Coconut Pancakes


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





14 (4-inch) pancakes

Prep Time

15 minutes

Rise Time

1 hour

Cook Time

5 minutes per batch


  • 2-1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 2 cups very warm milk (120° to 130°F)
  • 1/4 cup corn oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon imitation coconut flavor
  • 1/2 cup Toasted Coconut


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.