If you’re on the hunt for a breakfast that feels like a warm hug and tastes like a tropical getaway, this Coconut Cream Pancakes Recipe is about to become your new obsession. Picture fluffy, tender pancakes infused with rich coconut cream and dotted with shredded coconut that adds the perfect chewy texture—each bite a delightful balance of sweet, creamy, and slightly nutty flavors. Whether you’re making a weekend brunch for friends or just treating yourself to a special morning, these pancakes will have you whisking happily away in no time.
Ingredients You’ll Need
Ingredients You’ll Need
These simple yet essential ingredients come together to create pancakes bursting with flavor and pleasing texture. Each component is carefully chosen to make sure your Coconut Cream Pancakes Recipe turns out perfectly tender, lightly sweet, and beautifully golden.
- Eggs: They provide structure and fluffiness, making your pancakes light and airy.
- Full-fat organic coconut milk: This lends a luscious creaminess and authentic coconut flavor.
- Coconut sugar: A natural sweetener that adds subtle caramel notes without overpowering.
- Coconut oil: Adds moisture and a delicate coconut richness while keeping pancakes tender.
- Sour cream: Contributes tang and adds to the fluffiness, balancing the sweetness perfectly.
- Vanilla or almond extract: Just a splash to enhance all the other flavors with warmth and aroma.
- All-purpose flour: The base that holds everything together with a soft crumb.
- Baking powder: Your leavening agent that helps the pancakes rise to light perfection.
- Sea salt: A pinch to lift and balance the sweetness beautifully.
- Unsweetened shredded coconut: Adds texture and bursts of coconut flavor in every bite.
- Coconut cooking spray: For a non-stick surface that enhances the coconut character without extra butter.
How to Make Coconut Cream Pancakes Recipe
Step 1: Whisk Wet Ingredients Together
Start by cracking your eggs into a large mixing bowl and whisk them vigorously until they become frothy and fluffy—this introduces air that makes your pancakes light and tender. Then, pour in the rich coconut milk and coconut oil, whisking again until everything is combined and smooth. Add the coconut sugar, your choice of vanilla or almond extract, and sour cream next, whisking until the mixture is silky and uniform.
Step 2: Incorporate Dry Ingredients
Now it’s time to sieve your flour and baking powder into the wet ingredients. Sifting helps to aerate the flour and ensures there are no lumps, which contributes to a light pancake texture. Gently fold in the shredded coconut to distribute these delightful, chewy morsels throughout your batter.
Step 3: Prepare Your Skillet
Heat a large non-stick skillet over medium heat—about ten inches in diameter works beautifully for two pancakes at a time. Once hot, lightly coat the surface with coconut cooking spray to prevent sticking and to add a subtle hint of coconut aroma as the pancakes sizzle.
Step 4: Cook the Pancakes
Pour about a quarter to a third of a cup of batter per pancake onto the skillet. Avoid crowding the pan so the pancakes cook evenly and have room to gently rise. Allow each pancake to cook for about 2 to 2 and a half minutes on the first side. You’ll know it’s time to flip when you see bubbles forming at the edges, and the batter loses its shiny, wet look.
Step 5: Flip and Finish Cooking
Carefully flip the pancakes to cook the other side for another 2 and a half minutes. The pancake should be golden brown and springy to the touch when done. Remove finished pancakes to a warm plate and repeat the process, adding more cooking spray to the skillet as needed.
Step 6: Serve Immediately
Serve your Coconut Cream Pancakes Recipe piping hot with your favorite toppings like butter, syrup, or fresh berries. This is the moment your kitchen fills with irresistible aromas and you get to enjoy the fruits of your labor!
How to Serve Coconut Cream Pancakes Recipe
Garnishes
While these pancakes are amazing on their own, a sprinkle of toasted shredded coconut or a drizzle of coconut syrup can intensify the tropical vibe. Fresh berries or banana slices add brightness and natural sweetness that complements the richness. Consider a dollop of whipped cream or a scattering of chopped nuts for added texture and indulgence.
Side Dishes
Pair your pancakes with simple sides like crispy bacon or sausages for a salty contrast, or a light fruit salad for a fresh, refreshing balance. Greek yogurt with a drizzle of honey naturally enhances the creamy notes and adds protein to keep you full and satisfied.
Creative Ways to Present
For a special occasion, stack your Coconut Cream Pancakes Recipe high, layering each with cream cheese frosting or coconut cream between them for a stunning “pancake cake.” You can also use a pancake mold for fun shapes, or serve them with a tropical smoothie for an all-around island-inspired brunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container lined with parchment paper to keep them soft. Stored properly in the fridge, they will stay fresh for up to two days—perfect for a quick breakfast or snack.
Freezing
These pancakes freeze beautifully. Place layers of pancakes separated by parchment paper in a zip-top freezer bag or airtight container. Freeze for up to one month to enjoy the tropical goodness anytime you want with minimal prep.
Reheating
To reheat, pop the pancakes in a toaster or a skillet over low heat until warmed through. This helps them retain their texture better than the microwave and brings back that fresh-off-the-griddle charm.
FAQs
Can I use regular milk instead of coconut milk?
While you can substitute regular milk, using coconut milk is key to achieving that rich coconut flavor and tender texture unique to this Coconut Cream Pancakes Recipe. If you want a coconut taste, try canned coconut milk rather than carton versions.
Is this recipe gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, try swapping in a gluten-free flour blend, but keep an eye on the batter consistency and adjust liquids if needed.
Can I make these pancakes vegan?
To make the Coconut Cream Pancakes Recipe vegan, substitute eggs with flax eggs or a commercial egg replacer and use a plant-based sour cream alternative. Be sure to keep the coconut milk and oil as they provide essential flavor and texture.
Why is shredded coconut added to the batter?
The shredded coconut adds delightful texture and enhances the coconut flavor throughout the pancake, offering a wonderful chewy contrast to the tender cake-like crumb.
What’s the best way to keep pancakes warm if making for a crowd?
Keep cooked pancakes warm by placing them on a baking sheet in a low oven (around 200°F or 90°C) while you finish cooking the rest. This prevents them from drying out and keeps them ready to serve piping hot.
Final Thoughts
This Coconut Cream Pancakes Recipe truly transforms your breakfast into a mini-vacation filled with comforting textures and luscious tropical flavors. Once you try it, you’ll find yourself coming back again and again, eager to share this secret with friends and family. So grab your whisk and coconut ingredients—it’s time to make mornings deliciously unforgettable!
Print
Coconut Cream Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously fluffy coconut cream pancakes made with full-fat coconut milk, shredded coconut, and coconut sugar for a rich tropical twist. These pancakes are perfect for a weekend breakfast or brunch, offering a unique flavor and moist texture that pairs beautifully with fresh berries or syrup.
Ingredients
Wet Ingredients
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut sugar
- 1/2 cup unsweetened shredded coconut
Other
- Coconut cooking spray (for skillet)
Instructions
- Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds. Add the coconut milk and coconut oil, whisking another 30-45 seconds. Then add the coconut sugar, vanilla extract, and sour cream, whisking for about 60 seconds until well combined.
- Combine Dry Ingredients: Sift the flour and baking powder into the wet mixture, then fold in the sea salt and shredded coconut. Stir gently until just combined.
- Heat Skillet: Place a large non-stick skillet (about 10 inches diameter) over medium heat and let it warm up. Lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook Pancakes (First Side): Pour about 1/4 to 1/3 cup of batter per pancake onto the hot skillet, cooking two pancakes at a time without crowding. Let them cook on medium to medium-low heat for 2 to 2 ½ minutes, until bubbles form around the edges and the batter loses its shine.
- Flip and Cook (Second Side): Gently flip the pancakes and cook for another 2 ½ minutes on the other side until golden brown and cooked through.
- Repeat: Remove cooked pancakes to a plate and repeat the process with remaining batter, reapplying cooking spray as needed to prevent sticking.
- Serve: Serve pancakes immediately with butter, syrup, or fresh berries for a delicious finishing touch.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Be gentle when folding in shredded coconut to keep the batter light.
- Adjust the heat of the skillet as needed to avoid burning the pancakes.
- These pancakes freeze well; reheat gently in a skillet or microwave.
- For a nut-free version, ensure coconut sugar and extracts used are not cross-contaminated.
