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Blueberry Coconut Pancakes
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5 from 6 votes

Blueberry Coconut Pancakes

I call these my “Make Him Fall For You Blueberry Coconut Pancakes.” Delicious, soft, and fluffy pancakes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast & Brunch
Cuisine: American
Servings: 10 pancakes
Author: Nisha Kapur

Ingredients

  • 1 1/2 cups white flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 1/4 cups whole milk
  • 1 egg
  • 1 tbsp unsalted butter melted
  • 1/2 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1 cup sweetened coconut flakes
  • Coconut Oil Spray - for cooking pancakes optional: butter

Instructions

  • In a large bowl, combine the dry ingredients... flour, baking powder, salt and sugar. Stir and set aside.
    A glass bowl containing flour and brown sugar sits on a speckled countertop, ready to create delightful blueberry coconut pancakes.
  • In a separate bowl/pyrex dish - combine the wet ingredients... milk, egg, vanilla, and melted butter. Stir well.
    A person pours melted butter into a glass measuring cup filled with a creamy liquid, perfect for creating the batter of indulgent blueberry coconut pancakes.
  • Make a well in the center of the dry ingredients, now add the wet ingredients to the dry.
    Pouring liquid from a measuring cup into a bowl with flour on the countertop, the batter begins to come together for delicious blueberry coconut pancakes.
  • Mix, but DO NOT OVER MIX. The batter will form little bubbles and look a bit lumpy, this is OK.
    A hand stirs a mixture of flour and liquid with vibrant ease, crafting the base for delightful Blueberry Coconut Pancakes in a clear glass bowl on a speckled countertop.
  • Add coconut and fresh blueberries. Gently fold into batter.
    A mixing bowl brimming with batter for blueberry coconut pancakes, featuring juicy blueberries and shredded coconut, rests on the countertop beside a gleaming metal spoon.
  • Heat up a castiron skillet on low or low-medium heat. You can use a nonstick as well, but I prefer castiron. Once really hot, spray with Coconut Oil Spray.
    A cast iron skillet with a worn surface sits on a stovetop, ready to whip up some blueberry coconut pancakes, accompanied by a trusty metal spatula.
  • Pour a 1/4 cup of pancake batter onto the skillet.
    A person carefully pours blueberry coconut pancake batter from a measuring cup onto a heated skillet, ready to create breakfast magic. A spatula waits nearby, poised for action.
  • I cooked two at a time. Cook for 2-3 minutes or until the pancake is golden brown.
    Two blueberry coconut pancakes sizzle in a black skillet on the stove, with a metal spatula resting nearby.
  • Flip. Cook 2-3 minutes until the pancake is cooked is golden brown. Make sure it is cooked in the center.
    Two blueberry coconut pancakes sizzle in a cast iron skillet on the stovetop, with a spatula resting nearby.
  • Place on plate. Repeat cooking process until there is no batter left. Serve immediately, top with real maple syrup, coconut, and fresh blueberries.
    A stack of five thick Blueberry Coconut Pancakes sits on a white plate, with juicy blueberries peeking through. In the background, a stainless steel appliance gleams next to food packaging.

Notes

* To ensure even cooking, make sure you cook the pancakes on Low or Low-Medium heat. If you cook pancakes on high heat, the center will be uncooked.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 307mg | Potassium: 115mg | Fiber: 2g | Sugar: 7g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg