Ever so slightly adapted from SheWearsManyHats, this recipe yields thick, fluffy pancakes with intense coconut flavor that can be on your brunch menu every Sunday. If you’ve had a rough week at work, this is your chance to pamper your senses and be your crazy self. If you are not a coconut fan, you can have your pick from anything ranging from blueberries, cranberries, chocolate chips, almond flakes or even pandan paste, a new flavor every Sunday!



1¼ cup all-purpose flour

¼ cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon kitchen salt

¼ cup shredded coconut

1 medium sized egg, beaten

1¼ cup full cream milk

1 tablespoon white vinegar

1 tablespoon butter, melted

1/2 teaspoon coconut extract


  • Lightly mix all dry ingredients together. Add all wet ingredients to the beaten egg and combine well.

  • Mix the wet ingredients into the dry and stir until incorporated. Do not over mix the pancake batter.

  • In a hot skillet or griddle, add a pat of butter if needed to coat it. Drop rounds of batter with a ladle.

  • Cook the pancake on one side until bubbles begin to pop in center of pancake for about 2 minutes.

  • Flip pancake and cook it for an additional minute until golden brown. Adjust cook time accordingly.

  • Serve hot topped with extra coconut and maple syrup or whipped cream. Makes about 8 pancakes.

Sunday Brunch Pancakes