Use Canned Coconut Milk?
Yes, but with a small tweak. Canned coconut milk is much richer and thicker than the carton kind, so if you use it straight, your batter can turn out too heavy and the pancakes won’t be quite as fluffy.
Here’s how to make it work:
- Shake or stir the can really well (it separates!)
- Thin it slightly by mixing it with a little water (about 2–4 tablespoons per cup)
or - Do half canned coconut milk + half regular milk
This keeps that delicious coconut flavor but gives you a lighter batter so the pancakes still cook up soft and fluffy.
If you love a richer, slightly denser pancake, you can use it straight—but most people prefer it thinned just a bit for the best texture.
What to Serve with Coconut Pancakes
If you want to go full Hawaii on these pancakes, then you must use the passion fruit syrup! Regular buttermilk syrup or our coconut buttermilk syrup are also great options.
I always like to add something savory with pancakes, so we usually serve these with fluffy scrambled eggs and crispy bacon.
How to Store and Reheat Pancakes
Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2–3 months.
My favorite way to reheat pancakes is in the toaster or toaster oven. It warms them through and keeps the edges slightly crisp. You can also reheat them in a skillet on the stovetop.
There’s just something about a good stack of pancakes that never gets old, and these coconut pancakes are one of our favorites. They’re soft, fluffy, and just a little different in the best way. We love them with butter and syrup, but if you’ve got fresh berries or a little toasted coconut, even better. These coconut pancakes are soft, fluffy, and just a little different in the best way.