Sweet Coconut Cream Pancakes – A Tropical Morning Treat
There’s something magical about waking up to the scent of warm coconut and buttery pancakes wafting through the kitchen. These Sweet Coconut Cream Pancakes are like sunshine on a plate — soft, fluffy, and infused with creamy coconut goodness that instantly transports you to a tropical island morning. Whether you’re serving them for a cozy weekend breakfast or a breezy brunch with friends, this recipe will make everyone linger a little longer around the table.
Imagine a golden stack topped with velvety coconut cream, fresh banana slices, and a generous sprinkle of shredded coconut. Each bite melts in your mouth with the perfect balance of sweetness and warmth. These pancakes are the kind that don’t even need syrup — but if you drizzle a little honey or maple syrup on top, they become downright irresistible.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk
- ½ cup coconut cream
- 1 large egg
- 2 tablespoons melted butter (plus more for the skillet)
- ½ teaspoon vanilla extract
- ¼ cup shredded coconut (plus extra for topping)
- Optional: sliced bananas, honey, or maple syrup for serving
Instructions:
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the coconut milk, coconut cream, egg, melted butter, and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix; a few lumps are fine.
- Fold in the shredded coconut for texture and flavor.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the top and the edges look set (about 2 minutes).
- Flip carefully and cook the other side until golden brown (another 1–2 minutes).
- Keep pancakes warm on a plate covered with a clean kitchen towel while you finish the rest.
- Stack pancakes high and top with sliced bananas, extra shredded coconut, and a drizzle of honey or syrup.
Tips & Tricks:
- Use full-fat coconut milk for the richest flavor and fluffiest texture.
- If you love texture, toast your shredded coconut before folding it into the batter.
- You can substitute coconut sugar for regular sugar for a more caramel-like sweetness.
- For extra decadence, spread a layer of coconut cream between each pancake.
Variations:
- Pineapple Twist: Add ¼ cup of crushed pineapple to the batter for a tropical punch.
- Chocolate Drizzle: Top your pancakes with melted dark chocolate and toasted coconut flakes.
- Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use coconut oil instead of butter.
Sweet Coconut Cream Pancakes
Ingredients
Equipment
Method
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- Combine coconut milk, coconut cream, egg, butter, and vanilla in another bowl.
- Mix wet and dry ingredients until just combined.
- Fold in shredded coconut.
- Cook pancakes on a buttered skillet until golden on both sides.
- Serve warm with bananas, coconut flakes, and syrup.
Notes
Serving Suggestions:
Serve your Sweet Coconut Cream Pancakes with a side of tropical fruits — think mango slices, pineapple rings, or passion fruit. A dollop of whipped coconut cream on top gives them an indulgent finish perfect for brunch. For drinks, pair with iced coffee, a coconut latte, or a refreshing mango smoothie.
Storage Information:
Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster or skillet to bring back their crisp edges. For longer storage, freeze pancakes with parchment paper between each layer and reheat from frozen.
FAQ:
Can I make the batter ahead of time?
Yes, but for best results, cook the pancakes right after mixing. If you must prepare ahead, keep the wet and dry ingredients separate until ready to cook.
Can I use canned coconut cream?
Absolutely! Canned coconut cream provides the rich flavor that makes these pancakes taste like dessert for breakfast.
How can I make them fluffier?
Use fresh baking powder and avoid overmixing the batter. Letting the batter rest for 5–10 minutes before cooking can also help.
History / Fun Facts:
Coconut has long been a staple in tropical cuisines — from the Caribbean to Southeast Asia — symbolizing nourishment and natural sweetness. The idea of blending coconut cream into pancake batter originated in island kitchens where coconut milk replaced dairy. Over time, these pancakes became a brunch favorite for anyone craving a taste of paradise.
Whether it’s a lazy Sunday morning or a sunny breakfast with loved ones, these Sweet Coconut Cream Pancakes are the kind of comfort food that feels like a little vacation in every bite.
