coconut cream pancakes Recipe

If you love pancakes with a tropical twist that feel indulgent yet light, you’ll absolutely adore these coconut cream pancakes. They combine the rich, velvety texture of coconut cream with a hint of coconut sugar’s caramel notes and the subtle chew of shredded coconut, resulting in fluffy bites that taste like a dreamy island breakfast. Perfect for weekend brunches where you want something special that’s still easy to whip up, these pancakes bring warmth and sunshine to your plate in every stack.

Ingredients You’ll Need

The magic of these coconut cream pancakes lies in the simplicity and quality of the ingredients. Each one plays a vital role in creating the perfect texture, moist crumb, and that unmistakable coconut aroma. From eggs that provide structure to creamy coconut milk that enriches the batter, it’s a harmonious blend of pantry staples and natural flavors.

• Eggs: Whisked until fluffy, they add lift and lightness to the batter.
• Coconut milk (organic, full fat): This gives the pancakes that rich, creamy base with authentic coconut flavor.
• Coconut sugar: Adds natural sweetness along with a subtle caramel depth.
• Coconut oil: Infuses a delicate coconut aroma and keeps pancakes tender and moist.
• Sour cream: Adds moisture and a slight tang that balances the sweetness perfectly.
• Vanilla or almond extract: A splash of this elevates the flavor with sweet, fragrant notes.
• All-purpose flour: The foundation that provides structure so pancakes hold their shape.
• Baking powder: The leavening agent that ensures these pancakes stay fluffy and soft.
• Sea salt: Enhances all the flavors and keeps the sweetness in check.
• Shredded unsweetened coconut: Adds chewy texture and extra bursts of coconut flavor.
• Coconut cooking spray: Helps prevent sticking while adding a light coconut essence.

How to Make coconut cream pancakes

Step 1: Whisk the Wet Ingredients

Start by cracking the eggs into a large mixing bowl and whisking them energetically for about 60 seconds until they’re frothy and fluffy. This initial aeration is crucial because it helps the pancakes rise beautifully. Next, add the full-fat coconut milk and coconut oil, whisking for another 30 to 45 seconds so everything blends into a silky mixture that will give your pancakes that luscious coconut cream richness.

Step 2: Sweeten and Flavor the Batter

Now it’s time to add the coconut sugar, vanilla or almond extract, and sour cream. Whisk these ingredients into the wet mixture for about a minute. The coconut sugar gives a lovely natural sweetness with a hint of caramel, while the sour cream brings moisture and a gentle tang that balances the sweetness. The extract ensures each bite has a warm, inviting aroma.

Step 3: Mix in the Dry Ingredients

Sift the flour and baking powder into the wet mixture. Sifting is key here to avoid lumps and to keep the batter light. Gently fold these dry ingredients in until just combined—you want to preserve all the air you whisked into the eggs. Carefully fold in the shredded coconut last, so it’s evenly distributed, adding delightful texture and coconut bursts in every bite.

Step 4: Cook the Pancakes

Heat a 10-inch non-stick skillet over medium heat. When it’s hot, lightly coat the pan with coconut cooking spray to enhance flavor without sticking. Pour about ¼ to 1/3 cup of batter per pancake, cooking two pancakes at a time without crowding the pan. Let them cook on medium to medium-low heat for approximately 2 to 2 and a half minutes on the first side. You’ll know it’s time to flip when the edges bubble, and the batter loses its shine. Carefully flip and cook for another 2 and a half minutes until golden and fluffy.

Step 5: Serve and Repeat

Once cooked, transfer the pancakes to a warm plate and repeat the process with the remaining batter, respraying the skillet as needed. These coconut cream pancakes are best enjoyed immediately while warm and fresh.

How to Serve coconut cream pancakes

Garnishes

These pancakes are a canvas for your favorite toppings. Fresh berries like blueberries, raspberries, or sliced mango bring bright color and juicy bursts that complement the coconut flavor wonderfully. A dollop of whipped cream or a pat of melting butter adds creamy richness, while a drizzle of maple syrup or honey adds balanced sweetness. For extra coconut flair, sprinkle toasted shredded coconut on top for crunch.

Side Dishes

To round out your breakfast or brunch, consider fruity sides like a tropical fruit salad or grilled pineapple rings. Crispy bacon or a side of turkey sausage offers a savory counterbalance that pairs beautifully with the sweet, creamy pancakes. For a lighter approach, a simple spinach and avocado salad provides freshness and a nutritional boost.

Creative Ways to Present

Stack your coconut cream pancakes high and create a layered parfait with alternating layers of yogurt, fruit compote, and shredded coconut for visual appeal and added texture. You can also use cookie cutters to make fun shapes, perfect for kids or special occasions. Lastly, try topping them with a scoop of coconut ice cream and a drizzle of passionfruit coulis for an elegant dessert twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To keep the pancakes fresh, place parchment paper between layers to prevent sticking and maintain their soft texture.

Freezing

These coconut cream pancakes freeze beautifully. Freeze them flat on a baking sheet first to avoid sticking, then transfer to a zip-top freezer bag. They maintain their flavor and texture for up to two months, making them convenient for quick breakfasts later on.

Reheating

To reheat, use a toaster or toaster oven for the best results—this method warms the pancakes through while keeping edges slightly crisp. Alternatively, warm them gently in a skillet over low heat or microwave briefly with a damp paper towel to retain moisture.

FAQs

Can I make these coconut cream pancakes vegan?

Yes, you can swap the eggs with flax eggs or a commercial egg replacer and choose a vegan sour cream alternative. Make sure your baking powder is aluminum-free and vegan-friendly to keep the pancakes fluffy and delicious.

What if I don’t have coconut sugar? Can I use regular sugar?

While coconut sugar adds a unique caramel-like flavor, you can substitute it with brown sugar or raw sugar. White sugar works too but the flavor will be less complex and the color lighter.

Can I use coconut cream instead of coconut milk?

Coconut cream is thicker and richer, so it might make your batter too dense. If you want to use coconut cream, thin it with a little water to mimic the consistency of coconut milk for best results.

How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface and the edges losing their wet, shiny appearance. This usually takes about 2 to 2 and a half minutes on medium heat, signaling the underside is golden brown and ready to turn.

Can I add other mix-ins to the batter?

Absolutely! Blueberries, chocolate chips, or chopped nuts all work wonderfully and add extra interest. Just fold them in gently along with the shredded coconut so they don’t weigh down the batter.

Final Thoughts

These coconut cream pancakes have quickly become one of my favorite ways to start the day, and I can’t wait for you to try them. Their tender crumb, rich coconut flavor, and delightful texture make breakfast feel like a celebration. Whether for a lazy weekend or a special occasion, these pancakes are sure to bring a little sunshine to your table.

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