Sri Lankan Pancake, locally inspired by both traditional village sweets and colonial influences, is a soft crepe-style pancake filled with Pol Pani—a rich mixture of freshly grated coconut and sugar, dark kithul or jaggery syrup. Unlike thick Western pancakes, Sri Lankan pancakes are thin, delicate, and gently folded around a warm, aromatic filling.
Often enjoyed as an evening tea-time treat or served to guests on special occasions, this pancake beautifully showcases Sri Lanka’s love for coconut-based sweets. The natural sweetness of jaggery, combined with subtle spices like cardamom, creates a comforting dessert that is simple yet deeply satisfying. Light, fragrant, and homemade with love, Sri Lankan pancakes are a timeless favourite across generations.
Prepare the Caramelized Coconut Filling
Make the Pancake Batter
Cook the Pancakes
Fill and Fold
Sri Lankan Pancakes with Caramelized Coconut are a perfect balance of softness and sweetness, celebrating local ingredients and traditional flavors. Easy to make and irresistibly delicious, this humble dessert brings the warmth of Sri Lankan kitchens straight to your table. 🥞🥥
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