Introduction
Enjoy the tropical bliss of a breakfast classic with this Coconut Cream Pancakes Recipe. Imagine waking up to a stack of fluffy, creamy pancakes infused with rich coconut flavor, lightly caramelized on the edges, and melting in your mouth with every bite. Whether it’s a weekend brunch or a special holiday breakfast, these pancakes offer an unforgettable combination of taste, texture, and aroma. With simple ingredients like coconut milk, coconut oil, and shredded coconut, this recipe transforms ordinary mornings into a mini-vacation in your kitchen.
Thank you for reading this post, don't forget to subscribe!Delight in the soft, airy texture of each pancake, paired with buttery syrup or fresh berries for a feast that satisfies both the senses and the soul. You’ll soon discover why these Coconut Cream Pancakes have become a favorite for tropical breakfast lovers worldwide.
Why You’ll Love This Coconut Cream Pancakes Recipe
Fluffy & Light: Whipping the eggs ensures extra air, giving your pancakes cloud-like texture.
Tropical Flavor Explosion: Coconut milk, coconut oil, and shredded coconut create an irresistible aroma and taste.
Quick & Simple: Ready in under 30 minutes, perfect for busy mornings or lazy brunches.
Versatile: Serve with syrup, berries, chocolate, or even tropical fruits like mango or pineapple.
Budget-Friendly: Uses basic pantry ingredients that are easy to find.
Family-Friendly: Loved by kids and adults alike; a sweet breakfast everyone enjoys.
Healthy Twist: Coconut milk adds medium-chain fatty acids for energy, while coconut sugar offers a lower glycemic option.
Homemade Goodness: Control sweetness and quality, avoiding processed alternatives.
Ingredients
Wet Ingredients
2 eggs
3/4 cup organic full-fat coconut milk (or any creamy coconut beverage)
3 tablespoons coconut oil, melted
1/3 cup sour cream (optional, adds extra fluff)
1 teaspoon vanilla or almond extract
1/4 cup coconut sugar
Dry Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup unsweetened shredded coconut
Other
Coconut cooking spray (for cooking)
Butter (for serving)
Syrup (for serving)
Fresh berries (for serving)
Ingredient Tips & Substitutions:
Coconut milk can be substituted with almond milk, but the tropical flavor will be milder.
Coconut sugar gives a caramel-like sweetness; brown sugar works too.
For gluten-free pancakes, swap all-purpose flour with almond or oat flour.
Step-by-Step Instructions: How to Make Coconut Cream Pancakes
1. Whisk the Eggs
Crack the eggs into a large bowl and whisk for about 60 seconds until frothy. This aerates the batter, giving your pancakes an extra fluffy texture.
2. Combine Wet Ingredients
Add coconut milk and coconut oil, whisking for 30–45 seconds. Mix in coconut sugar, vanilla extract, and sour cream, ensuring the mixture is smooth and homogenous.
3. Incorporate Dry Ingredients
Sift flour and baking powder into the wet mixture. Add sea salt and gently fold with a spatula, careful not to overmix; overmixing can lead to dense pancakes.
4. Fold in Shredded Coconut
Add shredded coconut and fold until evenly distributed. This adds texture and a subtle crunch to your fluffy pancakes.
5. Heat the Skillet
Preheat a non-stick skillet over medium heat. Lightly coat with coconut cooking spray to prevent sticking.
6. Cook the Pancakes
Pour 1/4 to 1/3 cup of batter per pancake. Cook for 2–2.5 minutes until bubbles form at the edges and the surface loses its shine.
7. Flip and Finish
Flip pancakes carefully and cook for another 2.5 minutes until golden brown.
8. Serve
Stack pancakes, top with butter, syrup, or fresh berries, and serve warm. Enjoy the tropical indulgence!
Pro Tips for Perfect Coconut Cream Pancakes
How Do You Make Pancakes Extra Fluffy?
Whisking eggs separately and folding in sour cream creates trapped air bubbles for a lighter texture.
Can I Freeze Coconut Pancakes?
Yes, cool completely and freeze in an airtight container for up to 2 months. Reheat in a toaster or oven.
What’s the Best Coconut Milk for Pancakes?
Full-fat canned coconut milk adds richness and creaminess, while boxed coconut milk is lighter but still works.
Best Ways to Serve
Drizzle with maple syrup or coconut syrup
Add tropical fruits like mango, pineapple, or banana
Serve with a dollop of whipped coconut cream for brunch
Nutrition (Per Serving – 2 Pancakes)
Calories: 320 kcal
Protein: 7g
Carbohydrates: 35g
Fat: 18g
Fiber: 3g
Sugar: 12g
Daily Value: 15% Fat, 8% Fiber, 10% Protein
Storage & Leftovers
Room Temperature: 2 hours on a plate with a cover
Refrigerator: 3–4 days in an airtight container
Freezer: 2 months, reheat in oven or toaster
Tip: Wrap in parchment paper between pancakes to prevent sticking
FAQs
Q1: Can I make this recipe vegan?
Yes, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water) and sour cream with coconut yogurt.
Q2: Can I use almond or oat flour?
Absolutely. Use 1:1 substitution, but batter may be slightly denser.
Q3: How to make pancakes extra coconutty?
Add 1 tsp coconut extract or increase shredded coconut to 3/4 cup.
Q4: Can I prepare batter in advance?
Yes, refrigerate for up to 24 hours. Whisk gently before cooking.
Variations
Chocolate Coconut Pancakes: Fold in 1/4 cup mini chocolate chips
Tropical Brunch Pancakes: Add chopped mango and pineapple chunks
Gluten-Free: Use almond or oat flour instead of all-purpose flour
Mini Pancakes: Make bite-sized pancakes for kids’ breakfast or party platters
Conclusion
Transform your mornings into a tropical paradise with this Coconut Cream Pancakes Recipe. Perfectly fluffy, creamy, and subtly sweet, these pancakes promise a breakfast experience worth savoring. Gather your loved ones, drizzle with syrup, sprinkle with coconut, and enjoy the magic of homemade tropical bliss.