Dreaming of pancakes with a tropical twist? These Coconut Cream Pancakes deliver a lush, coconutty flavor in every fluffy bite. Inside, you’ll find a dreamy blend of coconut milk, coconut cream, and sweetened shredded coconut, with plenty of options for topping and serving. Whether you wake up craving something special or plan a leisurely brunch with loved ones, Coconut Cream Pancakes are a delicious way to add a little sunshine to your table.

Coconut Cream Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity: every ingredient does double-duty for flavor, texture, or golden color. You likely have most of these on hand, and the coconut ingredients really make these pancakes stand out as something special.

All-Purpose Flour: This forms the foundation for soft and tender pancakes—simple, classic, and always reliable.
Granulated Sugar: Adds just enough sweetness to balance the coconut flavors.
Baking Powder: Key for those picture-perfect, extra fluffy Coconut Cream Pancakes.
Salt: Enhances and brightens all the other flavors.
Coconut Milk: Use full-fat if you can for a richer, deeper coconut taste in every bite.
Coconut Cream: The star of the show, adding lusciousness and body that create a melt-in-your-mouth result.
Large Eggs: Bind everything together and add a little extra richness.
Vanilla Extract: Just a dash is enough to round out the tropical aroma.
Shredded Sweetened Coconut: Adds signature coconut flecks and delightful chewiness throughout the pancakes.
Melted Butter or Coconut Oil: Either one lends a subtle luxuriousness and tender crumb that sets these pancakes apart.
Butter or Oil for Cooking: For a perfectly golden, crispy edge on every Coconut Cream Pancake.

How to Make Coconut Cream Pancakes

Step 1: Combine the Dry Ingredients

Start by grabbing your largest mixing bowl—it gives you room to blend everything easily. Whisk together the flour, sugar, baking powder, and salt until all the dry ingredients are well incorporated and there aren’t any sneaky flour pockets left. This first step is crucial for achieving those even, cloud-like pancakes you’ll want to make again and again.

Step 2: Mix the Wet Ingredients

In another bowl, pour in your coconut milk, coconut cream, eggs, vanilla extract, and the melted butter (or coconut oil). Beat everything together until completely smooth. Here’s where the coconut magic truly begins: coconut milk and coconut cream introduce that full-bodied, tropical richness, making Coconut Cream Pancakes utterly irresistible.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined—keep it slightly lumpy for the fluffiest pancakes. Then, fold in the shredded sweetened coconut to guarantee every bite is packed with coconutty goodness. Resist the urge to overmix, as this keeps your pancakes tender instead of tough.

Step 4: Heat and Grease Your Skillet

Place a non-stick skillet or griddle on medium heat and allow it to get nice and hot. Lightly grease with a little butter or coconut oil. A well-greased pan ensures each Coconut Cream Pancake has golden, slightly crispy edges that contrast perfectly with the pillowy centers.

Step 5: Cook the Pancakes

For uniformly sized pancakes, use a 1/4 cup measuring cup to scoop out the batter onto the skillet. Watch as small bubbles appear on the surface and the edges begin to look set—this takes about 2 to 3 minutes. Flip with confidence, then cook the other side for about 2 minutes until each pancake is beautifully golden and cooked through.

Step 6: Serve and Enjoy

Transfer the finished pancakes to a plate and quickly cover with a clean towel to keep them warm. Continue until all the batter is gone, then serve your Coconut Cream Pancakes stacked high, with all your favorite toppings. The kitchen will smell absolutely incredible by this point—get ready for smiles at the table!

How to Serve Coconut Cream Pancakes

Garnishes

The right finishing touches can transform your Coconut Cream Pancakes into something truly extraordinary. Try a sprinkle of toasted coconut for extra crunch and coconut aroma, a dollop of whipped cream, or even a scatter of fresh berries. Maple syrup is a classic, but don’t be afraid to drizzle some coconut syrup or top with slices of ripe mango for a tropical burst.

Side Dishes

Round out your breakfast spread with a medley of juicy fruit—think pineapple, papaya, or kiwi—to keep with the island-inspired theme. For a more classic touch, serve these pancakes alongside crisp breakfast potatoes, scrambled eggs, or even a side of veggie sausage for a savory contrast.

Creative Ways to Present

If you’re entertaining, turn your Coconut Cream Pancakes into a brunch showstopper! Stack them sky-high and layer with coconut yogurt, or set up a “pancake bar” with bowls of tropical toppings. You can even cut the pancakes into fun shapes with cookie cutters—perfect for kids or just for the kid-at-heart!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes (though it’s rare), let them cool to room temperature. Place them in an airtight container, stacking with parchment or wax paper between each one so they don’t stick together. They’ll keep fresh in the fridge for up to 3 days, ready for a quick breakfast.

Freezing

Coconut Cream Pancakes are wonderfully freezer-friendly! Lay the cooled pancakes in a single layer on a baking sheet, freeze until solid, and then transfer to a zip-top bag or airtight container. Don’t forget to separate layers with parchment paper. They’ll stay delicious for up to 2 months—an instant treat on busy mornings.

Reheating

For best results, reheat pancakes in the toaster or in a 350°F oven for a few minutes until warm and just a little crisp at the edges. You can also microwave them for 20-30 seconds if you’re in a hurry, but the toaster or oven recreates that just-cooked texture that makes Coconut Cream Pancakes so special.

FAQs

Can I use unsweetened shredded coconut instead of sweetened?

Absolutely! If you prefer less sweetness or only have unsweetened coconut on hand, go ahead and use it. Your Coconut Cream Pancakes will still be deliciously coconutty, but you might want to add a touch more sugar to the batter if you like things on the sweeter side.

What’s the difference between coconut cream and coconut milk for this recipe?

Coconut cream is much thicker and richer than coconut milk. Using both in Coconut Cream Pancakes gives the batter a thicker texture and results in extra luscious pancakes. If you only have coconut milk, you can use it for both, but the cream adds a touch of indulgence you don’t want to miss!

Can these Coconut Cream Pancakes be made gluten-free?

Yes! Simply substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so you can keep the pancakes fluffy and flavorful without wheat.

Is it possible to make these dairy-free?

Definitely. Just use coconut oil in place of butter, and check that your shredded coconut is dairy-free (most are, but always double-check labels). You’ll still end up with melt-in-your-mouth pancakes that satisfy any plant-based craving.

Can I prepare the batter ahead of time?

It’s best to cook Coconut Cream Pancakes soon after mixing to ensure they turn out fluffy, since the baking powder works quickly. However, you can mix the wet and dry ingredients separately the night before. In the morning, combine right before cooking for maximum rise and tenderness.

Final Thoughts

There’s something undeniably joyful about sharing Coconut Cream Pancakes—whether you’re surprising your family on a weekend morning or just treating yourself to a taste of the tropics. Every bite is a warm hug of coconut and comfort. Give this recipe a try, and you just might find it becomes your new breakfast favorite!

Coconut Cream Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

Author: Emma
Total Time: 25 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Delight in a taste of the tropics with these Coconut Cream Pancakes. Made with coconut milk, coconut cream, and shredded coconut, these fluffy pancakes are a coconut lover’s dream come true.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup coconut milk
1/2 cup coconut cream
2 large eggs
1 teaspoon vanilla extract
1/4 cup shredded sweetened coconut
2 tablespoons melted butter or coconut oil
butter or oil for cooking

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Instructions

Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

Wet Ingredients: In another bowl, mix coconut milk, coconut cream, eggs, vanilla extract, and melted butter until combined.

Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
Fold in shredded coconut.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup batter onto the skillet for each pancake.
Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip and cook for another 2 minutes until golden brown and cooked through.
Serve warm with maple syrup or fresh fruit.