Waking up on a weekend morning with the sun streaming through your kitchen window and the promise of a tropical escape sounds like pure bliss. That’s exactly what these coconut cream pancakes deliver! Light and pillowy, each bite feels like a mini vacation, whisking you away to sandy shores and swaying palms. With just 15 minutes of prep time and another 15 minutes of cooking, even beginner cooks can nail this recipe without breaking a sweat. The gentle sweetness from sugar and vanilla, combined with the lush, creamy mouthfeel of coconut milk and coconut cream, transforms an ordinary breakfast into a feast fit for a brunch gathering. Plus, at only around 200 calories per serving (two pancakes), you can indulge without regret. Whether you’re planning a cozy breakfast for two or hosting a laid-back soirée for friends, these pancakes strike the perfect balance between easy and impressive.
My first encounter with coconut cream pancakes happened on a rainy Sunday when I craved something comforting yet exotic. I swapped out my usual stack of buttermilk pancakes for this tropical twist and instantly fell in love. The batter comes together in minutes: a simple dry mix of flour, baking powder, baking soda, and salt joins a velvety blend of coconut milk, coconut cream, egg, melted coconut oil, and vanilla. The key is to stir just until the flour is barely incorporated—with a few lumps here and there—so the pancakes stay tender. As each golden disc sizzles on the griddle, you’ll catch hints of coconut oil shimmering at the edges. When those signature bubbles appear, it’s time to flip and reveal a perfectly browned surface. Topped with fresh fruit, maple syrup, or toasted coconut flakes, these beauties turn any breakfast or brunch into a sun-drenched celebration.
KEY INGREDIENTS IN COCONUT CREAM PANCAKES
To whip up these fluffy coconut cream pancakes, you’ll rely on a handful of pantry staples enriched with tropical flair. Each component plays its part, from lending structure to infusing luscious flavor. Here’s a closer look at what goes into this beginner-friendly recipe:
- All-Purpose Flour
Provides the foundation and structure for your pancakes, creating that tender, fluffy crumb you love.
- Sugar
Adds just the right amount of sweetness and helps with golden browning, giving your pancakes their irresistible color.
- Baking Powder
Acts as a leavening agent, ensuring the batter puffs up into light, airy pancakes every time.
- Baking Soda
Works alongside baking powder to boost rise and achieve a delicate, springy texture.
- Salt
Balances sweetness and enhances the overall flavor profile, making every note of coconut pop.
- Coconut Milk
Serves as the silky liquid base, delivering rich coconut flavor and keeping the batter smooth.
- Coconut Cream
Intensifies creaminess and imparts that luxurious mouthfeel that elevates these pancakes above ordinary.
- Large Egg
Provides moisture and protein, binding ingredients together while adding lift and stability.
- Melted Coconut Oil
Contributes healthy fats for tender pancakes and adds a subtle coconut aroma; also used for greasing your griddle.
- Vanilla Extract
Enhances the sweetness and deepens the tropical notes, rounding out the flavor beautifully.
HOW TO MAKE COCONUT CREAM PANCAKES
This recipe flows smoothly from dry ingredients to cooking on a hot skillet, creating stacks of perfectly golden pancakes. Follow these steps for foolproof results:
1. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents for consistent rise.
2. In another bowl, whisk the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract until completely smooth, forming your wet mixture.
3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined; the batter should remain slightly lumpy. Do not overmix to keep pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of coconut oil to prevent sticking.
5. Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes.
6. Carefully flip the pancakes and cook for an additional 2 minutes, or until they are golden brown and cooked through.
7. Transfer cooked pancakes to a warm plate and cover to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
8. Serve warm, topping with your favorites—fresh berries, maple syrup, or shredded coconut—then dig in!
SERVING SUGGESTIONS FOR COCONUT CREAM PANCAKES
Once your stack of tropical pancakes is ready, it’s time to play with flavors and textures. Whether you’re aiming for bright and fruity or cozy and decadent, these serving ideas will take your brunch from simple to sensational. With 15 minutes of prep and only 200 calories per serving, you’ll love how easy it is to customize every plate for friends and family alike. Here are a few of my favorite ways to dress up those fluffy rounds:
- Tropical Berry Medley: Pile on a mix of fresh strawberries, blueberries, and raspberries. The vibrant colors and natural sweetness complement the coconut notes beautifully. Finish with a light dusting of powdered sugar.
- Maple & Shredded Coconut: Drizzle warm pure maple syrup over the stack, then sprinkle unsweetened shredded coconut on top for extra crunch and tropical flair. Pair with a dollop of Greek yogurt for creaminess and protein.
- Pineapple & Toasted Coconut: Top each pancake with juicy pineapple chunks and a handful of toasted coconut flakes. The caramelized bits add a delightful texture, while the pineapple brings a bright, tangy contrast.
- Banana & Nut Butter: Spread a thin layer of almond or peanut butter, layer on sliced ripe bananas, and dust with cinnamon for a comforting flavor combo that’s both hearty and satisfying.
HOW TO STORE COCONUT CREAM PANCAKES
Whether you’re meal-prepping for busy mornings or planning ahead for brunch, proper storage keeps these pancakes as delightful as the day they were made. Their sturdy yet tender texture holds up well, letting you enjoy tropical flavors all week long. Below are a few methods to maintain freshness, flavor, and that signature coconut aroma:
- Refrigerator Method: Place cooled pancakes in an airtight container, separating layers with parchment paper to prevent sticking. Store in the fridge for up to 2 days. Reheat gently in a skillet over low heat or pop them in the toaster.
- Freezer Stashing: Flash freeze individual pancakes on a parchment-lined tray for an hour, then transfer to a freezer-safe bag. Freeze for up to 1 month. Reheat from frozen in a toaster or low-heat oven until warmed through.
- Preventing Sogginess: Lay a sheet of paper towel at the bottom of your storage container to absorb excess moisture. Replace the towel if it becomes damp to keep pancakes fluffy.
- Reheating Tips: Warm gently in a non-stick skillet over low heat, or use a toaster for crisp edges. Avoid microwave reheating directly, as it may make pancakes gummy—if you must, heat briefly and cover with a damp paper towel.
CONCLUSION
From the very first taste of these fluffy coconut cream pancakes, you’ll understand why they’ve become a weekend staple in my kitchen. With beginner-friendly steps and a total time commitment of just 30 minutes, this recipe is perfect for busy mornings or laid-back brunches. The interplay of all-purpose flour, coconut milk, and coconut cream creates pancakes that are both tender and rich, while the gentle lift from baking powder and baking soda ensures every bite is pillowy soft. Rich melted coconut oil adds moisture and fragrance, and a dash of vanilla weaves all the flavors together in harmonious delight. Whether you’re a seasoned home cook or new to pancake making, these tropical treats deliver a taste of paradise in every stack.
Feel free to print and save this article for quick reference, and don’t forget that there’s an FAQ section below should you have any questions about ingredients, techniques, or substitutions. I’d love to hear how your pancakes turn out—drop a comment, share your favorite topping combos, or ask for any tips if you hit a snag in the process. Your feedback and questions help me refine recipes and create new ones, so please let me know how this version of coconut cream pancakes brings sunshine to your breakfast or brunch table!
Coconut Cream Pancakes
Description
These coconut cream pancakes are light and fluffy, infused with luscious coconut flavor. Perfect for breakfast, brunch, or a sweet snack, they're sure to transport your taste buds to paradise!
Ingredients
Instructions
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In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
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In another bowl, whisk the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract until smooth.
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Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; the batter should be slightly lumpy. Do not overmix.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil.
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Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
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Carefully flip the pancakes and cook for an additional 2 minutes, or until they are golden brown and cooked through.
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Transfer cooked pancakes to a warm plate and cover to keep warm. Repeat with the remaining batter, greasing the skillet as necessary.
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Serve the pancakes warm, topped with your choice of fresh berries, maple syrup, or shredded coconut.
Note
- For extra tropical flavor, add shredded coconut or pineapple chunks to the batter.
- Coconut cream can be found in the international aisle of most supermarkets, or you can use the thick part of canned coconut milk.
- If coconut oil solidifies, warm it slightly until it returns to a liquid state before mixing.
- These pancakes freeze well; store in an airtight container and reheat as needed.
- Enjoy with a dollop of Greek yogurt for added protein.
