Coconut Blueberry Pancakes
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Coconut Blueberry Pancakes. Warm and fluffy pancakes made with fresh blueberries, coconut milk, and honey. The perfect breakfast recipe for any day of the week.
Longtime followers know that we have a tradition in our home.
It is pancake Sunday. Every Sunday we make pancakes. Rain or shine. It is almost always a new recipe.
There is one recipe that sticks out among the bunch and has made a regular appearance: Coconut Blueberry Pancake Recipe!
Recipe Features:
- Freezer Friendly: Frozen pancakes can be kept up to 3 months!
- Make-Ahead Breakfast: Because these do so well stored in the freezer, they are the perfect make-ahead recipe!
- Easy to Customize: Add your favorite spices or other mix-in’s.
What you Need:
These fluffy pancakes with blueberries are beyond delicious. Coconut milk compliments the fresh blueberry flavor in a delicate way.
Topped with warm syrup, these can not be beat. Easy to make and incredibly tasty means that they are requested frequently in our home.
And since the recipe is very forgiving you can adjust to fit your families tastes! Switch the blueberries for your favorite fruit or top with toasted coconut. You just cannot go wrong.
- All-purpose flour
- Salt
- Baking powder
- Honey
- Eggs
- Coconut milk
- Coconut oil
- Blueberries
Step by Step Instructions:
- Whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
- Stir together the coconut milk, eggs, and honey until foamy. Add the oil. Gently stir in the dry ingredients until incorporated.
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Heat a griddle to 325 degrees and grease with butter or non-stick spray.
- Spoon 1/4 cup of your batter onto the heated pan. Sprinkle with berries.
- Bake on one side until bubbles begin to form, flip and continue to cook until brown.
- Serve immediately.
Tips to make perfect pancakes
- Hand mix! Over mixing the batter results in flatter pancakes.
- Use a measuring cup for the batter. This will ensure perfect pancake sizes every time.
- Do not press the cooking pancake down with a spatula.
Like this recipe? You will love my
Coconut Blueberry Pancakes
Ingredients
- 1½ cups flour
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 2 tablespoon honey
- 2 large eggs
- 1 cup coconut milk
- 3 tablespoons coconut oil (melted)
- 1 cup fresh blueberries
Instructions
- Whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
- Stir together the coconut milk, eggs, and honey until foamy. Add the oil. Gently stir in the dry ingredients until incorporated.
- Heat a griddle to 325 degrees and grease with butter or non-stick spray.
- Spoon 1/4 cup of your batter onto the heated pan. Sprinkle with berries.
- Bake on one side until bubbles begin to form, flip and continue to cook until brown.
- Serve immediately.
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Perfect pancakes and just the ingredients we were looking for. Made with Maine blueberries and Maine honey. Delicious! I can’t get your stars to work on my phone so no rating given but this family gives it a five star!
These pancakes look to die for. I love blueberry pancake and the coconut milk seems like it would add a delicious new flavor. Ps. Your pancakes look flawless, seriously gorgeous pics
Thanks Aimee! The photos are faaaaaar from flawless, but I’m working on it! It’s nice to hear that someone likes them!