Coconut Honey Pancake Bites

Oh, pancake bites. Just the name conjures up images of fluffy, golden morsels, perfect for popping into your mouth one after another. But these aren’t just any pancake bites; these are Coconut Honey Pancake Bites, and let me tell you, they are in a league of their own. From the first time I whipped up a batch, the aroma of toasted coconut and sweet honey filled my kitchen, promising something truly special. And they delivered! My kids, usually picky eaters when it comes to breakfast, devoured them in minutes, their little faces smeared with honey and pure joy. My husband, a self-proclaimed pancake connoisseur, declared them “addictively delicious.” Honestly, these little bites have become a weekend staple in our home, a delightful treat that brings smiles to everyone’s faces. They’re incredibly easy to make, surprisingly versatile, and bursting with a flavor combination that’s both comforting and subtly exotic. If you’re looking for a breakfast, brunch, or even a delightful snack that’s guaranteed to be a hit, look no further. These Coconut Honey Pancake Bites are about to become your new favorite too.

Ingredients

Here’s what you’ll need to create these delightful Coconut Honey Pancake Bites. Keep it simple and fresh for the best results!

• All-Purpose Flour: The foundation of our pancake bites, providing structure and a soft texture.
• Baking Powder: Our leavening agent, ensuring light and fluffy pancake bites that rise beautifully.
• Salt: Just a pinch to enhance the flavors and balance the sweetness.
• Granulated Sugar: Adds a touch of sweetness to complement the honey and coconut.
• Large Egg: Binds the ingredients together and contributes to the rich texture.
• Milk: Adds moisture and helps create a smooth batter. You can use dairy or non-dairy milk depending on your preference.
• Melted Coconut Oil: Infuses a subtle coconut flavor and keeps the bites moist and tender. Using melted oil also contributes to a slightly crispy exterior.
• Coconut Extract: Boosts the coconut flavor, making these bites truly coconutty. A little goes a long way!
• Honey: The star sweetener! Honey provides a unique floral sweetness that pairs perfectly with coconut. We’ll use it in the batter and for drizzling later.
• Unsweetened Shredded Coconut: Adds texture and intense coconut flavor. We’ll toast some for extra depth of flavor and garnish.

Instructions

Follow these simple steps to create perfect Coconut Honey Pancake Bites every time.

1. Prepare your dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent rising and flavor in your pancake bites. Make sure there are no lumps of baking powder hiding in the flour mixture.
2. Combine wet ingredients: In a separate bowl, whisk together the large egg and milk until well combined. The egg should be fully incorporated into the milk, creating a homogenous mixture. This step ensures that the egg distributes evenly in the batter, contributing to the texture and richness of the pancake bites.
3. Add melted coconut oil and coconut extract: Gently whisk in the melted coconut oil and coconut extract into the wet ingredients. Make sure the coconut oil is not too hot when you add it to the egg mixture, as it could cook the egg slightly. The melted coconut oil should be cooled slightly but still liquid. The coconut extract will infuse a lovely aroma and enhance the coconut flavor.
4. Combine wet and dry ingredients: Gradually pour the wet ingredients into the bowl of dry ingredients. Using a spatula or whisk, gently fold the wet and dry ingredients together until just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough pancake bites. A few streaks of flour are okay at this stage.
5. Stir in honey and shredded coconut: Gently fold in the honey and unsweetened shredded coconut into the batter. Distribute them evenly throughout the batter. The honey adds sweetness and moisture, while the shredded coconut provides texture and intensifies the coconut flavor.
6. Heat your cooking surface: Preheat a lightly oiled griddle or non-stick skillet over medium-low heat. The heat should be medium-low to ensure that the pancake bites cook through without burning on the outside. If the heat is too high, the outside will brown too quickly, and the inside may remain uncooked. You can test the heat by dropping a tiny droplet of batter onto the griddle; it should sizzle gently and brown slowly.
7. Cook the pancake bites: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of batter onto the preheated griddle. Leave some space between each bite to allow for spreading. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’ll know they are ready to flip when bubbles start to appear on the surface and the edges look set.
8. Flip and cook the other side: Carefully flip each pancake bite using a spatula. Cook for another 2-3 minutes, or until the second side is also golden brown and the pancake bites are cooked through. Gently press down on a pancake bite with your spatula; it should spring back when cooked through.
9. Keep warm (optional): If you’re making a large batch, you can keep the cooked pancake bites warm in a preheated oven at 200°F (95°C) while you finish cooking the rest. Place them on a wire rack set over a baking sheet to prevent them from getting soggy.
10. Toast the shredded coconut (optional but recommended): While the pancake bites are cooking, you can toast some extra shredded coconut for garnish. In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until golden brown and fragrant. Be careful not to burn it; it can go from golden to burnt quickly. Toasting enhances the flavor and adds a lovely crunch.
11. Serve and drizzle: Stack the Coconut Honey Pancake Bites on a plate and drizzle generously with extra honey. Sprinkle with the toasted shredded coconut. Serve immediately and enjoy these delightful little bites of sunshine!

Nutrition Facts

(Per serving, approximate values – may vary based on specific ingredients and serving size)

• Servings: Approximately 6 servings (about 5-6 bites per serving)
• Calories per serving: 250 kcal
• Fat: 12g
• Saturated Fat: 8g

Preparation Time

From start to finish, these Coconut Honey Pancake Bites are incredibly quick and easy to make!

• Prep Time: 10 minutes (This includes gathering ingredients, measuring, and mixing the batter.)
• Cook Time: 15 minutes (Cooking the pancake bites in batches on the griddle takes just a few minutes per batch.)
• Total Time: 25 minutes (In under half an hour, you can have a warm, delicious breakfast or snack ready to enjoy!)

How to Serve

These versatile Coconut Honey Pancake Bites can be enjoyed in so many ways! Here are a few serving suggestions:

• Classic Breakfast/Brunch:
  • Stack them high on a plate and drizzle generously with honey.
  • Serve alongside fresh fruit like berries, bananas, or sliced peaches.
  • Offer a dollop of Greek yogurt or whipped cream for extra indulgence.
  • Pair with a side of scrambled eggs or a breakfast sausage alternative (for a heartier meal).
• Fun Snack or Dessert:
  • Serve them warm or at room temperature as a sweet treat.
  • Create a dipping station with honey, maple syrup, fruit compote, or melted chocolate.
  • Thread them onto skewers with fruit for fun and portable snacks.
  • Pack them in lunchboxes for a delightful midday treat.
• Elevated Presentation:
  • Arrange them artfully on a platter for a brunch gathering.
  • Dust them with powdered sugar for a touch of elegance.
  • Garnish with fresh mint leaves or edible flowers for a visually appealing presentation.
  • Serve them with a side of coconut whipped cream and toasted coconut flakes for a truly decadent dessert.

Additional Tips for Perfect Pancake Bites

Here are 8 helpful tips to ensure your Coconut Honey Pancake Bites are always a success:

1. Don’t Overmix the Batter: Overmixing leads to tough pancakes. Mix until just combined, leaving a few lumps is perfectly fine. The lumps will disappear as they cook.
2. Use Fresh Baking Powder: Baking powder loses its potency over time. Ensure yours is fresh for the best rise and fluffiness in your pancake bites.
3. Control the Heat: Medium-low heat is key for even cooking. If the heat is too high, the outside will burn before the inside is cooked through.
4. Test the Griddle Temperature: Drop a tiny bit of batter onto the hot griddle. If it sizzles gently and browns slowly, the temperature is just right.
5. Don’t Press Down While Cooking: Resist the urge to press down on the pancake bites with your spatula while they are cooking. This will deflate them and make them tough.
6. Toast the Coconut: Toasting shredded coconut enhances its flavor and adds a delightful crunch. Don’t skip this step for extra coconutty goodness!
7. Customize the Sweetness: Adjust the amount of honey in the batter to your liking. You can also use a combination of honey and maple syrup for a different flavor profile.
8. Make Ahead and Reheat: Pancake bites can be made ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster oven, microwave, or skillet until warmed through.

FAQ – Frequently Asked Questions about Coconut Honey Pancake Bites

Here are 8 common questions about making and enjoying Coconut Honey Pancake Bites:

Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for the best texture, you can experiment with whole wheat flour for a nuttier flavor and denser texture. For gluten-free options, use a gluten-free all-purpose flour blend, but you may need to adjust the liquid content slightly as gluten-free flours can absorb more moisture.

Q2: Can I substitute the coconut oil?
A: Yes, you can substitute melted butter or another neutral oil like vegetable oil or canola oil if you don’t have coconut oil. However, coconut oil adds a subtle coconut flavor that complements the recipe beautifully. For a vegan option, use melted vegan butter or a neutral plant-based oil.

Q3: Can I make these pancake bites ahead of time?
A: Absolutely! Coconut Honey Pancake Bites are great for making ahead. Let them cool completely after cooking, then store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster oven, microwave, or skillet until warmed through.

Q4: Can I freeze these pancake bites?
A: Yes, you can freeze them for longer storage. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Reheat directly from frozen in a toaster oven or microwave.

Q5: Can I add other flavors to the batter?
A: Definitely! Feel free to get creative with flavors. You could add a pinch of cinnamon, nutmeg, or cardamom for warmth. A splash of vanilla extract would also enhance the sweetness. For a citrusy twist, add a teaspoon of lemon or orange zest.

Q6: Can I make these pancake bites vegan?
A: Yes, you can easily adapt this recipe to be vegan. Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes to thicken) or a commercial egg replacer. Use plant-based milk and melted vegan butter or a neutral plant-based oil instead of coconut oil if preferred. Ensure your honey substitute is plant-based if strictly vegan. Maple syrup is a great vegan alternative to honey.

Q7: My pancake bites are browning too quickly on the outside but still raw inside. What should I do?
A: This usually indicates that the heat is too high. Lower the heat to medium-low or even low, and continue cooking them at a lower temperature. This will allow the inside to cook through before the outside burns.

Q8: What are some topping variations besides honey and toasted coconut?
A: The topping possibilities are endless! Try fresh berries, sliced bananas, chopped nuts, chocolate chips, a dusting of powdered sugar, maple syrup, fruit compotes, whipped cream, or even a drizzle of melted chocolate or peanut butter. Get creative and have fun experimenting with different flavors and textures!

Print