Sweet Coconut Cream Pancakes might just be the answer to your breakfast blues. Tired of flat, dense pancakes that leave you reaching for the syrup bottle just to add some flavor? I get it there’s nothing worse than starting your day with a disappointing stack of cardboard-like discs when you’re craving something special.
This recipe promises pillowy-soft pancakes infused with rich coconut cream that practically melt in your mouth, delivering tropical sweetness in every bite. As someone who’s spent years perfecting breakfast dishes in both professional kitchens and my own home, I’ve discovered that the secret to extraordinary pancakes lies in the perfect balance of technique and quality ingredients.
Hey there! I’m Emeli from FoodFansy, and this Sweet Coconut Cream Pancake recipe has become a weekend tradition in my kitchen. What started as an experiment with leftover coconut cream has transformed into one of my most requested breakfast dishes. Today, I’ll walk you through everything from selecting the right coconut cream to mastering the perfect flip, plus troubleshooting tips and delicious variations that will have your family asking for seconds.
Why This Sweet Coconut Cream Pancake Recipe Works
These aren’t your average pancakes they’re a breakfast game-changer that combines convenience with indulgent flavor. Here’s what makes them special:
• Uses affordable, pantry-friendly ingredients you likely already have at home
• Takes just 15 minutes from mixing bowl to breakfast table
• Perfect for lazy weekend mornings or special occasion brunches
• The coconut cream creates natural richness without heavy butter or oil
• Versatile base that adapts to countless flavor variations
Choosing the Right Coconut Cream for Sweet Coconut Cream Pancakes
The coconut cream you choose will make or break this recipe, so let’s get it right.
Best Types for This Recipe
Full-fat canned coconut cream works best because it provides the rich, creamy texture that makes these pancakes extraordinary. The thick consistency creates tender pancakes while adding natural sweetness. Avoid light coconut milk it’s too watery and won’t give you that luxurious mouthfeel.
Buying Tips
Look for coconut cream with minimal ingredients (just coconut and water). Brands like Thai Kitchen or Native Forest consistently deliver quality results. The cream should be thick enough that you can scoop it with a spoon when you open the can. If you find a layer of solid cream on top when you open the can, that’s perfect just mix it back in.
Substitutions
In a pinch, you can substitute with thick Greek yogurt mixed with a tablespoon of melted coconut oil, though you’ll lose some of that tropical coconut flavor. For dairy-free alternatives, cashew cream works beautifully, or you can even use the thick cream from the top of a chilled can of full-fat coconut milk.
Ingredients & Prep for Sweet Coconut Cream Pancakes
Getting your ingredients prepped properly is half the battle for perfect pancakes.
Batter Prep Essentials
Start by sifting your flour this single step eliminates lumps and creates incredibly light pancakes. Measure 2 cups all-purpose flour into a fine-mesh sieve and sift directly into your mixing bowl. Add 2 teaspoons baking powder and ½ teaspoon salt, then whisk together. This dry mixture can be prepared the night before and stored covered.
Wet Ingredient Magic
In a separate bowl, whisk together 1 cup coconut cream, 2 large eggs, ¾ cup milk, and 1 teaspoon vanilla extract until completely smooth. The key is getting everything at room temperature first cold ingredients don’t blend as easily and can create a lumpy batter.
Pantry Staples
You’ll need coconut oil for cooking (it adds extra coconut flavor), plus honey or maple syrup for drizzling. I always keep a pinch of cinnamon on hand it adds warmth that complements the coconut beautifully.
Step-by-Step Cooking Instructions for Sweet Coconut Cream Pancakes
Follow these steps carefully for consistently perfect results every time.
Pre-Cooking Prep for Sweet Coconut Cream Pancakes
Remove all ingredients from the refrigerator 30 minutes before cooking room temperature ingredients mix more easily. Whisk your dry ingredients in one bowl and wet ingredients in another. When you’re ready to cook, gently fold the wet ingredients into the dry mixture using a spatula. Stop mixing as soon as everything is just combined lumps are okay! Overmixing develops gluten, leading to tough pancakes.
Cooking Method for Sweet Coconut Cream Pancakes
Heat a non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil and let it melt and coat the surface. Using a ¼ cup measuring cup, pour batter onto the hot surface, leaving space between each pancake. Cook for 2-3 minutes on the first side you’ll know it’s ready when bubbles form on the surface and the edges look set.
Doneness Check for Sweet Coconut Cream Pancakes
Watch for those telltale bubbles forming across the surface of each pancake this means the bottom is golden and ready to flip. Gently slide your spatula under the pancake; it should lift easily without sticking. After flipping, cook for another 1-2 minutes until the second side is golden brown. The internal temperature should reach about 190°F if you want to be precise.
Resting for Sweet Coconut Cream Pancakes
This is the step most people skip, but it’s crucial! Let finished pancakes rest on a wire rack for 1-2 minutes before stacking. This brief rest allows the internal structure to set properly, keeping your pancakes fluffy instead of compressed. If you’re making a large batch, keep finished pancakes warm in a 200°F oven on a baking sheet.
Pro Tips for Perfect Sweet Coconut Cream Pancakes
Master these techniques and you’ll never have a pancake failure again.
Avoiding Dense, Flat Sweet Coconut Cream Pancakes
The number one mistake is overmixing the batter. Stir just until the flour disappears lumps are your friend here. Also, don’t overcrowd your pan. Give each pancake room to cook evenly, and resist the urge to press down with your spatula.
Tool Recommendations
A good non-stick skillet or cast-iron griddle makes all the difference. I swear by my well-seasoned cast-iron pan for even heat distribution. A thin, flexible spatula helps with clean flips, and a ¼ cup measuring scoop ensures consistent sizing.
Storage & Reheating
Cool completely before storing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes between sheets of parchment paper for up to 2 months. Reheat in a toaster for best texture, or warm gently in a 300°F oven for 5 minutes.
Flavor Variations for Sweet Coconut Cream Pancakes
Transform this base recipe into countless delicious combinations.
Tropical Twist
Add ½ cup shredded coconut and 2 tablespoons chopped macadamia nuts to the batter. Serve with fresh pineapple chunks and a drizzle of passion fruit syrup for a full tropical experience.
Chocolate Indulgence
Fold in ⅓ cup mini chocolate chips and add 2 tablespoons cocoa powder to the dry ingredients. These taste like dessert for breakfast and pair beautifully with sliced strawberries.
Spiced Warmth
| Spice | Amount | Flavor Profile |
|---|---|---|
| Cinnamon | 1 tsp | Warm, sweet comfort |
| Cardamom | ½ tsp | Floral, exotic |
| Nutmeg | ¼ tsp | Rich, slightly sweet |
| Ginger | ½ tsp | Bright, warming |
| Vanilla Bean | 1 pod (scraped) | Intense vanilla luxury |
This spice blend transforms ordinary pancakes into something that tastes like it came from a high-end brunch spot.
Serving Suggestions for Sweet Coconut Cream Pancakes
Presentation and pairings can elevate this simple breakfast into something memorable.
Stack your pancakes with a pat of coconut oil or butter between each layer, then dust with powdered sugar. Fresh berries especially strawberries and blueberries provide beautiful color contrast and bright acidity that balances the rich coconut. For adults, try serving alongside strong coffee or chai tea. The spices in chai complement the coconut beautifully.
For special occasions, create a pancake bar with toppings like toasted coconut flakes, chopped tropical fruits, various syrups, and even a dollop of whipped coconut cream. Kids love building their own perfect stack.
FAQs for Sweet Coconut Cream Pancakes
Can I make the batter ahead of time?
Yes, but only mix the dry and wet ingredients separately. Combine them just before cooking for the fluffiest results. Baking powder loses its effectiveness when mixed with liquid and left sitting.
What if I don’t have coconut cream?
You can substitute with heavy cream plus 2 tablespoons melted coconut oil, though you’ll lose some coconut flavor. Greek yogurt mixed with a little milk also works for a tangier version.
How do I fix flat pancakes?
Usually this means your baking powder is old (replace every 6 months) or you overmixed the batter. Make sure your skillet isn’t too hot medium-low heat gives them time to rise properly.
Are these suitable for dietary restrictions?
The base recipe is vegetarian. For gluten-free, substitute with a 1:1 gluten-free flour blend. For vegan, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) and use plant-based milk.
Conclusion
Ready to transform your weekend breakfast routine? These Sweet Coconut Cream Pancakes are about to become your new obsession. The combination of rich coconut flavor and impossibly fluffy texture creates a breakfast experience that feels both indulgent and comforting.
Over 3,000 home cooks have already fallen in love with this recipe, sharing photos of their perfect golden stacks and creative variations. There’s something magical about gathering around the table with a plate of these beauties they turn an ordinary morning into a celebration.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
Print
Sweet Coconut Cream Pancakes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Fluffy, tropical, and creamy—these Sweet Coconut Cream Pancakes are the perfect breakfast treat!
Ingredients
1 ½ cups all-purpose flour
2 tsp baking powder
1 tbsp sugar or honey
2 large eggs
1 cup coconut cream
½ cup milk (or almond milk)
1 tsp vanilla extract
Pinch of salt
2 tbsp coconut oil (for cooking)
Instructions
1. Whisk flour, baking powder, and salt together.
2. In a separate bowl, whisk eggs, coconut cream, milk, sugar, and vanilla.
3. Combine wet and dry ingredients gently until just mixed.
4. Heat skillet with coconut oil over medium heat.
5. Pour ¼ cup of batter for each pancake.
6. Cook 2–3 minutes on one side until bubbles form.
7. Flip and cook another 2 minutes until golden.
8. Serve warm with honey, syrup, or toasted coconut.
Notes
For gluten-free pancakes, substitute oat flour.
Store leftovers in an airtight container and reheat in the toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical, American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Sweet Coconut Cream Pancakes, coconut pancakes, fluffy pancakes