Strawberry Pancakes with Coconut Syrup
These Strawberry Pancakes with Coconut Syrup are soft, tender, and filled with fresh strawberry flavor. The homemade coconut syrup adds a sweet, creamy finish that makes them feel extra special. Top them with sliced strawberries for a beautiful breakfast or brunch that is perfect for weekends, holidays, or special occasions.
Servings 8 large pancakes
Calories 423kcal
Ingredients
For the syrup:
- 13.5 oz can coconut milk
- 1 Tbsp cornstarch
- ½ cup corn syrup
- ½ cup sugar
- 1 tsp vanilla
For the pancakes:
- 1 ¼ cups buttermilk
- 2 eggs
- ¼ cup vegetable oil
- 1 cup strawberries hulled and chopped
- 1 ½ cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- ¼ cup sugar
- additional sliced strawberries for garnish, optional
Instructions
- To make the coconut syrup, add the coconut milk and cornstarch to a saucepan. Whisk together to combine.
- Add in the corn syrup, sugar, and vanilla and mix together. Bring to a boil while stirring. Allow to boil for 2 minutes. Remove from the heat and cool while preparing the pancakes.
- In a blender, add the buttermilk, eggs, vegetable oil, strawberries, flour, baking powder, salt, and sugar. Puree until smooth and combined.
- Preheat your griddle/pan and spray with non-stick cooking spray.
- Pour the desired amount of pancake batter onto the preheated griddle/pan. Cook for about 2 minutes on each side or until golden brown. Continue cooking until all the batter is used up.
- To serve, top with sliced strawberries if desired and drizzle with the coconut syrup.
Nutrition
Serving: 1 serving | Calories: 423kcal | Carbohydrates: 59g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 525mg | Potassium: 225mg | Fiber: 1g | Sugar: 38g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 3mg