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Coconut Pancakes

The Goods
  • 2-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 envelope Fleischmann's® Quick Rise Yeast
  • 1 teaspoon salt
  • 2 cups very warm milk (120° to 130°F)
  • 1/4 cup Mazola® Corn, Canola OR Vegetable Oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon imitation coconut flavor
  • 1/2 cup Toasted Coconut

If you love coconut, you'll love these tender pancakes!

14 (4-inch) pancakes
Prep Time:
15 min
Cook Time:
5 minutes per batch
Total Time:
1 h 20 min
Make Good is Easy

Combine flour, sugar, undissolved yeast, and salt in a large bowl.  Stir in milk, oil, egg, vanilla and coconut extracts until well blended.  Mix in coconut.  Cover; let rise in a warm draft-free place for 1 hour until doubled. 

Stir down batter.  Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet.  Cook until edges of pancakes appear dry and small bubbles form on surface.  Turn; cook on other side until golden brown.

Serve warm with Tropical Syrup.



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