Imagine waking up to the warm scent of coconut wafting through your kitchen and a plate of fluffy, golden pancakes stacked high, drizzled with sweet syrup, and topped with fresh fruit. These coconut cream pancakes are everything you need to turn a simple morning into a tropical getaway. Trust me, once you’ve tried this recipe, it’ll become your go-to breakfast for special occasions (or whenever you need a little sunshine in your life!).
This recipe combines the rich creaminess of coconut milk with the melt-in-your-mouth texture of pancakes. Whether you’re a pancake pro or just looking to jazz up your breakfast routine, these pancakes are worth every bite. I’ve even included tips and variations to make this recipe your own, so let’s dive into the world of coconut-inspired deliciousness!
The Story Behind Coconut Cream Pancakes
These pancakes are inspired by my love for tropical flavors and a trip to Hawaii where I had the most incredible coconut pancakes at a small café by the beach. The pancakes were so light yet decadent, filled with the aroma of fresh coconut. I knew I had to recreate that experience at home.
Historically, coconut has been a staple ingredient in many tropical cuisines, from Southeast Asia to the Caribbean. It’s versatile, nutritious, and adds a unique flavor to both sweet and savory dishes. Pancakes, on the other hand, have a long history as a breakfast favorite, dating back to ancient times. Combining these two classics feels like a match made in heaven!
What’s great about this recipe is how adaptable it is. You can make it a weekend indulgence or whip it up for a special brunch gathering. And let’s not forget—it’s perfect for warm summer mornings when you’re craving something light yet satisfying. Plus, the subtle sweetness of coconut pairs beautifully with a variety of toppings, from fresh fruit to toasted nuts.
Let’s Talk Ingredients
Making these coconut cream pancakes is all about selecting the right ingredients. Here’s a breakdown of what you’ll need and why each item matters:
- Coconut Milk: The star of the show! Use full-fat coconut milk for the creamiest texture and richest flavor. Light coconut milk works too, but the results won’t be as indulgent.
- All-Purpose Flour: A pantry staple that provides structure. You can substitute with a gluten-free blend if needed.
- Baking Powder: This is key for getting those fluffy pancakes. Make sure it’s fresh for the best results.
- Eggs: They bind the batter and add richness. For a vegan option, use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
- Sweetener: I like using a touch of granulated sugar, but you can swap it with coconut sugar, maple syrup, or even honey.
- Coconut Oil: Adds a subtle coconut flavor and keeps the pancakes moist. Butter or neutral oils work too.
- Shredded Coconut: Optional, but it adds texture and boosts the tropical vibe. Toast it lightly for an extra nutty flavor!
- Vanilla Extract: A splash of vanilla enhances the sweetness and rounds out the coconut flavor.
Pro tip: If you’re using canned coconut milk, give it a good shake before opening. The cream tends to separate from the water, and you’ll want an even consistency for the batter.
Equipment You’ll Need
Here’s what you’ll need to make these pancakes:
- Mixing Bowls: One for wet ingredients and another for dry ingredients.
- Whisk: For blending the batter until smooth.
- Ladle or Measuring Cup: To pour the batter evenly onto the griddle.
- Nonstick Skillet or Griddle: A good-quality nonstick surface makes flipping pancakes a breeze. Cast iron works too if it’s well-seasoned!
- Spatula: A wide, thin spatula is ideal for flipping.
If you don’t have a griddle, don’t worry—any heavy-bottomed pan will do. Just keep an eye on the heat to avoid burning.
How to Make Coconut Cream Pancakes
- Prepare the Batter: In a large bowl, whisk together 1 1/2 cups (190g) of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. In a separate bowl, combine 1 cup (240ml) of coconut milk, 2 large eggs, 2 tablespoons (30ml) of melted coconut oil, 2 tablespoons (25g) of sugar, and 1 teaspoon of vanilla extract. Slowly mix the wet ingredients into the dry ingredients until just combined.
- Heat the Griddle: Preheat your skillet or griddle over medium heat. Lightly grease it with coconut oil or butter.
- Cook the Pancakes: Use a ladle to pour about 1/4 cup (60ml) of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Keep Warm: Transfer cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the rest.
- Serve: Stack the pancakes, drizzle with maple syrup, and top with fresh fruit like mango, pineapple, or shredded coconut.
Tip: Don’t overmix the batter! A few lumps are totally fine and will actually make your pancakes fluffier.
Cooking Tips & Techniques
Here’s how to make sure your pancakes turn out perfect every time:
- Heat Control: Keep the heat at medium. Too hot, and the pancakes will burn on the outside while staying raw inside.
- Rest the Batter: Let the batter rest for 5-10 minutes before cooking. This helps the baking powder activate and makes the pancakes fluffier.
- Test the First Pancake: The first pancake is often a test run to adjust heat or batter consistency. Don’t be discouraged if it’s not perfect!
If you’re cooking for a crowd, keep the pancakes warm in a 200°F (90°C) oven until ready to serve.
Variations & Adaptations
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Pancakes: Use a flax egg and replace the eggs with a plant-based milk like almond or oat milk.
- Chocolate Coconut Pancakes: Add 1/4 cup (30g) of mini chocolate chips to the batter for a sweet twist.
Feel free to get creative! I once added a dash of cinnamon and nutmeg for a spiced version, and it was a hit!
Serving & Storage Suggestions
To serve, stack your pancakes high and drizzle with maple syrup, honey, or even a coconut glaze. Add toppings like toasted coconut flakes, sliced bananas, or a dollop of whipped cream for an extra-special touch.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet over low heat. You can also freeze them for up to 2 months—just separate each pancake with parchment paper to prevent sticking.
Nutritional Information & Benefits
Each serving of these pancakes is a source of healthy fats, thanks to the coconut milk and coconut oil. They’re also naturally dairy-free, making them a great option for those with lactose intolerance.
Approximate nutritional values per pancake: 150 calories, 6g fat, 20g carbs, and 3g protein. Keep in mind that toppings will add to these values.
Coconut is rich in medium-chain triglycerides (MCTs), which may provide a quick source of energy. Plus, it’s a great way to add a hint of the tropics to your diet!
Conclusion
If you’re looking for a breakfast that feels like a mini tropical vacation, these coconut cream pancakes are just the ticket. They’re easy to make, incredibly flavorful, and endlessly customizable. Whether you enjoy them as-is or with your favorite toppings, every bite is like a little piece of paradise.
I’d love to hear how you make these pancakes your own! Leave a comment below with your favorite toppings or any variations you’ve tried. And if you enjoyed this recipe, don’t forget to share it with your friends and family. Happy cooking—and even happier eating!
FAQs
Can I make this recipe vegan?
Yes! Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and substitute coconut milk for other plant-based milks if desired.
How do I make the pancakes fluffier?
Let the batter rest for 5-10 minutes before cooking to allow the baking powder to activate.
Can I freeze these pancakes?
Absolutely! Layer the pancakes with parchment paper and store them in a freezer-safe bag for up to 2 months.
What toppings go well with coconut cream pancakes?
Fresh tropical fruits like mango, pineapple, and banana pair beautifully. You can also add toasted coconut, nuts, or a drizzle of honey.
Can I use light coconut milk?
Yes, but the pancakes will be less rich and creamy. Full-fat coconut milk is recommended for the best flavor and texture.