If you’ve been dreaming of fluffy pancakes infused with tropical flair, this Coconut Cream Pancakes Recipe is exactly what you need on your next breakfast or brunch. These pancakes combine the rich creaminess of coconut milk and coconut oil with a pleasant sweetness from coconut sugar, creating a tender, moist texture bursting with coconut flavor. Each bite feels like a little getaway to a sunny beach, wrapped in warm golden layers that are light yet satisfyingly decadent. Whether you’re cooking for family, friends, or yourself, this recipe is a guaranteed crowd-pleaser and a new favorite in your kitchen arsenal.

Coconut Cream Pancakes Recipe - Recipe Image

Ingredients You’ll Need

To whip up these delightful Coconut Cream Pancakes Recipe, you’ll gather simple, wholesome ingredients that complement each other beautifully. Each element plays a crucial role, whether it’s providing structure, flavor, moisture, or that irresistible coconut touch.

2 eggs: Whisked to add lightness and help the pancakes rise perfectly.
3/4 cup coconut milk (organic full fat): Brings creamy texture and rich coconut flavor.
3 tablespoons coconut oil: Adds moisture and a subtle coconut aroma.
1/3 cup sour cream: Gives tenderness and a slight tang to balance sweetness.
1 teaspoon vanilla or almond extract: Enhances depth and delicate fragrance.
1/4 cup coconut sugar: Natural sweetness with a hint of caramel undertone.
1 cup all-purpose flour: The foundation that gives pancakes their soft, chewy structure.
2 teaspoons baking powder: Leavens the batter for fluffy, airy results.
1/4 teaspoon sea salt: Balances flavors and enhances sweetness.
1/2 cup shredded coconut (unsweetened): Adds texture and bursts of coconut richness.
Coconut cooking spray: Keeps your skillet non-stick and adds an extra hint of coconut.
Butter, syrup, fresh berries (for serving): Classic toppings that complement the pancakes perfectly.

How to Make Coconut Cream Pancakes Recipe

Step 1: Whisk the Eggs

Start by cracking the eggs into a large bowl and whisk them vigorously until they turn frothy and fluffy. This step is key—it incorporates air into the eggs, which helps give your pancakes that coveted light and airy texture everyone loves.

Step 2: Add Wet Ingredients

Next, pour in the creamy coconut milk and coconut oil while continuing to whisk. The rich fats here make the batter luxuriously smooth. Then mix in the coconut sugar, your chosen extract (vanilla or almond), and sour cream. Whisk everything together until the mixture is silky and fully combined, creating a beautiful coconut-flavored base.

Step 3: Incorporate Dry Ingredients

Sift in the all-purpose flour along with baking powder and sprinkle the sea salt over the wet ingredients. Gently whisk or fold these in until just combined—be careful not to overmix here, or you risk turning those fluffy pancakes into something dense.

Step 4: Fold in Shredded Coconut

This is where the magic happens! Add the unsweetened shredded coconut and fold it carefully into the batter. This gives each bite a delightful chewy texture and boosts the coconut flavor, making these pancakes uniquely irresistible.

Step 5: Heat the Skillet

Place a large non-stick skillet over medium heat to warm up. Once hot, coat the surface lightly with coconut cooking spray. This step ensures your pancakes won’t stick and adds a subtle extra hint of coconut.

Step 6: Cook the Pancakes

Pour about 1/4 to 1/3 cup of batter into the skillet for each pancake, cooking two at a time without crowding. Watch for bubbles appearing along the edges and the batter losing its shiny surface—this signals it’s ready to flip after roughly two to two and a half minutes.

Step 7: Flip and Finish Cooking

Carefully flip each pancake and cook for another two and a half minutes until golden brown and fully cooked through. This golden crust contrasts beautifully with the tender, coconut-studded interior.

Step 8: Repeat and Serve

Transfer cooked pancakes to a plate and re-spray the skillet as needed, repeating until all batter is gone. Serve immediately topped with a pat of butter, maple syrup, or fresh berries, and get ready for compliments!

How to Serve Coconut Cream Pancakes Recipe

Garnishes

Enhance your Coconut Cream Pancakes Recipe with simple garnishes that add fresh flavor and pretty presentation. A sprinkle of toasted shredded coconut adds crunch, while dollops of whipped cream or yogurt bring creaminess. Fresh berries like blueberries, strawberries, or raspberries brighten the plate with sweet-tart pops of color.

Side Dishes

These pancakes shine when paired with classic breakfast sides. Crispy bacon or sausage offer savory contrast, while a fruit salad or citrus compote adds lightness. For a tropical touch, a bowl of mango slices or pineapple chunks complements the coconut perfectly.

Creative Ways to Present

Try stacking your pancakes high and layering between each one with coconut cream or mascarpone cheese for a decadent brunch centerpiece. Drizzle with passion fruit syrup or a homemade coconut caramel sauce to impress friends and family. You can even turn leftovers into a breakfast parfait by layering torn pancakes with yogurt and granola, making breakfast exciting in a new way.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Coconut Cream Pancakes Recipe, wrap them tightly in plastic wrap or place in an airtight container and refrigerate for up to three days. This helps maintain moisture while preventing them from drying out.

Freezing

For longer storage, freeze pancakes in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag. They keep fresh in the freezer for up to two months, ready to bring tropical vibes to your mornings anytime.

Reheating

Reheat pancakes gently in a toaster, oven, or skillet until warm and slightly crisp around the edges. This recaptures their fresh-off-the-griddle taste and texture without overcooking.

FAQs

Can I use regular milk instead of coconut milk?

While you could substitute regular milk, using coconut milk is what gives these pancakes their signature creamy texture and tropical flavor. Go for full-fat coconut milk for best results.

Are these pancakes gluten-free?

This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, try substituting with a gluten-free baking blend, but the texture and rise may vary slightly.

Can I make this recipe vegan?

To make these pancakes vegan, you’d need to replace the eggs and sour cream with plant-based alternatives, such as flax eggs and vegan sour cream, and ensure your cooking spray and sweeteners are vegan-friendly.

Why do the pancakes need sour cream?

Sour cream adds moisture and a subtle tang that balances the sweetness and enhances the tender crumb of the pancakes. It also helps keep them soft and moist longer.

What is the best way to store leftover batter?

It’s best to use the batter immediately for fluffiest pancakes, as baking powder loses effectiveness over time. If needed, store batter covered in the fridge and use within 24 hours, but expect a slight loss in rise.

Final Thoughts

Now that you’ve got this Coconut Cream Pancakes Recipe in your toolkit, breakfast just got a whole lot more exciting and tropical. It’s a simple yet extraordinary way to brighten your mornings or impress guests with something cozy, flavorful, and unforgettable. Go ahead, give this recipe a try—it might just become your new brunch obsession!

Coconut Cream Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

Description

These fluffy coconut cream pancakes are a delightful tropical twist on a breakfast classic. Made with rich coconut milk, coconut oil, and shredded coconut, they offer a moist and flavorful bite perfect for starting your day. The batter incorporates sour cream for extra tenderness and coconut sugar for a subtle caramel sweetness. Simple to prepare and cook on the stovetop, these pancakes make a delicious and indulgent morning treat served with butter, syrup, and fresh berries.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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

Other

Coconut cooking spray (for cooking)
Butter (for serving)
Syrup (for serving)
Fresh berries (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously for about 60 seconds until they are frothy and fluffy to incorporate air for extra fluffy pancakes.
Add Wet Ingredients: Pour in the coconut milk and coconut oil, and whisk for another 30-45 seconds to blend completely. Then add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds until all wet ingredients are smoothly combined.
Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the wet mixture. Add sea salt. Gently whisk or stir just until combined, being careful not to overmix the batter.
Fold in Shredded Coconut: Add the unsweetened shredded coconut to the batter and use a spatula to carefully fold it in, ensuring it is evenly distributed throughout.
Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat and allow it to get hot. Lightly coat with coconut cooking spray.
Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, making two pancakes at a time without crowding. Cook for 2 to 2 1/2 minutes on the first side until bubbles appear at the edges and the batter loses some of its shine.
Flip and Finish: Carefully flip each pancake and cook for another 2 1/2 minutes or until golden brown and cooked through.
Repeat: Remove cooked pancakes to a plate. Re-spray the skillet as needed and repeat until all the batter is used.
Serve: Enjoy the pancakes immediately while warm, topped with butter, syrup, or fresh berries as desired.

Notes

For extra fluffiness, avoid overmixing the batter once the dry ingredients are added.
Use full-fat coconut milk and coconut oil for the best rich flavor and texture.
Adjust cooking heat as needed to prevent pancakes from browning too quickly or remaining undercooked.
Fresh berries or a dollop of Greek yogurt make excellent toppings for added freshness and nutrition.
The batter can be made ahead and refrigerated for up to 24 hours; stir gently before cooking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American