Passion Fruit Coconut Pancakes

Passionfruit Coconut Pancakes

When I took a quick trip out to Kauai recently, thanks to a great deal on airfare, I got to try a lot of great foods. Most of them, I didn’t bring home. Somehow tropical hot dogs and cinnamon kunckles seem best when they’re eaten right away. I did bring home a few things from Aunty Lilikoi, however. She isn’t a relative. “She” is a company based on Kauai that specializes in passion fruit products. I love passion fruit, so it was only natural that I tried to stop by to pick some goodies up to take home.

One of my favorites was the Passion Fruit Coconut Syrup that I bought. This delicious syrup is the very definition of tropical, with a sweet passion fruit base that is infused with coconut – and has shreds of coconut in it! I could put it in all kinds of dishes, but pancakes are a natural foil for syrup so I started with the obvious and made Passion Fruit Coconut Pancakes.

These pancakes are definitely tropical! There is passion fruit jucie in the pancake batter, as well as shredded coconut. Using coconut milk instead of regular milk will give them even more of a coconut flavor. but as they are they are light, fluffy and have a nice tropical flavor to them. Drizzling the passion fruit coconut syrup on top is what really makes them taste tropical, so if you’re a fan of these flavors, you might want to think about adding a bottle of this syrup to your wish list for your next birthday/holiday/etc.

Passionfruit Coconut Pancakes
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
3/4 cup milk
1/4 cup passionfruit juice or nectar
2 tbsp shredded coconut
1 tbsp butter, melted and cooled
1 large egg

In a large mixing bowl, whisk together flour, baking powder, salt and sugar.
In a large measuring cup, whisk together milk, passion fruit juice, coconut, melted butter and egg. Pour into dry ingredients and stir until everything just comes together and no streaks of flour remain.
Heat a large griddle or skillet over high heat until a drop of water jumps around on the surface (it’s too hot if it evaporates immediately). Lightly grease the skillet and drop 1/4 cup sized dollops of batter. Cook for 3-4 minutes, until pancake is browned and edges begin to look dry. Flip the pancake once and continue to cook to brown the remaining side.
Serve immediately.

Serves 2-4


  1. What a great combination!

  2. I love pancakes for my breakfast. Your pancakes look soft and fluffy. I like this one!

  3. I like your pancakes, looks very soft and fluffy! Pancakes is one of my favorite breakfast. Thanks for sharing this, I’ve bookmarked this. Cheers!

  4. These look great! I’ll be looking everywhere for passion fruit coconut syrup from now on…yum!

  5. I was super lucky and got to go to Hawaii a few months ago. Your posts are bringing back good memories. Those pancakes look great.

  6. Your pancakes look amazing, soft and so fluffy. I’m a big fan of passionfruit — I used to get lilikoi shave ice with azuki beans in the bottom as a kid in Oahu. I love this recipe.

  7. Great!This article is creative,there are a lot of new idea,it gives me inspiration.I think I will also inspired by you and think about more new ideas

  8. it looks so soft and delicious!

  9. It’s very impressive

  10. That taste great too …… Mmm

  11. Oh wow – this sounds sooo sooo good. I love coconut and all things tropical :) Our favorite pancakes are awesome and made using Kamut Wheat – we love the nutrition so much in Kamut that I would not want to switch that so that makes the rest of the ingredients perfect to combine together! Yay!! Wish I could make or try some of that syrup!

  12. That looks delicious and takes me back to our trip to Kauai! I had some of the best coffee ever while at one of the plantations. If you’re a fan of sweet potato pie, next time you visit the Waikiki area pick up Anni’s Bakery Sweet Potato Haupia Pie. My family buys a bunch when we pass through and hand-carries them home. Yum!

    I’m thoroughly enjoying your blog! Great job!

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