Sweet Coconut Cream Pancakes

Soft, fluffy, and full of tropical flavor—these Sweet Coconut Cream Pancakes are the perfect way to bring a little sunshine to your breakfast plate. Infused with coconut milk and topped with a dreamy coconut cream, these pancakes are a decadent yet simple treat you’ll want to make again and again.

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Why You’ll Love This Recipe
Tropical Flavor – Coconut milk and shredded coconut give each bite a sunny twist
Extra Fluffy – Light, airy texture thanks to the coconut milk and leavening combo
Perfect for Brunch – Elegant enough for guests, easy enough for everyday
Naturally Dairy-Free Option – Use coconut whipped cream and plant milk for a fully dairy-free version
Easy to Customize – Add fruits, nuts, or chocolate to make it your own

Ingredients You’ll Need

For the Pancakes:

• 1¼ cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup canned coconut milk (full-fat for richness)
• ¼ cup shredded sweetened coconut
• 1 tsp vanilla extract
• 2 tbsp coconut oil or vegetable oil (plus extra for cooking)

For the Coconut Cream Topping:

• 1 cup heavy cream or chilled full-fat coconut cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Optional: extra shredded coconut or toasted coconut flakes for garnish

Optional Add-Ins:

• Sliced banana or mango
• White chocolate chips
• Lime zest
• Pineapple chunks

Tools You’ll Need
Mixing bowls
Whisk or hand mixer
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Make the Pancake Batter

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, coconut milk, vanilla extract, and coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
4. Fold in shredded coconut. Let the batter rest for 5 minutes to thicken.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
2. Pour about ¼ cup of batter onto the skillet for each pancake.
3. Cook for 2–3 minutes, until bubbles form on top and the edges look set.
4. Flip and cook another 1–2 minutes until golden brown.
5. Repeat with remaining batter, keeping pancakes warm in a low oven if needed.

Step 3: Make the Coconut Cream

1. In a mixing bowl, whip the cream (or chilled coconut cream) with powdered sugar and vanilla until soft peaks form.
2. Keep chilled until ready to use.

Step 4: Assemble and Serve

1. Stack pancakes on a plate, top with a dollop of coconut cream.
2. Garnish with extra shredded coconut, toasted flakes, or fresh fruit.
3. Drizzle with maple syrup or honey if desired, and serve immediately.

Tips for Perfect Coconut Cream Pancakes
Use canned full-fat coconut milk – It gives richness and moisture
Let the batter rest – It thickens and leads to fluffier pancakes
Don’t overmix – Stir just until the dry spots disappear
Whip the cream cold – Chill your mixing bowl and cream for best results
Toast the coconut – A few minutes in the oven or pan gives extra flavor

Serving Suggestions
Tropical Fruit Platter – Serve with mango, pineapple, kiwi, or banana
Coconut Syrup – Mix maple syrup with a splash of coconut milk for a twist
Smoothie on the Side – A berry or green smoothie makes it a full breakfast
Chai or Iced Coffee – Complements the sweet coconut flavor beautifully
As a Dessert – Add a scoop of coconut ice cream or drizzle of chocolate syrup

How to Store & Reheat

Store:
Refrigerate leftover pancakes in an airtight container for up to 3 days

Freeze:
Place pancakes in a single layer on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months

Reheat:
Microwave: 20–30 seconds per pancake
Toaster: Crisp up lightly for 1–2 minutes
Oven: Warm at 180°C (350°F) for 5–7 minutes

Frequently Asked Questions

1. Can I make them vegan?
   Yes! Use a flax egg (1 tbsp flax + 3 tbsp water) and coconut cream instead of dairy cream.
2. What kind of coconut milk should I use?
   Canned, full-fat coconut milk gives the best flavor and texture.
3. Can I make the batter ahead of time?
   It’s best fresh, but you can mix dry and wet ingredients separately and combine before cooking.
4. Do they taste overly sweet?
   No—there’s a light sweetness from the coconut and sugar, but it’s balanced.

Final Thoughts
These Sweet Coconut Cream Pancakes bring tropical vibes to your table with every soft, dreamy bite. Whether you’re treating yourself to a slow weekend breakfast or serving up something special for guests, this recipe hits that sweet spot of indulgent yet simple. Customizable, gorgeous, and totally delicious—give them a try and fall in love!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Tropical / Breakfast

Nutritional Information (Per Serving – 2 pancakes):
Calories: 320 | Protein: 6g | Carbs: 28g | Fat: 20g | Fiber: 3g | Sugar: 9g

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