• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Breakfast recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Fluffy, gorgeous coconut yogurt pancakes

    Ad

    Jump to Recipe

    Tall, fluffy coconut yogurt pancakes! They have a deliciously light, coconutty flavour, this is a breakfast you'll want to enjoy time and time again.

    fluffy coconut yogurt pancakes, topped with blueberries on a white plate with a fork on the side.

    At the heart of this recipe is Onken Limited Edition Coconut Biopot Yogurt. It's a gorgeous, thick and creamy coconut yogurt, with pieces of real coconut in it, lending an extra special texture to the pancakes.

    Onken coconut biopot yogurt surrounded by blueberries and fluffy panckes.

    Here's how to make a dozen coconut pancakes!

    Ingredients

    • 1 large free range eggs
    • 150 ml (½ cup + 2 tbsp) semi-skimmed (2%) milk
    • 150 g (⅔ cup) Onken Coconut Biopot Yogurt (plus more to serve)
    • 150 g (1 cup) plain white flour (all purpose flour)
    • 1 tsp baking powder
    • 1 coconut oil
    • handful blueberries

    Equipment

    Instructions

    In a bowl, whisk the egg, and yogurt together until well combined.

    egg and yogurt in a clear bowl on a wooden background.
    whisked egg and yogurt in a clear bowl on a wooden background.

    Add the milk and whisk again.

    whisked egg and yogurt with added milk in a clear bowl.

    Add the flour and baking powder and whisk again a final time until smooth.

    Whisked egg, milk and yogurt topped with flour and baking powder in clear bowl.

    Leave to sit for a few minutes. Bubbles will form on the surface.

    Mixing the coconut pancake batter

    Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.

    Coconut oil in a frying pan on a wooden background

    Reduce to medium and add 4 ice cream-scoop-size dollops of batter.

    a large frying pan with 4 average size half cooked pancakes evenly spaced.

    Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.

    a large frying pan with 4 average size half cooked pancakes evenly spaced.

    Repeat until all the pancakes are cooked, piling on a plate to create a tall tower. Drizzle with more yogurt and a scattering of blueberries.

    A stack of coconut yogurt pancakes, topped with coconut yogurt and blueberries with blueberries in the background.

    Will you be giving Onken Coconut a try?

    If you’d like to print this fluffy, gorgeous coconut yogurt pancakes recipe, just click ‘PRINT’ on the recipe card below.

    Print Recipe
    4.7 from 7 votes

    Fluffy, Gorgeous Coconut Yogurt Pancakes Recipe

    Deliciously fluffy yogurt pancakes with a hint of coconut that make for a wonderfully light texture.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Vegetarian
    Servings: 4 stacks
    Author: Emily Leary

    Ingredients

    • 1 large free range eggs
    • 150 ml (½ cup + 2 tbsp) semi-skimmed (2%) milk
    • 150 g (⅔ cup) Onken Coconut Biopot Yogurt (plus more to serve)
    • 150 g (1 cup) plain white flour (all purpose flour)
    • 1 tsp baking powder
    • 1 coconut oil
    • handful blueberries

    Instructions

    • In a bowl, whisk the egg, and yogurt together until well combined.
    • Add the milk and whisk again.
    • Add the flour and baking powder and whisk again a final time until smooth.
    • Leave to sit for a few minutes. Bubbles will form on the surface.
    • Put 1-2 tsp of coconut oil in a non-stick frying pan and place over a high heat.
    • Reduce to medium and add 4 ice cream-scoop-size dollops of batter.
    • Fry until golden brown underneath, then flip with a slotted spatula and fry until cooked on both sides.
    • Repeat until all the pancakes are cooked, piling on a plate to create a tall tower. Drizzle with more yogurt and a scattering of blueberries.

    Nutrition

    Calories: 191kcal | Carbohydrates: 33g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 50mg | Potassium: 273mg | Fiber: 1g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for Onken.

    PIN ME

    Don't forget to pin now so you can cook later!

    These coconut yogurt pancakes are fluffy, quick and delicious! #recipe #pancakes

    More amazing pancake recipes to try

    Looking for more delicious pancake inspiration? Try these!

    Sweet Potato Pancakes Recipe
    Delicious sweet potato pancakes. They're quick and easy, dairy and egg free, use simple ingredients, and they're pretty healthy too!
    Get the recipe
    Matcha Pancakes Recipe
    These matcha pancakes are tall, fluffy and delicious. And they're flavoured with vibrant matcha tea powder for a fresh, distinctive taste.
    Get the recipe
    Fruity Pancake Stack Recipe
    Fluffy, American-style pancakes made with natural yogurt and stacked with layers of fruit. Pretty, healthy and delicious.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Pea and mint pesto pasta
    A succulent buttery sage and onion roast chicken »

    Reader Interactions

    Comments

      4.72 from 7 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. MJR says

      January 15, 2023 at 5:18 pm

      5 stars
      These were sooo good. I added a little lemon zest and a squirt of lemon juice. the texture was perfect.

      Reply
      • Emily Leary says

        January 19, 2023 at 6:58 pm

        I'm so pleased!

        Reply
    2. Mary Patterson says

      June 21, 2018 at 1:32 pm

      5 stars
      Hi
      I have made these 4 or 5 times now using exact ingredients and measurements and they never rise and get fluffy, they are always crepe-y. The flavor is good and I have tried other yogurt flavors like blueberry and banana.
      Any suggestions? Thanks

      Reply
      • Emily Leary says

        July 09, 2018 at 9:36 am

        Hi That's very strange. What flour have you been using?

        Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.