Name: Sweet Coconut Cream Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 1 large egg; 1 cup canned coconut milk (full-fat, shaken); ½ cup milk (dairy or non-dairy); 2 tablespoons melted butter or coconut oil; 1 teaspoon vanilla extract; ½ teaspoon coconut extract (optional); ½ cup sweetened shredded coconut; Whipped coconut cream; Maple syrup

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If you’re ready to welcome a little bit of sunshine onto your breakfast table, Sweet Coconut Cream Pancakes are the answer you didn’t know you needed. These delightfully fluffy pancakes are infused with creamy coconut milk and a sprinkle of shredded coconut, giving each bite a tropical essence that’s like a mini-vacation. Paired with whipped coconut cream and a drizzle of maple syrup, they transform a classic favorite into an irresistible morning treat. Whether you’re surprising family on a lazy weekend or looking for something new to brighten your brunch lineup, these pancakes promise to put a smile on everyone’s face.

Sweet Coconut Cream Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Sweet Coconut Cream Pancakes is wonderfully straightforward, each element playing its part to build texture, flavor, and that signature cloud-like softness. Here’s everything you’ll need to create the magic at home:

All-purpose flour: Provides the essential structure for these fluffy pancakes and makes them light without being too fragile.
Granulated sugar: Adds the perfect hint of sweetness to balance the coconut flavor.
Baking powder: Ensures your pancakes rise into plump, airy stacks.
Salt: A small but mighty addition that sharpens all the flavors in the batter.
Egg: Binds the batter together and adds extra richness.
Canned coconut milk (full-fat, shaken): This is where the pancakes get their creamy coconut flavor and tender crumb.
Milk (dairy or non-dairy): Helps thin out the batter and keep everything moist—choose your favorite type.
Melted butter or coconut oil: Either will work, but coconut oil amplifies the tropical flavor even more.
Vanilla extract: Rounds out the flavor and adds warmth.
Coconut extract (optional): If you love bold coconut notes, this is your secret weapon.
Sweetened shredded coconut: Adds texture and bursts of sweetness throughout each pancake.
Whipped coconut cream and maple syrup (for serving): The ultimate finishing touches for extra indulgence.

How to Make Sweet Coconut Cream Pancakes

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This not only combines everything evenly but also helps break up any flour lumps so your pancakes turn out perfectly smooth every time.

Step 2: Blend Wet Ingredients

In a separate bowl, whisk together the egg, creamy coconut milk, your choice of milk, melted butter or coconut oil, vanilla extract, and coconut extract if you’re indulging in extra coconut flavor. This combination guarantees every pancake is moist and flavorful from the inside out.

Step 3: Make the Batter

Pour your wet mixture into the bowl of dry ingredients and use a spatula to gently stir everything together. Aim for just-combined: a few lumps are fine and actually help make your Sweet Coconut Cream Pancakes fluffy. Now, fold in the sweetened shredded coconut to create little pockets of coconutty goodness. Let the batter rest for 5 to 10 minutes—this short pause results in lighter pancakes and gives the baking powder time to work its magic.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat, then lightly grease it with a touch of butter or coconut oil. For each pancake, pour about ¼ cup of the batter onto the hot surface. You’ll see bubbles forming and edges starting to look set after 2 or 3 minutes—a clear sign it’s time to flip. Cook the other side for 1 to 2 minutes until golden and cooked through. Keep going with the rest of your batter.

Step 5: Serve and Enjoy

Serve your Sweet Coconut Cream Pancakes fresh off the skillet, topped with generous swirls of whipped coconut cream, a drizzle of maple syrup, and, if you’re feeling extra festive, a scattering of toasted shredded coconut or fresh fruit. Every bite is ridiculously soft, sweet, and satisfying.

How to Serve Sweet Coconut Cream Pancakes

Garnishes

These pancakes are pure bliss with a generous dollop of whipped coconut cream and a cascade of maple syrup. You can also sprinkle on extra shredded coconut—toast it for a nutty depth—or add slices of banana, berries, or a handful of chopped mango for a colorful, tropical flourish. Finish with a dusting of powdered sugar for special occasions.

Side Dishes

Pair your Sweet Coconut Cream Pancakes with crisp bacon, soft scrambled eggs, or a tangy fruit salad to balance the rich, coconutty sweetness. If you’re brunching, a refreshing coconut smoothie or passionfruit juice would keep the island vibes going strong.

Creative Ways to Present

Take your pancake stack to the next level by layering the pancakes with spoonfuls of whipped coconut cream and fresh fruit, creating a vertical dessert worthy of a brunch party. Try cutting them into mini pancakes for a breakfast platter or rolling them up with a tropical filling for a fun twist on presentation.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Sweet Coconut Cream Pancakes, let them cool completely before stacking with parchment paper in between. Store them in an airtight container in the fridge, where they’ll stay soft and tasty for up to three days.

Freezing

To freeze, arrange cooled pancakes in a single layer on a baking sheet and place them in the freezer until solid. Once frozen, transfer them to a zip-top bag or airtight container. They’ll be ready for a quick breakfast for up to two months—just grab, heat, and go!

Reheating

Reheat Sweet Coconut Cream Pancakes in the microwave (about 20–30 seconds per pancake) or warm them gently in a nonstick skillet over low heat until hot. If you’ve frozen them, pop them straight from the freezer into the toaster or oven at 350°F for a few minutes until warmed through and fluffy again.

FAQs

Can I make Sweet Coconut Cream Pancakes gluten-free?

Absolutely! Swap out the all-purpose flour for your favorite 1:1 gluten-free flour blend. The results will stay wonderfully fluffy and the coconut flavor shines just as boldly.

What’s the best way to toast shredded coconut?

Simply spread the shredded coconut in a thin layer on a baking sheet and bake at 325°F for 5–7 minutes, stirring once or twice, until golden and fragrant. Watch it closely—it toasts up quickly!

Can I make the batter ahead of time?

Yes! Prepare the batter the night before, cover, and refrigerate. In the morning, just give it a gentle stir before cooking. This is a great trick for busy mornings or when you’re planning brunch for a crowd.

What if I don’t have coconut extract?

No worries! The recipe will still burst with coconut flavor thanks to the coconut milk and shredded coconut. Coconut extract just intensifies the flavor, so feel free to leave it out or replace it with a touch more vanilla.

Can I use unsweetened shredded coconut?

You can! The pancakes will be a little less sweet but still delicious. Consider adding an extra teaspoon of sugar to the batter or topping with extra maple syrup if you prefer them sweeter.

Final Thoughts

Sweet Coconut Cream Pancakes are the kind of breakfast that turn a regular morning into something special. If you love a hint of the tropics and crave unbelievably fluffy pancakes, this recipe is your ticket. Whip up a batch, share them with someone you love, and don’t be surprised if they become your new brunch tradition!

Sweet Coconut Cream Pancakes Recipe

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4.7 from 28 reviews

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

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Description

Indulge in a taste of the tropics with these Sweet Coconut Cream Pancakes. Fluffy and flavorful, these pancakes are made with coconut milk and shredded coconut, topped with whipped coconut cream and maple syrup for a truly decadent breakfast treat.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

1 large egg
1 cup canned coconut milk (full-fat, shaken)
½ cup milk (dairy or non-dairy)
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
½ cup sweetened shredded coconut

For Serving:

Whipped coconut cream
Maple syrup

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Instructions

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk the egg, coconut milk, milk, melted butter, vanilla extract, and coconut extract if using. Pour the wet ingredients into the dry ingredients and stir until just combined.
Add Coconut: Fold in the shredded coconut. Let the batter rest for 5–10 minutes.
Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
Serve: Serve warm with whipped coconut cream, maple syrup, or fresh fruit.