Coconut Cream Pancakes

Name: Coconut Cream Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 cup coconut cream; 1/2 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; Fresh fruits (e.g., banana, berries); Maple syrup; Shredded coconut

Highlighted under: Fresh Baking Recipes

Indulge in the tropical flavors of these fluffy Coconut Cream Pancakes, perfect for breakfast or brunch.

Created by

Anna

Last updated on 2025-12-06T17:41:53.980Z

These Coconut Cream Pancakes are a delightful twist on a classic breakfast favorite. The addition of coconut cream adds a rich, tropical flavor that will transport you to a beach paradise with every bite.

        Why You'll Love This Recipe
        Fluffy texture that melts in your mouth
Rich coconut flavor that brightens your morning
Perfectly paired with fresh fruits or maple syrup

      

The Essence of Coconut Cream

Coconut cream is a star ingredient in this pancake recipe, bringing a rich and creamy texture that elevates the dish to new heights. Unlike coconut milk, coconut cream is thicker and richer, making it perfect for creating decadent pancakes. Its natural sweetness complements the other ingredients, allowing you to enjoy a delightful breakfast without the need for excessive sugar.

In addition to its wonderful flavor, coconut cream is packed with health benefits. It's a great source of healthy fats, which can provide lasting energy throughout your morning. Moreover, coconut cream is dairy-free, making these pancakes a fantastic option for those with lactose intolerance or anyone looking to reduce dairy in their diet.

Perfect Pairings

These Coconut Cream Pancakes are incredibly versatile and can be paired with a variety of toppings to suit your taste. Fresh fruits such as bananas, strawberries, or blueberries not only add a burst of flavor but also bring a refreshing contrast to the richness of the pancakes. The natural sweetness of the fruits enhances the overall experience, making each bite a celebration of flavors.

A drizzle of pure maple syrup is a classic choice for serving these pancakes. The syrup’s rich, caramel-like notes meld beautifully with the coconut, creating a harmonious blend that will have you craving more. For an extra touch of texture and flavor, consider sprinkling some shredded coconut on top. It adds a delightful crunch and reinforces the tropical theme of this dish.

Tips for Pancake Perfection

To achieve the fluffiest Coconut Cream Pancakes, be careful not to overmix the batter. It’s perfectly fine if there are a few lumps; overmixing can lead to dense pancakes. Gently folding the wet ingredients into the dry ensures that your pancakes will rise beautifully when cooked, resulting in that light and airy texture everyone loves.

Another tip for cooking pancakes is to make sure your skillet is properly heated before pouring in the batter. A non-stick skillet is ideal, and you can test if it’s ready by sprinkling a few drops of water on the surface—if they sizzle and evaporate quickly, you’re good to go. This will help create a golden crust while keeping the inside soft and fluffy.

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup coconut cream
1/2 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For Serving

Fresh fruits (e.g., banana, berries)
Maple syrup
Shredded coconut

Mix all ingredients thoroughly for best results.

Instructions

Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the coconut cream, milk, egg, melted butter, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until just combined.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown.

Serve

Stack the pancakes on a plate and serve with fresh fruits, maple syrup, and a sprinkle of shredded coconut.

Enjoy your delicious pancakes!

Making Ahead and Storing

These Coconut Cream Pancakes are not only delightful when fresh but can also be made in advance. Prepare the batter the night before and store it in the refrigerator. This allows the flavors to meld beautifully, and you can simply cook them up in the morning for a quick and delicious breakfast.

If you have leftovers, store any uneaten pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the toaster or a microwave for a quick breakfast treat. They also freeze well, so you can make a large batch and enjoy them whenever the craving strikes!

Variations to Try

Feel free to get creative with this pancake recipe! You can add ingredients such as chocolate chips, nuts, or even a sprinkle of cinnamon to the batter for added flavor. These variations can provide a delightful twist on the traditional recipe, ensuring that you never get bored with breakfast.

For a vegan version, substitute the egg with a flaxseed meal or applesauce, and use a plant-based milk alternative. Ensure your coconut cream is dairy-free, and you’ll have a delicious vegan breakfast option that everyone can enjoy.

Questions About Recipes

→ Can I use coconut milk instead of coconut cream?

Yes, but the pancakes may be less rich. You might want to add a bit more flour to compensate for the thinner consistency.

→ How can I store leftover pancakes?

You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.

→ Can I freeze these pancakes?

Absolutely! Place cooked pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.

→ What can I substitute for the egg?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce for an egg substitute.