If you’re dreaming of a breakfast that’s fluffy, tropical, and utterly indulgent, coconut cream pancakes are about to become your new obsession. Laced with lush coconut milk and flecks of real coconut, these pancakes bring a little island escape right to your table. With each bite, you’ll experience a tender crumb and subtle sweetness, topped off by a hint of tang from sour cream. Whether it’s a weekend brunch or a weekday treat, coconut cream pancakes make any morning feel a little more special, and you’ll soon wonder how you ever lived without them.

coconut cream pancakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is crucial for coconut cream pancakes to reach their full, glorious potential. Every item on this list pulls its weight — from the creamy coconut milk (which sets the tone) to the shredded coconut (which adds texture and gorgeous bites of flavor). Here’s how each element shines in this easy, irresistible recipe:

Eggs: Whisked until fluffy, they give the pancakes their signature lift and tenderness.
Coconut milk (organic, full fat): It brings dreamy tropical flavor and a wonderfully moist crumb.
Coconut sugar: Adds a caramel-like sweetness, perfectly complementing the coconut theme.
Coconut oil: This healthy fat amps up coconut flavor and keeps each pancake from sticking.
Sour cream: Adds tang and richness, making every bite unbelievably soft.
Vanilla or almond extract: Just a splash infuses warmth and depth; almond pairs beautifully with coconut.
All-purpose flour: Classic structure-builder, holding everything together without being heavy.
Baking powder: Your pancakes need that light, airy puff, and baking powder makes it happen.
Sea salt: A little goes a long way to balance sweetness and accentuate flavors.
Shredded coconut (unsweetened): This adds chew, a little crunch, and extra coconut intensity.
Coconut cooking spray: Keeps pancakes releasing beautifully and boosts the coconut aroma while cooking.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

Start by cracking the eggs into a large mixing bowl. Grab your whisk and really get those eggs frothy (about 60 seconds of quick whisking will do). This helps create structure and fluffiness, making your coconut cream pancakes extra tender and airy.

Step 2: Add the Wet Ingredients

Next, pour in the coconut milk and coconut oil. Whisk again for about 30 to 45 seconds, making sure everything is well blended. Then, sprinkle in the coconut sugar, add the vanilla or almond extract, and spoon in the sour cream. Whisk for another minute — you want this batter super smooth and creamy before moving on!

Step 3: Sift and Fold

Now it’s time to sift in the flour and baking powder. Sifting (instead of dumping it in) keeps things lump-free and helps ensure the pancakes come out fluffy. Once the dry mix is in, give everything a gentle blend until just combined. Gently fold in the shredded coconut, being careful not to over-mix — you don’t want to lose that whipped airiness you worked so hard for.

Step 4: Preheat and Prep the Pan

Set a large non-stick skillet (a 10-inch one is perfect) over medium heat. Give it a minute or two to get nicely hot — this prevents sticking and gives those Instagram-worthy golden edges. Spritz on a light layer of coconut cooking spray to build that aromatic base for your coconut cream pancakes.

Step 5: Cook Your Pancakes

Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, working in batches to avoid crowding. Cook for about 2 to 2 1/2 minutes, watching for bubbles on the edges and a slight loss of shine in the center. Flip gently, then cook for another 2 to 2 1/2 minutes on the other side until both sides are beautifully golden and cooked through. Transfer to a plate and repeat, spritzing the pan between batches as needed.

Step 6: Serve Immediately

The moment you’ve been waiting for! Serve the coconut cream pancakes while they’re still warm, with a pat of butter, a drizzle of syrup, or a scattering of fresh berries (or hey, all of the above!). Dive in and savor every lush, coconutty bite.

How to Serve coconut cream pancakes

Garnishes

The best coconut cream pancakes love to play with their toppings. A classic pat of butter and a glug of real maple syrup are always fantastic, but don’t stop there! Dust with an extra shower of shredded coconut, add a handful of fresh berries, or go full-tropical with sliced mango or banana. Toasted coconut flakes and a dollop of whipped cream also take them over the top.

Side Dishes

Balance your stack with something savory on the side like crispy bacon or chicken breakfast sausage; their saltiness complements the inherent sweetness. If you’re going for a light brunch spread, some tangy Greek yogurt and an assortment of fresh-cut fruit make a refreshing counterpoint to the creamy richness of your coconut cream pancakes.

Creative Ways to Present

Love a whimsical breakfast? Try stacking the pancakes tall and interleaving each layer with a smear of coconut yogurt and sliced fruit — like a mini pancake cake! Or serve bite-sized silver dollar versions with coconut cream or chocolate sauce for a brunch party platter. For a tropical brunch, scatter edible flowers and lime zest over the top to wow your guests. Let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

If you manage to have coconut cream pancakes left over (it’s rare!), let them cool fully before popping them into an airtight container. They’ll be happy in the refrigerator for up to 3 days, making for spontaneous, delicious breakfasts or snacks.

Freezing

Coconut cream pancakes freeze surprisingly well! Lay them flat between parchment paper in a freezer-safe bag or container to prevent sticking. They’ll keep their flavor and texture for up to a month, giving you tropical bliss on demand. Just grab, thaw, and reheat.

Reheating

To bring leftover pancakes back to life, just pop them into a toaster or warm them in a non-stick skillet over low heat. For larger batches, a low oven (about 300°F) for 8 to 10 minutes does the trick. Microwaving is speedy, but keep it short so the pancakes don’t dry out — about 20 seconds should suffice for one or two.

FAQs

Can I make these coconut cream pancakes dairy-free?

Absolutely! Just swap the sour cream with a dairy-free yogurt or coconut cream, and you’ll have a batch of fully dairy-free coconut cream pancakes that are just as delicious and pillowy-soft.

What’s the best way to get fluffy pancakes?

The secret is in the whisking! Really froth up those eggs at the start and avoid over-mixing once you add the flour. Gentle folding preserves the air bubbles that give your coconut cream pancakes their lovely rise.

Can I use sweetened shredded coconut instead of unsweetened?

You certainly can, especially if you like your pancakes a little sweeter. Just keep in mind that sweetened coconut will add extra sugar, so you might want to reduce the coconut sugar slightly to keep the flavors balanced.

How do I prevent my pancakes from sticking to the pan?

A hot pan and a light coat of coconut cooking spray are your best friends here. Always let the skillet heat up fully before adding batter, and give it a quick spray between each batch for easy flipping and perfect release.

Can I make the batter ahead of time?

If you want to get ahead, you can mix your wet and dry ingredients separately the night before, and then combine them just before cooking. This keeps the leavening power of the baking powder fresh, so your coconut cream pancakes turn out fluffy and light.

Final Thoughts

If you’re craving breakfast with a vacation vibe, coconut cream pancakes will sweep you away with every bite. Don’t be surprised if these become your go-to recipe for lazy weekends or impromptu brunch gatherings. Go on, give them a try — your mornings are about to get a whole lot brighter and a little more magical.

coconut cream pancakes Recipe

★★★★★

5 from 15 reviews

Author: Olivia
Total Time: 30 minutes
Yield: Makes about 10 pancakes 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the tropical flavors of these coconut cream pancakes! Made with coconut milk, oil, sugar, and shredded coconut, these pancakes are a decadent treat for breakfast or brunch.

Instructions

Whisk Eggs: In a large mixing bowl, whisk the eggs until frothy and fluffy. Add coconut milk and oil, whisk again.
Add Ingredients: Mix in coconut sugar, vanilla, and sour cream.
Combine Dry Ingredients: Sift flour and baking powder into the wet mixture. Fold in shredded coconut.
Cook Pancakes: Heat skillet, pour batter, cook each side for about 2-2 ½ minutes.
Serve: Top with butter, syrup, or fresh berries.

Notes

You can customize these pancakes by adding chopped nuts or chocolate chips to the batter.
For a dairy-free option, substitute coconut yogurt for the sour cream.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-frying
Cuisine: American