coconut cream pancakes Recipe

If you’re looking for a pancake that’s truly a little piece of heaven on a plate, let me introduce you to coconut cream pancakes. Imagine tender, fluffy stacks that are sweet, fragrant, and bursting with tropical flavor from coconut milk, coconut sugar, and shredded coconut. Each bite is soft and decadent, with the perfect amount of chew and richness. But what really makes these irresistible is their simple ingredients that come together in under 30 minutes, making them perfect for unhurried breakfasts or special brunch celebrations. If you’re ready to brighten your morning, these pancakes are your new go-to treat!

Ingredients You’ll Need

The magic of coconut cream pancakes lies in a handful of simple but carefully chosen ingredients. Each one plays a role in making your pancakes not just delicious, but memorable—bringing the right texture, flavor, and golden color to your breakfast table.

• Eggs: Whisked until frothy, they give the pancakes structure and ensure fluffiness.
• Full-fat coconut milk: Adds gorgeous richness and that creamy coconut flavor that makes these pancakes shine.
• Coconut sugar: Lends a natural caramel sweetness with a subtle depth you won’t get from white sugar.
• Coconut oil: Keeps the pancakes moist and adds just a touch more coconut aroma.
• Sour cream: Secret weapon for ultra-tender pancakes and a hint of tang to balance the sweetness.
• Vanilla or almond extract: Rounds out the coconut, layering in warm or nutty undertones.
• All-purpose flour: The backbone of the batter, giving just the right bite and fluff.
• Baking powder: Essential for those beautiful, airy bubbles and a light texture.
• Sea salt: A pinch wakes up all the other flavors.
• Unsweetened shredded coconut: For chewy bites and irresistible coconut speckles throughout.
• Coconut cooking spray: Prevents sticking while contributing a touch more coconut essence as the pancakes cook.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

Start by cracking your eggs into a large mixing bowl and whisk them vigorously until they’re light, frothy, and almost doubled in volume. This step is essential—it’s the air you beat into the eggs that helps the coconut cream pancakes come out so fluffy every time.

Step 2: Mix in the Wet Ingredients

Next, pour in the full-fat coconut milk and melted coconut oil to join the eggs. Whisk these together for at least half a minute, making sure everything blends smoothly. Stir in the coconut sugar, sour cream, and your choice of vanilla or almond extract. This is where that incredible coconut aroma will start to develop (and might start attracting family members to the kitchen!).

Step 3: Add the Dry Ingredients

Sift the all-purpose flour and baking powder directly over the wet mixture—sifting helps prevent lumps and ensures even mixing. If you haven’t yet, sprinkle in the sea salt for balance. With a whisk or spatula, blend gently until you have a smooth batter. Be careful not to overmix! Lumps are totally fine at this stage and will make your coconut cream pancakes extra tender.

Step 4: Fold in the Shredded Coconut

Now, fold in the shredded coconut with a gentle hand. These little coconut flakes toast up beautifully as the pancakes cook, giving every bite a chewy, nutty surprise. Your batter should be thick but pourable—if it’s too thick, a splash more coconut milk will fix it right up.

Step 5: Cook the Pancakes

Heat a large non-stick skillet over medium heat and coat it lightly with coconut cooking spray. When the pan is hot, pour in 1/4 to 1/3 cup of batter for each pancake. I suggest cooking two at a time, so they have space to spread and flip easily. Let them cook for about 2 to 2 1/2 minutes; look for bubbles forming around the edges and a subtle loss of shine in the batter. That’s your signal to flip! Gently turn them over and cook for another 2 1/2 minutes until gloriously golden.

Step 6: Serve Right Away

Once the coconut cream pancakes are puffy and golden on both sides, transfer them to a plate and repeat with the rest of the batter, re-spraying the pan as you go. Serve these beauties immediately—they’re best enjoyed hot, with the aroma and texture at their peak.

How to Serve coconut cream pancakes

Garnishes

For an extra touch of magic, top your coconut cream pancakes with a pat of butter and a waterfall of pure maple syrup. A sprinkle of toasted coconut flakes or a handful of fresh berries adds a pop of color and zingy flavor. Or, if you’re feeling adventurous, a dollop of whipped cream or Greek yogurt and a drizzle of honey bring it all together in the dreamiest way.

Side Dishes

While these pancakes can absolutely take center stage, pairing them with crisp bacon, savory sausage, or a juicy fruit salad can round out your brunch table. If you want to keep with the tropical vibe, serve with sliced mango, pineapple, or a little bowl of passionfruit.

Creative Ways to Present

Stack your coconut cream pancakes high and cascade with fresh berries for a dramatic brunch showstopper, or cut them into quarters and arrange on a pretty platter with a dusting of powdered sugar. For special occasions, use a cookie cutter to create fun shapes—kids and adults alike will be delighted!

Make Ahead and Storage

Storing Leftovers

If you somehow have extra coconut cream pancakes (it’s rare, I promise!), let them cool completely before sealing them in an airtight container. They’ll stay fresh in the refrigerator for up to three days, making for dreamy breakfasts later in the week.

Freezing

To freeze, lay the pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag with parchment paper between each one. This way, you can pull out just what you need and re-live the coconut cream pancakes experience any day you please—up to two months later.

Reheating

For best results, reheat your coconut cream pancakes in a toaster or warm skillet over low heat to regain that slight crispness at the edges. The microwave works in a hurry, too, but the texture shines best with a gentle touch on the stove or oven.

FAQs

Can I make these pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. The coconut cream pancakes will still be fluffy and flavorful, with all the coconut love you crave.

What can I use instead of coconut sugar?

If you can’t find coconut sugar, light brown sugar, maple sugar, or regular granulated sugar will all work in a pinch. Each will subtly change the flavor, but the pancakes will still be delicious.

Can I use light coconut milk?

You can, but keep in mind that full-fat coconut milk is what gives these pancakes their lush texture and signature coconut cream flavor. If you swap for light coconut milk, the pancakes may be a little less tender and rich, but still quite tasty.

Is there a vegan version?

Yes! Use flax eggs in place of regular eggs, a plant-based sour cream, and make sure your coconut oil and any garnish are vegan. You’ll be thrilled with the result—coconut cream pancakes for everyone!

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing for the fluffiest texture, but you can make the batter a few hours ahead and store it in the fridge. Just give it a good stir before cooking, and enjoy fresh pancakes in minutes.

Final Thoughts

If you’re craving something special for breakfast or brunch, you can’t go wrong with coconut cream pancakes. They’re everything you want in a pancake: simple, satisfying, and extra memorable. I hope you’ll give them a try and see just how easy it is to bring a little island sunshine to your morning!

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