Blueberry Coconut Pancakes

Sabrina Nichols


You can add the blueberry and coconut steps to any pancake batter of your choice. Enjoy.


★★★★★ 1 vote

10 Min
15 Min


  • 1-1/4 c
    fresh blueberries (divided)
  • 3 Tbsp
    moist shredded coconut (divided)
  • 2-3 Tbsp
    coconut oil (sub for any cooking oil)
  • 1-2 Tbsp
  • 2-3 c
    your choice of pancake mix made (in pic is gf pancakes recipe down below)

How to Make Blueberry Coconut Pancakes


  1. Pancake mix- make sure you have about 2-3 cups or more pancake mix made.

    You can use a homemade recipe or from a box mix. I will put the GF recipe down below.
  2. Coconut oil, and butter- heat butter in skillet just until melt add coconut oil and mix. Pour oil and butter mix in a small bowl to re coat your skillet while cooking pancakes.

    Note: Coconut oil cooks faster so turn burner down
    ( if you don't have any coconut oil you can sub for any cooking oil )
  3. Fresh coconut - add 2T full to pancake batter ( use moist shredded coconut because the dry flakes doesn't go well with this recipe )

    Blueberries- washed and dry, fold in about a cup full in pancake batter.
  4. Cook pancake batter according to your recipe and top with butter, blueberries and a pinch of shredded coconut.
  5. GF Recipe- I use Pamela's GF mix

    2 C of Pamela's GF mix
    2 large eggs
    3/4 C of almond milk or water
    1 T of oil

    Mix to make batter, add the steps to make the blueberry coconut pancakes and cook

    Note: GF pancakes cook on a lower heat. When poring batter in to skillet spread batter out with back of spoon so it wont be to thick and will cook more evenly.

Printable Recipe Card

About Blueberry Coconut Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: American

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