Introduction

These Sweet Coconut Cream Pancakes bring a tropical twist to your breakfast table. Soft and fluffy with a hint of coconut flavor, they are perfect for a special weekend treat or any day you crave something a little indulgent.

A stack of three thick, fluffy pancakes with golden-brown edges sits in the center of a white plate. Powdered sugar is lightly dusted on the top pancake, which is covered with a dollop of white whipped cream. Syrup glistens as it is drizzled over the whipped cream and pancakes, creating shiny, amber-colored streams that drip down the sides. The pancakes rest in a shallow pool of syrup at the bottom of the plate. The scene is set on a white marbled surface, with a soft, blurred background and a glass of milk to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut cream
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut gently.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface, then carefully flip and cook until golden brown on the other side.
Step 7: Repeat with the remaining batter, greasing the skillet as needed to prevent sticking.
Step 8: Serve the pancakes warm with your favorite toppings like fresh fruit, maple syrup, or extra shredded coconut.

Tips & Variations

For extra coconut flavor, toast the shredded coconut before folding it into the batter.
Replace coconut cream with coconut milk thickened with a tablespoon of flour for a lighter version.
Add a pinch of cinnamon or nutmeg for a warm spice note.
Serve with tropical fruits like mango or pineapple to enhance the coconut theme.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. These pancakes are best enjoyed fresh but can also be frozen for up to a month—just thaw and reheat before serving.

How to Serve

A stack of three thick, fluffy pancakes with golden brown edges sits in the middle of a white plate, surrounded by a pool of amber syrup. The top pancake is dusted lightly with powdered sugar, and a generous mound of white whipped cream with soft, airy texture rests on top. The whipped cream is drizzled unevenly with more syrup, creating light golden streaks. In the background, there is a blurred glass of milk and a spoon resting on the right edge of the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut cream?

Yes, you can substitute regular milk, but using coconut cream gives these pancakes their unique rich and tropical flavor. For a thinner batter, consider adding a bit more flour if you swap the liquid.

Is shredded coconut necessary?

No, shredded coconut is optional. It adds texture and an extra coconut punch, but the pancakes will still be delicious without it.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

Delight in the tropical flavors of these Sweet Coconut Cream Pancakes, made with rich coconut cream and a hint of shredded coconut for added texture. Perfectly fluffy and subtly sweet, these pancakes offer a delicious twist to your traditional breakfast stack.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup coconut cream
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Optional

1/4 cup shredded coconut

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined to ensure a light and fluffy pancake base.
Combine Wet Ingredients: In a separate bowl, thoroughly mix the coconut cream, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the pancakes tough. If using shredded coconut, fold it in at this stage for added texture and flavor.
Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote even browning.
Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, indicating the bottom is set, then flip carefully and cook the other side until golden brown.
Repeat Cooking: Continue cooking the remaining batter, greasing the skillet as needed to prevent sticking and promote even cooking.
Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, or extra shredded coconut for a delightful breakfast or brunch experience.