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Stirring Up Ideas In The Kitchen

Pumpkin Pancakes


Kelly Senyei is a food and lifestyle journalist, on-camera host, professionally trained chef and author of Food Blogging For Dummies. Her food blog, Just a Taste, serves up inspiration for every meal and any occasion with creative recipes, entertaining tips, step-by-step photo tutorials, and instructional videos that help you save time and up your game in the kitchen.

Fall hasn’t officially arrived in my home until I whip up a towering stack of pumpkin pancakes topped with a pat of butter and plenty of maple syrup. And while I’m all for the festive flavor of classic pumpkin pancakes, I decided to add a tropical twist to my latest stack of flapjacks. The result? Light, fluffy pumpkin coconut pancakes made with coconut milk and toasted coconut flakes.

Pumpkin Coconut Pancakes

Pumpkin and coconut may sound like a surprising combination, but one taste of these pancakes and I guarantee you’ll be sold on this delicious duo. The coconut milk lends a touch of richness while the toasted coconut flakes provide a sweet crunch in every bite. And if you’re a pancake enthusiast like myself, then you’re constantly on the hunt for ways to improve your performance, from how to prepare the batter to when to flip each flapjack. Tune in to the video below to discover my tips and tools for perfecting your pancake technique.

Ready to put your skills to the test? I used this basic pumpkin pancake recipe and made the following tweaks to transform them into pumpkin coconut pancakes:

  • Rather than 1 3/4 cups milk, use 1 cup milk and 3/4 cup coconut milk
  • Toast 1/2 cup sweetened coconut flakes for a sweet and crunchy topping

Pumpkin Coconut Pancakes

Begin by whisking together the flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. In a separate bowl, combine the milk, coconut milk, pumpkin, eggs and oil.

Pumpkin Coconut Pancakes

Add the wet ingredients to the dry ingredients, stirring to combine. Don’t overmix the batter (a few lumps are good!) or the gluten in the flour will overdevelop and cause the pancakes to be dense and tough. It’s also important to let the batter rest at room temperature for 30 minutes, which gives the baking powder a head start on fluffing up your flapjacks.

Pumpkin Coconut Pancakes

While the batter rests, toast the coconut flakes by spreading them in a thin layer on a parchment paper-lined baking sheet. Bake the coconut at 350°F for 5 to 10 minutes, stirring frequently, until it’s golden brown. Coconut burns quickly, so make sure you keep an eye on it and stir often.

Pumpkin Coconut Pancakes

When you’re ready to cook your pancakes, preheat a griddle or nonstick pan and add a small amount of vegetable oil, butter or a combination of both. Next, pour about 1/4 cup of batter onto the griddle, spreading it around, if necessary. Allow the pancakes to cook undisturbed until small bubbles form all over the surface of the pancakes, and then using a spatula, flip them once and continue cooking them for 1 to 2 more minutes.

Pumpkin Coconut Pancakes

Now all that’s left to do is transfer the pancakes to your plate and top them with the toasted coconut, chopped pecans and a drizzle of maple syrup. And it’s as easy as that! Try this tropical twist with your next batch of pumpkin pancakes and feel free to share your tips for perfect pancakes below.

4 Responses to “ Pumpkin Pancakes ”

  1. I made these over the weekend and they turned out really well. This post has some tips not included in the actual recipe. I’ll be sure to use them next time.

    The recipe only needs a half-can of pumpkin, so I found this to use the rest of it.

  2. Where are the measurements of all of the other recipe ingredients? I have never made pancakes from scratch. I would love to try it with the pumpkin-coconut alternative presented here.

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