Homemade Coconut Pancakes Recipe

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 08/28/19
Coconut Pancakes

The Spruce / D. Schmidt 

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
730 Calories
53g Fat
60g Carbs
11g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 730
% Daily Value*
Total Fat 53g 68%
Saturated Fat 42g 209%
Cholesterol 139mg 46%
Sodium 1064mg 46%
Total Carbohydrate 60g 22%
Dietary Fiber 7g 23%
Protein 11g
Calcium 382mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best light and fluffy homemade coconut pancakes! These pancakes are so good, they may not make it out of the pan. Try serving them with a complementary coconut syrup (super-simple recipe included) for a trip straight to coconut heaven. In Thailand, coconut pancakes are a common street food, though different from the thick, fluffier pancakes we're used to here in North America. For this recipe, the two types are melded into a mouth-watering combination. Includes frying tips for great-looking pancakes you'll love to serve.

Ingredients

  • 1 can (14 ounces) and 1/3 cup coconut milk
  • 1/2 cup coconut (unsweetened shredded)
  • 2 eggs
  • 1 1/2 tablespoons sugar (granulated)
  • 2 tablespoons coconut oil or butter (melted)
  • Optional: 1 teaspoon coconut flavoring
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup oil for frying
  • 1/4 cup table syrup (maple syrup works perfectly)

Steps to Make It

  1. In a medium-size mixing bowl, combine the can of coconut milk with the shredded coconut. Set aside.

  2. In a smaller bowl, whisk the eggs. Add the sugar then melted butter, and whisk again until light and fluffy.

  3. Add the egg mixture to the coconut milk mixture, stirring well to combine. Also, add the coconut flavoring (if using).

  4. In a large mixing bowl, stir together the flour, baking powder, and salt.

  5. Now add the wet coconut-egg mixture to the dry flour mixture, stirring well to combine.

  6. Heat a frying pan or flat-bottomed wok over high heat for 30 seconds (use a pan with a thick base, if you have one). Reduce heat to medium for another 30 seconds. Add 1 tablespoon oil and swirl around, then ladle about 1/4 cup pancake batter (for large pancakes) into the middle of the pan. Jiggle the pan a little or tilt to spread the batter out (if needed).

  7. When surface around is covered with bubbles, flip and cook the other side. Always add more oil when frying the next batch, or it may stick. Also, you may need to lower the heat as you go, or the pan might become too hot and burn your pancakes before they're cooked. Medium-low heat is best once your pan is good and hot.

Making the Coconut Syrup

Simply combine the coconut milk and syrup, stirring well. Adjust the flavors by adding more coconut milk or more syrup depending on your taste preferences.

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