Introduction

These sweet coconut cream pancakes offer a delicious tropical twist on a breakfast classic. Soft, fluffy, and infused with rich coconut flavor, they’re perfect for a special morning treat or a weekend brunch.

A stack of two thick pancakes with a light golden brown color and fluffy texture is placed on a white plate. The top pancake is dusted with powdered sugar and covered with a large pile of sliced bananas and dollops of whipped cream, all drizzled with golden maple syrup that runs down the sides and pools at the bottom. The white marbled texture surface is visible, and a glass of milk can be seen blurred in the background. 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.
Step 4: Heat a non-stick skillet over medium heat and lightly grease it.
Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6: Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Step 7: Repeat with the remaining batter, greasing the skillet as needed.
Step 8: Serve warm with your favorite toppings.

Tips & Variations

For extra coconut flavor, toast the shredded coconut before folding it into the batter.
Use coconut oil instead of butter for a dairy-free option.
Add a pinch of cinnamon or nutmeg for warm, spicy notes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or on a skillet over low heat to keep them soft and delicious.

How to Serve

A stack of three thick, fluffy pancakes sits on a white plate. The bottom pancake is golden brown and slightly larger, with soft, textured edges. The middle pancake is a bit smaller, lighter in color with tiny holes all over, showing its airy texture. The top pancake is dusted with white powdered sugar and has a large dollop of whipped cream mixed with sliced white bananas, drizzled with golden syrup that flows down the sides and pools on the plate. The dish is placed on a white marbled surface with a glass of milk blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk instead of coconut cream?

Coconut cream is thicker and richer, which helps create fluffy pancakes. If using coconut milk, choose full-fat and consider reducing other liquids slightly to maintain the batter’s consistency.

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Stir gently before cooking as the ingredients may settle.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

5 from 131 reviews

Delight in these Sweet Coconut Cream Pancakes, featuring a rich and creamy coconut-infused batter that produces fluffy, flavorful pancakes perfect for a tropical-inspired breakfast or brunch. Enhanced with shredded coconut and vanilla, these pancakes bring a subtle sweetness and a moist texture that pairs beautifully with your favorite toppings.

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

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

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly incorporated and free of lumps.
Mix Wet Ingredients: In a separate bowl, whisk together the coconut cream, egg, melted butter, and vanilla extract thoroughly to create a smooth and homogeneous mixture.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir just until combined. If you are using shredded coconut, fold it into the batter delicately to maintain fluffiness.
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 hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip and Finish Cooking: Carefully flip each pancake and cook for another 1-2 minutes until the underside is golden brown and the pancakes are fully cooked through.
Repeat and Serve: Continue with the remaining batter, greasing the skillet as needed. Serve the pancakes warm with your preferred toppings such as maple syrup, fresh fruit, or extra shredded coconut.

Notes

Do not overmix the batter; a few lumps are fine and help keep the pancakes tender.
Use full-fat coconut cream for the best flavor and texture.
You can substitute melted coconut oil for butter to keep the recipe dairy-free.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (about 200°F/90°C).
For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter or as a topping.

Keywords: coconut cream pancakes, sweet pancakes, tropical pancakes, fluffy pancakes, breakfast recipe