Coconut Cream Pancakes Recipe
Picture yourself waking up to the sweet aroma of Coconut Cream Pancakes sizzling on a weekend morning—pillowy, light, and bursting with toasty coconut flavor in every bite. This tropical twist on classic pancakes is pure breakfast joy, blending velvety coconut milk with fluffy batter for a stack that’s both decadent and comforting. Whether you’re treating yourself to a slow brunch or delighting your family with something special, these pancakes bring a little island sunshine to your table. Trust me, the first forkful will have you totally smitten with Coconut Cream Pancakes!
Ingredients You’ll Need
These Coconut Cream Pancakes come together with a handful of essential pantry staples and a few irresistible coconutty extras. Every ingredient plays a key role, creating just the right balance of softness, sweetness, and that signature creamy finish you’ll crave again and again.
- All-purpose flour: The reliable foundation that creates that perfect pancake fluff.
- Granulated sugar: Just enough sweetness to enhance the coconut flavor without overpowering it.
- Baking powder: This leavener ensures your pancakes rise into soft, airy clouds.
- Salt: Balances the sweetness and brightens all the flavors.
- Canned coconut milk (full fat): Delivers luscious coconut creaminess and a heavenly richness throughout.
- Regular milk (or more coconut milk): Helps achieve just the right batter consistency—use extra coconut milk for a bolder flavor.
- Large eggs: These bind and lend structure for the signature pancake texture.
- Vanilla extract: Adds warmth and rounds out the tropical notes.
- Coconut extract (optional): For true coconut enthusiasts craving an extra flavor boost.
- Shredded sweetened coconut: Brings delightful chew and sweet coconut bursts in every bite.
- Melted butter or coconut oil: Infuses richness and prevents sticking.
- Whipped cream and toasted coconut for topping (optional): Take your Coconut Cream Pancakes truly over the top.
- Maple syrup for serving: A classic finishing touch that perfectly complements the coconut profile.
How to Make Coconut Cream Pancakes
Step 1: Mix the Dry Ingredients
Start with a large mixing bowl and add the flour, sugar, baking powder, and salt. Whisk these together until everything is evenly distributed—this way your pancakes bake up uniformly fluffy, with no sneaky clumps or pockets of baking powder.
Step 2: Whisk the Wet Ingredients
In a separate bowl, combine the coconut milk, regular milk (or extra coconut milk for maximum coconut flair), eggs, vanilla extract, and coconut extract if using. Give this hearty mixture a good whisk until well blended and creamy. The coconut milk will give your batter subtle body and gorgeous richness.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients right into your bowl of dry ingredients. Stir gently—overmixing is the enemy of tender pancakes! When you still see a few streaks of flour, stop. Pancake batter loves a little imperfection.
Step 4: Add Coconut and Melted Butter
Now, add that glorious sweetened shredded coconut and your melted butter or coconut oil. Gently fold these in until just incorporated. The coconut shreds will create tiny, chewy surprises throughout your pancakes, while the butter or oil delivers a delicate richness.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat, then lightly grease it with a dab of butter or oil. Ladle about 1/4 cup of batter for each pancake. When little bubbles form on the surface—after about 2 to 3 minutes—flip them over. Cook for another 1 to 2 minutes, until golden and irresistible. Repeat until all your Coconut Cream Pancakes are cooked to perfection.
How to Serve Coconut Cream Pancakes
Garnishes
The beauty of Coconut Cream Pancakes truly shines when finished with a dramatic garnish. Dollop on whipped cream, sprinkle generously with toasted coconut flakes, and drizzle with maple syrup for a show-stopping tropical breakfast experience. The different textures and temperatures make every bite exciting!
Side Dishes
To round out your breakfast, pair these pancakes with fresh pineapple or mango slices for a true vacation vibe. If you’re hosting brunch, consider serving alongside crispy bacon or a bright fruit salad—the flavors and colors will complement your pancakes beautifully.
Creative Ways to Present
Feeling playful? Stack your Coconut Cream Pancakes in mini towers, alternate them with slices of banana, or even turn them into sliders with a layer of coconut whipped cream and berries between each cake. For a party, cut them into bite-sized pieces and serve with toothpicks as sweet brunch tapas.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Coconut Cream Pancakes (lucky you!), stack them with a sheet of parchment between each, then place in an airtight container in the fridge. They’ll stay soft and flavorful for up to three days—an easy breakfast or snack solution!
Freezing
Want to save some pancakes for a rainy day? Arrange completely cooled pancakes in a single layer on a baking sheet and place in the freezer. Once frozen, transfer to a resealable bag or airtight container, separating each pancake with parchment. They’ll keep well for up to two months.
Reheating
To bring your Coconut Cream Pancakes back to their fluffy best, simply reheat in a toaster or on a warm skillet until hot. For larger batches, cover with foil and warm in a 350°F oven for about 10 minutes. Avoid the microwave if you love crisp edges!
FAQs
Can I make Coconut Cream Pancakes dairy free?
Absolutely! Swap the regular milk for additional coconut milk and use coconut oil instead of butter. You’ll get an extra boost of coconut flavor, making them a truly delightful plant-based treat.
Do I need to use coconut extract?
No, coconut extract is optional. If you want maximum coconut impact, add it in, but the pancakes are still deliciously tropical thanks to the coconut milk and shredded coconut.
What kind of coconut milk should I use?
Go for canned, full-fat coconut milk for ultra rich, creamy pancakes. Light coconut milk or coconut beverages from the carton won’t give you the same indulgent result.
How do I toast coconut for topping?
Simply spread sweetened or unsweetened shredded coconut on a baking sheet and bake at 350°F for 5 to 7 minutes. Watch closely and stir once or twice, as coconut can brown quickly!
Can I make the batter ahead of time?
For best results, mix the wet and dry ingredients separately and combine just before cooking. This ensures you get fluffy, tender Coconut Cream Pancakes every time and avoids any loss of lift from prematurely activating the baking powder.
Final Thoughts
If you’re craving a little breakfast magic, Coconut Cream Pancakes are absolutely worth waking up for. Whether you stick to the basics or dress them up with creative toppings, this recipe is a ticket to tropical bliss in just 25 minutes. Give them a try, and let a stack of coconut-kissed pancakes become your new favorite way to start the day!
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Coconut Cream Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
These Coconut Cream Pancakes are a tropical twist on a classic breakfast favorite. Fluffy pancakes infused with coconut milk and shredded coconut, topped with whipped cream and toasted coconut, make for a delightful morning treat.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup canned coconut milk (full fat)
- 1/2 cup regular milk (or more coconut milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
- 1/4 cup shredded sweetened coconut
- 2 tablespoons melted butter or coconut oil
For Topping:
- Whipped cream and toasted coconut
- Maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate bowl, whisk together coconut milk, regular milk, eggs, vanilla extract, and coconut extract if using. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add Flavor: Fold in the shredded coconut and melted butter or oil.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve: Repeat with remaining batter. Serve warm topped with whipped cream, toasted coconut, and maple syrup if desired.
Notes
- You can use all coconut milk for a richer coconut flavor.
- To toast shredded coconut, bake at 350°F for 5–7 minutes or toast in a dry skillet until golden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
