I just nailed these Coconut Cream Pancakes and I’m telling you they make every other pancake taste like an apology.

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I’m obsessed with Coconut Cream Pancakes because they actually taste like a tropical cheat day. I love the way coconut cream and shredded coconut punch up the batter, fluffy but a little sticky, sweet without trying too hard.

Pancakes With Coconut Milk get all the attention, but these ones have a richer, creamier mouthfeel that hooks me. And I always want more after the first bite.

No fake fruit garnish nonsense. Just warm, golden edges and that shredded coconut texture that makes breakfast feel like a treat, not a chore.

I keep thinking about them every damn week already honestly.

Ingredients

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All-purpose flour: the pancake body, gives chew and structure you’ll actually enjoy.
Granulated sugar: adds sweet spark and light browning on the outside.
Baking powder: makes them fluffy and pillowy, pretty much non-negotiable.
Salt: cuts sweetness and brings out the coconut notes, small but crucial.
Eggs: bind everything and add protein, keeps pancakes tender and not gummy.
Full fat coconut cream: rich, creamy coconut punch that makes them decadently moist.
Milk: thins batter to the right pourable texture, use dairy or coconut.
Melted coconut oil: adds gentle coconut fat and helps them brown nicely.
Vanilla extract: subtle warmth and sweetness, ties the flavors together simply.
Shredded coconut: chewy texture and extra coconut flavor, plus little toasts.
Coconut oil or butter for cooking: prevents sticking and gives a golden crust.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup full fat coconut cream

1/2 cup milk (dairy or coconut milk)

3 tablespoons melted coconut oil

1 teaspoon vanilla extract

3/4 cup shredded coconut (sweetened or unsweetened, your choice)

coconut oil or butter for cooking

How to Make this

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1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.

2. In a separate bowl beat 2 large eggs then stir in 3/4 cup full fat coconut cream, 1/2 cup milk, 3 tablespoons melted coconut oil and 1 teaspoon vanilla extract until smooth; there might be small lumps from the coconut cream, that’s ok.

3. Pour the wet mixture into the dry ingredients and gently fold until just combined; a few small flour streaks are fine, overmixing makes pancakes tough.

4. Fold in 3/4 cup shredded coconut; if you like extra coconutty bites toast half the shredded coconut in a dry skillet for 2 minutes before folding it in.

5. Let the batter rest for 5 to 10 minutes while you heat a nonstick skillet or griddle over medium heat; resting helps the baking powder work and gives fluffier pancakes.

6. Add a little coconut oil or butter to the hot pan and wipe with a paper towel to leave a thin, even film; keep the heat at medium so pancakes brown slowly without burning.

7. Spoon about 1/4 cup batter per pancake onto the skillet, spacing them out; cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

8. Flip gently and cook the other side for 1 to 2 minutes until golden and cooked through; avoid pressing the pancakes or they’ll lose fluffiness.

9. Keep cooked pancakes warm on a plate in a low oven or covered with a clean towel while you finish the rest. Serve with extra shredded coconut, maple syrup or fresh fruit.

Equipment Needed

1. Large mixing bowl for the dry ingredients and another medium bowl for the wet ones
2. Whisk to combine the dry ingredients and beat the eggs (or a fork if you want)
3. Measuring cups and spoons for flour, milk, coconut cream, oil and spices
4. Rubber or silicone spatula for folding batter and scraping bowls
5. Nonstick skillet or electric griddle for cooking the pancakes
6. Heatproof spatula for flipping without squashing them
7. Small dry skillet for toasting half the shredded coconut (optional)
8. Plate or baking sheet plus a clean towel or low oven to keep pancakes warm

FAQ

Q: Can I make these pancakes dairy free?

Yes. Use canned full fat coconut cream and a plant milk like almond or extra coconut milk. Swap butter for coconut oil for cooking and you'll be totally dairy free.

Q: My batter seems too thick or too thin, what do I do?

If it is too thick add a tablespoon or two of milk until it pours easily. If too thin add a tablespoon of flour at a time until it holds its shape on the pan. Small adjustments are fine.

Q: How do I keep the pancakes fluffy and not flat?

Don't overmix the batter. Stir until the dry stuff is mostly combined but a few lumps are okay. Let the pan get hot, then lower to medium low so the centers cook without burning the outside.

Q: Can I use unsweetened shredded coconut instead of sweetened?

Yes. Unsweetened works great and cuts added sugar. If you like them sweeter add a touch more sugar or a drizzle of syrup when serving.

Q: How do I store and reheat leftovers?

Cool completely then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet over low heat to keep edges crisp, or microwave 20 to 30 seconds if you're in a rush.

Q: Can I freeze the pancakes?

Yes. Stack with parchment between pancakes and freeze in a zip bag up to 2 months. Reheat from frozen in a toaster oven or covered in a skillet over low heat until warmed through.

Sweet Coconut Cream Pancakes Recipe Substitutions and Variations

All purpose flour
- Whole wheat flour, 1 to 1 but expect denser pancakes and a nuttier taste
- Oat flour, use 1 to 1 but stir batter less or add a splash more milk cause it soaks up liquid
- Gluten free all purpose blend, use 1 to 1 for a gluten free option
Coconut cream
- Full fat canned coconut milk, use same amount but chill first and skim thick cream if you want extra richness
- Greek yogurt, use slightly less, about 1/2 to 2/3 cup and thin with a little milk if batter feels too stiff
- Mashed ripe banana, use 1/2 to 3/4 cup for moisture and sweetness, pancakes will be more banana flavored
Milk (dairy or coconut)
- Almond or soy milk, use same amount for a dairy free swap
- Buttermilk, use same amount for tangier, fluffier pancakes; reduce baking powder by 1/2 teaspoon if using
- Water plus a tablespoon of melted butter or oil, 1/2 cup water + 1 tbsp fat if you’re out of milk
Eggs
- Flax eggs, 1 tablespoon ground flax + 3 tablespoons water per egg, let sit 5 minutes until gelled
- Applesauce, 1/4 cup per egg for moisture and mild sweetness, pancakes will be a bit denser
- Silken tofu, 1/4 cup puréed per egg for structure without flavor

Pro Tips

– Warm the coconut cream slightly before mixing so it blends easier with the eggs and milk. If you mix cold straight from the fridge you might end up with little fat lumps that never fully incorporate. Dont overheat it though, just a few seconds in the microwave or sit it in a bowl of warm water.

– Toast half the shredded coconut in a dry skillet until it smells nutty, then fold that in. The contrast between toasted and untoasted coconut gives better texture and way more flavor than just adding it straight in.

– Let the batter rest for 7 to 10 minutes on the counter. That gives the baking powder time to wake up and the flour to hydrate so the pancakes get taller and softer. If you leave it too long they can deflate, so dont go more than 20 minutes.

– Use medium, not high, heat and wipe a thin film of oil on the pan before each batch. If the pan is too hot the outsides will brown before the inside cooks, and if you press or flip too early the pancakes go flat. Keep a towel nearby to blot excess oil between batches.

Sweet Coconut Cream Pancakes Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just nailed these Coconut Cream Pancakes and I’m telling you they make every other pancake taste like an apology.

Servings

servings

Calories

294

kcal

Equipment: 1. Large mixing bowl for the dry ingredients and another medium bowl for the wet ones
2. Whisk to combine the dry ingredients and beat the eggs (or a fork if you want)
3. Measuring cups and spoons for flour, milk, coconut cream, oil and spices
4. Rubber or silicone spatula for folding batter and scraping bowls
5. Nonstick skillet or electric griddle for cooking the pancakes
6. Heatproof spatula for flipping without squashing them
7. Small dry skillet for toasting half the shredded coconut (optional)
8. Plate or baking sheet plus a clean towel or low oven to keep pancakes warm

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup full fat coconut cream
1/2 cup milk (dairy or coconut milk)
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
3/4 cup shredded coconut (sweetened or unsweetened, your choice)
coconut oil or butter for cooking

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until evenly combined.
In a separate bowl beat 2 large eggs then stir in 3/4 cup full fat coconut cream, 1/2 cup milk, 3 tablespoons melted coconut oil and 1 teaspoon vanilla extract until smooth; there might be small lumps from the coconut cream, that's ok.
Pour the wet mixture into the dry ingredients and gently fold until just combined; a few small flour streaks are fine, overmixing makes pancakes tough.
Fold in 3/4 cup shredded coconut; if you like extra coconutty bites toast half the shredded coconut in a dry skillet for 2 minutes before folding it in.
Let the batter rest for 5 to 10 minutes while you heat a nonstick skillet or griddle over medium heat; resting helps the baking powder work and gives fluffier pancakes.
Add a little coconut oil or butter to the hot pan and wipe with a paper towel to leave a thin, even film; keep the heat at medium so pancakes brown slowly without burning.
Spoon about 1/4 cup batter per pancake onto the skillet, spacing them out; cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip gently and cook the other side for 1 to 2 minutes until golden and cooked through; avoid pressing the pancakes or they'll lose fluffiness.
Keep cooked pancakes warm on a plate in a low oven or covered with a clean towel while you finish the rest. Serve with extra shredded coconut, maple syrup or fresh fruit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.