Fried Thai Coconut Pancakes with Palm Sugar Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and airy Thai coconut pancakes fried until golden and served with a sweet palm sugar syrup for dipping. This thai-inspired desserts ready in about 30 minutes layers all-purpose flour, coconut milk, shredded fresh coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Thai cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, and 2 tbsp sugar together. Add 3/4 cup coconut milk, 1 large egg, and 1/2 cup shredded fresh coconut. Stir into a smooth batter and let rest for 10 minutes.
  2. Step 2: Heat vegetable oil in a frying pan over medium heat, about 1/4 inch deep. Drop 2 tbsp batter per pancake into the oil. Fry for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
  3. Step 3: Meanwhile, in a small saucepan combine 1/2 cup palm sugar, 1/2 cup water, and 1 small piece pandan leaf if using. Bring to a boil, then simmer for 5 minutes until thickened into a syrup. Remove pandan leaf.
  4. Step 4: Serve the warm coconut pancakes drizzled with the palm sugar syrup or with the syrup on the side for dipping.

Frequently asked questions

How long does Fried Thai Coconut Pancakes with Palm Sugar Syrup take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Fried Thai Coconut Pancakes with Palm Sugar Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Fried Thai Coconut Pancakes with Palm Sugar Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fried Thai Coconut Pancakes with Palm Sugar Syrup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fried Thai Coconut Pancakes with Palm Sugar Syrup?

Thai desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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