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FLUFFY Coconut Ricotta Pancakes (Koko Head Cafe Copycat)

Recreate a Honolulu brunch legend at home! This ultimate copycat recipe captures the magic of Chef Lee Anne Wong’s famous Koko Head Cafe island staple. These ultra-FLUFFY coconut ricotta pancakes are incredibly light and airy, served drenched in a velvety, sweet haupia (coconut) syrup and topped with crisp toasted coconut.
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Ingredients
  

For The Pancakes

Dry

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar

Wet

  • 2 large eggs
  • ¾ cup full-fat coconut milk
  • 1/4 cup whole milk
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons melted coconut oil plus more for cooking
  • 1 teaspoon vanilla extract

For Cooking

  • coconut oil or butter

For Topping

  • 1/2 cup sweetened shredded coconut, lightly toasted

For The Haupia Custard Syrup

  • 1 cup remaining full fat coconut milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoon cornstarch, for cornstarch slurry
  • 1 1/2 tablespoon water, for cornstarch slurry
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions
 

Pancake Instructions

  • In a large bowl, whisk together the ricotta, eggs, coconut milk, sugar, and melted coconut oil until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Fold the dry ingredients into the wet ingredients just until combined. A few lumps are fine.
  • Let the batter rest for 5–10 minutes while you prepare the syrup.
  • Heat a griddle or skillet over medium heat and lightly grease with coconut oil.
  • Scoop about ¼ cup batter per pancake onto the griddle. Cook until a few bubbles form on the surface and the edges begin to set, about 4 minutes. Flip and cook another 2-3 minutes until golden brown.
  • Serve warm with Haupia Coconut Custard Syrup and toasted coconut shreds.

Haupia Syrup Instructions

  • Combine coconut milk, cream, sugar, and salt in a saucepan
  • Bring to a gentle simmer
  • Whisk Cornstarch and water together
  • Slowly whisk cornstarch slurry into the coconut mixture
  • Cook 2-3 minutes or until thick enough to coat a spoon
  • Stir in vanilla
  • Keep warm for serving