These Coconut Cream Pancakes are the ultimate indulgence for anyone who loves coconut. With rich coconut milk, shredded coconut, and a hint of coconut oil, these pancakes are a deliciously healthy twist on the classic breakfast favorite. Whether you’re enjoying them for a weekend brunch or a special occasion, these pancakes will satisfy your cravings for something light, fluffy, and full of tropical flavor.

Why You’ll Love This Recipe

These Coconut Cream Pancakes are light, fluffy, and bursting with coconut flavor. The use of coconut milk and coconut oil makes them rich and moist, while the shredded coconut adds a delightful texture that pairs perfectly with a drizzle of syrup or fresh berries. They’re a healthier option than traditional pancakes but just as satisfying. This easy recipe is perfect for a cozy breakfast or brunch with loved ones, and it’s sure to become a favorite in your breakfast rotation.

Coconut Cream Pancakes

Ingredients

2 eggs
¾ cup coconut milk (organic, full fat)
¼ cup coconut sugar
3 tablespoons coconut oil
⅓ cup sour cream
1 teaspoon vanilla or almond extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup shredded unsweetened coconut
Coconut cooking spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Whisk the Wet Ingredients:

In a large mixing bowl, whisk the eggs until frothy and fluffy (about 60 seconds). Add the coconut milk and coconut oil, and whisk for another 30-45 seconds until well combined.

2. Add Flavor and Creaminess:

Add the coconut sugar, vanilla or almond extract, and sour cream. Whisk for about 60 seconds until everything is smooth and combined.

3. Sift Dry Ingredients:

Sift the flour, baking powder, and sea salt into the wet mixture. Blend until smooth, and then fold in the shredded coconut.

4. Cook the Pancakes:

Heat a 10-inch non-stick skillet over medium heat and lightly coat it with coconut cooking spray. Pour about ¼ to ⅓ cup of batter for each pancake, cooking two pancakes at a time. (Don’t overcrowd the skillet.)

5. Flip the Pancakes:

Let the pancakes cook for about 2 to 2 ½ minutes on the first side. The edges will begin to bubble, and the batter will lose its shine. Gently flip and cook for another 2 ½ minutes on the other side until golden brown and cooked through.

6. Serve:

Remove the pancakes to a plate and repeat with the remaining batter, re-spraying the skillet as needed. Serve immediately with butter and syrup or fresh berries for a tropical touch.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8-10 pancakes (depending on size)

Variations

Add Tropical Fruit: Top your pancakes with fresh tropical fruits like sliced pineapple, mango, or bananas for extra sweetness and texture.
Make it Dairy-Free: Use dairy-free sour cream or substitute with coconut yogurt for a dairy-free version of these pancakes.
Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced twist on these coconut pancakes.
Coconut Whipped Cream: For an even more indulgent topping, make coconut whipped cream by chilling a can of coconut milk and whipping the solidified cream.

Storage/Reheating

Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 2-3 days.
Reheating: Reheat pancakes in the microwave for 20-30 seconds or on a skillet for about 1 minute on each side.

FAQs

1. Can I use almond milk instead of coconut milk?

Yes, you can substitute almond milk or any other plant-based milk, but it will slightly alter the coconut flavor. Coconut milk provides a rich, creamy texture that’s ideal for these pancakes.

2. Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the fridge for up to 3 days. To keep them fluffy, reheat in the microwave or on the stovetop with a little butter or oil.

3. Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the ratios for your specific gluten-free flour, as some blends may require additional binding agents like xanthan gum.

4. Can I freeze the pancakes?

Yes, these pancakes freeze well! Simply let them cool completely, then place them in a freezer-safe bag or container. To reheat, simply microwave or toast them directly from frozen.

5. Can I substitute coconut oil with another oil?

If you don’t have coconut oil, you can substitute it with vegetable oil, melted butter, or any neutral oil like avocado oil, though the coconut oil adds a unique flavor that complements the coconut milk.

6. Can I make this recipe without sour cream?

Yes, you can substitute the sour cream with Greek yogurt, coconut yogurt, or even a little more coconut milk for a slightly lighter texture.

7. How do I keep the pancakes fluffy?

Be sure not to overmix the batter, as this can make the pancakes dense. Stir the wet and dry ingredients until just combined, and avoid overworking the batter.

8. How do I know when the pancakes are done?

The pancakes are done when they’re golden brown on both sides and the center is cooked through. You can use a toothpick to check the center—if it comes out clean, they’re ready!

9. Can I make this batter ahead of time?

You can prepare the pancake batter the night before and store it in the fridge. Just give it a quick stir before cooking to redistribute the ingredients.

10. What other toppings can I use?

In addition to syrup and berries, try adding a dollop of coconut whipped cream, a drizzle of honey, or a sprinkle of toasted coconut for extra flavor and texture.

Conclusion

These Coconut Cream Pancakes are a deliciously fluffy, tropical twist on the classic pancake. With coconut milk, shredded coconut, and coconut oil, they offer a rich, indulgent flavor that’s perfect for a weekend breakfast or special occasion. Top them with your favorite fruits or a drizzle of syrup, and you’ve got a breakfast that’s both satisfying and full of flavor. Enjoy every bite!