Introduction

Coconut Cream Pancakes are a fluffy, tropical twist on a classic breakfast favorite. Infused with rich coconut milk and shredded coconut, these pancakes are perfect for a cozy morning or a special brunch. Paired with fresh fruit and maple syrup, they deliver a deliciously indulgent start to your day.

A stack of four golden brown pancakes sits on a white plate, each pancake showing a soft, airy texture with small holes around the edges. On top of the pancakes is a small pile of shiny, dark purple blueberries, some scattered beside the stack on the plate. The edges of the pancakes have a slightly crispy look with uneven browning, and a few flakes of coarse salt are sprinkled on the top pancake. The background and surface around the plate have been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk (canned or carton)
1/4 cup coconut cream
1 large egg
2 tablespoons melted coconut oil (plus extra for cooking)
1 teaspoon vanilla extract
1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
Fresh fruit (like bananas or berries) for serving
Maple syrup or honey for drizzling

Instructions

Step 1: In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well mixed.
Step 2: In another bowl, mix the wet ingredients: coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Whisk until fully combined.
Step 3: Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon, being careful not to overmix; a few lumps are okay.
Step 4: Fold in the shredded coconut and let the batter rest for 5-10 minutes.
Step 5: Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
Step 6: Pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
Step 7: Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
Step 8: Keep cooked pancakes warm in a low oven (200°F or 93°C) while finishing the rest.
Step 9: Stack 2-3 pancakes on a plate and keep warm if needed.
Step 10: Top with fresh fruit like sliced bananas, strawberries, or blueberries.
Step 11: Drizzle with maple syrup or honey, and add whipped cream or extra shredded coconut if desired.
Step 12: Serve immediately and enjoy!

Tips & Variations

Use full-fat coconut milk for a richer taste and better texture.
For a nutty crunch, toast the shredded coconut before folding into the batter.
Swap shredded coconut for chopped nuts or mix them in for extra texture.
If you prefer gluten-free, substitute all-purpose flour with a gluten-free blend.
Make it vegan by replacing the egg with a flax egg and using maple syrup instead of honey.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or on a skillet over low heat until warmed through. For longer storage, freeze pancakes separated by parchment paper and keep them in a freezer-safe bag for up to 1 month. Thaw and reheat as needed.

How to Serve

A stack of three thick golden-brown pancakes with a slightly crispy texture on top sits on a white plate with blue floral patterns. The pancakes have a soft, fluffy inside with small air holes around the sides. On top of the stack is a small pile of shiny, fresh blueberries dripping with syrup. A few blueberries and red syrup drops are scattered near the base on the plate. The background is a white marbled texture with soft lighting highlighting the pancakes. 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 milk?

Yes, regular milk can be used, but you will lose the coconut flavor and richness. Coconut milk adds a subtle tropical taste and creaminess that makes these pancakes unique.

How do I prevent pancakes from sticking to the pan?

Make sure your skillet or griddle is well-heated before adding coconut oil to coat the surface lightly. Using a non-stick pan helps, and avoid flipping the pancakes too early—wait until bubbles form and edges look set.

Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

Deliciously fluffy Coconut Cream Pancakes made with coconut milk, coconut cream, and shredded coconut for a tropical twist. These pancakes are perfect for a cozy breakfast, topped with fresh fruit and drizzled with maple syrup or honey.

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

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

1 cup coconut milk (canned or carton)
1/4 cup coconut cream
1 large egg
2 tablespoons melted coconut oil (plus extra for cooking)
1 teaspoon vanilla extract

Additions and Toppings

1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
Fresh fruit (like bananas or berries) for serving
Maple syrup or honey for drizzling
Optional: whipped cream or extra shredded coconut

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these together until evenly mixed to ensure consistent leavening throughout the batter.
Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract until the mixture is smooth and fully combined.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold using a spatula or wooden spoon, taking care not to overmix; a few lumps in the batter are okay and will help keep the pancakes fluffy.
Add Shredded Coconut and Rest: Fold in the shredded coconut evenly throughout the batter. Let the batter rest for 5-10 minutes to allow the baking powder to activate and the coconut flavors to meld.
Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a bit of coconut oil to prevent sticking and add flavor.
Cook Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake, making sure to leave enough space between them. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look set.
Flip and Finish: Flip the pancakes carefully and cook for an additional 1-2 minutes until they turn golden brown and cooked through.
Keep Warm: Transfer cooked pancakes to a low oven set to 200°F (93°C) to keep them warm while you finish cooking the rest of the batch.
Serve: Stack 2-3 pancakes on each plate. Top with fresh fruit such as banana slices, strawberries, or blueberries for extra freshness and flavor.
Add Toppings: Drizzle with maple syrup or honey. Optionally, add whipped cream or sprinkle additional shredded coconut for extra indulgence.
Enjoy: Serve the pancakes immediately while warm and fluffy for the best experience.

Notes

Do not overmix the batter; some lumps are fine and keep pancakes fluffy.
Use canned coconut milk for a richer coconut flavor, but carton works for a lighter option.
Adjust sweetener amount based on preference and shredded coconut type (sweetened vs unsweetened).
Keep cooked pancakes warm in a low oven to serve all pancakes hot and fresh.
This recipe can be easily doubled for larger groups.
To make it vegan, substitute the egg with a flax or chia egg alternative.

Keywords: coconut pancakes, coconut cream pancakes, tropical breakfast, fluffy pancakes, coconut milk pancakes