Coconut Cream Pancakes

These Coconut Cream Pancakes are soft, fluffy, and bursting with tropical flavor. I blend coconut milk and shredded coconut into the batter, then top them with a luscious coconut cream that takes them to the next level. Whether I’m making a lazy weekend breakfast or a special brunch treat, these pancakes bring sunshine to the plate.

Why You’ll Love This Recipe

I love these pancakes for their tender texture and rich coconut flavor that tastes like a tropical escape. The creamy topping adds decadence without making them too heavy. They’re easy to whip up with everyday ingredients, and I can make them as simple or indulgent as I like. If I’m a fan of coconut, this recipe is a must-try.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Sugar

• Eggs

• Coconut milk (full-fat for richness)

• Vanilla extract

• Melted butter or coconut oil

• Shredded sweetened coconut

• Heavy cream (for topping)

• Powdered sugar (for topping)

• Optional: coconut extract (for stronger flavor), toasted coconut (for garnish)

Directions

1. I whisk flour, baking powder, salt, and sugar together in a bowl.

2. In another bowl, I beat the eggs, then mix in coconut milk, vanilla, and melted butter or coconut oil.

3. I pour the wet ingredients into the dry, mixing until just combined. I gently fold in shredded coconut.

4. I heat a nonstick skillet or griddle over medium heat and lightly grease it.

5. I scoop 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface, then flip and cook the other side until golden.

6. For the topping, I whip heavy cream with powdered sugar and a splash of coconut extract until soft peaks form.

7. I serve the pancakes stacked with a generous spoonful of coconut cream and a sprinkle of toasted coconut on top.

Servings and timing

This recipe makes about 10 pancakes, enough for 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add mashed banana or a handful of pineapple chunks for a tropical twist. For a dairy-free version, I use coconut cream instead of heavy cream and skip the butter in favor of coconut oil. I’ve also used whole wheat flour for a slightly nuttier taste. When I want a sweeter treat, I drizzle a little maple syrup or melted white chocolate over the top.

Storage/Reheating

If I have leftovers, I let the pancakes cool, then store them in an airtight container in the fridge for up to 3 days. To reheat, I use a toaster or skillet to bring back some of that fresh-off-the-griddle texture. The coconut cream topping can be stored separately and re-whipped if needed. Pancakes also freeze well—just layer them between parchment paper and freeze in a zip-top bag.

FAQs

Can I use canned coconut milk?

Yes, I use full-fat canned coconut milk for the richest flavor and creamiest texture. I shake the can before opening.

Do I have to use shredded coconut in the batter?

No, but I like the texture and extra flavor it adds. If I want a smoother pancake, I skip it or use finely shredded coconut.

Can I make these pancakes vegan?

Yes, I substitute the eggs with flax eggs and use plant-based milk and whipped coconut cream instead of dairy.

Why are my pancakes not fluffy?

I make sure not to overmix the batter and let it rest for a few minutes before cooking. A fresh batch of baking powder helps too.

What toppings go well with these pancakes?

I like coconut cream, toasted coconut, fresh fruit (like mango or pineapple), and a drizzle of honey or maple syrup.

Conclusion

Coconut Cream Pancakes are my go-to when I want a sweet, tropical-inspired breakfast that feels special but is easy to make. They’re soft, fluffy, and loaded with coconut goodness from the batter to the topping. Whether I’m serving them for guests or just treating myself, these pancakes never fail to impress.