Sweet Coconut Cream Pancakes – Fluffy, Tropical & Irresistible

First things first, let me tell you where this all started…

There’s something about coconut that takes me straight back to family holidays at the beach. Every time I make these Sweet Coconut Cream Pancakes, I can’t help but remember the time my aunt (who’s famous for always tweaking recipes, sometimes with slightly bonkers results) dumped an extra cup of coconut milk into her batter “just to see what’d happen.” Spoiler: It was awesome. Anyway, these pancakes have become a Sunday treat around here. Also, don’t be surprised if the kitchen smells like a tropical bakery at the end—no passport needed!

So, here’s why you’ll practically crave these pancakes…

I make these whenever I want something special but not fussy—which for me is almost every lazy weekend. My family goes absolutely bonkers for these, probably because the coconut cream makes them so lush and fluffy (don’t ask me why but it works). Plus, you know those mornings when regular pancakes just seem a bit… meh? Yep, these totally cure that. I tried using just coconut milk once out of desperation (ran out of cream), but honestly, I think the real deal is worth the calories. And if you’re like me and sometimes burn the first pancake? Don’t fret, happens to the best of us. I just tell my kids that’s “the chef’s special.”

Here’s what you’ll need (and what you can swap in a pinch)

• 1 1/2 cups all-purpose flour (sometimes I’ll sneak in half coconut flour if I’m feeling extra fancy—but then you might want to up the liquids!)
• 2 tbsp sugar (granulated or honestly, brown sugar gives a nice caramel vibe)
• 1 tbsp baking powder (no old stuff, please—before, I used month-old baking powder and it was a real pancake flop)
• 1/4 tsp salt (I once forgot this and yep, it matters!)
• 1 cup canned coconut cream (not just coconut milk, but if that’s all you’ve got, just use what you have and cross your fingers—it still works just not as dreamy)
• 1/2 cup regular milk (or almond milk for my dairy-free friends—I’ve tried oat and it’s actually quite good)
• 2 large eggs (I once used 1 duck egg because it’s all I had; made them super rich so there’s that)
• 2 tbsp melted butter (or coconut oil—my grandmother, bless her, was adamant about butter but I’m not picky)
• 1 tsp vanilla extract (or coconut extract if you’re all-in on the tropical thing, but vanilla’s still my go-to)
• A good handful of sweetened shredded coconut (optional but oh-so-good for texture)

Let’s get flipping—Directions (and a few detours)

1. In a big bowl, whisk together your flour, sugar, baking powder, and salt. Sometimes I get distracted and whisk a bit too long—don’t sweat it, just get things mixed.
2. In another bowl (or honestly, the measuring jug to save on dishes), stir together coconut cream, milk, eggs, and vanilla. Give it a real good whisk. This is usually where I sneak a taste and think about what toppings I’m craving.
3. Pour the wet mix into the dry mix. Add your melted butter (or oil). Don’t go wild with the whisk—just mix enough so you don’t see streaks of flour. If it looks a bit lumpy, all good. If you want those bits of coconut, fold them in now—don’t overdo it.
4. Let the batter sit for 5-10 minutes. This bit, oh boy, is always hard to wait—makes the pancakes even fluffier, though. I tried skipping the wait once, and the pancakes were okay, but not otherworldly.
5. Heat a big skillet or griddle over medium. Bit of butter or oil—up to you (though I once tried a dry pan and regretted the cleanup).
6. Pour out ladlefuls of batter. They puff up, and it always makes me weirdly proud. When bubbles start popping on top and the edges look set, flip ‘em. Give it another minute or two. If you burn the first one, welcome to the club (it’s totally normal; that’s pancake life).

Some notes from my kitchen trials…

• At first, I tried making these with only coconut milk—honestly, not as luxurious. The cream really does something magic.
• If your batter’s too thick, add a splash more milk (or…coconut water if, like me, you have an open can in the fridge that needs using up).
• Don’t overmix. Seriously. Overmixed batter gives you a workout jaw and pancakes that bounce (not in a good way).

If you feel like experimenting (because that’s half the fun)

• Once, I tossed in some crushed pineapple—loved it! Gave it more true beach-vacation vibes.
• Tried grated lime zest once; okay, on second thought, maybe not my favorite.
• Subbed in gluten-free flour for a friend and it worked, though the texture was a tad different—still devoured, mind you.

What you really need (and, fine, what you can do without)

• A good nonstick skillet or griddle. But if you only have a regular pan, add extra butter before each pancake like my cheeky grandad used to (it’ll stick a bit, but works in a pinch).
• Mixing bowls—though in a rental cottage last summer I used a salad bowl and a mug; it’s not fussy.
• A whisk, but a big fork’ll do just as well. Actually, sometimes I prefer it because it’s quicker cleanup.

Keeping leftovers (if there ever ARE any)

You can stack cooled pancakes with parchment in-between and pop them in a container in the fridge. They’ll keep for a couple days, but honestly, in my place, they usually vanish before lunch. Reheat in a dry pan (or in a toaster, which is cheeky but works!)

How I love serving these (family rituals & pure indulgence)

I’m partial to slathering on a dollop of yogurt and a drizzle of honey, then scattering mango cubes on top (my eldest swears by chocolate chips instead… go figure). Oh, and a dusting of extra coconut makes them look a bit fancy, like you did a lot more work than you actually did. If you want to go full out, try making whipped cream. It’s worth it once in a blue moon.

My best lessons (learn form my kitchen chaos)

• I once tried rushing the “rest the batter” step and immediately regretted it—pancakes turned out flat as pancakes, and not in a good way.
• Crank the heat too high and you’ll end up with charred outsides, raw middles—not fun.
• Don’t get distracted and let the dog in while pancakes are on. Speaking of, do you ever wonder why pets are obsessed with pancakes? Mine literally circles the kitchen when I make these (off-topic, but had to share).

FAQ (yes, these are real questions I got—mostly from my motley crew)

• Can I freeze Sweet Coconut Cream Pancakes? Totally! Just let them cool, then stick parchment between each. I like to reheat in the toaster; best lazy breakfast hack I’ve found (here’s a decent step-by-step guide).
• Do I have to use eggs? Not really, but you’ll want some sort of binder—try a flax egg or even applesauce. I’ve heard of people doing this with banana too but, fair warning, it’ll taste like banana.
• Can I make them ahead? For sure! And actually, I think the flavor gets even better the next day (not sure why—maybe some kind of pancake magic at work).
• Why do my pancakes stick? I get this a lot! Usually the pan isn’t hot enough, or you need a smidge more fat under them. Old pans are notorious for this; a cheap silicone spatula helps, I swear.
• How coconutty are they? Pretty coconut-forward, but you can always dial back the shredded coconut if that’s not your jam.

So go ahead, make a stack of these and watch them disappear faster than you can say “just one more.” If you want more pancake hacks and coconut tips, I sometimes browse Bon Appetit’s pancake collection for inspo (they have some wild ideas—macadamia butter, anyone?). Happy flipping!

★★★★★ 4.30 from 31 ratings

Sweet Coconut Cream Pancakes – Fluffy, Tropical & Irresistible

yield: 4 servings

prep: 15 mins

cook: 20 mins

total: 35 mins

Enjoy these fluffy, tropical pancakes bursting with sweet coconut cream flavor. Perfect for breakfast or brunch, these irresistible pancakes bring a taste of the tropics to your table, with a tender crumb and light, creamy finish.

🖨️ Print Pin Recipe

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 3/4 cup coconut milk
• 1/4 cup coconut cream
• 2 tbsp melted butter
• 1/2 tsp vanilla extract
• 1/4 cup shredded sweetened coconut (plus more for topping)

Instructions

1. 1
   In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. 2
   In another bowl, beat the egg, coconut milk, coconut cream, melted butter, and vanilla extract until smooth.
3. 3
   Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in shredded coconut.
4. 4
   Heat a nonstick skillet or griddle over medium heat and lightly grease. Pour about 1/4 cup of batter for each pancake onto the surface.
5. 5
   Cook until bubbles appear on the surface and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through.
6. 6
   Serve warm, topped with extra coconut cream and a sprinkle of shredded coconut.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 310cal

Protein: 6 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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