If you’re on the lookout for a breakfast treat that feels like a tropical getaway, the Coconut Cream Pancakes Recipe will quickly become your new favorite. These pancakes are wonderfully fluffy, enriched with the subtle sweetness of coconut sugar and coconut milk, and crowned with the delightful texture of shredded unsweetened coconut. Every bite offers a perfect balance of creamy richness and lightness, making your mornings something truly special.

Coconut Cream Pancakes Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple yet thoughtfully chosen ingredients that come together to create the perfect pancake experience. Each one plays an essential role in flavor, texture, or overall fluffiness, ensuring a satisfying stack every time.

2 eggs: Provide structure and help make the pancakes fluffy and airy.
3/4 cup coconut milk, organic full fat: Adds creamy coconut flavor and moisture.
3 tablespoons coconut oil: Brings richness and a subtle tropical note.
1/3 cup sour cream: Offers tenderness and a slight tang for balanced flavor.
1 teaspoon vanilla or almond extract: Enhances the sweetness and complements the coconut beautifully.
1/4 cup coconut sugar: Delivers subtle caramel undertones without overpowering.
1 cup all-purpose flour: Forms the base structure of your pancakes.
2 teaspoons baking powder: Ensures your pancakes rise beautifully and stay light.
1/4 teaspoon sea salt: Balances all the sweet and rich flavors.
1/2 cup shredded coconut, unsweetened: Adds delightful texture and a burst of coconut taste in every bite.
Coconut cooking spray: For a non-stick surface with a hint of coconut aroma.
Butter, syrup, fresh berries: Optional toppings to elevate your serving experience.

How to Make Coconut Cream Pancakes Recipe

Step 1: Whisk the Eggs

Start by cracking the eggs into a large mixing bowl and whisking them vigorously until they become frothy and fluffy, about 60 seconds. This step is crucial because incorporating air now means pancakes that rise with a light and airy texture that’s just irresistible.

Step 2: Add Wet Ingredients

Next, pour in the coconut milk and coconut oil, continuing to whisk for another 30 to 45 seconds to blend smoothly. Then, stir in the coconut sugar, your choice of vanilla or almond extract, and the sour cream. Take your time whisking everything together for about a minute until the mixture is perfectly combined and silky.

Step 3: Incorporate Dry Ingredients

Sift the all-purpose flour and baking powder directly over the wet ingredients to avoid lumps, then add the sea salt. Gently fold or whisk the batter just until you see everything come together — don’t overmix, or your pancakes might turn tough instead of tender.

Step 4: Fold in Shredded Coconut

Finally, fold in the unsweetened shredded coconut using a spatula, distributing it evenly throughout the batter. This little addition brings bursts of chewy texture and a more intense coconut flavor that elevates the entire recipe.

Step 5: Heat the Skillet

Place your non-stick skillet over medium heat and let it fully warm. Then, lightly coat the surface with coconut cooking spray to keep your pancakes from sticking while adding a subtle hint of coconut aroma as they cook.

Step 6: Cook the Pancakes

Pour roughly 1/4 to 1/3 cup of batter per pancake onto the skillet, cooking two at a time with enough space around each. Wait 2 to 2 1/2 minutes until you see bubbles forming at the edges and the batter loses its wet shine before flipping.

Step 7: Flip and Finish

Carefully flip each pancake over and cook for another 2 1/2 minutes, or until golden brown and cooked through. The cooking time ensures a crisp outside and tender, moist inside.

Step 8: Repeat and Serve

Transfer cooked pancakes to a warm plate, re-spray the skillet as needed, and repeat until you’ve used all the batter. Serve immediately with your favorite toppings and watch these fluffy delights disappear before your eyes.

How to Serve Coconut Cream Pancakes Recipe

Garnishes

One of the joys of this Coconut Cream Pancakes Recipe is how well it pairs with a variety of toppings. Classic butter and maple syrup always hit the spot, while fresh berries like strawberries or blueberries provide a refreshing contrast to the rich coconut flavor. You can also sprinkle toasted coconut flakes or drizzle a little honey for a special touch.

Side Dishes

These pancakes shine alongside a handful of crisp bacon or a light fruit salad for a balanced breakfast. A dollop of Greek yogurt or a scoop of coconut whipped cream can also add creamy richness, making your brunch feel indulgent yet wholesome.

Creative Ways to Present

If you’re entertaining or simply want to make breakfast feel extra festive, try layering your pancakes with alternating layers of fresh mango slices or kiwi for a tropical stack. Serve them with edible flowers or a mint sprig for a stunning presentation that will impress both kids and guests alike.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each pancake to prevent them from sticking together and losing their fluffy texture.

Freezing

This Coconut Cream Pancakes Recipe freezes beautifully. Simply layer cooled pancakes separated by parchment paper in a freezer-safe container or bag. You can keep them frozen for up to 2 months, making busy mornings a breeze when you want a quick, comforting breakfast.

Reheating

To reheat, pop the pancakes in a toaster or toaster oven until warm and slightly crisp on the edges. Alternatively, microwave them wrapped in a damp paper towel for about 20 seconds if you prefer soft pancakes. Either way, they taste nearly as fresh as when they were first made.

FAQs

Can I use regular milk instead of coconut milk?

While regular milk can work, using coconut milk is key to achieving the unique flavor and creamy texture in this Coconut Cream Pancakes Recipe. If you want that tropical twist, stick to coconut milk or try coconut cream diluted with water for richness.

Is this recipe gluten-free?

This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, you can substitute with your favorite gluten-free flour blend. Just be aware that texture might vary slightly, but the coconut flavor will remain amazing.

Can I substitute coconut sugar with regular sugar?

Yes, you can swap coconut sugar for regular granulated sugar or brown sugar. Coconut sugar offers a subtle caramel flavor that complements the coconut nicely, but regular sugar will still yield delicious pancakes.

What’s the best coconut oil to use?

Choose virgin or extra virgin coconut oil for the best flavor and aroma. Refined coconut oil has a milder taste but still works fine if you want the coconut flavor to be less pronounced.

How do I make the pancakes extra fluffy?

Whisking the eggs until frothy and not overmixing the batter are the two big secrets. Also, make sure your baking powder is fresh for maximum rise. Cooking on medium heat lets the pancakes cook through without burning, preserving their fluffiness.

Final Thoughts

This Coconut Cream Pancakes Recipe is a beloved breakfast that brings the tropical vibes right into your kitchen. It’s simple to make, packed with flavor, and sure to light up your day with every fluffy bite. Give it a try, and soon enough, you’ll wonder how you ever started your mornings without it.