Quick Recipe Version (TL;DR)

Yield: 4 servings (about 10 pancakes, 4 inches each)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick Ingredients

1 1/2 cups (195 g) all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
2 Tbsp (25 g) granulated sugar
2 large eggs
1 1/4 cups (300 ml) full-fat coconut milk, well shaken
3 Tbsp (42 g) unsalted butter, melted and cooled slightly (or 3 Tbsp melted coconut oil)
1 tsp vanilla extract
1/3 cup (25 g) unsweetened shredded coconut (optional)
1 large ripe mango, peeled and sliced
1/4 cup (85 g) honey
2 Tbsp (30 ml) fresh lime juice + 1 tsp lime zest
1/4 cup (20 g) toasted coconut flakes (optional)
1–2 Tbsp neutral oil or butter, for the pan

Do This

1) Whisk flour, baking powder, salt, and sugar in a bowl.
2) Whisk eggs, coconut milk, melted butter, and vanilla in a second bowl.
3) Stir wet into dry just until combined; fold in shredded coconut (if using). Rest 5 minutes.
4) Heat a griddle or skillet over medium heat (about 350°F/175°C); lightly grease.
5) Cook 1/4-cup scoops 2–3 minutes per side, until golden and cooked through.
6) Stir honey + lime juice + zest + pinch of salt; serve pancakes with mango, drizzle, and toasted coconut.

Why You’ll Love This Recipe

Tropical but easy: Coconut, mango, and lime taste like vacation, with simple pantry ingredients.
Fluffy texture: Coconut milk makes the batter rich and tender without being heavy.
Bright finishing touch: The lime-honey drizzle adds sweet-tart sparkle to every bite.
Flexible: Make it dairy-free, add toasted coconut, or keep it classic and simple.

Grocery List

Produce: 1 large ripe mango, 1–2 limes (zest + juice), optional mint for garnish
Dairy: 2 large eggs, unsalted butter (or coconut oil instead)
Pantry: all-purpose flour, baking powder, fine salt, granulated sugar, full-fat coconut milk (canned), vanilla extract, honey, unsweetened shredded coconut (optional), coconut flakes (optional, for toasting), neutral oil (for the pan)

Full Ingredients

Coconut Pancake Batter

1 1/2 cups (195 g) all-purpose flour
2 tsp baking powder
1/2 tsp fine salt
2 Tbsp (25 g) granulated sugar
2 large eggs
1 1/4 cups (300 ml) full-fat coconut milk, well shaken (canned)
3 Tbsp (42 g) unsalted butter, melted and cooled slightly (or 3 Tbsp melted coconut oil for dairy-free)
1 tsp vanilla extract
1/3 cup (25 g) unsweetened shredded coconut, optional (fold into batter)
2–4 Tbsp (30–60 ml) water or additional coconut milk, optional (only if batter seems too thick)

Mango Topping

1 large ripe mango (about 12–14 oz / 340–400 g whole), peeled, pitted, and sliced into thin wedges
Optional garnish: 1–2 Tbsp thinly sliced fresh mint

Lime-Honey Drizzle

1/4 cup (85 g) honey
2 Tbsp (30 ml) fresh lime juice
1 tsp finely grated lime zest
1/8 tsp fine salt

For Cooking and Finishing

1–2 Tbsp neutral oil (like avocado or canola) or butter, for greasing the pan
1/4 cup (20 g) coconut flakes, toasted (optional, for finishing)

Step-by-Step Instructions

Step 1: Prep the mango and make the drizzle

Peel the mango, slice the cheeks away from the pit, and cut into thin wedges. Set aside.

In a small bowl, stir together the honey, lime juice, lime zest, salt, and set aside. If you want a thinner drizzle, warm it gently for 10–15 seconds in the microwave, then stir again.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined and no lumps of baking powder remain.

Step 3: Mix the wet ingredients

In a medium bowl, whisk the eggs until smooth. Add the coconut milk, melted butter (or melted coconut oil), and vanilla extract, then whisk until well combined.

Tip: Make sure the butter is not piping hot so it doesn’t cook the eggs.

Step 4: Combine the batter (gently) and rest

Pour the wet mixture into the dry mixture. Stir with a spatula or wooden spoon just until you don’t see dry flour anymore. The batter should look a little lumpy; that’s what keeps pancakes fluffy.

If using, fold in the shredded coconut. Let the batter rest for 5 minutes at room temperature to hydrate the flour and help the pancakes rise.

If the batter seems very thick (coconut milk brands vary), stir in 2–4 Tbsp (30–60 ml) water or extra coconut milk, adding a little at a time, until it falls off the spoon in a thick ribbon.

Step 5: Heat the pan to the right temperature

Heat a griddle or large nonstick skillet over medium heat until the surface reaches about 350°F (175°C) (or a drop of water sizzles and skates across the pan). Lightly grease with a small amount of oil or butter.

Step 6: Cook the pancakes until golden and cooked through

Scoop the batter in 1/4-cup (60 ml) portions onto the hot griddle, leaving space between pancakes. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.

Flip and cook for 1 1/2 to 2 minutes on the second side, until golden brown and the center feels springy when lightly pressed.

Repeat with the remaining batter, lightly greasing the pan between batches as needed. If pancakes are browning too fast, reduce the heat slightly; coconut milk can encourage faster browning.

Step 7: Toast coconut flakes (optional) and assemble

If using coconut flakes, toast them in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until fragrant and light golden. Watch closely; coconut can burn quickly.

Serve pancakes warm topped with mango slices. Drizzle generously with the lime-honey sauce and finish with toasted coconut (and mint, if you like).

Pro Tips

Don’t overmix: Stir just until the flour disappears. Overmixing develops gluten and makes pancakes tough.
Control the heat: Aim for about 350°F (175°C). Too hot and the outside browns before the center cooks.
Rest the batter: The 5-minute rest improves fluffiness and helps the shredded coconut soften slightly.
Keep batches warm: Hold cooked pancakes on a sheet pan in a 200°F (95°C) oven until ready to serve.
Pick a ripe mango: It should give slightly when pressed and smell fragrant at the stem end for the sweetest topping.

Variations

Dairy-free: Use melted coconut oil instead of butter, and grease the pan with oil.
Extra coconut crunch: Fold 1/2 cup (40 g) toasted coconut flakes into the batter (instead of shredded coconut) for a more textured bite.
Piña colada vibe: Add 1/2 cup (75 g) small-dice pineapple to the mango topping and finish with an extra squeeze of lime.

Storage & Make-Ahead

Refrigerate: Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days.

Freeze: Layer pancakes between pieces of parchment and freeze in a zip-top bag for up to 2 months.

Reheat: Warm in a toaster (best for edges), or cover and heat in a 300°F (150°C) oven for 8–10 minutes until hot.

Make-ahead tips: The lime-honey drizzle can be made up to 3 days ahead and refrigerated; bring to room temperature (or warm for a few seconds) and stir before serving. Slice the mango right before serving for the freshest flavor and color.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe, including mango and drizzle): 520 calories, 10 g protein, 70 g carbs, 24 g fat (15 g saturated), 3 g fiber, 28 g sugar, 420 mg sodium.

Coconut Mango Pancakes With Lime Honey Drizzle