Description
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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Ingredients
For the Pancakes:
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1¼ cups all-purpose flour
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1 tbsp sugar
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1 tbsp baking powder
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½ tsp salt
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1 large egg
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1 cup canned coconut milk (full-fat for richness)
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¼ cup shredded sweetened coconut
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1 tsp vanilla extract
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2 tbsp coconut oil or vegetable oil (plus extra for cooking)
For the Coconut Cream Topping:
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1 cup heavy cream or chilled full-fat coconut cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
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Optional: extra shredded coconut or toasted coconut flakes for garnish
Optional Add-Ins:
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Sliced banana or mango
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White chocolate chips
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Lime zest
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Pineapple chunks
Instructions
Step 1: Make the Pancake Batter
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk the egg, coconut milk, vanilla extract, and coconut oil until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined.
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Fold in shredded coconut. Let the batter rest for 5 minutes to thicken.
Step 2: Cook the Pancakes
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Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
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Pour about ¼ cup of batter onto the skillet for each pancake.
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Cook for 2–3 minutes, until bubbles form on top and the edges look set.
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Flip and cook another 1–2 minutes until golden brown.
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Repeat with remaining batter, keeping pancakes warm in a low oven if needed.
Step 3: Make the Coconut Cream
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In a mixing bowl, whip the cream (or chilled coconut cream) with powdered sugar and vanilla until soft peaks form.
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Keep chilled until ready to use.
Step 4: Assemble and Serve
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Stack pancakes on a plate, top with a dollop of coconut cream.
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Garnish with extra shredded coconut, toasted flakes, or fresh fruit.
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Drizzle with maple syrup or honey if desired, and serve immediately.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Tropical / Breakfast