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?

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.
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