These pancakes are light and fluffy with a subtle coconut flavour. They get their coconut flavor from sweetened or unsweetened shredded coconut in the pancake batter as well as for a garnish and coconut essence.

This coconut pancake recipe requires simple ingredients and pantry staples--All-purpose flour, sugar, baking powder, shredded coconut, milk, egg, butter, and coconut extract/essence.

This recipe creates a thicker pancake batter thanks to the addition of coconut milk and shredded coconut. However, they cook in the same amount of time as most pancakes, rising a little more than the regular ones.

Combine dry ingredients. Combine wet ingredients, and pour into dry ingredients. Stir until a smooth batter forms. Do not overmix as the pancakes can lose their beloved light and fluffy texture. Use a portion scoop to scoop pancakes into the skillet. They are ready to flip when the bottoms are golden brown and small bubbles appear on the top.

Enjoy the pancakes with a hefty drizzle of maple syrup. Or top these Coconut Pancakes off with fresh whipped cream, fresh berries or fruit of choice with macadamia nuts. If you have coconut syrup…it would be cherry on the cake!

Light, fluffy, and coconutty, this irresistible stack will be a new breakfast favorite!