Coconut Cream Pancakes Recipe
If you’re the type Breakfast. These pillows of breakfast heaven combine the rich, velvety sweetness of coconut cream with the classic fluffiness we all crave in a pancake. Every bite feels like a mini getaway to the tropics, while still being easy enough to whip up on a lazy Sunday morning. Whether you’re hosting friends or treating yourself to something special, these pancakes are truly unforgettable.

Ingredients You’ll Need
While the list is short and sweet, each ingredient in this Coconut Cream Pancakes recipe was chosen for maximum flavor and the perfect texture. Grab these pantry and fridge staples, and let’s get mixing! The coconut cream is the star, bringing extra moisture and a luxurious finish.
- All-purpose flour: The foundation for classic, fluffy pancakes, providing structure and tenderness at the same time.
- Sugar: Just a touch sweetens the batter and balances the coconut flavor beautifully.
- Baking powder: This leavening agent is key for pillowy pancakes that rise tall and light.
- Baking soda: Works with the other rising agents for golden edges and even more fluff.
- Salt: Balances the sweetness and brings out the buttery notes of the coconut cream.
- Egg: Adds richness and helps bind the batter together for great texture.
- Canned coconut cream (well-stirred): The hero of Coconut Cream Pancakes, giving a luscious, tropical flavor and unbeatable moistness.
- Milk (or more as needed): Brings the batter to the perfect pouring consistency and lightens up the richness.
- Melted butter or coconut oil: Gives a touch of richness and ensures tender pancakes every time.
- Vanilla extract: Adds warmth and depth, enhancing all the other flavors.
- Butter or oil for cooking: Ensures golden brown pancakes that won’t stick to your skillet.
How to Make Coconut Cream Pancakes
Step 1: Mix Your Dry Ingredients
Grab your biggest mixing bowl and combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together so everything is evenly distributed—this step is quick but important for fluffy Coconut Cream Pancakes.
Step 2: Whisk Wet Ingredients Separately
In a second bowl, whisk the egg, coconut cream, milk, melted butter (or coconut oil), and vanilla extract together until you have a smooth, creamy mixture. Give the coconut cream a good stir before measuring, so it’s silky and blends easily.
Step 3: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir just until everything is moistened. It’s okay if a few lumps remain—overmixing can make your Coconut Cream Pancakes tougher, so leave the batter a little streaky for extra fluff.
Step 4: Adjust Consistency
If the batter feels a bit too thick (think scoopable, not pourable), add a splash more milk. You’re aiming for a thick but pourable consistency so the pancakes hold their shape, but aren’t difficult to spread in the pan.
Step 5: Heat Your Pan
Set a nonstick skillet or griddle over medium heat and give it a light coating of butter or oil. You want the pan hot enough that a drop of water sizzles, but not so hot that the pancakes brown too quickly. Getting the temperature just right ensures even, golden Coconut Cream Pancakes every time.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until bubbles rise to the surface and the edges start to look set, about 2 to 3 minutes. Flip gently (the anticipation builds!) and cook for another 1 to 2 minutes, until both sides are golden brown. Move finished pancakes to a warm plate while you cook the rest.
How to Serve Coconut Cream Pancakes

Garnishes
Let the Coconut Cream Pancakes take center stage by piling them high and topping with toasted coconut flakes, a drizzle of maple syrup, or even a dollop of extra coconut cream for pure breakfast bliss. Fresh fruit like pineapple or mango takes that tropical theme even further.
Side Dishes
Pair your stack with tangy fresh berries, crispy vegetarian sausage, or a refreshing citrus salad. For a morning feast, try serving Coconut Cream Pancakes alongside fluffy scrambled eggs or creamy Greek yogurt for a protein boost.
Creative Ways to Present
Layer Coconut Cream Pancakes with whipped cream and fruit to create an impressive pancake tower, or use a cookie cutter for mini pancakes that are perfect as a whimsical brunch addition. For an extra-special touch, dust them with powdered sugar just before serving.
Make Ahead and Storage
Storing Leftovers
To keep your leftover Coconut Cream Pancakes fresh, let them cool completely, then store in an airtight container in the refrigerator for up to three days. A piece of parchment between layers helps prevent sticking and keeps them looking bakery-fresh.
Freezing
Pancakes freeze like a dream! Place cooled Coconut Cream Pancakes in a single layer on a baking sheet to freeze. Once solid, transfer to a zip-top bag or airtight container, with parchment in between, for up to two months. This makes breakfast on busy mornings absolutely effortless.
Reheating
For best results, reheat Coconut Cream Pancakes in a toaster oven or on a dry skillet until warmed through and lightly crisped. The microwave works in a pinch (cover with a damp paper towel), but a little extra care revives their original fluffy texture.
FAQs
Can I use coconut milk instead of coconut cream?
Coconut cream is much thicker and richer than coconut milk, which is why it gives these pancakes their signature texture and flavor. Regular coconut milk will work in a pinch, but your pancakes may not have the same dreamy moistness.
How do I make these pancakes dairy-free?
Simply swap the milk with any plant-based alternative (like almond or oat milk) and use coconut oil instead of butter. Just like that, your Coconut Cream Pancakes are fully dairy-free!
Can I make the batter ahead of time?
For the fluffiest results, it’s best to cook Coconut Cream Pancakes right after mixing the batter. However, you can mix the dry and wet ingredients separately the night before, then combine and cook in the morning for extra convenience.
What if I don’t have coconut cream?
If coconut cream isn’t handy, you can use the thick, solid part from the top of a can of full-fat coconut milk as a substitute. Just be sure to chill the can first, so the cream separates from the liquid more easily.
How do I make them extra coconutty?
To boost the coconut flavor, mix in a tablespoon or two of unsweetened shredded coconut before cooking, or sprinkle it over the pancakes as they cook for crispy coconut edges.
Final Thoughts
These Coconut Cream Pancakes deliver a taste of the tropics any day of the week, and I can’t wait for you to try them! Their irresistibly fluffy texture and creamy coconut essence are absolute crowd-pleasers, whether you’re making breakfast for one or a whole brunch gathering. Fire up that skillet and let Coconut Cream Pancakes become your new go-to breakfast adventure!
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Coconut Cream Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These Coconut Cream Pancakes are a tropical twist on a classic breakfast favorite. Fluffy and flavorful, these pancakes are perfect for a leisurely weekend brunch or a special occasion treat. Made with coconut cream for a rich and creamy texture, they are sure to become a new family favorite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 large egg
- 1/2 cup canned coconut cream (well-stirred)
- 1/2 cup milk (or more as needed)
- 1 tablespoon melted butter or coconut oil
- 1/2 teaspoon vanilla extract
- butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, coconut cream, milk, melted butter, and vanilla until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Adjust batter consistency with more milk if needed.
- Cook Pancakes: Heat a skillet over medium heat, grease with butter or oil. Pour 1/4 cup of batter per pancake, cook until bubbles form, then flip and cook until golden brown.
- Serve: Enjoy warm with maple syrup, toasted coconut, or extra coconut cream.
Notes
- For extra coconut flavor, add 2 tablespoons of shredded coconut to the batter.
- Use plant-based milk for a dairy-free version.
- These pancakes freeze well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg