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A stack of fluffy toasted coconut banana pancakes adorned with sliced bananas, toasted coconut flakes, and a sweet syrup drizzle.
Layla

Toasted Coconut Banana Pancakes

Start your day with a tropical twist! These fluffy pancakes are loaded with sweet mashed bananas and delightful toasted coconut, offering a perfect balance of fruitiness and nutty crunch in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Toasted Coconut
  • 1/2 cup unsweetened shredded coconut
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon (optional)
Wet Ingredients
  • 1 cup buttermilk room temperature
  • 1/4 cup milk room temperature (whole or 2%)
  • 1 large egg room temperature
  • 2 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 medium ripe bananas mashed (about 1 cup)
For Cooking
  • 1-2 tbsp butter or vegetable oil for greasing the griddle
For Serving (Optional)
  • Maple syrup
  • Fresh banana slices
  • Extra toasted coconut

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Spatula
  • Large non-stick skillet or griddle
  • Measuring cups and spoons
  • Mashing Fork or Potato Masher
  • Small Frying Pan

Method
 

Prepare the Toasted Coconut
  1. In a small, dry frying pan over medium-low heat, add the shredded coconut. Toast, stirring frequently, for 3-5 minutes until golden brown and fragrant. Be careful not to burn it. Remove from heat and set aside to cool.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using).
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract. Add the mashed bananas and mix until just combined.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. Gently fold in about half (1/4 cup) of the cooled toasted coconut into the batter.
Cook the Pancakes
  1. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or vegetable oil. Once hot, pour 1/4 cup of batter per pancake onto the griddle, leaving some space between them.
  2. Cook for 2-3 minutes per side, or until bubbles appear on the surface, the edges look set, and the bottoms are golden brown. Flip and cook for another 1-2 minutes until golden brown and cooked through.
  3. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
Serve
  1. Serve the Toasted Coconut Banana Pancakes immediately, stacked high, drizzled with maple syrup, and garnished with fresh banana slices and the remaining toasted coconut, if desired.

Notes

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you don't have buttermilk, you can make your own: Add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest with regular milk. Let it sit for 5 minutes before using. The ripeness of the bananas is key for flavor. Use bananas that are very ripe with brown spots on the peel.