Pumpkin coconut breakfast roll-ups

Heather Disarro

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Breakfast can be a little blah sometimes, so change it up with these rolled pancakes! Pumpkin puree makes these moist and tender, while coconut milk and toasted coconut bring on the flavor. Fill them with a cream cheese spread and berries for a breakfast that's sure to impress!

pumpkin coconut breakfast rollups

Pumpkin coconut breakfast roll-ups

Serves 6


  • 2 cups lite coconut milk
  • 3/4 cup pumpkin puree
  • 1/4 cup canola oil
  • 2 whole eggs
  • 2-1/2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • Butter for cooking
  • 8 ounces cream cheese
  • 1/4 cup berry preserves
  • 1/2 cup coconut flakes, lightly toasted


  1. Preheat a large skillet over medium-low heat.
  2. In a large bowl, whisk together the coconut milk, pumpkin puree, oil and eggs until well combined.
  3. Whisk in the flour, sugar, baking powder, pumpkin pie spice and salt until just combined.
  4. Melt butter in the skillet.
  5. Pour the pancakes by the quarter cup and cook for about 2 to 3 minutes per side until golden brown.
  6. Let the pancakes cool slightly, and then spread with cream cheese and berry preserves.
  7. Roll up and top with toasted coconut.
  8. Serve hot.

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.