Coconut Pancakes
These fluffy and decadent Filipino-style Coconut Pancakes feature a tropical twist thanks to coconut milk and shredded coconut, perfect for a lazy weekend brunch.
Servings: 4 servings
Calories: 220kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Don't overthink brands. Store-bought is fine.
- 2 tbsp sugar Brown sugar works in a pinch for a richer flavor.
- 1 tsp baking powder For fluff. Don't skip it.
- 1/2 tsp salt Essential for flavor.
Wet Ingredients
- 1 large egg
- 1 cup coconut milk The canned kind is best. Avoid the drinks in cartons.
- 2 tbsp melted butter or neutral oil
Add-ins
- 1/3 cup unsweetened shredded coconut Sweetened is okay in a pinch, but watch sugar levels.
- optional vanilla or pandan extract For bonus aroma.
Instructions
Preparation
- Mix all dry ingredients (flour, sugar, baking powder, salt) in a big bowl.
- In another bowl or a measuring cup, beat the egg with the coconut milk and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined; lumps are totally fine.
- Fold in the shredded coconut gently.
Cooking
- Heat a skillet or nonstick pan over medium-low heat and lightly grease it.
- Add about 1/4 cup of batter per pancake.
- Cook until small bubbles form on top and the edges look solid, usually 2-3 minutes.
- Flip and cook on the other side for another minute or so.
- Keep pancakes warm on a plate covered with a towel while you cook the rest.
Notes
For a sweet topping, try fresh mango, banana, or pineapple. Drizzle with honey, maple syrup, or condensed milk. Toasting shredded coconut makes a surprising difference in flavor. Serve immediately for peak fluffiness.