Coconut Cream Pancakes

Why You’ll Love This Recipe

These Coconut Cream Pancakes are:

• Super fluffy: Thanks to the coconut cream, they’re soft and light with a slight richness.

• Deliciously tropical: The coconut flavor adds a fun twist to your classic pancakes.

• Quick and easy: This recipe is simple to make, perfect for a relaxed breakfast or brunch.

• Dairy-free and vegan: If you opt for plant-based ingredients, these pancakes are vegan-friendly and dairy-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 2 tbsp sugar (or sweetener of choice)

• 1 tbsp baking powder

• 1/4 tsp salt

• 1/2 cup coconut cream

• 1/2 cup plant-based milk (such as coconut or almond milk)

• 1/4 tsp vanilla extract

• 2 tbsp melted coconut oil or vegetable oil

• 1 tbsp shredded coconut (optional, for extra texture)

• Oil or butter for cooking

Directions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Combine wet ingredients: In a separate bowl, whisk together the coconut cream, plant-based milk, vanilla extract, and melted coconut oil.

3. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should still be slightly lumpy.

4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet.

5. Flip: Cook the pancakes for 2-3 minutes until bubbles start to form on the surface, then flip and cook for an additional 1-2 minutes on the other side until golden brown.

6. Serve: Serve your coconut cream pancakes hot with maple syrup, fresh fruit, or extra shredded coconut for garnish.

Servings and Timing

• Servings: This recipe makes about 4-6 pancakes, depending on size.

• Prep Time: 5 minutes

• Cook Time: 10-15 minutes

Variations

• Add-ins: You can mix in chocolate chips, sliced bananas, or blueberries to the batter for extra flavor.

• Tropical toppings: Top with fresh pineapple, coconut flakes, or mango slices for a tropical flair.

• Make it gluten-free: Use a gluten-free flour blend for a gluten-free version of these pancakes.

• Sweeteners: Feel free to replace the sugar with maple syrup, coconut sugar, or a sugar substitute.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat in a toaster or microwave for a quick breakfast. For extra crispness, warm them up in a skillet.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, if you’re not vegan or dairy-free, you can use regular milk in place of the plant-based milk.

Can I substitute coconut cream with coconut milk?

Coconut cream is thicker and richer than coconut milk, so using coconut milk may result in slightly thinner pancakes. If you do use coconut milk, reduce the amount of liquid in the batter slightly.

Are these pancakes gluten-free?

These pancakes are not gluten-free as written. However, you can easily make them gluten-free by using a gluten-free flour blend.

Can I freeze these pancakes?

Yes, you can freeze these pancakes. Simply stack them with parchment paper in between each pancake, place them in a zip-top bag, and freeze for up to a month. Reheat in the toaster or microwave.

How can I make these pancakes extra coconutty?

For an extra coconut flavor, try adding shredded coconut to the batter or topping your pancakes with coconut flakes. You can also use coconut oil for cooking.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking the pancakes.

Can I use a different oil besides coconut oil?

Yes, you can substitute coconut oil with vegetable oil, melted butter, or another neutral oil of your choice.

How do I make these pancakes fluffier?

To ensure the fluffiest pancakes, don’t overmix the batter and make sure the pan is properly heated before adding the batter.

Can I make this recipe without sugar?

Yes, you can skip the sugar or use a sugar substitute like stevia or monk fruit sweetener.

Can I add fruit directly to the batter?

Yes, feel free to fold in your favorite fruit like bananas or berries to the batter just before cooking.

Conclusion

Coconut Cream Pancakes are the perfect way to start your day on a sweet, tropical note. They’re quick to prepare, packed with rich coconut flavor, and incredibly fluffy. Whether you’re serving them for a lazy weekend breakfast or a special occasion, these pancakes are sure to delight everyone at the table. Top them with your favorite fruits and syrups for a delicious breakfast or brunch treat!

coconut cream pancakes

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Treat yourself to fluffy, soft, and flavorful Coconut Cream Pancakes! These pancakes are made with creamy coconut milk, offering a tropical twist to your classic breakfast. Whether you’re looking for a dairy-free option or just a delicious new pancake recipe, these coconut-infused pancakes are easy to make and irresistibly tasty. Perfect for a sweet morning or special brunch!

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6-8 pancakes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• For the Pancakes:
• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 tbsp sugar (optional, depending on sweetness preference)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup coconut cream (or coconut milk for a lighter texture)
• 2 tbsp coconut oil (melted, or vegetable oil)
• 1 tsp vanilla extract
• 1/4 tsp coconut extract (optional, for extra coconut flavor)
• 1/2 cup shredded coconut (optional, for extra texture)
• 1/2 cup water (adjust consistency if needed)
• 1–2 tbsp of coconut flakes for topping (optional)
• For the Topping (optional):
• Maple syrup or agave syrup
• Fresh fruit (e.g., sliced bananas or berries)
• Additional shredded coconut

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Instructions

• Prepare the Pancake Batter:
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, mix the coconut cream, melted coconut oil, vanilla extract, and coconut extract (if using).
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
• If the batter is too thick, add water a little at a time until you reach a smooth, pourable consistency.
• Stir in the shredded coconut (if using) for added texture.
• Cook the Pancakes:
• Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or cooking spray.
• Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Spread it out gently into a circle if needed.
• Cook for 2-3 minutes, until bubbles form on the surface of the pancake. Flip carefully and cook for an additional 1-2 minutes until golden brown on both sides.
• Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
• Serve:
• Stack the pancakes on a plate and top with maple syrup or agave syrup, fresh fruit, and extra shredded coconut for garnish.
• Serve hot and enjoy!

Notes

• You can use either canned coconut cream or coconut milk for a slightly lighter version. Coconut cream will give a richer flavor and texture.
• If you don’t have coconut extract, you can skip it, but it enhances the coconut flavor.
• For a slightly different twist, try adding a pinch of cinnamon or a tablespoon of cocoa powder to the batter for a chocolate-coconut combo.
• These pancakes are best served fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in a pan or microwave.