Fluffy, sweet, and kissed with tropical coconut flavor, these Sweet Coconut Cream Pancakes are a dream breakfast for slow mornings. I love how the rich coconut cream transforms an everyday pancake into something luxurious, and the optional shredded coconut adds a little texture and island flair. Whether I’m making these for a family brunch or treating myself to a cozy weekend morning, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all‑purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
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)
Directions
I start by whisking the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
In a separate bowl, I combine the coconut cream, egg, melted butter, and vanilla extract until everything is smooth and blended.
I pour the wet mixture into the dry ingredients and stir gently until just combined—some lumps are totally fine. If I’m using shredded coconut, I fold that in now.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using about 1/4 cup of batter per pancake, I cook them until bubbles form on the surface and the edges look set (around 2–3 minutes).
I flip the pancakes and cook for another 1–2 minutes until they’re golden and fully cooked.
Then I repeat with the rest of the batter, greasing the skillet as needed.
I serve them warm with toppings like maple syrup, fruit, or extra shredded coconut.
Servings and timing
This recipe makes about 4 servings, depending on pancake size, and each pancake contains around 150 calories. From start to finish, the whole batch takes about 25 minutes (10 minutes to prep and 15 minutes to cook). I usually get 8 medium pancakes out of it.
Variations
Sometimes I like to change things up. I’ll add a handful of mini chocolate chips for a sweeter twist or stir in crushed pineapple for more tropical flavor. Swapping out vanilla extract for almond extract gives a nutty touch, or I’ll add a pinch of cinnamon or nutmeg for warmth. For a vegan version, I replace the egg with a flax egg and use plant-based butter.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment between layers, then reheat in the toaster or microwave. They stay fluffy and moist even after reheating.
FAQs
What’s the difference between coconut cream and coconut milk?
Coconut cream is thicker and richer than coconut milk. I always use coconut cream in this recipe to get that soft, fluffy texture and a more intense coconut flavor.
Can I make these pancakes vegan?
Yes, I can! I swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based butter. Just make sure the coconut cream has no dairy additives.
Do I have to use shredded coconut?
Not at all. I like the texture it adds, but the pancakes are delicious even without it. It’s completely optional.
Can I use a different flour?
I’ve had success using whole wheat flour or a 1:1 gluten-free flour blend. Just keep in mind the texture might be slightly different.
How do I keep pancakes warm while cooking the rest?
I place the cooked pancakes on a baking sheet in a 200°F (95°C) oven. That way, everything stays warm and ready to serve together.
Conclusion
These Sweet Coconut Cream Pancakes are my go-to when I want a comforting breakfast with a twist. They’re simple, flavorful, and endlessly customizable. Whether I serve them for guests or just enjoy them with a hot cup of coffee, they always make the morning feel a little more special.
📖 Recipe:
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Sweet Coconut Cream Pancakes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 medium pancakes)
- Diet: Vegetarian
Description
Fluffy, sweet, and rich with tropical coconut flavor, these Sweet Coconut Cream Pancakes are a luxurious twist on a breakfast classic. Perfect for a cozy weekend morning or a family brunch, they’re quick to prepare and customizable with your favorite toppings or mix-ins.
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
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the coconut cream, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine.
- If using, fold in the shredded coconut.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, fruit, or additional shredded coconut.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze pancakes with parchment paper between layers for longer storage.
Reheat in the toaster or microwave to retain fluffiness.
Use a flax egg and plant-based butter for a vegan version.
Try adding mini chocolate chips, crushed pineapple, or spices like cinnamon for variations.
Keep cooked pancakes warm in a 200°F (95°C) oven while making the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
