Coconut Pancakes

If you love coconut, you'll love these tender pancakes.

Coconut Pancakes


14 (4-inch) pancakes 14 (4-inch) pancakes


Easy Easy

Prep Time

0:15 0:15

Cook Time

5 minutes per batch 5 minutes per batch

Rise Time

1 hour 1 hour

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  • 2-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 2 cups very warm milk (120° to 130°F)
  • 1/4 cup corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon imitation coconut flavor
  • 1/2 cup Toasted Coconut


  1. Combine flour, sugar, undissolved yeast, and salt in a large bowl. Stir in milk, oil, egg, vanilla and coconut extracts until well blended. Mix in coconut. Cover; let rise in a warm draft-free place for 1 hour until doubled.
  2. Stir down batter. Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet. Cook until edges of pancakes appear dry and small bubbles form on surface. Turn; cook on other side until golden brown.
  3. Serve warm with Tropical Syrup.

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