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Tropical Coconut Banana Pancakes

Fluffy, golden pancakes infused with banana and coconut, topped with whipped cream and syrup for a tropical breakfast treat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 stacks
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs large
  • 1.5 cups buttermilk or coconut milk
  • 0.25 cup unsalted butter melted
  • 1 banana mashed
  • 0.5 cup shredded coconut
Toppings
  • 2 bananas sliced
  • 1 cup whipped cream
  • 0.5 cup shredded coconut for sprinkling
  • 0.5 cup maple syrup

Equipment

  • Large mixing bowl
  • Griddle or non-stick skillet
  • Whisk
  • Spatula

Method
 

  1. Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and 1/2 cup shredded coconut.
  3. In a separate bowl, whisk eggs, buttermilk, melted butter, and mashed banana.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined. Do not overmix; lumps are okay.
  5. Pour 1/3 cup of batter onto the griddle for each pancake. Cook 2-3 minutes until bubbles form and pop.
  6. Flip and cook for another 1-2 minutes until golden brown.
  7. Stack pancakes and top with sliced bananas, a dollop of whipped cream, more shredded coconut, and syrup.
  8. Serve immediately while warm.

Notes

For toasted coconut flavor, bake the shredded coconut on a tray for 5 minutes at 350°F before sprinkling on top.