Coconut Cream Pancakes
Fluffy, creamy, and full of coconut flavor — these pancakes bring a touch of the tropics to your breakfast table. Light, rich, and ready in under 30 minutes, they’re perfect for cozy mornings or weekend brunch.
Ingredients
- Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar or coconut sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- Wet Ingredients
- 1 cup coconut milk full-fat or light
- ½ cup coconut cream
- 2 large eggs
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- ½ tsp coconut extract optional for stronger flavor
- Optional Add-Ins
- Shredded coconut
- Mini chocolate chips
- A pinch of cinnamon
- 🔄 Substitutions
- Dairy-Free: Use all coconut oil instead of butter.
- Gluten-Free: Use a gluten-free flour blend or almond flour.
- Low-Sugar: Replace sugar with erythritol or monk fruit sweetener.
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk coconut milk, coconut cream, eggs, melted butter (or oil), vanilla, and coconut extract until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined — don’t overmix.
- Fold in optional add-ins like shredded coconut or chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
- Pour ¼ cup batter for each pancake and cook until bubbles form on the surface and edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes until golden.
- Keep pancakes warm in a 200°F (93°C) oven while finishing the batch.
- Serve warm with your favorite toppings.
Notes
Classic: Butter and maple syrup
Tropical: Sliced bananas, toasted coconut, and pineapple compote
Whipped Delight: Coconut whipped cream and powdered sugar
Nutty Crunch: Chopped macadamia nuts or almonds