Some mornings call for pancakes that taste like a getaway. Imagine a warm, golden stack infused with creamy coconut, topped with toasted flakes, fresh fruit, and a drizzle of maple syrup. That’s exactly what Coconut Cream Pancakes bring to the table—a dish that turns an ordinary breakfast into something dreamy and unforgettable.
These pancakes are more than just a recipe; they’re a little slice of the islands. Whether you’re planning a breezy summer brunch, exploring new tropical pancake recipes, or just craving a cozy weekend breakfast, this dish checks every box. Coconut cream adds richness, while the light sweetness makes them feel indulgent without going overboard.
Coconut Cream Pancakes
Ingredients
- 1 ½ cups all-purpose flour or use gluten-free or coconut flour for substitutions
- 2 tablespoons sugar or substitute with coconut sugar or honey
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream full-fat for best texture
- 1 egg or substitute with a flax egg for vegan option
- 2 tablespoons melted butter or use coconut oil for dairy-free
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut optional, for extra tropical texture
- butter or oil for greasing skillet
- maple syrup, whipped coconut cream, and tropical fruits for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine coconut cream, egg, melted butter, and vanilla extract. Whisk until smooth.
- Pour wet mixture into dry ingredients and stir until just combined. Do not overmix; lumps are okay. Fold in shredded coconut if using.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Use a ¼ cup to scoop batter onto the skillet. Cook for 2–3 minutes until bubbles form and edges look set.
- Flip and cook another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Serve warm, stacked high with toppings like whipped coconut cream, maple syrup, fresh tropical fruit, or toasted coconut flakes.
Notes
Nutrition
Why You’ll Love Coconut Cream Pancakes
A Taste of the Tropics at Home
When you can’t hop on a plane to the Caribbean, tropical pancake recipes like these bring the vacation vibe right into your kitchen. Coconut cream infuses each bite with velvety flavor, reminding you of beachside piña coladas or breezy afternoons with a coconut in hand.
Perfect for Summer Brunch Ideas
Hosting a bridal shower, weekend brunch, or casual summer breakfast? These pancakes are a showstopper. Their flavor is bright, fresh, and creamy—the perfect match for sunny gatherings. Pair them with pineapple slices, mango, or passionfruit for an unforgettable spread.
Riding the Wave of Coconut Dessert Trends
Coconut is having a moment. From coconut cream pies to dairy-free coconut recipes, this tropical ingredient keeps showing up in viral posts and café menus. Adding coconut cream to pancakes is one of the easiest ways to join the trend while keeping things fun and approachable.
Fluffy, Creamy, and Instagram-Worthy
If you love breakfasts that look as good as they taste, these pancakes were made for you. Tall, fluffy stacks topped with whipped coconut cream, sliced tropical fruits, and toasted coconut flakes practically beg for a photo. They’re the definition of Instagram-worthy breakfasts.
Flexible for Every Lifestyle
- Gluten-free? Use coconut or almond flour.
- Dairy-free? Coconut cream is naturally dairy-free.
- Health-conscious? Sweeten with honey or maple syrup instead of sugar.
These pancakes fall right into the “healthy indulgence recipes” trend, proving you can have a treat that feels good, too.
Ingredient Breakdown & Substitutions
Here’s what you’ll need—and how you can make it your own.
- All-purpose flour: Classic, but for gluten-free pancake alternatives, swap with a 1:1 gluten-free flour mix or coconut flour.
- Sugar: Regular granulated sugar works fine, but you can use coconut sugar or honey for a natural touch.
- Baking powder & baking soda: The magic duo that gives these pancakes their rise and fluffiness.
- Salt: Just enough to balance sweetness.
- Coconut cream: The star of the show. Thick, creamy, and naturally dairy-free.
- Egg: Helps bind the batter, but for a vegan twist, use a flax egg.
- Butter: Adds richness, though coconut oil is a great plant-based option.
- Vanilla extract: Brings warmth and depth.
- Shredded coconut (optional): Fold it into the batter for extra tropical texture.
Tip: For holiday brunch pancakes, add white chocolate chips and a sprinkle of toasted coconut. It transforms the recipe into a festive Easter or Christmas treat.
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. Whisk the Wet Ingredients
In another bowl, combine coconut cream, egg, melted butter, and vanilla. Whisk until smooth.
3. Combine & Fold
Pour the wet mixture into the dry. Stir gently until just combined—lumps are fine! Fold in shredded coconut if using.
4. Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour & Cook
Use a ¼ cup measure to scoop batter onto the skillet. Cook 2–3 minutes until bubbles form and edges look set. Flip, then cook another 1–2 minutes until golden brown.
6. Serve Warm & Dress It Up
Stack pancakes high, top with whipped coconut cream, fruit, syrup, or toasted coconut, and enjoy immediately.
Variations & Serving Ideas
- Tropical Twist: Serve with pineapple, mango, or papaya for a vacation-on-a-plate vibe.
- Global Pancake Inspirations: Try drizzling with Thai coconut caramel or topping with Japanese matcha whipped cream for international flair.
- Healthy Indulgence: Swap sugar for honey and flour for almond flour.
- Holiday Special: Add toasted coconut and white chocolate for an Easter or Christmas spin.
For more breakfast comfort ideas, try pairing these with Crockpot Apple Butter—the warm spices balance the cool creaminess of the pancakes.
Storage Tips
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Freeze: Place cooked pancakes between parchment sheets and store in a freezer-safe bag for up to 1 month. Reheat in a toaster or oven.
FAQs
1. Can I make Coconut Cream Pancakes dairy-free?
Yes! Coconut cream is already dairy-free, and you can swap butter for coconut oil to keep the recipe fully plant-based.
2. How do I make these gluten-free?
Replace all-purpose flour with a gluten-free flour blend or coconut flour. You may need to adjust liquid slightly since coconut flour absorbs more moisture.
3. What toppings pair best with Coconut Cream Pancakes?
Fresh tropical fruit like pineapple, kiwi, or mango is perfect. For indulgence, add whipped coconut cream, chocolate shavings, or a drizzle of caramel.
4. Can I prep the batter ahead of time?
You can mix the dry and wet ingredients separately the night before. Combine them just before cooking for the fluffiest results.
Related Recipes You’ll Love
And for daily inspiration, follow along on Pinterest and Facebook.