coconut cream pancakes Recipe

Treat yourself to a morning of pure tropical bliss with these coconut cream pancakes. Imagine fluffy, golden pancakes studded with tender coconut, kissed with a creamy sweetness, and boasting that irresistible aroma that makes you want to linger over breakfast. Every bite feels luxurious yet light, the perfect balance between indulgence and comfort. Whether it’s a lazy weekend or a special brunch, these pancakes are a delight you’ll return to again and again.

Ingredients You’ll Need

Gathering just a few key ingredients is all it takes to bring coconut cream pancakes to life. Each one is chosen for the special role it plays, lending richness, moisture, or a burst of coconut flavor that sets these pancakes apart.

• Eggs: Whipping the eggs gives these pancakes their signature lift and tender crumb.
• Coconut milk (organic, full fat): This adds a velvety coconut undertone and a lovely moistness to the batter.
• Coconut sugar: Gives subtle caramel notes and a natural sweetness that pairs perfectly with coconut.
• Coconut oil: Elevates the coconut flavor while keeping each pancake luscious and soft.
• Sour cream: Adds tang and an ultra-creamy texture for melt-in-your-mouth pancakes.
• Vanilla or almond extract: Just a splash brings all the flavors together and gives that bakery-style aroma.
• All-purpose flour: The base of the batter for structure without weighing down the pancakes.
• Baking powder: Provides that irresistible lift, making your pancakes light and airy.
• Sea salt: Just a pinch enhances all the other flavors and cuts any sweetness.
• Shredded coconut (unsweetened): Adds texture, fragrance, and a burst of pure coconut flavor in every bite.
• Coconut cooking spray: Ensures a non-stick surface and an extra touch of coconut essence as you cook.

How to Make coconut cream pancakes

Step 1: Whip the Eggs

Start by cracking the eggs into a roomy mixing bowl. Whisk with enthusiasm for about 60 seconds, until they’re light and frothy. This little burst of air is your secret to cloud-like pancakes — don’t rush it!

Step 2: Add the Creamy Elements

Pour in the full-fat coconut milk and mellow coconut oil. Whisk for another 30 to 45 seconds, letting the oil emulsify and mix smoothly. Next, add coconut sugar, vanilla (or almond) extract, and the tangy sour cream. Give everything a generous whisk for another minute, making sure those creamy and sweet notes blend evenly throughout your batter.

Step 3: Incorporate the Dry Ingredients

Sift the all-purpose flour and baking powder right into your wet mixture. This ensures no lumps and keeps the pancakes beautifully tender. With a gentle hand, mix until just combined — you don’t want to overwork the batter and lose those precious air bubbles.

Step 4: Fold in Shredded Coconut

Now, for the finishing tropical touch: fold in the unsweetened shredded coconut. This step transforms your pancakes, adding bite and that unmistakable coconut flavor that makes these coconut cream pancakes unforgettable.

Step 5: Cook to Golden Perfection

Heat a large non-stick skillet (about 10 inches is just right) over medium heat until it’s nice and hot. Coat it lightly with coconut cooking spray so nothing sticks and the coconut aroma amplifies. Pour in about 1/4 to 1/3 cup of batter for each pancake, fitting two pancakes at a time but ensuring plenty of space. Let them sizzle for 2 to 2 1/2 minutes on the first side — you’ll see bubbles on the edges and the batter will begin to lose its sheen. With a gentle flip, cook for another 2 1/2 minutes on the second side until they’re gloriously golden brown.

Step 6: Serve and Enjoy

Transfer each finished coconut cream pancake onto a plate and continue with the rest of the batter, adding more coconut spray as needed. Serve those warm, fragrant pancakes immediately, topped with butter and syrup or an avalanche of fresh berries. They’re just too good to wait!

How to Serve coconut cream pancakes

Garnishes

The finishing touches can transform these coconut cream pancakes from delightful to absolutely swoon-worthy. Try scattering extra toasted coconut flakes on top for crunch and aroma, or slicing up fresh tropical fruit like mango, pineapple, or banana. A dusting of powdered sugar or a swirl of coconut whipped cream adds a beautiful final flourish. Don’t forget a generous drizzle of real maple syrup or honey to bring it all together!

Side Dishes

Pairing coconut cream pancakes with the right sides creates a complete and satisfying breakfast spread. Crisp bacon or savory breakfast sausage balances the sweetness, while a citrusy fruit salad cuts through the richness. For something refreshing, serve with a glass of freshly squeezed orange juice or a creamy coconut latte — the perfect counterpart to these pancakes.

Creative Ways to Present

Stack your coconut cream pancakes sky-high for that irresistible, diner-style look, or make them mini-sized for a fun and adorable brunch platter. Arrange them with alternating layers of fresh fruit and syrup, or turn them into a tropical dessert by topping with vanilla ice cream and a drizzle of caramel sauce. However you present them, these pancakes are sure to steal the spotlight!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra coconut cream pancakes (lucky you!), let them cool completely before storing. Stack with parchment paper between each pancake to prevent sticking, and seal them in an airtight container. They’ll stay fresh in the fridge for up to three days, making your mornings deliciously effortless.

Freezing

These pancakes freeze beautifully! After cooling, arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep their tender texture and coconut flavor for up to two months — perfect for grabbing a homemade breakfast whenever the craving strikes.

Reheating

To reheat, simply pop the pancakes in a toaster or toaster oven for a couple of minutes. Alternatively, rewarm in a skillet over low heat or microwave for about 30 seconds per pancake. They’ll be almost as fluffy and fresh as the day you made them!

FAQs

Can I make coconut cream pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Just be sure it contains xanthan gum (or add a bit yourself) for the best structure and fluffiness.

What can I use instead of coconut sugar?

Brown sugar or maple syrup are great alternatives if you’re out of coconut sugar. They’ll both add a lovely depth of flavor, although maple syrup will make the batter a bit runnier, so reduce your liquid slightly if you go that route.

Can I use sweetened shredded coconut?

You can, but expect your coconut cream pancakes to be noticeably sweeter. If you prefer, balance this by using a bit less coconut sugar or serving with fresh fruit rather than syrup.

Is there a vegan version of this recipe?

Yes! Replace the eggs with flax-eggs, use a vegan sour cream, and double-check that your coconut milk and oil are plant-based. You might need a touch more baking powder for fluffiness, but the results will be just as dreamy.

Why are my pancakes not fluffy?

This usually happens if the batter is over-mixed or if your baking powder is old. Mix until just combined and check the freshness of your baking powder for the lightest, fluffiest coconut cream pancakes every time.

Final Thoughts

If you’re looking for a breakfast or brunch that truly feels special, give these coconut cream pancakes a spot in your weekend routine. Every forkful bursts with tropical flavor and pure comfort. Gather your ingredients, invite a friend (or savor them solo!), and turn your kitchen into a sweet, sunny getaway.

Print