Delicious & Fluffy Coconut Banana Pancakes: Your Tropical Breakfast Getaway

Imagine waking up to the irresistible aroma of freshly cooked pancakes, infused with the tropical sweetness of ripe bananas and the exotic richness of coconut. These aren’t just any pancakes; they are your ticket to a mini-vacation with every single bite! Our homemade coconut banana pancakes have been an absolute sensation, transforming ordinary mornings into extraordinary culinary experiences. The natural sweetness of perfectly ripe bananas negates the need for excessive added sugar, while the shredded coconut introduces a delightful chewiness and an unmistakable island flair. Prepare for a breakfast that tastes like a sun-drenched escape, right from your own kitchen.

Vacation pancakes! That’s precisely what we’ve affectionately dubbed these incredible coconut banana pancakes in our home. Their taste instantly transports us back to a cherished trip to Maui, where every meal was an adventure and the desserts were a symphony of flavors. I still vividly recall one glorious morning at our hotel, indulging in the most divine banana pancakes, generously drizzled with freshly made coconut syrup. That memorable breakfast sparked the inspiration for this very recipe, a desire to recreate that blissful island feeling and bring a slice of paradise to our everyday.

We’re building upon my tried-and-true “quarantine pancake” recipe (which I initially shared with my wonderful community over on Instagram). What makes that base recipe so special? A secret ingredient: just a couple of tablespoons of plain whole milk yogurt folded into the batter. This humble addition is a game-changer, consistently yielding the most incredibly fluffy, tender, and moist pancakes you could ever dream of. Now, by incorporating mashed ripe banana for natural sweetness and extra moisture, alongside sweetened shredded coconut for texture and an intensified tropical flavor, these pancakes reach an entirely new stratosphere of deliciousness. They are truly beyond compare.

The beauty of these pancakes lies in their versatility. While they are phenomenal on their own, a generous topping of your favorite sweet syrup elevates them even further. Whether it’s classic maple, a homemade coconut syrup, or a fruity compote, the choice is yours. Serve them piping hot, straight off the griddle, and watch them disappear faster than you can say “tropical breakfast”! Each bite is a mini-celebration, a perfect blend of comfort and exotic indulgence, making them an ideal start to any day.

Essential Ingredients for Homemade Coconut Banana Pancakes:

Crafting the perfect batch of coconut banana pancakes begins with understanding the role each ingredient plays. Here’s a detailed look at what you’ll need to achieve that irresistible flavor and texture:

• All-purpose flour: The foundation of our fluffy pancakes. Achieving the right consistency starts with accurate measurement. I always recommend the “scoop and level” method: gently spoon the flour into your measuring cup until it’s overflowing, then use the flat edge of a knife to level off the excess without compacting the flour. This prevents over-measuring, which can lead to dense, tough pancakes. While all-purpose flour works wonderfully, you can experiment with a 1:1 gluten-free flour blend for a gluten-free option, or even a mix of whole wheat and all-purpose for added fiber, though adjustments to liquid might be needed.
• Shredded coconut: This is where the tropical magic happens. For optimal flavor and sweetness, I prefer using sweetened shredded coconut. The natural sugars in the coconut caramelize slightly during cooking, enhancing the overall taste. If you’re mindful of sugar intake, unsweetened shredded coconut is a perfectly viable alternative, though you might want to slightly increase the granulated sugar in the batter. It’s crucial to use shreds, not desiccated coconut or coconut powder, as the shreds provide that delightful textural contrast and chewy bite that makes these pancakes so special.
• Leavening agent + Flavorings: Our secret to sky-high, airy pancakes is baking powder – and it’s important to note, *not* baking soda! (A mistake I learned the hard way during early recipe testing, resulting in flat, disappointing pancakes.) Baking powder reacts with the liquid and acid in the batter to create carbon dioxide bubbles, causing the pancakes to rise beautifully. Always check that your baking powder is fresh for the best results. Complementing the rise is vanilla extract, an indispensable ingredient that adds warmth, depth, and a hint of sophisticated sweetness, much like in banana bread or most beloved desserts. A generous pinch of kosher salt is also essential; it doesn’t make the pancakes salty but rather balances the sweetness and enhances all the other flavors, making them sing.
• Granulated Sugar: While the ripe banana provides significant sweetness, a small amount of granulated sugar is added to the batter for a couple of reasons. Firstly, it provides an additional layer of sweetness, ensuring a perfectly balanced flavor profile. Secondly, and scientifically speaking, sugar plays a crucial role in the Maillard reaction – the chemical process responsible for the beautiful golden-brown color and delectable caramelized crust on your pancakes when they cook on a hot griddle.
• Yogurt: This is my beloved “quarantine lesson” ingredient! Just two tablespoons of regular whole milk yogurt completely transform the texture. In situations where buttermilk isn’t available (which, for me, is almost always), plain yogurt works astonishingly well. The mild acidity in the yogurt reacts with the baking powder, promoting a tender crumb, while its fat content contributes to a rich, moist pancake. I haven’t specifically tested this recipe with Greek yogurt, but it should work; however, you might want to whisk it vigorously with the milk first to thin it slightly, ensuring it incorporates smoothly into the batter without clumping. For dairy-free options, coconut or cashew yogurts can also be successfully substituted, further enhancing the coconut notes.
• Melted Butter: More than just adding flavor, a couple of tablespoons of melted butter incorporated directly into the batter serves multiple purposes. It adds a luxurious richness and moisture to the pancakes, making them incredibly tender. Crucially, it also minimizes the need for constant greasing of your cooking surface, as the fat is already distributed throughout the batter, contributing to a non-stick cooking experience and a beautiful, even browning.
• An Egg: The humble egg is a workhorse in pancake batter, providing essential stability, structure, and binding properties. Those satisfying little bubbles that appear on the surface as your pancakes cook and rise? You can largely thank the egg for helping to trap and expand those pockets of air. Furthermore, the egg yolk contributes valuable fat, enriching the flavor and adding to the overall moistness and richness of the pancakes.
• Banana: This recipe is the ultimate savior for that lone, forgotten, overripe banana sitting on your counter. Instead of tossing it, transform it into a breakfast masterpiece! Typically, when I have a bounty of overripe bananas, my go-to is a comforting nutella banana bread. However, for a single ripe banana, these pancakes are the perfect, most delicious solution. The mashed banana infuses the pancakes with natural sweetness, a wonderful fruity aroma, and keeps them incredibly moist and tender.
• Milk: The liquid component that brings all the ingredients together. You have flexibility here; cow’s milk (whole, 2%, or skim) works perfectly. However, for an even deeper tropical flavor, I highly recommend swapping cow’s milk for coconut milk. You can use full-fat or even light coconut milk from a can for a lighter option. This substitution will amplify the coconut essence, taking your “vacation pancakes” truly next level.

How to make coconut banana pancakes at home:

Making these delightful coconut banana pancakes is simpler than you might think. Follow these straightforward steps to achieve perfectly fluffy, flavorful results every time:

1. Combine the dry ingredients. Begin by gathering your dry components: the precisely measured all-purpose flour, fragrant shredded coconut, trusty baking powder, and that essential pinch of kosher salt. Add all of these into a large mixing bowl. Take a whisk and give them a thorough mix. Whisking ensures that the baking powder is evenly distributed throughout the flour, which is crucial for uniform rising, and prevents pockets of unmixed flour or leavening agent. This step also helps aerate the flour slightly.
2. Prepare and combine the wet ingredients. For the banana, I typically find it easiest to mash it directly on a clean cutting board using a fork until it’s mostly smooth with a few small lumps. Alternatively, you can mash it in a small bowl. Once mashed, add the plain yogurt, granulated sugar, cooled melted butter, room-temperature egg, vanilla extract, and your chosen milk (cow’s milk or coconut milk) to a separate large measuring cup or bowl. Whisk these wet ingredients together really well until they are fully combined and smooth. This thorough mixing ensures that the egg is fully incorporated and the sugar dissolves, setting the stage for a homogenous batter. Remember, this is your primary chance to fully work the wet ingredients; once they meet the dry ingredients, overmixing becomes a concern.
3. Make the batter. Now for the crucial step of bringing it all together. Gently pour the combined wet ingredients into the bowl containing the dry ingredients. With a whisk, mix until *just* combined. The key word here is “just.” A few small lumps are perfectly fine – and in this recipe, due to the mashed banana, you might even see a bit more texture than usual, which is absolutely okay. Overmixing at this stage can develop the gluten in the flour too much, resulting in tough, chewy pancakes rather than light and fluffy ones. Once mixed, set a kitchen timer and allow the batter to rest undisturbed for 10 minutes. This resting period is vital: it allows the gluten to relax, leading to a more tender pancake, and gives the flour ample time to fully absorb the liquid, resulting in a thicker, more cohesive batter.
4. Cook the Pancakes. Preheat your griddle or a large non-stick frying pan over medium heat to about 300ºF (150ºC). To test if it’s ready, drop a tiny bit of water onto the surface; if it sizzles and evaporates immediately, it’s hot enough. Lightly grease the griddle if needed, though the butter in the batter often makes this unnecessary. Add ¼ cup of batter for each pancake onto the hot griddle. Remember the old adage: the first pancake is rarely perfect – don’t stress if it’s not! Cook for about 2-3 minutes, or until small bubbles begin to appear on the surface of the pancake and the edges look set. At this point, carefully slide a thin silicone spatula underneath and flip the pancake. Cook for another 1-2 minutes on the second side, or until it’s golden brown and cooked through. Repeat with the remaining batter, adjusting the heat slightly if needed to prevent burning. Serve immediately with your favorite toppings!

Top Tips for Making the Best Homemade Pancakes:

Achieving pancake perfection is an art, but with a few simple techniques, you can consistently churn out restaurant-quality fluffy delights. Here are my best tips for making better pancakes every single time:

1. Ensure your baking powder is fresh. This is arguably the most critical tip for fluffy pancakes. Baking powder loses its potency over time, typically becoming less effective after 6-12 months once opened. If your pancakes aren’t rising, stale baking powder is often the culprit. To quickly test its freshness, simply add 1 teaspoon of baking powder to ½ cup of warm water. If it immediately fizzes and bubbles vigorously, it’s good to go. If there’s little to no reaction, it’s time to replace it. A good leavening agent is non-negotiable for light and airy pancakes!
2. Thoroughly whisk the dry ingredients separately first. Before any liquid touches the flour, you have a golden opportunity to mix your dry ingredients as much as you need without fear of developing tough gluten. Take your time here! Ensure the flour, shredded coconut, baking powder, and salt are perfectly combined. This guarantees that the baking powder is evenly dispersed throughout the batter, leading to uniform rising and preventing flat spots or dense patches in your pancakes. A well-whisked dry mixture sets the stage for success.
3. Always allow the batter to rest. This step is often overlooked but is paramount for truly tender and fluffy pancakes. After you’ve combined the wet and dry ingredients (remember, just until *barely* combined!), set a kitchen timer for 10 minutes and let the batter sit undisturbed. During this crucial resting period, two important things happen: first, the gluten in the flour relaxes, preventing a tough texture. Second, the flour granules fully absorb the liquid, resulting in a thicker, more consistent batter that cooks more evenly and rises better on the griddle. Don’t skip this!
4. Invest in an electric or cast iron griddle. While a regular frying pan can work, a dedicated griddle makes pancake making infinitely easier and more consistent, especially when cooking for a crowd. I’ve had an inexpensive electric griddle since my wedding, and it still performs flawlessly, offering even heat distribution and precise temperature control. This also frees up your stovetop for other breakfast essentials, like frying eggs or whipping up diner-style skillet potatoes. If you prefer a more rustic approach, a cast iron griddle is another excellent option, though controlling the temperature can be a bit trickier, especially when you’re juggling 5-6 pancakes at once. Consistent heat is key to perfectly browned pancakes.
5. Don’t overcrowd the griddle. Resist the temptation to fill your griddle with too many pancakes at once. Overcrowding lowers the griddle’s temperature, leading to uneven cooking and less golden-brown results. Give each pancake enough space to cook properly and to allow easy flipping.
6. Keep pancakes warm. If you’re cooking for several people, you might find yourself with a stack of cooling pancakes. To keep them warm and ready for serving, preheat your oven to its lowest setting (around 200°F or 90°C). Place a wire rack on a baking sheet and transfer cooked pancakes to the rack in a single layer. This keeps them warm without making them soggy.

Serving Suggestions & Variations:

These coconut banana pancakes are incredibly versatile. While delicious on their own, a few additions can elevate your breakfast experience:

• Classic Syrup: Drizzle with warm maple syrup, or for an extra tropical touch, a homemade coconut syrup.
• Fresh Fruit: Top with additional slices of fresh banana, mixed berries, or even a dollop of pineapple compote.
• Toasted Coconut: Lightly toast a handful of extra shredded coconut in a dry pan until golden for a crunchy garnish.
• Nuts: Sprinkle with chopped pecans or walnuts for added texture and a nutty flavor.
• Whipped Cream: A swirl of fresh whipped cream (or coconut whipped cream for a dairy-free option) makes these feel extra decadent.
• Chocolate Chips: For a sweeter treat, fold a handful of mini chocolate chips into the batter before cooking.

Storage & Reheating:

Leftover pancakes? Lucky you! These coconut banana pancakes store beautifully. Allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Store in an airtight container or freezer bag in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat easily in a toaster, microwave, or a warm oven until heated through.

If you like this pancake recipe, you might also enjoy these other breakfast delights:

• Fluffiest Whole Wheat Buttermilk Pancakes
• Easy Blender Crepes
• Lemon Blueberry Waffles
• Whole Wheat Zucchini Chocolate Chip Pancakes
• Bomb Diggity Chocolate Waffles