Sweet Coconut Cream Pancakes

Sweet Coconut Cream Pancakes are fluffy, tropical-inspired pancakes with a light coconut flavor and a creamy finish that makes every bite feel like a special treat. They’re perfect for weekend breakfasts, brunch with friends, or anytime I want to turn an ordinary morning into something memorable.

Why I Love This Recipe

I love how soft and pillowy these pancakes are, with a subtle sweetness and the rich flavor of coconut in every bite. The coconut cream adds a luxurious texture that makes them stand out from regular pancakes. Whether I top them with fruit, syrup, or more coconut, they always feel like something indulgent and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Granulated sugar

• Eggs

• Coconut milk (from a can, full-fat for best flavor)

• Coconut cream (for folding into the batter and for topping)

• Vanilla extract

• Butter or oil (for greasing the pan)

• Optional toppings: shredded coconut, maple syrup, fresh fruit, extra coconut cream

Directions

1. I whisk together the flour, baking powder, salt, and sugar in a large bowl.

2. In another bowl, I mix the eggs, coconut milk, coconut cream, and vanilla until smooth.

3. I pour the wet ingredients into the dry and stir just until combined. A few lumps are fine — I don’t overmix.

4. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

5. I scoop the batter onto the skillet, using about ¼ cup per pancake.

6. I cook each pancake for 2–3 minutes per side, until golden and fluffy.

7. I stack them up and serve with coconut cream, syrup, or fruit on top.

Servings and Timing

Makes about 10 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

• I mix shredded coconut into the batter for more texture.

• A splash of lime juice or zest gives them a tropical citrus kick.

• I’ve added a mashed banana or pineapple chunks for extra flavor.

• Coconut whipped cream makes a fun and fancy topping.

Storage/Reheating

Leftover pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. I reheat them in the toaster, microwave, or a warm skillet until heated through. The texture holds up great, especially if I freeze them in a single layer first.

FAQs

What’s the difference between coconut milk and coconut cream?

Coconut milk is thinner and used for moisture in the batter. Coconut cream is thicker and richer — I use it to make the pancakes extra creamy and to spoon on top.

Can I make these dairy-free?

Yes! These are naturally dairy-free as long as I use oil or plant-based butter for the pan and coconut cream instead of whipped cream.

Do these pancakes taste strongly of coconut?

They have a light coconut flavor that’s not overwhelming. For a stronger coconut taste, I add shredded coconut or use coconut extract.

Can I make the batter ahead of time?

I’ve made the batter a few hours ahead and kept it chilled — just give it a stir before cooking. I don’t let it sit too long or it thickens too much.

What should I serve with these pancakes?

I love topping them with fresh mango, pineapple, or banana slices, a drizzle of maple syrup, or a spoonful of coconut cream and toasted coconut.

Conclusion

Sweet Coconut Cream Pancakes are soft, dreamy, and just the right amount of sweet. They bring a touch of the tropics to my breakfast table and are easy enough to make any day of the week. Whether I serve them plain or piled high with toppings, they always hit the spot.

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