Coconut Banana Pancakes

Coconut Banana Pancakes

Made  times
Courtnie Diane Whipple 2

"Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!"
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40 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
  2. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
  3. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
  4. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.



I made the recipe with a cup of coconut milk and 1/4 cup milk instead of using only milk. I also fried them in a combo of butter and coconut oil. They were amazing. I highly suggest it.

If I could give it more stars I would. I've tried lots of pancake recipes and have found some excellent ones. My husband took two bites, dropped his fork, and said "ok, this one goes at the to...

Great recipe, only thing I changed was the amount of salt, I only put a quarter of what the recipe calls for. The perfect pancakes.

Would add ten more stars if I could! These are ABSOLUTELY the Best pancakes ive ever eaten. So glad I happened to come across it. I didn't make the coconut syrup, but these are amazing with regu...

I had trouble with the pancake batter being too thick. I had to add more milk and then after it sat for 10 minutes, I had to add more. The pancakes are good and the syrup is yummy. They do ma...

Delicious! I didn't make the syrup, but the pancakes were awesome! The only thing I did different was added a dash or two of cinnamon. It was like eating banana bread in pancake form! Yum!

I have tried several banana pancake recipes, and this one is BY FAR the best! The pancakes came out light and fluffy, with a great banana flavor. I didn't make the coconut syrup and they were st...

I had to add 1/4 more milk to the recipe because it was WAY too thick. This recipe reminded me of the funnel cakes at the state fair! Mmmm...

These pancakes are amazing I make them with out the coconut though just the pancakes and they are so delicious my little 4 year old loves them I make them about 2 times a week!!

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