Pancakes are a staple – easy to make and delicious fresh or toasted the next day! We make these coconut pancakes once a week and they are made even better with this amazing and easy homemade coconut syrup!
How I created this pancake recipe
Pancakes are a huge staple at my house! I mean who doesn’t love pancakes? Pancakes need to be filling but soft and fluffy and they need to be easy to make and taste amazing!
I have a Brother in law that hates pancakes (what???) BUT when he tried these at a family reunion he claimed that these are the only pancakes he will ever eat – he loved them!
Now my kids – they love pancakes – but a few of them don’t like the long stringy coconut – so my solution – shred the coconut up even more in the food processor! Fast and easy and they never even noticed!
You could also use unsweetened coconut that is already a much finer shred – it’s the same coconut I use in my coconut cream pie so I tend to have it around too!
I use coconut instead of coconut extract as I feel the extract has a super fake flavor! But that’s just me – I like the subtle coconut flavor of these pancakes.
Now there is coconut flour and coconut sugar and of course coconut milk you could also use for a stronger flavor. I just always have the classic ingredients around so simply adding coconut has always been good enough for me!
The syrup is my buttermilk syrup but with coconut milk instead! Depending on the coconut milk brand you use you could get super milky syrup (pictures), or golden/clear (video)! UGH the difference in coconut milk brands is huge!
Just take me to the coconut pancakes already!
If you’d rather skip my tips and tricks for pancakes and homemade coconut syrup, along with links to other breakfast recipes and get straight to this delicious coconut pancake recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
Tips for the Coconut Syrup!
– depending on which brand of coconut milk you use your syrup might look more milky vs clear – I of course don’t remember which brand I used for which but I like to go for higher fat percentages in my milk typically.
– use a larger pot that you think because when you add the baking soda the syrup is going to react and grow and you don’t want it spilling – huge sticky mess!
– make the syrup first as it needs time to settle after the baking soda reaction
– the homemade syrup will keep great in the fridge for quite a while – I will keep mine and reuse it for up to a month (it might last longer but it’s always gone before that to test it!)
Tips for making perfect Pancakes!
– for the coconut – I take the classic sweetened shredded coconut I always have in my kitchen and run it through a food processor or blender to get the pieces broken up and smaller so that you don’t get long coconut strings when eating the pancakes.
– if you want the pancakes a little less sweet and don’t want to worry about getting your coconut smaller go for unsweetened coconut – it’s already very fine!
– if you are adding light mix ins (like the finely shredded coconut) add it to the dry ingredients, if adding extracts add it to the wet
– if you’re adding something a little heavier – like mini chocolate chips – add them after the batter is mixed, a little at a time and barely stir them in so they don’t sink
– if you are adding something super heavy or large add it after you have have poured the pancakes (like normal chocolate chips or blueberries)
– mix the dry and the wet separately and completely before mixing them together
– after adding the wet to the dry be careful not to over mix – you want the batter to look a little chunky like muffin batter – not super smooth – super smooth batters will lead to thin tough pancakes.
– when doubling or tripling the recipe use less milk – I use 2 3/4 C for a standard batch, 5 C for a double batch and 7 for a triple batch. If the first batch of pancakes seems a little too thick I’ll add just a touch more milk (altitude again)
– I refrigerate extra pancakes in a gallon size bag and my kids either eat them cold or toast them in the toaster to enjoy the next day!
To make the pancakes and the homemade syrup you’ll need
- Coconut milk – Gyoa and choakoh are my current favorites
- shredded coconut – if I’m using sweetened I’ll run it through my food processor to make it fine – or use unsweetened shredded coconut as it’s already fine
- handblender/mini processor
- electric griddle
Coconut Pancake Recipe with Homemade Pancake Syrup
If you love these pancakes as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love coconut pancakes you’ll love these other breakfast recipes!
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- 3 C all-purpose flour
- 6 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 - 1 C coconut finely shredded
- 2 3/4 C whole milk when doubling or tripling the recipe use less milk
- 3 Tbsp melted butter
- 3 Lrg eggs
- 1 tsp vanilla
- 14 oz coconut milk
- 1 1/2 C butter
- 3 C granulated sugar
- 1 1/2 Tbsp light corn syrup
- 1 1/2 tsp vanilla
- 1 1/2 tsp baking soda
- In first bowl wish together all the dry ingredients. (flour, sugar, baking powder, salt, coconut)
- In another bowl mix together the wet ingredients. (Milk, butter, eggs, vanilla)
- Pour the wet over the dry, mix until just combined, should be lumpy.
- Cook over med- med/high heat or using a griddle at 325 (pancake heat).
- Combine the coconut milk, butter, sugar and syrup in a LARGE sauce pan.
- Bring the mixture to a boil on medium heat and boil for 5 mins, stirring constantly.
- Remove it from the heat and continue stirring and add the vanilla and baking soda (the mixture will get HUGE when you add the soda, just keep stirring and it will go back down).
- Serve when warm, pour on pancakes. (keep excess refrigerated)
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