Growing up, pancakes were a weekend ritual in our house. My dad would make them on Saturday or Sunday, following a tradition that started with his grandmother stacking up warm pancakes for him.
I was lucky to marry a man who can also make a mean pancake. Every time I mention pancakes, people love to tease and ask, “Who makes better pancakes — your husband or your dad?” I’ll never reveal the secret, but I do sense a friendly rivalry every weekend when my husband flips a batch.
For this version, I decided to dress the pancakes up a bit — a move that’s amusing since neither my husband nor my father would typically choose something so decadent. I certainly did.
I folded creamy white chocolate morsels and shredded coconut into the batter, and finished the stack with toasted coconut for crunch and flavor contrast.
This is basically my husband’s worst nightmare — he dislikes coconut. Still, when he saw these pancakes he couldn’t help but say, “Wow! Those look really good!”
Fortunately for me, he didn’t suddenly fall in love with coconut, which meant I got to enjoy a few extra pancakes.
A side note: my husband and his friends once decided it would be funny to grow mustaches. I refused to go out in public with him; he looked oddly unsettling — like a caricature of every bad mustache stereotype. I joked about shaving it off while he slept, since he snores and sleeps like a toddler.
Oddly enough, my dad has a mustache, so my husband used that as justification. I threatened a culinary boycott: only foods he dislikes — ricotta, coconut, anything labeled “vegan” — would cross our table. Maybe removing all the meat would convince him to shave it off.
White Chocolate Coconut Pancakes
Adapted from a classic pancake recipe.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 cup white chocolate morsels
1/2 cup shredded coconut
1/4 cup toasted coconut, for garnish
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; stir until the batter is smooth and just combined. Fold in the shredded coconut and gently mix in the white chocolate morsels.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface, then flip and brown on the other side. Serve hot with butter, maple syrup, and a sprinkle of toasted coconut.
The white chocolate melts into the pancakes, creating a creamy, sweet ribbon through each bite, while the coconut adds texture and a subtle tropical note. The combination results in fluffy pancakes that practically melt in your mouth.
Make these pancakes for breakfast, brunch, dinner, or dessert — really, any time you crave something comforting and indulgent. They’re a great treat whether you’re appeasing pancake lovers or gently teasing a coconut-hating spouse. Try them and tell me how they turned out — but I’m not changing my stance on the mustache.