coconut cream pancakes Recipe

These coconut cream pancakes are an absolute delight for anyone who craves a breakfast that feels a little tropical, a little decadent, and 100% homemade. Imagine a towering stack of impossibly fluffy pancakes, each bite infused with rich coconut flavor and a tender crumb thanks to coconut milk, shredded coconut, and a hint of sour cream. Whether you’re planning a breezy weekend brunch or want to make a special weekday treat, these pancakes are easy to make yet feel so special—a perfect blend of feel-good comfort and sunshine-on-a-plate flavors. If coconut is your thing, prepare to fall in love with this recipe!

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, readily available ingredients can come together to create these luscious coconut cream pancakes. Each ingredient has a purpose—adding fluffiness, moisture, sweetness, or irresistible coconut flair—and together, they make this breakfast one to remember.

• Eggs: Whisking them until frothy gives your pancakes extra lift and a delicate crumb.
• Coconut milk (organic, full fat): This provides that creamy coconut flavor and ensures each pancake is moist and tender.
• Coconut sugar: Adds a warm, toasty sweetness and a subtle caramel note that pairs so well with coconut.
• Coconut oil: Another layer of coconut goodness, plus it helps keep the pancakes light instead of heavy.
• Sour cream: Balances the richness and brings just a hint of tang for depth.
• Vanilla or almond extract: Either extract works for an extra aromatic boost—vanilla is cozy, almond heightens the coconut vibes.
• All-purpose flour: The classic pancake base, for structure and fluffiness.
• Baking powder: Ensures your pancakes rise to new heights for ultimate fluff.
• Sea salt: Just a pinch to make all the flavors pop.
• Unsweetened shredded coconut: These tiny flecks add texture and bursts of pure coconut flavor in every bite.
• Coconut cooking spray: Makes sure your pancakes flip easily and add one last whisper of coconut aroma as they cook.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

Start by adding both eggs to a large mixing bowl. Whisk them vigorously for about 60 seconds, until they’re light and frothy. Giving your eggs a good aeration at the beginning might seem simple, but this step is key for that signature pancake fluffiness.

Step 2: Incorporate Wet Ingredients

To those frothy eggs, pour in the coconut milk and coconut oil. Whisk again for another 30 to 45 seconds. Next, add the coconut sugar, vanilla (or almond) extract, and sour cream, and whisk for about a minute more. The mixture should be smooth and creamy—a dreamy coconut base for your pancakes.

Step 3: Add Dry Ingredients

Sift the flour and baking powder directly into your wet mixture. Sifting is worth the extra minute, as it prevents lumps and keeps your batter light. Gently blend everything together until almost combined, then fold in the shredded coconut, distributing it evenly without over-mixing.

Step 4: Cook the Pancakes

Heat a non-stick skillet (about 10 inches across is perfect) over medium heat, and let it get nice and hot. Lightly coat with coconut cooking spray for easy flipping. Scoop about 1/4 to 1/3 cup of batter per pancake, cooking just two pancakes at a time—don’t crowd the pan, as that makes flipping tricky.

Step 5: Flip and Finish Cooking

Let your coconut cream pancakes cook for about 2 to 2 1/2 minutes on the first side. You’ll know they’re ready to flip when the edges start to bubble and the top loses its sheen. Gently flip and let the other side go for another 2 to 2 1/2 minutes, until golden and cooked through.

Step 6: Repeat and Serve

Remove the finished pancakes to a plate, and keep going until all the batter is used, re-spraying the pan as needed. Serve your coconut cream pancakes while they’re still warm, with your favorite toppings—think butter, real maple syrup, or a handful of juicy berries.

How to Serve coconut cream pancakes

Garnishes

Garnishing is where you can really have fun with coconut cream pancakes. A pat of creamy butter melting down the stack is classic, but why stop there? Add a drizzle of real maple syrup, a sprinkle of toasted coconut, fresh berries, or even a dollop of whipped cream for an extra treat. If you want to double down on coconut, a few thin shavings of coconut on top make a beautiful (and tasty) finishing touch.

Side Dishes

These pancakes are rich enough to stand alone, but they also pair beautifully with fresh fruit, tangy Greek yogurt, or a plate of savory scrambled eggs. The coconut flavor is versatile and plays well with sides like crispy bacon, sausage, or even a tropical fruit salad featuring pineapple, mango, and kiwi.

Creative Ways to Present

Serve your coconut cream pancakes in a tall stack for impressive breakfast vibes, or try making mini pancakes for a fun bite-sized brunch platter. For a party or brunch buffet, try layering pancakes with whipped cream and berries in a trifle glass for a playful, stunning dessert-inspired presentation. These pancakes are also fantastic folded around a filling of fresh fruit and a swipe of coconut yogurt, then dusted with powdered sugar for a café-worthy touch.

Make Ahead and Storage

Storing Leftovers

If you have extra coconut cream pancakes (lucky you!), let them cool to room temperature, then stack them with a bit of wax paper between each pancake. Store in an airtight container in the fridge for up to three days. The wax paper prevents sticking and keeps them soft.

Freezing

These pancakes freeze like a dream, so feel free to make a double batch. Once completely cool, layer pancakes with parchment or wax paper in between, then transfer them to a zip-top freezer bag. They’ll keep beautifully in the freezer for up to two months, ready for an instant tropical breakfast whenever the mood strikes.

Reheating

To reheat, just pop the pancakes in the toaster or a toaster oven for crisp edges and a warm middle, or microwave (covered with a damp paper towel) for about 20-30 seconds per pancake. If you’re warming a big batch, spread them on a baking sheet in a low oven (around 300°F) for 10 minutes.

FAQs

Can I make these coconut cream pancakes gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The pancakes will still be fluffy and tender, and you won’t miss out on any flavor.

Can I use light coconut milk instead of full-fat?

You can, but keep in mind that full-fat coconut milk gives coconut cream pancakes their luscious, creamy texture. Light coconut milk will work in a pinch but may yield slightly less rich results.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface and the edges starting to look set. The batter will also lose its glossy look at the top. These are your cues that it’s time to flip for perfectly golden pancakes.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Chocolate chips, chopped nuts, or even diced pineapple can be folded into the batter with the shredded coconut for extra flair. Just don’t overload the batter or the pancakes may not cook through evenly.

Are coconut cream pancakes kid-friendly?

Kids love these—especially with a little maple syrup or fruit on top. The coconut flavor is pronounced but not overpowering, and the soft, fluffy texture is always a hit. Even picky eaters tend to gobble these up!

Final Thoughts

There’s something magical about starting your day with homemade coconut cream pancakes—they’re easy, endlessly customizable, and always a crowd-pleaser. If you’re looking to bring a little taste of the tropics to your breakfast table or want to shake up your weekend brunch, give these a try. I promise, you’ll be hooked from the very first fluffy bite!

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