If you’re looking to elevate your brunch game with a truly special treat, coconut cream pancakes are about to become your new obsession. These pancakes are delightfully fluffy and packed with coconut in every bite, thanks to a generous mix of coconut milk and shredded coconut. From the golden edges to the creamy richness in the middle, each stack feels like a tropical vacation on your plate. Whether you drizzle them with syrup, scoop on fresh berries, or go all out with your favorite toppings, coconut cream pancakes are pure morning magic.

coconut cream pancakes Recipe - Recipe Image

Ingredients You’ll Need

These coconut cream pancakes come together with a handful of pantry staples and a few standout ingredients that give them that unforgettable coconut flavor. Each ingredient is chosen not just for flavor, but for the perfect texture, richness, and color!

Eggs: Fresh eggs provide the essential structure and help create a light, fluffy pancake base.
Coconut milk (organic, full fat): Rich coconut milk is the backbone of the coconut flavor and adds luxurious moisture.
Coconut sugar: This natural sweetener lends a hint of caramel and pairs beautifully with coconut.
Coconut oil: Coconut oil keeps these pancakes moist while amplifying the tropical vibe.
Sour cream: Adds a subtle tang and pillowy texture that keeps everything tender.
Vanilla or almond extract: Either extract boosts the aroma and makes each bite extra inviting.
All-purpose flour: The reliable base that creates a lovely, tender crumb.
Baking powder: Essential for that irresistible pancake rise and fluffiness.
Sea salt: Just a pinch to balance out the sweetness and deepen the flavors.
Shredded coconut (unsweetened): Gives the pancakes their signature texture and a burst of coconut with every forkful.
Coconut cooking spray: Prevents sticking and hints at coconut in every crispy edge.

How to Make coconut cream pancakes

Step 1: Whip the Eggs

Start by grabbing a large mixing bowl and whisking together the eggs until they’re beautifully frothy and fluffy. This little step ensures your coconut cream pancakes are light and airy, not dense.

Step 2: Add Wet Ingredients

Pour in the coconut milk and coconut oil, and whisk vigorously for another half a minute or so. This helps emulsify the fat and bring all that wonderful coconut essence together for the perfect batter base.

Step 3: Sweeten, Flavor, and Soften

Add in the coconut sugar, your extract of choice (vanilla or almond both work wonders), and the sour cream. Whisk for about a minute to get everything smooth and seamless; the sour cream will make the pancakes incredibly tender.

Step 4: Blend in the Dry Ingredients

Sift the all-purpose flour and baking powder directly into your wet mixture—that way, you avoid lumps and keep the pancakes ultra fluffy. Blend gently, making sure not to overmix.

Step 5: Fold in the Coconut

Use a spatula to fold in the shredded coconut. You want it evenly distributed so every bite of coconut cream pancakes gives you that delightful chew and authentic coconut flavor.

Step 6: Heat and Prep the Skillet

Place a large, non-stick skillet on the stove over medium heat and let it get nice and hot. Give it a light spray with coconut cooking spray. This step is key for getting those lovely, golden edges and easy flipping action.

Step 7: Cook the Pancakes

Ladle about 1/4 to 1/3 cup of batter per pancake into the skillet, working with two at a time to avoid overcrowding. Let them cook for about 2 to 2 ½ minutes on the first side, until you see bubbles at the edges and the top looks less shiny. Then, flip them gently and cook for another 2 ½ minutes until both sides are perfectly golden.

Step 8: Repeat and Serve

Transfer the finished pancakes to a plate and continue the process, re-spraying the skillet as needed until all your sumptuous coconut cream pancakes are done. Serve them right away, while they’re still warm and fluffy.

How to Serve coconut cream pancakes

Garnishes

Let your creativity shine: a pat of salted butter, a swirl of whipped cream, a sprinkle of extra toasted coconut, or a handful of fresh berries all bring these coconut cream pancakes to life. Don’t forget a drizzle of maple syrup for that classic finishing touch!

Side Dishes

Pair your coconut cream pancakes with crisp bacon, breakfast sausage, or a vibrant fruit salad. The sweet and savory balance will make your brunch feel like a festive feast.

Creative Ways to Present

Try stacking your pancakes high with layers of sliced bananas and a coconut-caramel drizzle, or serve them as mini pancakes (“silver dollars”) with coconut yogurt dipping sauce for a fun twist. However you plate them, these coconut cream pancakes are as impressive to serve as they are delicious to eat.

Make Ahead and Storage

Storing Leftovers

If you have a few coconut cream pancakes left over (a rare occasion!), pop them into an airtight container and keep them in the fridge for up to three days. They reheat wonderfully and make impromptu weekday breakfasts feel extra special.

Freezing

Let the pancakes cool completely, then lay them in a single layer on a baking sheet to freeze for about an hour. After they’re frozen, transfer them to a zip-top bag or airtight container. Frozen coconut cream pancakes will stay fresh for up to two months.

Reheating

To revive the texture, warm up your pancakes in a toaster or in the oven at 300°F until heated through. Microwaving works in a pinch, but to keep the edges from going soggy, a hot skillet is your best friend.

FAQs

Can I make these pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (make sure it includes xanthan gum or a binding agent). Expect slightly different texture, but the coconut flavor will still shine.

What’s the best way to toast coconut for garnish?

Spread unsweetened shredded coconut in a dry skillet over medium heat, stirring frequently until golden. It only takes a few minutes and adds fantastic crunch and flavor.

Can I use light coconut milk?

Full-fat coconut milk is best for that creamy texture, but if you opt for light coconut milk, your pancakes will be a bit lighter and less rich. Still tasty, just with a subtler coconut vibe.

Do I have to use sour cream?

Sour cream makes the pancakes extra tender, but you could use Greek yogurt or even coconut yogurt for a dairy-free twist. Each substitute will subtly change the flavor and moisture.

My pancakes aren’t fluffy—what happened?

There are a few culprits: overmixing the batter, using expired baking powder, or cooking on too high heat. Whisk gently, use fresh leaveners, and keep the skillet at medium to medium-low for the best fluff factor.

Final Thoughts

Don’t wait for a special occasion—make these coconut cream pancakes the star of your next breakfast or brunch just because! With every fluffy, coconut-kissed bite, you’ll be glad you added a little taste of the tropics to your morning. Give them a try, and let them become your next breakfast favorite.