Coconut Cream Pancakes

Coconut cream pancakes have changed how I think about weekend mornings. These fluffy treats taste like a tropical vacation on your plate. I love making this recipe because it has simple ingredients but creates something special. You could make these for family breakfast or just treat yourself on a lazy Sunday.

We all need some excitement in our morning routine, and these pancakes deliver exactly that. It’s amazing how coconut ingredients can transform regular pancakes into something extraordinary!

Why Coconut Pancakes Are a Must-Try

I started making these coconut cream pancakes because regular pancakes felt boring. The coconut milk makes them incredibly moist and fluffy. You’ll taste the subtle tropical flavor in every bite, but it’s not overwhelming. These pancakes have a richer texture than traditional ones, and they keep you satisfied longer. The combination of coconut oil, milk, and shredded coconut creates layers of flavor that work beautifully together.

Ingredients You’ll Need

• 2 large eggs, room temperature
• 3/4 cup organic full-fat coconut milk
• 1/4 cup coconut sugar
• 3 tablespoons coconut oil, melted
• 1/3 cup sour cream
• 1 teaspoon vanilla or almond extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut
• Coconut cooking spray for the pan

How to Make Coconut Pancakes

Step 1: Prepare Your Wet Ingredients
Start by cracking eggs into a large mixing bowl. Whisk them vigorously for about 60 seconds until they look frothy and light. Then add your coconut milk and melted coconut oil. Whisk this mixture for another 30-45 seconds until everything combines well.

Step 2: Add Remaining Wet Ingredients
Mix in the coconut sugar, vanilla extract, and sour cream. Whisk everything together for about 60 seconds. The mixture should look smooth and creamy at this point.

Step 3: Combine Dry Ingredients
Sift the flour and baking powder directly into your wet mixture. Add the sea salt as well. Gently blend everything together, but don’t overmix. The batter should have some small lumps – this is normal and actually helps create fluffy pancakes.

Step 4: Add the Coconut
Fold in the shredded coconut using a spatula. Mix just enough to distribute the coconut evenly throughout the batter.

Step 5: Cook the Pancakes
Heat a large non-stick skillet (about 10 inches) over medium heat. Let it get hot, then spray lightly with coconut cooking spray. Pour 1/4 to 1/3 cup of batter per pancake. Cook only two pancakes at a time to avoid crowding.

Step 6: Watch for the Right Time to Flip
Cook the pancakes for 2 to 2.5 minutes on the first side. You’ll know they’re ready when the edges start bubbling and the batter loses its shiny appearance. Flip gently and cook for another 2.5 minutes on the other side.

Step 7: Finish and Serve
Remove finished pancakes to a plate and repeat the process. Re-spray your pan as needed between batches. Serve immediately while they’re hot and fluffy.

Why Use Coconut Oil and Coconut Milk in Pancakes?

I use coconut oil because it creates beautifully crispy edges while keeping the inside tender. Coconut milk adds incredible richness and moisture that regular milk can’t match. These ingredients also give the pancakes their distinctive tropical flavor. The fat content in full-fat coconut milk helps create that fluffy, restaurant-quality texture we all love.

Tips for Perfect Coconut Cream Pancakes

• Use room temperature ingredients for better mixing
• Don’t overmix the batter – lumps are your friend
• Wait for bubbles before flipping – patience pays off
• Keep heat at medium to prevent burning
• Test your baking powder freshness before starting
• Let the pan heat properly before adding batter
• Use a thin spatula for easier flipping
• Keep finished pancakes warm in a 200°F oven

Variations to Try

Tropical Paradise: Add diced mango and pineapple chunks to the batter
Chocolate Coconut: Fold in mini chocolate chips for extra indulgence
Banana Coconut: Mash one ripe banana into the wet ingredients
Nutty Coconut: Mix in chopped macadamia nuts or almonds
Berry Coconut: Add fresh blueberries or raspberries

Serving Ideas

I love serving these with pure maple syrup and a pat of butter. Fresh tropical fruits like mango, pineapple, or kiwi make excellent toppings. Whipped cream with a sprinkle of toasted coconut flakes looks beautiful and tastes amazing. You could also drizzle honey or agave nectar for natural sweetness.

Make-Ahead Tips

Mix your dry ingredients the night before and store in an airtight container. You can also make the full batter and refrigerate it for up to 24 hours – just give it a gentle stir before cooking. Cooked pancakes freeze beautifully for up to one month. Place parchment paper between each pancake before freezing to prevent sticking.

Frequently Asked Questions

Can I use light coconut milk instead?
Yes, but your pancakes won’t be as rich and creamy. I recommend sticking with full-fat for the best results.

What if I don’t have coconut sugar?
Regular white sugar or brown sugar work fine as substitutes.

Can I make these dairy-free?
Replace the sour cream with coconut yogurt or additional coconut milk.

How do I store leftover pancakes?
Refrigerate for up to 3 days or freeze for up to 1 month.

Why are my pancakes not fluffy?
You might be overmixing the batter or your baking powder could be expired.

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More Delicious Recipes To Try

• BBQ Chicken Rice Bowls
• Homemade Caramel Corn
• Praline Mousseline Cream