Coconut Blueberry Pancakes

October  8, 2015
5 Ratings
Photo by Bobbi Lin
  • Makes about 1 dozen pancakes
Author Notes

Even without the toppings, this coconut milk pancake base is becoming my new go-to; it's creamy, fluffy, subtly tropical, and the leftover coconut milk in the can can be saved from breakfast until piña colada-o'clock. —Kendra Vaculin

What You'll Need
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup coconut milk (contents of the can will settle, so pour the whole thing into a large cup or small bowl, whisk with a fork to recombine, and then measure out 1 cup)
  • 1 tablespoon coconut oil
  • 1 egg, beaten
  • shredded coconut (I used unsweetened; the batter isn’t sweet, but the blueberries and maple syrup take care of that for me sufficiently!)
  • fresh blueberries
  • maple syrup, for serving
  1. Whisk the dry ingredients (flour through salt) together in a large bowl. Mix the wet ones (coconut milk through egg) in a separate bowl, then add wet to dry and mix well to combine.
  2. Drop 1/4 cup worth of batter at a time onto a heated, greased pan. After letting the pancake cook for about a minute, sprinkle with a bunch of blueberries and shredded coconut, pressing toppings in slightly. Don't be shy with this—just cover the whole dang thing.
  3. Wait until the batter around the blueby-coconutty mosaic has bubbled and popped before flipping, about 2 to 3 minutes. Allow to cook on the reverse side an additional 1 to 2 minutes. Move to a plate (your plate! you will eat this!) and continue with the remaining batter.

See what other Food52ers are saying.

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7 Reviews

Megan January 12, 2022
Love this recipe and continue to make it, with and without the blueberries, over and over!
lucas2nded February 15, 2020
Recipe didn't turn out right at all. Followed instructions and recipe exactly and the batter turned a syrupy consistency that didn't let the pancakes fluff up. Pretty much just a pan of burnt cononut flavored candy.
Martin November 19, 2017
I tried this minus blueberries and shredded coconut and the pancakes taste like baking powder. However, when I add the maple syrup it tastes very good. Plus my child, who hasn't liked pancakes, liked them, so it's a keeper.
Deb K. July 9, 2016
I just made these - I also substituted coconut flour for one fourth of the wheat flour and scaled up the recipe (scaling up the liquid even more, as per the recommendations on the package of coconut flour) by 25%, to use the entire can of coconut milk. It made 16 awesome pancakes - I will definitely do this again.
cw July 3, 2016
These were wonderful, but I don't know how you can get 12 pancakes out of the recipe.
maam January 30, 2016
Wow, these are great..not too sweet
I was worried because the batter was so thick, but it divided into four nice
portions and behaved itself in the pan and didn't run into each other. They absorb the maple syrup perfectly. I only made 4 big ones;)
Nice treat for brunch on the weekend!
melissa October 12, 2015
This sounds so good! I have some fake coconut milk (coconut non-dairy beverage) in the fridge. I'm going to try that -- hope it doesn't affect the texture or thickness too much