I share here a recipe for fluffy pancakes enriched with coconut cream, delivering a tropical twist to your morning breakfast routine.
Why You’ll Love This Recipe
I adore these pancakes because they come together quickly — about 25 minutes total — yet feel indulgent thanks to the coconut cream. The texture is light and airy, and the flavor carries that subtle coconut richness without overwhelming. It’s a treat that feels special but is still simple enough for a weekday morning.
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
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the coconut cream, egg, melted butter, and vanilla extract, stirring until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. If using, fold in the shredded coconut. Be careful not to overmix — a few lumps are okay.
Heat a non-stick skillet over medium heat and lightly grease it (with butter or oil).
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until the other side is golden brown.
Continue with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings (fresh fruit, syrup, extra coconut, etc.).
Servings and timing
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Chocolate Chip Coconut Pancakes: Add a handful of chocolate chips to the batter just before cooking.
Banana Coconut Pancakes: Mash a ripe banana and stir it into the wet ingredients for extra sweetness and moisture.
Gluten‑Free Option: Replace the all‑purpose flour with a gluten‑free flour blend (make sure it has a binding agent).
Vegan Version: Use a flax “egg” (1 tablespoon ground flaxseed + 2.5 tablespoons water) instead of the egg, and swap melted butter for coconut oil or a plant‑based butter.
Spiced Coconut Pancakes: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor boost.
Storage / Reheating
I store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. If I want to keep them longer, I freeze them (separated by parchment paper) for up to a month. To reheat, I either pop them in the toaster or microwave for a short time until warmed through.
FAQs
What can I use instead of coconut cream?
If I don’t have coconut cream, I sometimes use full-fat coconut milk or even regular milk. The flavor is a bit different, but the pancakes still turn out tasty.
Can I prepare the batter ahead of time?
Yes — I often mix the batter the night before and keep it in the fridge. Before cooking, I give it a gentle stir.
Are these pancakes dairy-free?
They’re not by default, but you can make them dairy-free by substituting the melted butter with a non-dairy alternative such as coconut oil or plant-based butter.
How do I prevent pancakes from becoming tough or dense?
I avoid overmixing the batter. Stirring only until just combined (with some lumps) keeps them light and fluffy.
What toppings do you recommend?
I love serving these with fresh fruits (berries, mango, banana), maple syrup or coconut syrup, a sprinkle of shredded coconut, or even a dollop of whipped cream for extra indulgence.
Conclusion
These Sweet Coconut Cream Pancakes have become one of my favorites — easy to make, rich in flavor, and delightful in texture. Whether I’m making them for a leisurely weekend or a simple weekday breakfast, they feel like a small indulgence. I hope you enjoy making and sharing them as much as I do.
Fluffy and indulgent pancakes made with rich coconut cream, offering a tropical twist perfect for a weekday or weekend breakfast.
Ingredients
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)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the coconut cream, egg, melted butter, and vanilla extract, stirring until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. If using, fold in the shredded coconut. Be careful not to overmix — a few lumps are okay.
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook until the other side is golden brown.
Continue with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings (fresh fruit, syrup, extra coconut, etc.).
Notes
Do not overmix the batter to ensure fluffy pancakes.
Batter can be prepared ahead and stored in the fridge overnight.
Leftover pancakes can be refrigerated for 3 days or frozen for up to 1 month.
Use gluten-free flour or flax egg for dietary modifications.
