Why You’ll Love This Coconut Banana Pancakes

• They’re naturally sweet and satisfying. The ripe bananas do most of the heavy lifting here, meaning you can get away with less added sugar. They create these lovely, caramelised pockets in the pancakes that are just… bliss.
• The texture is an absolute dream. We’re talking cloud-level fluffiness from the buttermilk, contrasted with the gentle chew of shredded coconut. It’s a combination that’s really hard to beat.
• They feel indulgent but are secretly quite wholesome. With whole wheat flour, healthy fats from the coconut, and the goodness of bananas, you can enjoy a generous stack without that heavy, sluggish feeling afterwards.
• They’re incredibly versatile. Feel like chocolate chips? Throw them in. Want some toasted walnuts for crunch? Go for it. This recipe is a wonderful canvas for your favourite pancake additions.

Ingredients & Tools

• 2 large, very ripe bananas (the blacker, the better!)
• 1 cup (240 ml) buttermilk, well-shaken
• 1 large egg
• 2 tbsp (30 ml) melted coconut oil (or unsalted butter), plus more for cooking
• 1 tsp pure vanilla extract
• 1 cup (120 g) whole wheat flour (or all-purpose)
• 1/2 cup (45 g) unsweetened shredded coconut
• 2 tbsp (25 g) coconut sugar or light brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• A pinch of ground cinnamon (optional, but lovely)

Tools: A large mixing bowl, a fork or potato masher, a whisk, a ladle or 1/4-cup measure, and a large non-stick skillet or griddle.

You’ll notice I call for very ripe bananas—honestly, it’s non-negotiable for the best flavour. They should be soft and speckled with brown spots. And that buttermilk? It’s the secret to the incredible rise and tender crumb, so don’t be tempted to skip it! A little goes a long way.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Banana Ripeness is Key. If your bananas aren’t quite spotty enough, you can speed things up. Pop them (in their peels) on a baking sheet in a 150°C (300°F) oven for about 15-20 minutes, until the skins are black and the fruit is soft and sweet.
• Don’t Overmix the Batter. A few lumps are absolutely fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and can lead to tough, rubbery pancakes. We want tender, we want fluffy.
• Test Your Pan’s Heat. The trick is to get your skillet to a medium heat. Too hot, and the outside will burn before the inside cooks. Too low, and they’ll be pale and greasy. A drop of water should sizzle and dance across the surface.
• Why Buttermilk? The acidity in buttermilk reacts with the baking soda, creating tons of tiny bubbles that give the pancakes their signature lift. No buttermilk? No problem. Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes to curdle.

How to Make Coconut Banana Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Smoked Bacon or Turkey Bacon — The salty, smoky crunch is a fantastic contrast to the sweet, fluffy pancakes. It creates that perfect sweet-and-savoury balance on your plate.
• A Bright Fruit Salad — Think juicy pineapple chunks, berries, and orange segments. The acidity and freshness cut through the richness and make the whole meal feel even more tropical and vibrant.
• Scrambled Eggs with Chives — For a more substantial brunch, a side of softly scrambled eggs adds a savoury protein element that rounds everything out beautifully.

Drinks

• A Strong Cup of Coffee — The bitterness of a good brew is the perfect partner for the sweet pancakes. A splash of coconut milk in your coffee ties the whole theme together wonderfully.
• Freshly Squeezed Orange Juice — It’s a classic for a reason. The bright, citrusy zing wakes up your palate and complements the banana flavour perfectly.
• Iced Ginger Tea — The spicy kick of ginger is a surprisingly great match for the tropical notes, and it’s wonderfully refreshing.

Something Sweet

• Warm Maple Syrup and Toasted Coconut Flakes — This is the ultimate topping. The warm syrup soaks in, and the toasted coconut adds an incredible nutty flavour and extra crunch.
• A Dollop of Greek Yoghurt and a Drizzle of Honey — If you want something a little less sweet than syrup, this combo adds a lovely tang and creaminess that’s just divine.
• Dark Chocolate Chips Melted Over the Top — Because banana and chocolate are a match made in heaven. Let the residual heat from the pancakes melt the chips slightly for a decadent finish.

Top Mistakes to Avoid

• Mistake: Using under-ripe bananas. Green or yellow bananas just don’t have the same sweetness or mashable texture. They’ll leave your pancakes bland and starchy instead of sweet and fragrant.
• Mistake: Mixing the batter until it’s completely smooth. I’ve messed this up before too, thinking I was being thorough. But smooth batter = tough pancakes. Embrace the lumps—they are your friends.
• Mistake: Flipping the pancakes too early. If you try to flip before the surface is covered in bubbles and the edges are set, you’ll end up with a messy, uneven pancake. Patience is a virtue here.
• Mistake: Pressing down on the pancakes with the spatula after flipping. This squeezes out all the lovely air bubbles we worked so hard to create, resulting in a dense, sad pancake. Just let them be!

Expert Tips

• Tip: Toast your shredded coconut first. Spread the 1/2 cup of coconut on a baking sheet and toast it in a 175°C (350°F) oven for 5-7 minutes, until golden. Let it cool before adding it to the batter. This deepens the coconut flavour immensely and adds a wonderful nuttiness.
• Tip: Keep cooked pancakes warm in the oven. Place a wire rack on a baking sheet and put it in a low oven (about 100°C / 200°F). As you cook the pancakes, transfer them to the rack in a single layer. This keeps them warm and, crucially, prevents the bottoms from getting steamy and soggy.
• Tip: Make a “test” pancake first. Cook one small pancake first to check your skillet’s temperature and seasoning. This gives you a chance to adjust the heat or add more oil before committing to the whole batch.
• Tip: For extra-fluffy pancakes, separate the egg. Whisk the yolk into the wet ingredients as directed, but beat the egg white separately until soft peaks form. Fold the fluffy egg white into the batter at the very end. It’s an extra step, but the result is incredibly light pancakes.

FAQs

Can I make the batter the night before?
Honestly, I wouldn’t recommend it for the fluffiest results. The baking powder and soda will lose their oomph overnight, leading to denser pancakes. However, you can get a head start by mixing the dry ingredients and wet ingredients in separate containers the night before. In the morning, just combine them and cook—it takes just a minute!

Can I make these pancakes vegan?
Absolutely! For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins) instead of the regular egg. Replace the buttermilk with 1 cup of plant-based milk (coconut milk is great here!) mixed with 1 tbsp of lemon juice. Use a neutral oil instead of melted coconut oil if you prefer.

My pancakes are burning on the outside but raw inside. What’s happening?
This is a classic sign that your heat is too high. The outside is cooking too quickly before the heat can penetrate to the centre. The fix is simple: reduce the heat to medium-low. It might take a minute or two longer per side, but you’ll be rewarded with perfectly cooked, golden-brown pancakes.

Can I freeze these pancakes?
Yes, they freeze beautifully! Let the cooked pancakes cool completely on a wire rack. Then, layer them between sheets of parchment paper in a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, just pop them in the toaster or a warm oven until heated through—so much better than store-bought frozen pancakes!

What’s the best way to mash the bananas?
A fork works perfectly well, but for a really smooth puree (if you’re not a fan of banana lumps), you can use a potato masher. For the ultimate speed, you can even throw the peeled bananas into the bowl and use a hand mixer on low for a few seconds. Just be careful not to overdo it and make banana soup!