Poppy Seed Coconut Pancake Recipe

This poppy seed coconut pancake is soft in the middle, golden outside, sweet with coconut and a nutty crunch from the seeds. And that syrup? Deep caramel vibes. Great for brunch or whenever your sweet tooth’s whining but you still want something real and a bit different.

Ingredients Needed

For the Palm Sugar Syrup:

• 100g palm sugar
• 100ml water

For the Batter:

• 100g plain flour
• 50g rice flour
• ½ tsp baking powder
• 125ml coconut milk
• 1 egg

To Cook the Pancakes:

• 1 tbsp butter
• Handful of coconut flakes (fresh or dried)
• 30g white poppy seeds

How To Make Poppy Seed Coconut Pancakes

1. Make the Syrup: Put palm sugar + water in a small saucepan. Heat gently. Stir here and there. Once it starts boiling, simmer for 1–2 minutes ’til it thickens slightly. Set aside. Let it chill out for 5 mins.
2. Mix the Batter: In a bowl: plain flour, rice flour, baking powder, coconut milk, egg. Whisk ‘til smooth. Add in half of the syrup. Keep the rest for drizzling later.
3. Cook the Pancakes: Melt butter in a non-stick pan over medium heat. Add a ladle of batter. Quickly scatter on some coconut flakes + poppy seeds. When bubbles start popping and edges look dry-ish, flip it. Cook other side. Repeat.
4. Serve Hot: Stack ‘em up. Drizzle with leftover syrup. Maybe extra coconut on top. Done and dusted.

Why I Love This Recipe

I made this on a rainy Sunday. Had half a can of coconut milk left and no idea what to do with it. Pancakes seemed easy — but the poppy seed crunch with that dark, sticky syrup? Game-changer. Felt like breakfast, dessert, and a hug all in one.

Recipe Tips

• Use a non-stick pan or things will get sad real quick
• Stir syrup while cooling or it might crust up
• Dried coconut browns faster than fresh — don’t walk away
• Don’t overmix the batter — a few lumps are fine
• White poppy seeds are milder than black ones — either works
• Cook on medium heat — too high and it burns before it cooks through
• Keep pancakes warm in a low oven if making a big batch

How To Store Poppy Seed Coconut Pancakes

• At Room Temperature: Fine for a few hours if covered.
• In the Fridge: Wrap in foil or airtight box. Eat within 2 days.
• In the Freezer: Layer between parchment, freeze in a zip bag. Reheat straight from frozen.
• Reheating: Dry pan over low heat or 160°C oven for 5–8 mins. Avoid the microwave if you like crisp edges.

Nutrition Facts (per serving)

• Calories: ~270
• Carbs: 28g
• Protein: 5g
• Fat: 15g
• Sugar: 10g
• Fibre: 2g
• Sodium: Low

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use black poppy seeds instead?
  A: Yep — they’ve got a slightly stronger flavour, but still great.
• Q: Is there a sub for palm sugar?
  A: Brown sugar or jaggery works in a pinch, though the flavour’s not exactly the same.
• Q: Can I make these vegan?
  A: Try using a flax egg and plant-based milk — haven’t tested it, but should work.
• Q: Can I skip the rice flour?
  A: You can, but rice flour gives it that lightness + slight crisp. Worth including.