If you are craving a breakfast that feels like a warm hug on a plate, then you have to try this Coconut Cream Pancakes Recipe. Picture fluffy pancakes enriched with creamy coconut milk and a gentle hint of coconut sugar, giving every bite a tropical twist. These pancakes are delightfully tender and sweet, with shredded coconut folded right into the batter for bursts of texture and flavor. Perfect for a leisurely weekend morning or any time you want to spoil yourself with something truly special.
Ingredients You’ll Need
Gathering the ingredients for this Coconut Cream Pancakes Recipe is refreshingly simple. Each element plays its part in creating the perfect balance of fluffiness, creaminess, and coconutty warmth that makes these pancakes unforgettable.
- 2 eggs: The base that provides structure and lift while keeping the pancakes light.
- 3/4 cup coconut milk, organic full fat: Adds rich creaminess and that signature coconut flavor.
- 3 tablespoons coconut oil: For moisture and subtle tropical notes, also helps with cooking.
- 1/3 cup sour cream: Adds tanginess and extra tenderness.
- 1 teaspoon vanilla or almond extract: Enhances flavor depth with a sweet aroma.
- 1/4 cup coconut sugar: A natural sweetener that complements the coconut beautifully.
- 1 cup all-purpose flour: The essential flour that gives the pancakes their soft structure.
- 2 teaspoons baking powder: Your secret for fluffy, airy pancakes.
- 1/4 teaspoon sea salt: Balances sweetness and boosts flavor.
- 1/2 cup shredded coconut, unsweetened: Provides delightful texture and bursts of coconut flavor inside the pancakes.
- Coconut cooking spray: For greasing the pan and keeping the pancakes from sticking.
- Butter: Optional but recommended for finishing pancakes with a rich touch.
- Syrup: Your choice—classic maple or coconut syrup for an extra coconut hit.
- Fresh berries: Adds freshness and a vibrant color contrast.
How to Make Coconut Cream Pancakes Recipe
Step 1: Whisk the Eggs
Start by cracking the eggs into a large mixing bowl and whisk them vigorously for about 60 seconds until they become frothy and fluffy. This simple step traps air, which is the secret to giving your pancakes that light and airy texture that makes each bite melt in your mouth.
Step 2: Add Wet Ingredients
Next, pour in the coconut milk and coconut oil while continuing to whisk for another 30 to 45 seconds so everything blends seamlessly. Then add the coconut sugar, your choice of vanilla or almond extract, and the sour cream. Whisk these wet ingredients thoroughly for about a minute to make sure they combine smoothly. This wet mixture is what brings the creamy, dreamy flavor that defines this Coconut Cream Pancakes Recipe.
Step 3: Incorporate Dry Ingredients
Now, sift together the all-purpose flour and baking powder directly into your wet ingredients bowl to avoid lumps. Add the sea salt too. Gently whisk or stir just until the batter comes together without overmixing. Overworking the batter can toughen the pancakes, so a light hand is key here.
Step 4: Fold in Shredded Coconut
Time for the coconut magic! Carefully fold the unsweetened shredded coconut into the batter using a spatula. This will give your pancakes delightful texture and little bursts of true coconut flavor that make this recipe stand out.
Step 5: Heat the Skillet
Place a large non-stick skillet over medium heat and allow it to get hot before lightly coating it with coconut cooking spray. Preparing the pan well is crucial for cooking your pancakes evenly and preventing sticking.
Step 6: Cook the Pancakes
Pour about 1/4 to 1/3 cup of batter for each pancake into the skillet, cooking two at once but without overcrowding. Let them cook for 2 to 2 1/2 minutes on the first side until bubbles form around the edges and the batter loses some of its sheen. This signals it’s ready to be flipped.
Step 7: Flip and Finish
Gently flip each pancake using a spatula and cook for another 2 1/2 minutes until golden brown and cooked through. This even cooking helps preserve the lightness while creating a beautiful golden crust.
Step 8: Repeat
Transfer the cooked pancakes to a plate, re-spray the skillet as needed, and continue until all the batter is used. Taking your time here rewards you with perfectly cooked pancakes each round.
How to Serve Coconut Cream Pancakes Recipe
Garnishes
To truly elevate these coconut cream pancakes, consider topping them with a pat of melting butter, a drizzle of maple syrup or coconut syrup, and a sprinkling of fresh berries like blueberries or raspberries. The butter adds richness, the syrup provides sweetness, and the berries contribute a touch of freshness and color that makes your pancakes almost too pretty to eat.
Side Dishes
Complement your Coconut Cream Pancakes Recipe with simple side dishes like crispy bacon, turkey sausage, or even a vibrant fruit salad. The savory sides balance the sweetness perfectly, and the fruit salad adds bright, juicy notes to your breakfast spread.
Creative Ways to Present
Serve your pancakes stacked high with shredded coconut sprinkled over the top. For a tropical flair, add a dollop of whipped coconut cream alongside or layer them with sliced bananas and toasted nuts in between each pancake. You can even create a beautiful pancake bar with multiple toppings so everyone can build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Coconut Cream Pancakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between pancakes to prevent sticking and keep them fresh for a quick breakfast later.
Freezing
These pancakes freeze wonderfully. Lay them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a resealable freezer bag. They keep well for up to 2 months and make for an easy grab-and-go breakfast.
Reheating
Reheat your pancakes gently in a toaster, oven, or skillet over low heat. You want to warm them through without drying out, so keep it slow and steady. They’ll taste almost as good as freshly made, making busy mornings a breeze.
FAQs
Can I use regular milk instead of coconut milk?
While regular milk will work, using full-fat coconut milk is key to getting that rich, tropical flavor that makes this Coconut Cream Pancakes Recipe so special. It also adds moisture and tenderness that regular milk doesn’t quite achieve.
Is it possible to make these pancakes vegan?
You can try substituting eggs with flax eggs and swapping sour cream for a plant-based alternative, but it may change the texture slightly. Coconut oil and coconut milk already keep things quite moist, so with a bit of experimentation, vegan versions can be delicious too.
What kind of coconut sugar should I use?
Opt for organic or unrefined coconut sugar when possible. It has a caramel-like flavor that enhances the pancake’s sweetness without overpowering the coconut taste, making the Coconut Cream Pancakes Recipe even more delightful.
Can I add fruits or nuts to the batter?
Absolutely! Adding chopped nuts like macadamias or diced tropical fruits such as pineapple can give an extra layer of texture and flavor. Just fold them in gently along with the shredded coconut.
How do I prevent pancakes from sticking to the pan?
Make sure your skillet is properly preheated and lightly greased with coconut cooking spray or oil. Also, avoid using excessive oil, as it can cause uneven cooking. A quality non-stick skillet is the best tool for perfectly cooked pancakes.
Final Thoughts
There’s something truly magical about this Coconut Cream Pancakes Recipe. It’s a simple set of ingredients that comes together to create pancakes bursting with creamy coconut flavor and just the right fluffiness. Whether you’re making a special breakfast for family or treating yourself to a tropical twist on a classic morning favorite, these pancakes are bound to become one of your go-to recipes. So gather your ingredients, get your skillet ready, and enjoy each warm, coconut-kissed bite!
Print
Coconut Cream Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
These coconut cream pancakes are fluffy, rich, and infused with the tropical flavor of coconut. Made with coconut milk, coconut oil, and shredded coconut, they offer a delightful twist on classic pancakes. Perfect for a weekend brunch, these pancakes are light, airy, and best served with butter, syrup, and fresh berries for a delicious start to your day.
Ingredients
Wet Ingredients
- 2 eggs
- 3/4 cup organic full fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking and Serving
- Coconut cooking spray
- Butter
- Syrup
- Fresh berries
Instructions
- Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously until frothy and fluffy, about 60 seconds. This step incorporates air into the eggs, which helps make the pancakes extra fluffy.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil and continue whisking for another 30-45 seconds to fully combine. Then add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds until all wet ingredients are blended smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl containing the wet ingredients. Add the sea salt. Gently whisk or stir until just combined, being careful not to overmix the batter to keep pancakes tender.
- Fold in Shredded Coconut: Add the unsweetened shredded coconut and use a spatula to carefully fold it into the batter, ensuring the coconut is evenly distributed without deflating the mixture.
- Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) on medium heat and allow it to preheat fully. Lightly coat the skillet with coconut cooking spray to prevent sticking.
- Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without crowding. Allow them to cook for 2 to 2 1/2 minutes on the first side until bubbles form around the edges and the batter loses some of its shine.
- Flip and Finish: Carefully flip each pancake and cook for another 2 1/2 minutes, or until the pancakes are golden brown and cooked through.
- Repeat: Remove the cooked pancakes to a plate, reapply coconut cooking spray to the skillet as needed, and continue cooking the remaining batter until all pancakes are done.
- Serve: Serve the warm pancakes topped with butter, syrup, and fresh berries for a delicious breakfast treat.
Notes
- Use organic full-fat coconut milk for the best flavor and texture.
- Do not overmix the batter to keep the pancakes tender and fluffy.
- Cook pancakes on medium heat to ensure even cooking without burning.
- For a dairy-free version, substitute sour cream with coconut yogurt.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage.
