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A plate of brown sugar, coconut, blueberry pancakes with a bite on a fork.

Brown Sugar Coconut and Blueberry Pancakes

Teri & Jenny
A simple and delicious recipe for Brown Sugar Coconut and Blueberry Pancakes! They're light, fluffy, sweet, and loaded with so much flavor!
5 from 1 vote
Course Breakfast, brunch
Cuisine Amercian
Servings 12 pancakes
Calories 120 kcal


  • 3/4 cup all purpose flour
  • 1/2 cup coconut flour
  • 1 1/2 tablespoons light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg lightly beaten
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries see note below for frozen
  • 1/3 cup unsweetened and toasted coconut flakes


  • Pour flours, sugar, baking powder, and salt into a mixing bowl and whisk together.
  • Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.
  • Fold in blueberries and coconut flakes and stir until well mixed.
  • Place a skillet over medium heat and melt 1 tablespoon of butter.
  • Scoop 1/4 cup of batter onto the hot, buttered surface and cook for 3 to 4 minutes or until small bubbles begin to form on top.
  • Carefully flip pancake and continue to cook for an additional 2 to 3 minutes.
  • Remove from skillet and repeat until all batter has been used.
  • Finish pancakes with more coconut flakes and a drizzle of syrup.


*If using frozen blueberries, toss together with 2 tablespoons of flour before folding into the batter to prevent excess bleeding.


Serving: 1pancakeCalories: 120kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 313mgPotassium: 76mgFiber: 3gSugar: 5gVitamin A: 134IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Keyword blueberry, breakfast, coconut, pancakes
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