If you are craving a breakfast that feels like a warm tropical hug, this Coconut Cream Pancakes Recipe is going to be your new best friend. Fluffy, tender pancakes infused with creamy coconut milk and shredded coconut create a dreamy texture and flavor that tastes like paradise on a plate. Whether it’s a lazy weekend morning or a special brunch, these pancakes bring a subtle sweetness and a light coconut aroma that makes every bite truly memorable.
Ingredients You’ll Need
The magic of this Coconut Cream Pancakes Recipe lies in its simple, yet perfectly balanced ingredients. Each one plays a crucial role—flour gives structure, baking powder brings fluffiness, and coconut milk adds that silky tropical twist that sets these pancakes apart.
- 1 ½ cups all-purpose flour: The foundation for light and fluffy pancakes.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness to enhance flavors.
- 1 tablespoon baking powder: The secret behind that perfect rise and airy texture.
- ½ teaspoon salt: Balances and enhances all the flavors.
- 1 cup canned coconut milk (full fat): Gives richness and a smooth, tropical creaminess.
- ½ cup regular milk (or more coconut milk): Keeps the batter silky and tender.
- 2 large eggs: Provide structure and help bind everything together.
- 1 teaspoon vanilla extract: Adds warm, comforting sweetness to the batter.
- ½ teaspoon coconut extract (optional): Boosts the coconut flavor for extra tropical vibes.
- ¼ cup shredded sweetened coconut: Adds delightful texture and bursts of coconut flavor.
- 2 tablespoons melted butter or coconut oil: Keeps pancakes moist and golden.
- Whipped cream and toasted coconut for topping (optional): Finish with fluffy cream and a nutty crunch.
- Maple syrup for serving: The perfect natural sweetener to drizzle over every warm bite.
How to Make Coconut Cream Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the all-purpose flour, sugar, baking powder, and salt in a large bowl. This step ensures your rising agents and seasonings are evenly distributed, which means your pancakes will bake up perfectly fluffy every time.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the canned coconut milk, regular milk, eggs, vanilla extract, and coconut extract if you’re using it. This combination gives the batter a lovely creamy texture and infuses it with fragrant coconut notes that make this recipe stand apart.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients slowly into the dry ingredients, stirring gently until just combined. Don’t overmix here; a slightly lumpy batter is exactly what you want to keep the pancakes tender and light.
Step 4: Add Coconut and Butter
Fold in the shredded sweetened coconut and the melted butter or coconut oil. The shredded coconut adds appealing texture and pops of flavor, while the fat from the butter or oil creates golden, moist pancakes.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet. Watch for bubbles to appear on the surface, about 2 to 3 minutes, then carefully flip and cook for another 1 to 2 minutes until the edges are set and the pancakes are golden brown. Repeat with the remaining batter, adjusting the heat if necessary.
How to Serve Coconut Cream Pancakes Recipe
Garnishes
For a stunning breakfast that tastes as good as it looks, top your pancakes with a generous dollop of whipped cream and sprinkle with toasted coconut. The whipped topping adds fluffy richness, while the toasted coconut delivers a nutty crunch that beautifully complements the soft pancakes.
Side Dishes
These coconut cream pancakes pair beautifully with fresh tropical fruits like mango, pineapple, or sliced bananas to bring bright, juicy freshness. For a protein boost, grab some crispy bacon or a side of scrambled eggs to balance sweet and savory flavors.
Creative Ways to Present
Take your pancake stack to the next level by layering with coconut yogurt or a drizzle of passion fruit sauce between each pancake. You can also serve them rolled with a spread of cream cheese and a sprinkle of shredded coconut for a fun twist on the classic stack.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in plastic wrap or place them in an airtight container. Stored this way, your coconut cream pancakes will stay fresh in the refrigerator for up to 2 days without losing their fluffy texture.
Freezing
For longer storage, layer pancakes with parchment paper and freeze them in a zip-top bag. This method prevents sticking and preserves their heavenly coconut flavor. Frozen pancakes last up to 2 months, ready to be warmed up whenever you want a quick tropical treat.
Reheating
Reheat pancakes gently in a toaster or skillet over low heat to maintain that perfect fluffy texture. Avoid microwaving as it can make them rubbery. Adding a little butter while reheating helps recapture their golden, moist finish.
FAQs
Can I substitute the regular milk with coconut milk?
Absolutely! Using all coconut milk makes these pancakes even richer in coconut flavor and gives a creamier texture that coconut lovers will adore. Just keep full-fat canned coconut milk for the best results.
Is shredded coconut necessary in the batter?
While optional, shredded sweetened coconut adds wonderful texture and bursts of coconut flavor inside the pancakes. If you prefer a smoother pancake, you can leave it out, but sprinkling some on top adds a nice crunch.
Can I make these pancakes gluten-free?
You can try substituting the all-purpose flour with a gluten-free pancake mix or a blend of gluten-free flours. Just be mindful that texture might change slightly, but the delicious coconut flavor will still shine through.
How do I toast shredded coconut?
To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring occasionally until golden. Alternatively, toast in a dry skillet over medium heat, stirring frequently to avoid burning.
What’s the best way to serve these pancakes for a crowd?
Prepare the batter ahead and cook pancakes fresh as needed. Set up a toppings bar with whipped cream, toasted coconut, sliced fruits, and syrups so everyone can customize their stack. This way, you keep pancakes fluffy and perfectly warm.
Final Thoughts
If you want to bring sunshine to your breakfast table, give this Coconut Cream Pancakes Recipe a try. It’s a delightful way to enjoy tender, fluffy pancakes bursting with coconut flavor that feels like a little tropical vacation in every bite. Once you make them, they’ll quickly become one of your favorite go-to recipes for a joyful start to the day.
Print
Coconut Cream Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Cream Pancakes are a delightful tropical twist on a classic breakfast favorite. Made with creamy coconut milk and shredded coconut, they offer a rich, tender texture and subtle coconut flavor. Topped with whipped cream, toasted coconut, and maple syrup, these pancakes bring a luxurious start to your morning or brunch table.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned coconut milk (full fat)
- ½ cup regular milk (or more coconut milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 2 tablespoons melted butter or coconut oil
Add-ins and Toppings
- ¼ cup shredded sweetened coconut
- Whipped cream (optional, for topping)
- Toasted coconut (optional, for topping)
- Maple syrup (for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the canned coconut milk, regular milk, eggs, vanilla extract, and coconut extract (if using) until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the pancakes tender.
- Add Coconut and Fat: Fold in the shredded sweetened coconut and the melted butter or coconut oil until evenly incorporated into the batter.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes.
- Flip and Finish Cooking: Flip the pancakes and cook for another 1–2 minutes until both sides are golden brown and cooked through.
- Repeat and Serve: Repeat with remaining batter. Serve the pancakes warm, topped with whipped cream, toasted coconut, and maple syrup if desired.
Notes
- For a richer coconut flavor, use all coconut milk instead of mixing with regular milk.
- To toast shredded coconut, bake at 350°F for 5–7 minutes or toast in a dry skillet over medium heat until golden brown.
- Be careful not to overmix the batter to ensure fluffy pancakes.
- If coconut extract is unavailable, skip it; the vanilla and coconut milk provide ample flavor.
- Use melted coconut oil instead of butter for a dairy-free option.
