Fluffy, golden, and delicately scented with coconut, these coconut cream pancakes turn even the simplest breakfast into a tropical escape. Each bite is a dreamy combination of tender crumb, creamy richness, and subtle sweetness, thanks to a clever mix of coconut milk, coconut oil, and a sprinkling of shredded coconut. Whether you’re planning a leisurely weekend brunch or a playful weekday treat, these pancakes are the kind that make everyone feel extra special at the table. Let’s dive into the recipe that will soon become a regular request in your home!

Ingredients You’ll Need

coconut cream pancakes Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy or fussy here — just a handful of wholesome ingredients that work together beautifully to create the irresistible texture and flavor of coconut cream pancakes. Every item pulls its weight, adding richness, lift, or that irresistible nutty edge.

  • Eggs: Bring structure and an airy lift, helping the pancakes turn out light and fluffy.
  • Coconut milk (organic, full fat): Adds luscious creaminess and a bold coconut flavor that sets these pancakes apart.
  • Coconut sugar: Lends gentle sweetness and a subtle caramel note that pairs perfectly with coconut.
  • Coconut oil: Boosts the tropical flavor and keeps the pancakes moist.
  • Sour cream: Makes for an ultra-tender interior while balancing out the sweetness.
  • Vanilla or almond extract: Rounds out the flavors for aromatic depth.
  • All-purpose flour: The classic base that brings structure and softness.
  • Baking powder: Ensures the pancakes rise beautifully for that signature fluffiness.
  • Sea salt: Just a pinch to amplify all the other flavors.
  • Shredded coconut (unsweetened): Gives texture and extra hits of coconut flavor in every bite.
  • Coconut cooking spray: Prevents sticking and adds a final layer of coconut aroma as everything cooks.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

Start by cracking your eggs into a large mixing bowl and whisking enthusiastically. This is your moment to add air—give it a good minute! A frothy, fluffy base means lighter pancakes, which is always the goal when making coconut cream pancakes.

Step 2: Blend in the Wet Ingredients

Pour in the coconut milk and melted coconut oil. Whisk these together until you see a creamy, unified mixture. Next, add the coconut sugar, choice of extract, and sour cream, and whisk again for another 60 seconds. You want the mixture super smooth—this helps ensure every bite is rich and flavorful.

Step 3: Sift and Combine the Dry Ingredients

Sift the flour and baking powder directly over your wet ingredients, then add in the sea salt. Use a spatula or spoon to blend everything until just combined; stop as soon as there are no visible flour streaks to keep your coconut cream pancakes tender.

Step 4: Fold in the Shredded Coconut

Tip in the shredded coconut and gently fold it through the batter. The key here is to do this lightly—over-mixing can toughen your pancakes. This step gives the pancakes their signature texture with coconut in every forkful!

Step 5: Cook the Pancakes

Set a non-stick skillet (about 10 inches wide works perfectly) over medium heat. Wait a minute for the skillet to get hot, then coat it with a little coconut cooking spray. Pour 1/4 to 1/3 cup of batter per pancake; cook two at a time so they don’t crowd the pan. Cook for about 2 to 2 1/2 minutes per side—the edges will start to bubble and lose shine when it’s time to flip!

Step 6: Serve Warm

Transfer cooked pancakes to a plate and keep going with the rest of the batter, re-spraying the skillet between batches if needed. Serve them hot from the pan so you can experience their dreamy, pillowy texture at its very best.

How to Serve coconut cream pancakes

Garnishes

The best part about coconut cream pancakes is how they love to be dressed up! Try a pat of soft butter, a drizzle of pure maple syrup, or a handful of fresh berries. For an extra coconut hit, sprinkle toasted coconut flakes on top. Want to go tropical? Add a dollop of whipped cream and a wedge of fresh pineapple.

Side Dishes

Round out your pancake feast with salty bacon or plant-based sausage, or try a side of creamy Greek yogurt for extra richness. A bright fruit salad pairs perfectly by cutting through the pancakes’ sweetness, making every bite more lively.

Creative Ways to Present

Pack a stack of coconut cream pancakes in a pretty breakfast basket for a special occasion, or plate them individually on small plates with artfully arranged tropical fruit. For brunch parties, serve mini pancakes as little sliders with coconut yogurt and berries. However you serve them, these pancakes always feel like the centerpiece!

Make Ahead and Storage

Storing Leftovers

Once cooled, stack your leftover coconut cream pancakes with parchment paper between each layer to prevent sticking. Pop them in an airtight container, and they’ll be good in the fridge for up to 3 days, still soft and full of coconut flavor.

Freezing

If you want coconut cream pancakes ready at a moment’s notice, freezing is the way to go! Let them cool completely, separate with parchment, then store in a freezer-safe bag or container. They’ll stay at their best for up to two months—a real breakfast lifesaver.

Reheating

Reheat your pancakes straight from the fridge or freezer! A quick turn in the toaster or a few minutes in a warm oven brings back their fluffy magic. Microwaving works in a pinch; just cover with a damp paper towel to keep the moisture in.

FAQs

Can I make these pancakes gluten-free?

Absolutely! Swap in your favorite all-purpose gluten-free flour blend, and you’ll have coconut cream pancakes that are just as fluffy and delicious. Just check if your blend already contains xanthan gum for the best texture.

Can I substitute the coconut sugar?

Yes! You can use regular granulated sugar, brown sugar, or even maple syrup for a different twist. Just keep in mind each sweetener will bring its own unique flavor to your coconut cream pancakes.

What if I don’t have coconut cooking spray?

No problem—just use a little more coconut oil to grease your skillet. It keeps the pancakes from sticking and boosts the coconut aroma.

Can I make the batter ahead of time?

You can! Mix the batter and store it covered in the fridge for up to one day. Give it a gentle stir before cooking, as some separation is natural.

Do these work as mini pancakes?

Definitely! Spoon smaller amounts of batter onto your pan and watch them cook up into adorable mini coconut cream pancakes, perfect for brunch platters or kids’ breakfasts.

Final Thoughts

Breakfast doesn’t get more inviting (or more irresistible) than a generous stack of coconut cream pancakes. Whether you’re fueling up for a busy day or lingering over a relaxed brunch, this recipe guarantees smiles, thanks to its perfect mix of comforting flavors and pure coconut joy. Dive in and treat yourself—you’re just a few simple steps away from your new favorite pancakes!

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coconut cream pancakes Recipe

coconut cream pancakes Recipe


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4.9 from 78 reviews

  • Author: Mary & Susan
  • Total Time: 25 minutes
  • Yield: 6 pancakes
  • Diet: Vegetarian

Description

These coconut cream pancakes are a tropical twist on the classic breakfast favorite, boasting rich coconut flavor from coconut milk, coconut oil, and shredded coconut. They’re airy, fluffy, and perfectly golden, making them an indulgent yet easy morning treat. Enjoy with butter, syrup, or a handful of fresh berries for a vacation-worthy breakfast right at home.


Ingredients

Wet Ingredients

  • 2 eggs
  • 3/4 cup coconut milk, organic full fat
  • 3 tablespoons coconut oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla or almond extract

Sweeteners

  • 1/4 cup coconut sugar

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup shredded coconut, unsweetened

For Cooking

  • Coconut cooking spray

Instructions

  1. Whisk the Eggs – In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds, to help create airy pancakes.
  2. Add Coconut Milk and Oil – Pour in the coconut milk and coconut oil, then whisk for another 30-45 seconds, ensuring the liquids are fully blended.
  3. Incorporate Sweeteners and Flavorings – Add the coconut sugar, vanilla or almond extract, and sour cream to the bowl. Whisk for about 60 seconds until the mixture is smooth and cohesive.
  4. Sift and Combine Dry Ingredients – Sift in the all-purpose flour and baking powder directly into the wet ingredients. Sprinkle in the sea salt, then blend until just combined. Gently fold in the shredded coconut to distribute evenly through the batter.
  5. Heat and Prepare the Skillet – Place a large (about 10-inch) non-stick skillet over medium heat. Once hot, lightly coat the skillet with coconut cooking spray to prevent sticking.
  6. Cook the Pancakes – Pour 1/4 to 1/3 cup of batter per pancake into the skillet, making two pancakes at a time and avoiding overcrowding. Cook for about 2 to 2 1/2 minutes on the first side, watching for bubbles around the edges and the batter losing its shine. Flip gently, then cook for another 2 1/2 minutes on the other side until golden and cooked through.
  7. Repeat – Transfer cooked pancakes to a plate, and repeat the cooking process, re-spraying the skillet as needed, until all the batter is used.
  8. Serve – Serve the pancakes immediately, topped with butter, syrup, or a fresh handful of berries for extra flavor.

Notes

  • You can substitute vanilla with almond extract for a different flavor profile.
  • For extra coconut flavor, toast the shredded coconut before adding to the batter.
  • Pancakes can be kept warm in a low oven (200°F) while finishing the batch.
  • Swap all-purpose flour for a gluten-free blend if desired.
  • Leftovers can be stored in an airtight container and reheated in the toaster or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake
  • Calories: 220
  • Sugar: 8g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 43mg

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