Why You’ll Love This Recipe
Sweet coconut cream pancakes are the ultimate indulgence for breakfast or brunch. These pancakes are light, fluffy, and infused with creamy coconut flavor that tastes like a tropical getaway in every bite. The combination of coconut milk and coconut cream makes them incredibly moist, while a touch of sugar adds just the right amount of sweetness. I love how versatile this recipe is—you can top these pancakes with toasted coconut flakes, tropical fruit, or even drizzle them with a luscious coconut syrup. I tried them with caramelized pineapple once, and it was absolutely divine. Whether you’re serving them on a lazy Sunday morning or for a special brunch, these pancakes will make your table feel like paradise.
Sweet Coconut Cream Pancakes – Fluffy, Tropical, and Irresistible
- Total Time: 25 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Sweet Coconut Cream Pancakes are soft, fluffy, and infused with tropical coconut flavor. Made with coconut milk and topped with a rich coconut cream drizzle, these pancakes are a delightful breakfast or dessert treat that’s both light and indulgent.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup coconut milk (full-fat for best flavor)
- 1 large egg
- 1 tbsp melted butter or coconut oil
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut (optional, for texture)
- For the Coconut Cream Topping:
- 1/2 cup coconut cream
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, egg, melted butter (or coconut oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Fold in shredded coconut if desired.
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface, about 2 minutes, then flip and cook for another 1–2 minutes until golden brown.
- For the topping, whisk coconut cream, powdered sugar, and vanilla together until smooth and slightly thickened.
- Stack pancakes and drizzle with coconut cream topping. Optionally, sprinkle with toasted coconut flakes or a drizzle of honey.
Notes
- Use full-fat coconut milk for the richest flavor and texture.
- For extra sweetness, add a handful of chocolate chips or sliced bananas to the batter.
- Make them dairy-free by using only coconut oil instead of butter.
- Serve warm with maple syrup, fresh fruit, or extra coconut cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Tropical / Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Gives structure to the pancakes while keeping them light and fluffy.
Coconut milk
Adds rich coconut flavor and helps keep the batter moist.
Coconut cream
Makes the pancakes extra creamy and indulgent.
Egg
Binds the ingredients and helps the pancakes rise.
Baking powder
Ensures the pancakes are soft and fluffy.
Granulated sugar
Adds sweetness without overpowering the coconut flavor.
Salt
Balances the sweetness and enhances the overall taste.
Vanilla extract
Adds warmth and depth of flavor.
Butter or coconut oil (for cooking)
Gives the pancakes a golden, slightly crisp exterior.
Toasted coconut flakes (optional)
For topping and extra texture.
Directions
In a mixing bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, combine coconut milk, coconut cream, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until combined—don’t overmix; a few lumps are fine. The batter should be slightly thick.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil. Pour about ¼ cup of batter for each pancake. Cook until small bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with the remaining batter. Serve warm with whipped coconut cream, syrup, and toasted coconut flakes on top.
Servings and timing
Serves 4 (makes about 8–10 pancakes). Preparation time: 10 minutes. Cooking time: 15 minutes.
Storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster for 30 seconds to 1 minute. You can also freeze them for up to 2 months—just reheat directly from frozen.
Variations and Customizations
Tropical fruit topping
Add fresh mango, pineapple, or banana slices for a fruity twist.
Chocolate chip coconut pancakes
Fold chocolate chips into the batter for a dessert-style treat.
Gluten-free option
Use a gluten-free all-purpose flour blend for a lighter version.
Vegan version
Replace the egg with a flax egg and use plant-based milk and oil.
Coconut syrup drizzle
Simmer coconut milk, sugar, and cornstarch until thickened for a delicious homemade syrup.
FAQs
Can I use regular milk instead of coconut milk?
Yes, but you’ll lose some of the coconut flavor and creaminess.
What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer—it adds extra flavor and moisture.
Can I make the batter ahead of time?
Yes, refrigerate it for up to 12 hours. Stir gently before cooking.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking tray in a 200°F (95°C) oven until ready to serve.
Can I use whole wheat flour?
Yes, but the pancakes will be slightly denser.
How do I know when to flip pancakes?
Flip when bubbles form on top and the edges look set.
Can I make them without eggs?
Yes, substitute 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.
Are these pancakes sweet enough on their own?
They’re mildly sweet—perfect with syrup or fruit toppings.
Can I add shredded coconut to the batter?
Yes, it adds texture and intensifies the coconut flavor.
Can I cook them in an air fryer?
Not ideal—stick to a skillet or griddle for best texture.
Conclusion
Sweet coconut cream pancakes are a tropical twist on the classic breakfast favorite. Soft, fluffy, and infused with rich coconut flavor, they’re pure comfort with a hint of paradise. Whether topped with syrup, fruit, or toasted coconut, these pancakes make every morning feel like a vacation. Simple to make yet irresistibly delicious, they’re sure to become a new brunch favorite.
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