BEST! Panipol Pancakes (Sri Lankan Coconut Pancakes)

Panipol Pancakes (Sri Lankan Coconut Pancakes) – A blend of tropical flavors! Sri Lankan-style Coconut Pancakes, locally known as ‘Pancakes’ or ‘Panipol Pancakes,’ are thin yellowish pancakes filled with sweetened coconut. They are a popular teatime snack. These pancakes go well with a cup of Sri Lankan (Ceylon) tea.

Panipol Pancakes
(Sri Lankan Coconut Pancakes)

Today I am sharing a traditional Sri Lankan-style Coconut Pancake recipe known as ‘Panipol Pancakes’. It is one of the local sweets. Amma (mother) used to make it at home for our tea time when I was a kid. What was your favorite snack during your school days? Here you’ll find an easy-to-follow recipe with step-by-step instructions, and some helpful info plus tips. I hope you will try the recipe and enjoy ‘Panipol Pancakes’ as much as I do!!

What is Panipol Pancakes?

In Sri Lanka, these coconut pancakes are commonly called just ‘Pancakes’, and sometimes also called ‘Panipol Pancakes’.

Thin yellowish pancakes made with coconut milk are filled with sweetened coconut filling called ‘Panipol’. Panipol (aka Pani Pol) is the most common traditional sweet filling in Sri Lanka. It is typically made with Kithul jaggery (Kithul Hakuru). Another choice is Kithul treacle (Kithul Pani) and freshly grated coconut flavored with cardamom.

Pani = honey or sweet, Pol = coconut
The term “Panipol” or “Pani Pol” literally means “Sweetened Coconut” in Sinhalese.
So, ‘Panipol Pancakes‘ means ‘Sweetened Coconut Pancakes’

Similar pancakes

Thin pancakes filled with sweetened fresh coconut are also found in other Asian countries (Indonesia, Malaysia, Singapore, Brunei, India, etc.) and called by different names (Dadar Gulung, Kuih Gulung, Kuih Ketayap, Kuih Lenggang, Kuih Dadar, Alle Belle, Surul Apam, etc.) (Wikipedia).

Among them, Indonesian Dadar Gulung is very akin to Sri Lankan Panipol Pancakes. Nevertheless, Dadar Gulung is made with pandan extract to give it a green color. Panipol Pancakes are made with turmeric to give it a yellow color. In Sri Lanka, cardamom is widely used to give the aroma and flavor to the coconut filling. In Indonesia, cinnamon and pandan leaves are widely used.

Ingredients

For the Filling

• Coconut: Freshly grated coconut or desiccated coconut.
• Sugar: Kithul Jaggery or other types of palm sugar, cane sugar, or brown sugar. You can also use Kithul treacle or other types of sugar syrup, golden syrup, or honey.
• Cardomom: Cardomom is used to add aroma and flavor.

For the Pancakes

• Flour: Use all-purpose flour or plain flour.
• Coconut milk: Fresh coconut milk, canned coconut milk, or coconut powder dissolved in water. Sub with full-fat dairy milk.
• Eggs: Eggs at room temperature.
• Salt: A pinch of salt enhances the taste.
• Turmeric powder: Turmeric powder is used to color the pancake batter. Sub with food coloring or make them uncolored.

More About Ingredients

Coconut and Coconut Milk

I’d rather like the milky taste of freshly grated coconut and fresh coconut milk. But, here in Japan, I used desiccated coconut to make the filling and canned coconut milk to make the batter. You can use coconut powder to make coconut milk. You can also use full-fat dairy milk instead of coconut milk. Alternatively, you can use water instead of milk (the old-fashioned way).

Kithul Jaggery and Treacle

Kithul jaggery (solid form) and Kithul treacle (liquid form) are sugars. They are extracted from sugar palm trees called Kithul (Caryota urens) in Sri Lanka. They come from sugar palm trees. They have been used as a traditional sweetener for many centuries in Sri Lanka. This sweetener gives authentic sweetness and taste to Sri Lankan sweets.

Turmeric: a natural food coloring

In Sri Lanka, turmeric powder is widely used to color the pancake batter. This gives the pancake its distinctive yellowish color. But, turmeric is not just a coloring and has plenty of potential health benefits too.

Cardamom for a nice aroma & flavor

Cardamom (dried pods) is used to give the aroma and flavor to the coconut filling. It’s also one of the spices widely used in Sri Lankan cooking. This includes both savory and sweet dishes. While it’s native to India, Sri Lanka is one of the main suppliers of both the white and green varieties.

How Do I Make Panipol Pancakes?

Like any traditional food, there are countless recipes for Paniplo Pancakes, each family has its own recipe and cooking style.

Making Pancakes

I prefer making soft pancakes with a smooth surface with a nice yellowish color. I cook the pancake on low heat just until the top appears dry. I don’t let it brown on the bottom. I don’t usually flip the pancake. But, some people, including my mother, are OK with browning the bottom side of the pancake. They flip it just like you make crepes. So it is up to you to decide how you want your pancakes.

Assembling

I usually roll my pancakes with the filling into neat little parcels. Some people, including my mother, make pancake rolls. If you want to make pancake rolls, place the coconut filling down the center of the pancake. Instead of pancake parcels, put the filling in the center. Then just roll up the pancake.

Useful Tips

Prep ahead of time; Make the filling ahead of time. You can keep it in the fridge for about a week. You can also make the batter ahead of time and refrigerate it for up to 2 days. If you keep the batter in the fridge, stir and allow the batter to come to room temperature before cooking.

To make the batter without lumps; First, make a thick paste by adding a small amount of milk. Then, start thinning the thick paste gradually by stirring in the remaining milk. Whisk vigorously with the whisk to avoid any lumps.

Rest the batter; Let the batter rest for around 30 minutes on the counter. If resting for more than 30 minutes, store it in the refrigerator. Resting makes a difference in the texture giving more tender and good-tasting pancakes.

Make pancakes a bit thicker. Not like thin French crepes, these pancakes taste so good when a bit thicker and soft. Make sure to pour enough batter to make a bit thicker layer.

More Thin pancakes
from around the world

“Around the World in Pancakes & Buddies” is one of the fantastic food journeys I am bound on. Would you like to join me? Here are 40 Tasty Pancakes Recipes to add to your repertoire. They will surely take you on a tour across the globe!

watch the video

Panipol Pancakes (Sri Lankan coconut pancakes) Step-by-Step recipe

Prep Time 15 minutes
Cook Time 20 minutes
Assembling 12 minutes
Serving 6

Equipment

• Non-stick Frying Pan (20 to 22 cm)

Ingredients

For the Coconut Filling

• 150 g desiccated coconut or freshly grated coconut
• 100 g palm sugar or brown sugar
• 50 g brown sugar 
• 150 ml water
• 2 whole cardamom or ¼ teaspoon cardamom powder

For Pancakes

• 125 g all-purpose flour 
• 280 ml thin coconut milk 
• 2 eggs
• 1 tablespoon sugar
• 1/4 teaspoon salt
• ½ teaspoon turmeric optional

Instructions

Make the Filling

Gather the ingredients; palm sugar, brown sugar, desiccated coconut, and water. (Cardamom is not in the photo)

Place palm sugar, brown sugar, water, and cardamom in a pan/pot. Heat until sugar dissolves for about 5 minutes over medium heat, stirring once a while.

After lowering the heat, add the coconut. Cook for about 2 minutes, stirring constantly. Continue until all the coconut is coated with the syrup. Remove the pan from the heat and let it cool.

The mixture will get dry as it cools. Remember to remove the cardamom pods before using the filling.

Make the Pancakes

Gather the ingredients;

Sift the flour into a large bowl. Add sugar, turmeric, and salt, and whisk all together. Make a well in the center and drop in the eggs.

Whisk the eggs slightly while gradually adding the flour surrounding.

Stir in coconut milk a little at a time. Whisk the flour surrounding into the liquid mixture until you have a thick paste.

Making a thick paste first helps to make the batter without lumps.

Gradually add in the remaining coconut milk, a little at a time, while whisking vigorously and continuously. Thin the paste until you have a smooth, lump-free batter. Make sure it is uniform in color and consistency. Strain the batter if there are any lumps. You can use the batter right away or rest it for about 30 minutes.

Heat the pan over medium-low heat. Grease it with some oil lightly if needed. Stir and pour a ladleful of batter into the pan. Tilt to spread the batter to the edges of the pan.

Lower the heat and cook the pancake for about 30 seconds or just until the top appears dry. Don’t brown on the bottom and the edges and don’t flip the pancake.

Remove the pan from the heat to prevent browning the pancake. Loosen the edges with a thin spatula and carefully remove to a serving plate. Repeat with the remaining batter adjusting the heat as needed. Stack the pancakes as you make them. Cover them with a clean towel to keep them warm while you make the rest.

Place a pancake (nice-looking-side out) on a serving plate. Put about 2 tablespoons of filling down the center of the pancake. Then, fold each pancake to form a rectangular packet.

Repeat with the remaining pancakes.

You can also make these pancakes. Make them just like you make crepes with a marbled bottom. Then make pancake rolls instead of pancake parcels. To make rolls, place the coconut filling down the center of the pancake and then just roll up the pancake.

Serve warm with a hot cup of Sri Lankan (Ceylon) tea. ENJOY!

More Sri Lankan Recipes to Try!

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I love hearing from you so feel free to leave a comment on the post.
If you make any of my recipes, I’d love to see pics of your creations
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