Coconut Cream Pancakes: Tropical Mornings Made Fluffy and Sweet

Estimated reading time: 4 minutes

Weekend mornings in our house are sacred. It’s the only time everyone slows down, and our kitchen becomes a place of warmth, smells, and chatter. One Sunday, craving something new but cozy, I found a dusty can of coconut cream in the pantry—and Coconut Cream Pancakes were born.

The first bite was creamy, slightly sweet, and unbelievably fluffy. It felt like we’d taken a tropical vacation without leaving our pajamas. These pancakes became an instant family favorite, and now they’re our go-to for birthdays, holidays, and lazy Sundays.

If you’re someone who loves a soft, rich pancake with a kiss of coconut, this one’s for you. With simple ingredients and a fast method, this recipe is as easy as it is impressive.

Why Coconut Cream Pancakes Are the Best Morning Treat

Rich Flavor from Real Coconut Cream

The star of this recipe is coconut cream—not to be confused with coconut milk. It’s thicker, richer, and adds that luscious creaminess to the batter. Every bite delivers tropical notes that balance sweetness with depth.

You don’t need fancy extracts or flavor boosters. The coconut cream does all the work, and it gives these pancakes their unmistakable soft and tender crumb.

Fluffy, Yet Moist Texture

Coconut cream adds body and moisture to the pancakes, while baking powder and soda lift the batter. The result? Pancakes that puff up beautifully on the skillet but stay soft and creamy inside. You get height without dryness.

Pair it with a touch of butter and a drizzle of syrup—or go full brunch mode with whipped cream and toasted coconut.

How to Make Coconut Cream Pancakes Perfectly Every Time

Use Full-Fat Coconut Cream

Look for canned coconut cream or full-fat coconut milk that separates into a thick top layer. This fat is essential to give the pancakes their creamy interior.

Avoid “lite” versions or carton coconut milk—they’re too thin and watery.

Don’t Overmix the Batter

Mix the wet and dry ingredients just until combined. Some small lumps are fine. Overmixing activates the gluten and makes your pancakes dense.

Use a whisk or fork, not a mixer.

Ingredient Swaps and Variations

Make It Vegan

Swap the egg for a flaxseed egg (1 tbsp flaxseed + 2.5 tbsp water) and use coconut oil instead of butter. You’ll still get fluff and flavor.

Add a Tropical Twist

Fold in diced pineapple or banana into the batter. You can even stir in lime zest for a citrusy kick. Serve with mango slices or passionfruit syrup for brunch that stuns.

Coconut Cream Pancakes Recipe (Table of Ingredients)

Step-by-Step Instructions

1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine coconut cream, milk, egg, melted butter, and vanilla extract.
3. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
4. Let the batter rest for 5 minutes while you preheat a non-stick skillet or griddle to medium heat.
5. Lightly grease the skillet. Scoop about 1/4 cup batter per pancake onto the skillet.
6. Cook until bubbles form on the surface and edges look set (2–3 minutes), then flip.
7. Cook the other side for 1–2 minutes until golden and cooked through.
8. Serve warm with syrup, toasted coconut, or fresh fruit.

Tips for Best Results

• Toast shredded coconut in a dry pan over medium heat for 2–3 minutes for deeper flavor.
• Use a measuring cup or ladle for evenly sized pancakes.
• If batter is too thick, add 1 tbsp milk at a time to loosen.

Coconut Cream Pancakes

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• Author: Chloe
• Total Time: 20 minutes
• Yield: 6 pancakes 1x
• Diet: Vegetarian

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Description

Fluffy Coconut Cream Pancakes with real coconut cream for rich tropical flavor. Quick, easy, and perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

3/4 cup coconut cream

1/4 cup milk

1 tbsp melted butter

1/2 tsp vanilla extract

2 tbsp shredded coconut (optional)

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Instructions

1. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

2. In another bowl, mix coconut cream, milk, egg, butter, and vanilla.

3. Combine wet and dry ingredients. Do not overmix.

4. Rest batter for 5 minutes while heating skillet.

5. Scoop 1/4 cup batter per pancake onto greased skillet.

6. Cook until bubbles form and edges set, 2–3 minutes.

7. Flip and cook another 1–2 minutes until golden.

8. Serve warm with syrup, coconut, or fruit.

Notes

Use full-fat coconut cream for best flavor and texture.

Add chopped fruit or lime zest for a twist.

Can be made into mini pancakes or frozen for later.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 pancake
• Calories: 150
• Sugar: 5g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

Keywords: Coconut Cream Pancakes, coconut breakfast, tropical brunch

FAQs About Coconut Cream Pancakes

Can I refrigerate the batter?
It’s best to cook the pancakes immediately after mixing. If you must refrigerate, use within 12 hours and stir gently before cooking.

Can I freeze the pancakes?
Yes! Cool completely, then layer with parchment paper and freeze in a zip bag. Reheat in the toaster or microwave.

Can I make mini pancakes or silver dollars?
Absolutely. Just use a tablespoon to scoop the batter and cook for a shorter time—about 1 minute per side.

Serving Suggestions

• Top with whipped cream, honey, and toasted coconut.
• Serve with tropical fruit: mango, kiwi, pineapple.
• Drizzle with maple syrup or coconut caramel sauce.

Nutrition Highlights (Per Serving – 1 Pancake)