Name: Coconut Cream Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: tropical
Ingredients: 2 eggs; ¾ cup full-fat coconut milk; ¼ cup coconut sugar; 3 tablespoons coconut oil; ⅓ cup sour cream; 1 teaspoon vanilla or almond extract; 1 cup all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon sea salt; ½ cup unsweetened shredded coconut; Coconut oil spray for cooking

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Coconut cream pancakes are the kind of breakfast that makes you slow down, savor every bite, and feel like you’re treating yourself—because you are. These pancakes are light yet satisfyingly rich, thanks to full-fat coconut milk, a touch of sour cream, and the subtle sweetness of coconut sugar.

Whether you’re cooking up a special weekend brunch, surprising someone with breakfast in bed, or just looking to break free from your usual pancake routine, this recipe brings a tropical twist that’s impossible to resist. If you love coconut, you’re going to fall head over heels for these pancakes.

Coconut Cream Pancakes

Why You’ll Love These Coconut Cream Pancakes

Incredible coconut flavor from coconut milk, coconut sugar, and shredded coconut.
Light and fluffy texture from whipped eggs and sour cream.
Perfect for special occasions or lazy weekend mornings.
Made with wholesome ingredients like coconut oil and unrefined sugar.
Customizable toppings from classic maple syrup to tropical fruits.
Quick and easy to make—from bowl to plate in under 30 minutes.
Freezer-friendly for make-ahead breakfast meal prep.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

2 eggs
¾ cup full-fat coconut milk (organic if possible)
¼ cup coconut sugar
3 tablespoons coconut oil
⅓ cup sour cream
1 teaspoon vanilla or almond extract
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup unsweetened shredded coconut
Coconut oil spray (for cooking)

Instructions

Whip the Eggs
In a large mixing bowl, whisk the eggs vigorously for about 60 seconds until frothy and light.
Add Wet Ingredients
Pour in the coconut milk and melted coconut oil. Whisk for another 30–45 seconds. Add the coconut sugar, sour cream, and extract, and whisk for another full minute until smooth.
Incorporate Dry Ingredients
Sift in the flour and baking powder directly into the wet mixture. Stir gently until just combined. Fold in the shredded coconut.
Cook the Pancakes
Heat a non-stick skillet (about 10 inches) over medium heat. Spray lightly with coconut oil spray. Pour ¼ to ⅓ cup of batter per pancake into the skillet—cook only two at a time to avoid overcrowding.
Flip with Care
Cook for 2 to 2½ minutes on the first side. When the edges start to bubble and the surface becomes less glossy, flip gently and cook the other side for another 2½ minutes.
Serve Immediately
Stack your pancakes and serve hot with your favorite toppings—fresh berries, toasted coconut, butter, or a drizzle of syrup.

Variations

Make it dairy-free: Swap the sour cream with dairy-free yogurt.
Go gluten-free: Use a gluten-free flour blend with xanthan gum.
Add texture: Mix in chopped macadamia nuts or a few cacao nibs.
Top with fruit: Fresh pineapple, banana slices, or mango chunks enhance the tropical vibe.
Infuse citrus: Add a teaspoon of lime or orange zest to the batter for a zippy twist.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze pancakes between layers of parchment paper for up to 2 months.
To reheat: Warm in a toaster oven, skillet, or microwave until heated through.

Frequently Asked Questions

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but you can refrigerate the batter for up to 12 hours if needed. Stir well before using.

Can I use canned coconut milk?

Yes! Full-fat canned coconut milk gives the richest flavor and texture.

What’s the best substitute for coconut sugar?

You can use brown sugar or maple syrup, though it may slightly change the flavor and moisture.

Can I omit the shredded coconut?

Yes, but it adds a lovely chew and flavor. You could replace it with finely chopped nuts or leave it out entirely.

What type of sour cream works best?

Full-fat sour cream gives the best richness, but low-fat can be used. For dairy-free, use plain coconut yogurt.

Are these pancakes sweet enough on their own?

They’re mildly sweet. You can always add more coconut sugar or serve with syrup or fruit for added sweetness.

Can I make these in a griddle instead of a skillet?

Absolutely. Just make sure it’s preheated and greased lightly with coconut oil spray.

Can I use whole wheat flour?

Yes, but the pancakes will be slightly denser. You may need to add a splash more coconut milk to loosen the batter.

How do I know when to flip the pancakes?

Watch for bubbles forming around the edges and the shine of the batter fading—this is your cue to flip.

Can I make them mini or larger?

Sure! Adjust the cooking time based on the size of each pancake to ensure even cooking.

Conclusion

These coconut cream pancakes are more than just a breakfast—they’re an experience. With their soft, moist crumb and hint of tropical sweetness, they’ll quickly become a household favorite. Whether you’re preparing a leisurely weekend brunch or just want a better pancake on a weekday morning, this recipe delivers every time.