Sweet Coconut Cream Pancakes

Take your breakfast to the tropics with these Sweet Coconut Cream Pancakes. Made with a creamy blend of coconut milk and coconut cream, plus shredded coconut for texture, these pancakes are soft, indulgent, and flavored with warm vanilla.

They’re perfect for weekend brunch, a relaxed morning treat, or any time you want something a little special and comforting.

Why You’ll Love This Recipe

• Rich, tropical flavor from real coconut cream and milk
• Soft, fluffy texture with added shredded coconut for a pleasant chew
• Easy to make with simple ingredients
• Pairs beautifully with fruit, syrup, or whipped cream

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg
• ¾ cup coconut milk
• ¼ cup coconut cream (the thick part from a can of full-fat coconut milk)
• 1 teaspoon vanilla extract
• ¼ cup sweetened or unsweetened shredded coconut

Optional toppings: extra coconut cream, maple syrup, toasted coconut flakes, fresh banana or mango

Instructions

1. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Combine Wet Ingredients:
   In a separate bowl, whisk the egg with the coconut milk, coconut cream, and vanilla extract until smooth.
3. Make the Batter:
   Pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing — a few small lumps are okay.
4. Add Coconut:
   Fold in the shredded coconut, distributing it evenly without overworking the batter.
5. Preheat the Pan:
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Cook the Pancakes:
   Scoop ~¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes per side, or until bubbles appear on the surface and the edges are golden brown.
7. Serve:
   Stack the pancakes and top with your favorite toppings such as coconut cream, fruit, or syrup. Serve warm.

Tips for Best Results

• Use full-fat coconut cream for the richest flavor.
• Resist the urge to overmix — gentle stirring keeps the pancakes light.
• Let the batter rest a few minutes if it seems too thick; this helps hydrate the flour.
• Toast some extra shredded coconut for a crunchy, fragrant topping.

Variations

• Vegan version: Use a flax or chia “egg” and coconut oil instead of butter.
• Citrus twist: Add a teaspoon of lime zest for a bright tropical note.
• Banana coconut pancakes: Fold in mashed banana for additional sweetness and texture.
• Protein-boosted: Stir in a scoop of vanilla protein powder and extra coconut milk to maintain consistency.

Storage & Make-Ahead

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over low heat to keep them soft.
• You can freeze pancakes (layered with parchment) for up to 1 month — thaw and reheat when ready to eat.

Frequently Asked Questions

Can I use only coconut milk (without coconut cream)?
Yes, but using coconut cream gives the batter more richness and depth of flavor.

Is shredded coconut necessary?
No, but it adds lovely texture and enhances the coconut taste.

Can I make the batter ahead?
Yes — mix the batter and cover it in the fridge for up to 2 hours before cooking for convenience.

Maria Canilssom

Sweet Coconut Cream Pancakes

Soft, fluffy, tropical pancakes made with coconut milk, coconut cream, and shredded coconut for extra texture. A warm, indulgent breakfast that brings a taste of the tropics to your morning.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 6 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 218

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 0.25 tsp salt
• 1 large egg
• 0.75 cup coconut milk
• 0.25 cup coconut cream (thick part from full-fat coconut milk)
• 1 tsp vanilla extract
• 0.25 cup shredded coconut (sweetened or unsweetened)
• optional toppings: maple syrup, coconut cream, toasted coconut, fresh banana or mango

Equipment

• mixing bowls
• whisk
• non-stick skillet or griddle
• spatula
• measuring cups and spoons

Method

 

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, coconut milk, coconut cream, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
4. Fold in the shredded coconut until evenly distributed.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter per pancake onto the skillet and cook 2–3 minutes per side, until golden and bubbly.
7. Serve warm with toppings such as coconut cream, fruit, or maple syrup.

Notes

Great with fresh fruit, maple syrup, or toasted coconut. For extra richness, use full-fat coconut cream. Avoid overmixing to keep the pancakes light and tender.