If you’ve never had a Sri Lankan coconut pancake, you’re seriously missing out on one of the sweetest treasures from the island! These bright yellow crepes filled with a warm, sweet coconut mixture (aka pol pani) are a popular tea-time treat in Sri Lanka. They’re soft, flavorful, and just the right kind of comforting.
This recipe brings together soft, paper-thin pancakes and a gooey coconut-jaggery filling for a delicious combo you’ll want to make again and again. Let’s get started!
What Are Pol Pani Pancakes?
Pol Pani Pancakes are a classic Sri Lankan dessert made of thin crepes, rolled up with a sweet coconut filling. They’re super easy to make, taste amazing, and are perfect with a hot cup of tea. You’ll often find them in Sri Lankan homes, especially during festive seasons or as an everyday indulgence.
Ingredients You’ll Need
For the Pancake Batter:
- 1 large egg
- 250g flour
- 250ml coconut milk
- 1 tsp sugar
- 2 tsp milk powder (optional, but adds a rich touch!)
- ½ tsp salt
Tip: If you want the traditional yellow hue, feel free to add a pinch of turmeric powder or food coloring to the batter!
For the Coconut Filling (Pol Pani):
- 2 cups finely scraped fresh coconut
- ½ cup sugar + 2 tbsp extra to caramelize
- 2 tbsp jaggery (grated or chopped)
- 2 tbsp water
- Salt to taste
- 1 stick of cinnamon
Method
Step 1: Make the Coconut Filling (Pol Pani)
- In a pan, melt 2 tbsp sugar over medium heat until it begins to caramelize. You want that deep golden color, but don’t burn it!
- Add jaggery and 2 tbsp water, stirring gently to make a thick syrup.
- Add the remaining ½ cup sugar, scraped coconut, a pinch of salt, and the cinnamon stick.
- Cook the mixture on low heat for a few minutes until everything is well combined and soft.
- Remove from heat and let it cool. Your delicious pol pani is ready!
Step 2: Make the Pancake Batter
- In a bowl, whisk the egg, sugar, and salt.
- Add coconut milk, then gradually mix in the flour and milk powder until you get a smooth, lump-free batter.
- The batter should be slightly runny — more like crepe batter than regular pancake batter.
Step 3: Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour a ladleful of batter into the pan and swirl to coat evenly.
- Cook for about 30 seconds to 1 minute until the crepe is just set. No need to flip!
- Remove and set aside. Repeat with the rest of the batter.
Step 4: Roll & Serve
- Spoon some of the coconut filling into the center of each pancake.
- Roll it up like a spring roll or burrito.
- Done! Serve warm or at room temp with your favorite cup of tea
Tips & Tricks
Fresh coconut is key for the best flavor, but if you’re outside Sri Lanka, frozen grated coconut works too!
Want a touch of spice? Add a little cardamom or clove to the filling.
Make the crepes ahead and store them stacked in the fridge — just reheat and fill when ready!
These Sri Lankan coconut pancakes are more than just a dessert — they’re a nostalgic bite of island life. Soft, sweet, and filled with love, they’re perfect for special occasions or just because.
Try the recipe and tell me how it turned out! If you’re from Sri Lanka, does this take you back to your childhood? I’d love to hear your stories.