I love how the coconut cream adds a luxurious richness to the pancakes without making them heavy. They’re naturally sweet with just a little added sugar, and the option to mix in shredded coconut gives them extra texture and depth. Whether I’m enjoying them with maple syrup, fresh fruit, or a dusting of powdered sugar, these pancakes are always a hit at the breakfast table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup coconut cream 1 large egg 2 tablespoons melted butter 1 teaspoon vanilla extract ¼ cup shredded coconut (optional)
Directions
I whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, I mix the coconut cream, egg, melted butter, and vanilla extract until smooth.
I pour the wet mixture into the dry ingredients and stir just until combined. If I’m using shredded coconut, I fold it in at this point.
I heat a non-stick skillet or griddle over medium heat and lightly grease it.
I pour about ¼ cup of batter for each pancake onto the hot surface.
I cook until bubbles form on top and the edges start to set, then flip and cook the other side until golden brown.
I repeat with the remaining batter, greasing the skillet as needed between batches.
I serve the pancakes warm with my favorite toppings like maple syrup, sliced fruit, or coconut flakes.
Servings and timing
This recipe makes about 4 servings and takes 25 minutes total—10 minutes to prep and 15 minutes to cook. It’s just the right amount for a small family breakfast or a weekend treat.
Variations
I sometimes add a touch of lime or lemon zest to the batter for a citrusy twist.
For a chocolate version, I mix in mini chocolate chips along with the shredded coconut.
If I want to make them vegan, I use a flax egg and plant-based butter.
I’ve made these with whole wheat flour before, but I usually add a splash more coconut cream to keep them fluffy.
For added crunch, I top them with toasted coconut flakes after cooking.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a toaster or skillet for the best texture. They can also be frozen for up to a month—just separate the pancakes with parchment paper so they don’t stick together.
FAQs
Can I use coconut milk instead of coconut cream?
Yes, but I prefer coconut cream for its thickness and richness. If using coconut milk, I make sure it’s full-fat and shake it well before using.
What’s the best way to keep pancakes warm while cooking?
I keep finished pancakes on a baking sheet in a 200°F oven while I finish cooking the rest. It keeps them warm without drying them out.
Can I make these gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend, and the pancakes still come out light and fluffy.
Do I have to add shredded coconut?
No, it’s totally optional. I like the texture it adds, but the pancakes are delicious even without it.
What toppings go best with these pancakes?
My favorites are sliced bananas, strawberries, or mango with a drizzle of maple syrup. Toasted coconut and whipped cream also make great toppings.
Conclusion
Sweet Coconut Cream Pancakes are one of my favorite ways to start the day. They’re soft, flavorful, and incredibly easy to make with ingredients I usually have on hand. Whether I’m making them for a quiet morning at home or sharing them with family, these pancakes always feel like a special treat.
