If you are craving something fluffy, rich, and irresistibly tropical for breakfast or brunch, these coconut cream pancakes are an absolute treat you don’t want to miss. Imagine tender pancakes infused with luscious coconut cream, a hint of sweetness from coconut sugar, and the comforting warmth of vanilla or almond extract. Each bite delivers a subtle coconut flavor and a perfectly light, moist texture thanks to shredded coconut folded into the batter. Whether you’re hosting a weekend brunch or simply want to brighten up your morning routine, these coconut cream pancakes will quickly become your new favorite indulgence.

coconut cream pancakes Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple yet thoughtfully chosen to create a pancake that is fluffy, flavorful, and slightly tropical. From the richness of coconut milk and coconut oil to the textural surprise of shredded coconut, every element plays an essential role.

2 eggs: Provide structure and help create that fluffy pancake texture you love.
3/4 cup coconut milk, organic full fat: Adds creamy richness and authentic coconut flavor.
¼ cup coconut sugar: Offers natural sweetness with a subtle caramel hint, perfectly complementing coconut.
3 tablespoons coconut oil: Brings moisture and a gentle coconut aroma to the batter.
1/3 cup sour cream: Adds tenderness and a slight tang to deepen the flavor profile.
1 teaspoon vanilla or almond extract: Infuses a warm, inviting scent and taste that pairs beautifully with coconut.
1 cup all-purpose flour: The base for your pancakes, providing the structure and body.
2 teaspoons baking powder: Ensures your pancakes rise perfectly fluffy and light.
¼ teaspoon sea salt: Balances sweetness and enhances all flavors.
½ cup shredded coconut, unsweetened: Gives delightful texture and extra coconut goodness.
Coconut cooking spray: Ideal for preventing sticking while boosting that coconut flavor.

How to Make coconut cream pancakes

Step 1: Whisk the Wet Ingredients

Start by whisking the eggs in a large mixing bowl until frothy and fluffy; this will help the batter become airy for those light pancakes you crave. Then add the coconut milk and coconut oil, whisking well until combined. Next, stir in the coconut sugar, vanilla or almond extract, and sour cream until everything is smooth and creamy. This combination of wet ingredients sets the foundation for the rich, coconutty taste and tender texture.

Step 2: Combine the Dry Ingredients

Sift the all-purpose flour, baking powder, and sea salt directly into your wet mixture. Sifting not only ensures there are no lumps but also helps distribute the baking powder evenly so your pancakes rise beautifully. Gently fold everything together until just combined — overmixing can make pancakes tough, so aim for a smooth batter with a few small lumps remaining.

Step 3: Fold in the Shredded Coconut

Now for the best part: fold in the shredded coconut! This ingredient adds delightful texture and bursts of coconut flavor in every bite. Be careful to fold gently so the coconut pieces remain evenly distributed without deflating your batter.

Step 4: Cook Your Pancakes

Heat a large non-stick skillet to medium and lightly coat the surface with coconut cooking spray. Pour roughly ¼ to 1/3 cup batter per pancake, cooking two at a time if your pan size allows. Cook for about 2 to 2 ½ minutes on the first side, watching as the edges bubble and the surface loses its shiny wet look — that’s your sign it’s time to flip. Cook another 2 ½ minutes on the other side until golden brown and cooked through. Repeat with remaining batter, spraying the skillet as needed.

How to Serve coconut cream pancakes

Garnishes

Because coconut cream pancakes already have such a lovely flavor, simple garnishes shine best. Try a pat of butter melting on top, a drizzle of maple syrup, or a scattering of toasted coconut flakes for extra crunch and aroma. Fresh berries like blueberries or sliced strawberries add vibrant color and a refreshing fruity contrast.

Side Dishes

To round out your meal, serve these pancakes alongside crispy bacon or turkey sausage for savory balance. A side of tropical fruit salad featuring mango, pineapple, and kiwi complements the coconut flavors delightfully, making the whole meal feel like a little island getaway.

Creative Ways to Present

Elevate your pancake presentation by stacking them high, layering with whipped coconut cream between each, and topping with passionfruit pulp for a tangy twist. You can also roll them up with a filling of sweetened cream cheese and shredded coconut for a fun handheld treat. The creamy, coconut-laden batter is so delicious, it begs for some playful plating.

Make Ahead and Storage

Storing Leftovers

If you have any leftover coconut cream pancakes, cool them completely and store them in an airtight container in the refrigerator for up to 3 days. Stack them with parchment paper in between to prevent sticking and to keep them fresh and ready for a quick breakfast fix.

Freezing

These pancakes freeze wonderfully! Lay cooled pancakes in a single layer on a baking sheet and freeze for an hour, then transfer them to a freezer-safe bag or container. This method keeps them from sticking together so you can easily grab just what you need. Frozen coconut cream pancakes keep well for up to 2 months.

Reheating

To reheat, pop your pancakes in a toaster or toaster oven for a couple of minutes until warm and slightly crisp on the edges, or microwave them covered with a damp paper towel for about 30 seconds. This helps maintain moisture and softness so they taste nearly as fresh as when first made.

FAQs

Can I use coconut cream instead of coconut milk in this recipe?

While coconut cream is thicker and richer than coconut milk, you can substitute it by thinning it slightly with water to achieve the same consistency. This will keep the batter balanced and prevent it from becoming too dense.

Are coconut cream pancakes gluten-free?

The recipe uses all-purpose flour and is not naturally gluten-free. However, you can try swapping the flour with a gluten-free blend to make a variation suitable for gluten-sensitive diets.

Can I make these pancakes vegan?

Replacing eggs and sour cream with vegan alternatives (like flax eggs and coconut yogurt) is possible but may change the texture slightly. Experimenting may be needed, but the coconut flavor will still shine through.

What’s the best way to prevent pancakes from sticking?

Using a good quality non-stick skillet or griddle and lightly coating it with coconut cooking spray before each batch keeps the pancakes from sticking and complements the flavor beautifully.

Can I add other flavors or mix-ins?

Absolutely! Add-ins like chopped macadamia nuts, chocolate chips, or a pinch of cinnamon work beautifully. Just fold them in with the shredded coconut to keep every bite interesting.

Final Thoughts

There is something truly special about coconut cream pancakes that makes breakfast feel like a celebration. Their tender texture, gentle sweetness, and tropical notes come together to create a dish that’s both comforting and lively. Whether you’re treating yourself on a leisurely weekend or impressing guests, these pancakes promise to delight. So, grab your ingredients, fire up your skillet, and enjoy the cozy, coconutty goodness of these coconut cream pancakes!

coconut cream pancakes Recipe

★★★★★

4.7 from 23 reviews

Author: Harry
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these fluffy, tropical coconut cream pancakes made with rich coconut milk, shredded coconut, and a hint of coconut sugar for natural sweetness. Perfect for a special breakfast or brunch, these pancakes are moist, flavorful, and easy to prepare.

Instructions

Whisk Eggs: In a large mixing bowl, whisk the eggs vigorously until frothy and fluffy, about 60 seconds. This helps incorporate air for light pancakes.
Add Liquids: Pour in the coconut milk and melted coconut oil, whisking together for another 30 to 45 seconds to combine fully.
Mix Sweeteners and Flavorings: Add the coconut sugar, vanilla or almond extract, and sour cream to the mixture. Whisk thoroughly for about 60 seconds until smooth and well blended.
Incorporate Dry Ingredients: Sift the all-purpose flour, baking powder, and sea salt into the wet mixture to prevent lumps. Gently blend until the batter is smooth but avoid overmixing to keep pancakes tender.
Fold in Coconut: Carefully fold the shredded unsweetened coconut into the batter until evenly distributed for added texture and flavor.
Preheat and Prepare Skillet: Heat a large 10-inch non-stick skillet over medium heat. Once hot, lightly coat with coconut cooking spray to prevent sticking.
Cook Pancakes: Pour 1/4 to 1/3 cup of batter per pancake onto the skillet, cooking two pancakes at a time without crowding. Cook over medium to medium-low heat for 2 to 2 1/2 minutes, until edges bubble and the surface loses its glossy sheen.
Flip and Finish Cooking: Gently flip the pancakes and cook for another 2 1/2 minutes on the second side until golden brown and cooked through.
Repeat Cooking: Remove cooked pancakes to a plate. Respray the skillet as necessary and repeat the process until all batter is used.
Serve: Serve the coconut cream pancakes hot with butter, syrup, or fresh berries for a delightful breakfast.

Notes

Use full-fat organic coconut milk for the best flavor and texture.
Do not overmix the batter after adding flour to keep pancakes light and fluffy.
Unsweetened shredded coconut adds texture without excess sweetness; adjust sugar to taste if needed.
Cooking on medium to medium-low heat prevents burning and ensures even cooking inside.
Serve immediately to enjoy optimum fluffiness and warmth.
These pancakes can be frozen and reheated gently in a toaster or oven.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American