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–+ servings
A stack of blueberry pancakes topped with whipped cream and berries
Kate Ramos

Homemade Banana Coconut Blueberry Strawberry Pancakes

There’s something magical about a stack of pancakes on a sunny summer morning. The sizzle on the skillet, the aroma of fresh fruit, and that first bite—fluffy, warm, and bursting with flavor. And if you’re looking for the perfect way to celebrate the 4th of July (or any special day), this berry pancake recipe that’s about to become your new obsession.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. 
  2. In a separate large bowl, mash the banana with a fork then whisk in the egg, 1/3 cup oil, vanilla, and coconut milk. Add dry ingredients and whisk until just combined. With a rubber spatula, fold in strawberries, coconut and blueberries.
  3. Toast some extra coconut in a dry pan over medium heat if you'd like for topping the pancakes. Remove from pan immediately after it is golden brown to prevent from burning. 
  4. Heat a teaspoon or so of vegetable oil in a large frying pan over medium heat. Ladle pancake batter into pan and cook until bubbles start rising to the top of the pancake and they are golden on the bottom, about 2 minutes. Flip and continue cooking until cooked through, about a minute more. 
  5. Repeat with remaining batter and serve pancakes warm with whipped cream, butter, syrup, toasted coconut, strawberries, and blueberries. 

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 25gProtein: 3gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 16gCholesterol: 55mgSodium: 73mgFiber: 4gSugar: 17g

Video

Notes

  1. Flipping The Pancakes: All the fruit make them harder to flip, make smaller pancakes for easier flipping.
  2. Full-fat Canned Coconut Milk: Use full-fat canned coconut milk, not the refrigerated coconut milk. The canned variety makes them super indulgent and buttery
  3. Toasted Coconut: Toasting the coconut for garnish adds a nutty flavor and crunchy texture—don’t skip this step if you love a little extra crunch!
  4. Freezer-Friendly: Leftover pancakes freeze well. Let them cool, then stack with parchment between each pancake and freeze in a zip-top bag. Reheat in the toaster or oven.

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