Heavenly Banana Pancakes with Toasted Coconut

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If you adore the flavor of sweet bananas and crave a cozy morning treat, these fluffy, golden-brown pancakes topped with crispy toasted coconut will make you swoon. They’re simple enough for a weekday breakfast yet special enough to share with friends over brunch. Prepare to be whisked away by warm banana bliss!

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Ingredients

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  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup milk (dairy or non-dairy)
  • 1 ripe banana, mashed
  • 1 egg (or flax egg for a vegan option)
  • 1 tablespoon melted butter or coconut oil, plus more for greasing
  • ¼ cup shredded coconut (optional, for topping)
  • Maple syrup, for serving

Instructions

Start by whisking the flour, baking powder, salt, and sugar in a mixing bowl. In a separate bowl, combine the milk, mashed banana, egg, and melted butter or coconut oil. Gently stir the wet mixture into the dry ingredients until just combined—avoid overmixing to keep your pancakes light and fluffy.

Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or oil. Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes on each side, flipping when small bubbles appear on top. Meanwhile, if you’d like a crunchy topping, toss the shredded coconut in a dry pan over medium heat, stirring often, until it turns a toasty golden color.

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Once the pancakes are all deliciously golden, serve them warm. Top each stack with the toasted coconut and a drizzle of sweet maple syrup. Pair with fresh fruit or crispy bacon for an extra treat.

These banana pancakes are perfect for anyone looking for a comforting and crowd-pleasing breakfast. Bananas add natural sweetness and moisture, making them a great choice for adults and kids alike. If you’re watching your sugar intake, you can skip the granulated sugar or substitute with a pinch of cinnamon for extra flavor. Feel free to experiment—swap in whole wheat flour, add a handful of chocolate chips, or sprinkle some chopped nuts for extra crunch. Enjoy your morning with these easy, delightful pancakes!

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.