If you’re on the lookout for a breakfast that’s both indulgently fluffy and bursting with tropical charm, look no further than this Coconut Cream Pancakes Recipe. These pancakes soak up the creamy richness of coconut milk and coconut oil combined with a hint of vanilla, while the shredded coconut folded right into the batter adds delightful texture and a subtle chewiness. It’s a sunshiny, cozy way to start your day that feels special yet surprisingly easy to make. Once you try this Coconut Cream Pancakes Recipe, it’s bound to become a forever favorite for weekend mornings and leisurely brunches alike.
Ingredients You’ll Need
These simple yet powerful ingredients come together to create pancakes that are tender, flavorful, and irresistibly moist. Each item plays a key role in building that perfect texture and hint of coconut bliss in every bite.
- Eggs: Whisked to airy frothiness, they give the pancakes lift and fluffiness.
- Organic full-fat coconut milk: Adds creamy richness and a gentle coconut flavor.
- Coconut oil: Brings moisture and a subtle tropical aroma.
- Sour cream: Enhances tenderness and gives a slight tang to balance sweetness.
- Vanilla or almond extract: A warm flavor boost to elevate the pancake batter.
- Coconut sugar: A natural, caramel-like sweetness that complements the coconut taste.
- All-purpose flour: The base that holds everything together for perfect pancake structure.
- Baking powder: The magical leavening agent that makes the pancakes rise beautifully.
- Sea salt: Just a pinch to sharpen all the flavors.
- Unsweetened shredded coconut: Adds texture and pure coconut goodness inside each pancake.
- Coconut cooking spray: For greasing the pan with a hint of flavor, keeping pancakes from sticking.
- Butter, syrup, and fresh berries: Optional toppings to make the dish extra decadent and colorful.
How to Make Coconut Cream Pancakes Recipe
Step 1: Whisk the Eggs to Frothy Perfection
Begin by cracking your eggs into a large mixing bowl and whisk them vigorously for about 60 seconds. This step is crucial because it incorporates air, which makes the pancakes wonderfully light and fluffy instead of dense. You’ll notice the eggs turn frothy and slightly pale, a good sign you’re on the right track.
Step 2: Combine the Wet Ingredients
Add in the coconut milk and coconut oil directly to the eggs, whisking continuously to blend them completely. Then stir in the coconut sugar, vanilla (or almond) extract, and sour cream. Mixing these well creates a smooth, luxuriously creamy base full of tropical flavor.
Step 3: Mix in the Dry Ingredients
Next, sift the all-purpose flour and baking powder over the wet mixture to avoid clumps and ensure an even rise. Add your sea salt for that perfect flavor balance. Gently fold or whisk — but don’t overmix! The batter should be just combined to keep the pancakes tender and light.
Step 4: Fold in the Shredded Coconut
This is where the pancakes really come alive. Carefully fold in the unsweetened shredded coconut, distributing it evenly throughout the batter to add bursts of chewy coconut goodness with every bite.
Step 5: Heat Your Skillet and Cook
Preheat a non-stick skillet over medium heat and lightly coat it with coconut cooking spray. Pour about 1/4 to 1/3 cup of batter per pancake, making sure there is enough space to cook them evenly two at a time. Cook for 2 to 2 1/2 minutes until bubbles form around the edges and the batter loses its shine.
Step 6: Flip and Finish Cooking
Carefully flip the pancakes and cook an additional 2 1/2 minutes on the other side until they are golden brown and fully cooked through. Repeat until all the batter is used, remembering to reapply cooking spray as needed to keep things non-stick.
Step 7: Serve and Enjoy!
Once cooked to perfection, transfer the pancakes to a plate and serve immediately with your favorite toppings for a memorable breakfast experience.
How to Serve Coconut Cream Pancakes Recipe
Garnishes
The toppings you choose can make or break your pancake experience. For this Coconut Cream Pancakes Recipe, a pat of melting butter, a generous drizzle of pure maple syrup, and a handful of fresh berries brighten the flavors and add beautiful color and texture contrasts.
Side Dishes
Pair your pancakes with crispy bacon or breakfast sausages for a summery balance of savory and sweet. Alternatively, fresh fruit salad or a dollop of coconut yogurt pairs wonderfully, enhancing the tropical theme without overpowering the delicate coconut flavor.
Creative Ways to Present
Stack the pancakes high for a dramatic effect, or fan out slices and sprinkle extra shredded coconut and toasted nuts on top for texture. Serving with a small pitcher of warm syrup for pouring at the table makes the dish interactive and extra special for your guests or family.
Make Ahead and Storage
Storing Leftovers
After enjoying your Coconut Cream Pancakes Recipe, let the leftovers cool completely before placing them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 2 days, making them perfect for a quick breakfast the next morning.
Freezing
For longer storage, freeze pancakes by layering parchment paper between them in a freezer-safe bag or container. This way, you can grab just what you need without them sticking together. They keep wonderfully in the freezer for up to 2 months.
Reheating
To reheat, pop the pancakes in a toaster or warm them gently in a skillet over medium heat until warmed through and crispy on the edges again. Avoid microwaving if possible, to maintain that lovely texture you worked hard to create.
FAQs
Can I use regular sugar instead of coconut sugar?
Absolutely! While coconut sugar adds a subtle caramel note that complements the coconut flavor, regular granulated sugar will work fine if that’s what you have on hand.
Is this recipe gluten-free?
This version uses all-purpose flour, so it is not gluten-free. However, you can substitute a 1-to-1 gluten-free baking flour blend for a gluten-free alternative without compromising texture too much.
Can I make these pancakes vegan?
To make this Coconut Cream Pancakes Recipe vegan, you’d need to replace the eggs with a flax egg or similar substitute and use a plant-based yogurt instead of sour cream. The coconut milk and oil already fit vegan guidelines!
Why does the batter need to be mixed gently?
Overmixing the batter develops gluten, which can make pancakes tough instead of fluffy. Stir just until ingredients come together for light, tender results.
Can I add other mix-ins to the batter?
Yes! Adding things like chocolate chips, chopped nuts, or diced pineapple would all be fantastic. Just fold them in gently along with the shredded coconut in step 4.
Final Thoughts
There is something truly heartwarming about making and sharing this Coconut Cream Pancakes Recipe. It feels like a little tropical vacation right on your breakfast plate, with fluffy, tender pancakes packed with luscious coconut flavor. Whether it’s a special weekend treat or a cozy weekday morning pick-me-up, these pancakes never fail to bring smiles and satisfied sighs around the table. So go ahead, gather your ingredients, whisk up the batter, and experience the comfort and joy this recipe has to offer—you won’t regret it!
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
Description
These coconut cream pancakes are fluffy, tender, and bursting with tropical coconut flavor. Made with full-fat coconut milk, shredded coconut, and a hint of vanilla or almond extract, they offer a rich and slightly sweet breakfast treat perfect for coconut lovers. The recipe yields delightfully moist pancakes with a light coconut aroma, complemented beautifully by butter, syrup, or fresh berries.
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 (for serving)
- Syrup (for serving)
- Fresh berries (for serving)
Instructions
- Whisk the Eggs: In a large mixing bowl, crack the eggs and vigorously whisk them for about 60 seconds until frothy and fluffy. This step incorporates air into the eggs, which helps make the pancakes light and airy.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil to the eggs and continue whisking for 30 to 45 seconds until fully blended. Next, add the coconut sugar, vanilla or almond extract, and sour cream. Whisk thoroughly for about 60 seconds to combine all wet ingredients smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the wet ingredients. Add the sea salt. Gently stir or whisk until just combined, taking care not to overmix to keep the batter tender.
- Fold in Shredded Coconut: Add the unsweetened shredded coconut and carefully fold it into the batter using a spatula to evenly distribute the coconut pieces throughout.
- Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat. Allow it to preheat fully, then lightly coat the surface 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 at a time without crowding. Let them cook for 2 to 2 1/2 minutes on the first side until bubbles form around the edges and the surface loses its wet shine.
- Flip and Finish: Carefully flip each pancake using a spatula and cook for another 2 1/2 minutes on the other side until golden brown and cooked through.
- Repeat: Remove cooked pancakes to a plate. Re-spray the skillet with coconut cooking spray as needed and continue cooking the remaining batter in batches.
- Serve: Serve the pancakes immediately, topped with butter, syrup, and fresh berries as desired for a delightful breakfast experience.
Notes
- For extra fluffiness, ensure you whisk the eggs until very frothy.
- Use full-fat coconut milk to achieve the best richness and texture.
- Do not overmix the batter once the dry ingredients are added to avoid tough pancakes.
- Adjust cooking heat as necessary to avoid burning the pancakes before they cook through.
- These pancakes freeze well; reheat gently in a skillet or toaster.
