Strawberry Pancakes with Coconut Syrup

Give your weekend breakfast a little extra flair with these Strawberry Pancakes with Coconut Syrup. They feel special enough for brunch or a holiday breakfast, but they are still simple enough to make without a lot of extra work.

The pancake batter comes together quickly in the blender. Just add the ingredients and blend until smooth. Fresh strawberries are blended right into the batter, giving the pancakes a pretty light pink color and plenty of strawberry flavor.

Buttermilk is also included in the batter, which helps make the pancakes soft, tender, and fluffy. The combination of strawberries and buttermilk gives them a fresh flavor that feels a little more special than your everyday pancake recipe.

Then there is the coconut syrup. This version is different from the coconut syrup recipe I have shared before. That one is more like a buttermilk syrup flavored with coconut extract, while this recipe actually uses coconut milk as the base.

To make the syrup, coconut milk is combined with sugar, cornstarch, corn syrup, and vanilla. The result is a smooth, sweet coconut syrup that pairs beautifully with the strawberry pancakes. It would also be delicious drizzled over waffles, French toast, crepes, pound cake, ice cream, or other desserts.

Once you put the strawberry pancakes and coconut syrup together, the whole dish feels like something you would order at a restaurant. The fruity pancakes paired with the rich coconut syrup create such a delicious combination of flavors.

For the finishing touch, add even more sliced strawberries on top. They boost the fresh strawberry flavor and make the pancakes look extra pretty when served. Add a generous drizzle of coconut syrup, and you have a breakfast that is perfect for weekends, brunch, or any morning when you want something a little special.

Ingredients for Strawberry Pancakes with Coconut Syrup

• COCONUT MILK – Coconut milk forms the base of the homemade coconut syrup. It gives the syrup a creamy texture and natural coconut flavor.
• CORNSTARCH – Cornstarch thickens the coconut syrup so it has a smooth, pourable consistency that coats the pancakes nicely.
• CORN SYRUP – Corn syrup adds sweetness and helps give the syrup a glossy, smooth texture. It also helps prevent the sugar from becoming grainy.
• SUGAR – Sugar sweetens the coconut syrup and balances the richness of the coconut milk.
• VANILLA – Vanilla adds warmth and rounds out the flavor of the coconut syrup. It also complements both the coconut and strawberry flavors.
• BUTTERMILK – Buttermilk helps make the pancakes soft and tender while adding a slight tang. It also works with the baking powder to help create a light texture.
• EGGS – Eggs provide structure and help bind the pancake batter together. They also add richness and help the pancakes cook up fluffy.
• VEGETABLE OIL – Vegetable oil adds moisture and keeps the pancakes tender. Its neutral flavor lets the strawberry flavor shine.
• STRAWBERRIES – Fresh strawberries are blended directly into the pancake batter, adding natural sweetness, fruity flavor, and a pretty pink color. Extra sliced strawberries can also be used for serving.
• FLOUR – Flour provides the structure for the pancakes. Measure it carefully so the pancakes stay soft rather than becoming dense.
• BAKING POWDER – Baking powder helps the pancakes rise and gives them a light, fluffy texture.
• SALT – Salt balances the sweetness and enhances the strawberry, coconut, and vanilla flavors.

Instructions for Strawberry Pancakes with Coconut Syrup

To prepare the coconut syrup, add the coconut milk and cornstarch to a medium saucepan. Whisk until the cornstarch is completely dissolved and the mixture is smooth.

Add the corn syrup, sugar, and vanilla. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Allow it to boil for about 2 minutes, stirring continuously, until the syrup has slightly thickened. Remove from the heat and set aside to cool while you prepare the pancakes.

For the pancakes, add the buttermilk, eggs, vegetable oil, strawberries, flour, baking powder, salt, and sugar to a blender. Blend until the batter is smooth and well combined.

Preheat a griddle or large skillet over medium heat and lightly coat it with nonstick cooking spray.

Pour the desired amount of pancake batter onto the hot griddle. Cook for about 2 minutes, or until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 1–2 minutes, or until the second side is golden and the pancakes are cooked through.

Repeat with the remaining batter, adding more nonstick spray as needed.

To serve, stack the warm pancakes, top with sliced strawberries if desired, and drizzle generously with the coconut syrup.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes. Thaw the strawberries first and drain off any excess liquid before adding them to the blender.

Can I make the coconut syrup ahead of time?
Yes. Prepare the syrup in advance and store it covered in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.

What kind of coconut milk should I use?
Canned coconut milk works best because it has a richer flavor and creamier consistency than refrigerated coconut milk beverages.

Can I use regular milk instead of buttermilk?
You can, but the pancakes will lose some of their tenderness and tangy flavor. If needed, make a quick substitute by adding a little lemon juice or vinegar to regular milk and letting it sit for several minutes.

Why is my coconut syrup too thick?
The syrup may have cooked a little too long or thickened as it cooled. Whisk in a small amount of coconut milk until it reaches your preferred consistency.

Why is my coconut syrup too thin?
Let it simmer a little longer while stirring. Keep in mind that it will continue to thicken slightly as it cools.

Can I make the pancake batter without a blender?
Yes. Finely mash or puree the strawberries first, then whisk them together with the wet ingredients before adding the dry ingredients.

How do I know when to flip the pancakes?
Flip them when bubbles begin forming on the surface, and the edges look set. The bottom should also be lightly golden.

Can I add extra strawberries to the batter?
Yes. Fold in some finely chopped strawberries after blending if you want more pieces of fruit throughout the pancakes.

What else can I serve with the coconut syrup?
It would be delicious on waffles, French toast, crepes, pound cake, ice cream, or fresh fruit.

Tips and Tricks

• Use ripe, flavorful strawberries. Since the berries are blended directly into the batter, ripe strawberries will give the pancakes the best flavor and prettiest pink color.
• Don’t overblend the batter. Blend just until the ingredients are smooth and combined. Overmixing can develop too much gluten and make the pancakes less tender.
• Cook over medium heat. Avoid using a griddle that is too hot. Medium heat gives the pancakes time to cook through without becoming overly brown on the outside.
• Stir the coconut syrup constantly as it boils. Because the syrup contains cornstarch and sugar, frequent stirring helps keep it smooth and prevents scorching or lumps.
• Let the syrup cool slightly before serving. The coconut syrup thickens as it rests, so give it a few minutes after removing it from the heat. If it becomes too thick, simply whisk in a splash of coconut milk.

FOR MORE RECIPES LIKE THIS, TRY:

• Silver Dollar Blueberry Sour Cream Pancakes
• Truck Stop Pancakes
• Sour Cream Pancakes
• Cracker Barrel Pancakes

Recipe adapted from KUTV 2 News.