These Coconut Cream Pancakes are a tropical twist on the classic breakfast favorite. Infused with creamy coconut milk, shredded coconut, and a hint of sweetness from coconut sugar, these fluffy pancakes transport your taste buds to an island paradise with every bite.

Why You’ll Love This Recipe

Rich coconut flavor in every layer of the recipe
Perfectly fluffy and tender texture
Simple to make with straightforward ingredients
Versatile enough for a special brunch or everyday breakfast
Naturally sweet without being overwhelming
Can be dressed up with various toppings
Ideal for coconut lovers and anyone looking to elevate their breakfast game

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Eggs create structure and lift in these pancakes, helping them become light and fluffy when whisked properly. They also bind all the ingredients together for the perfect texture.
Coconut milk adds richness and creamy texture while infusing the pancakes with genuine coconut flavor. Using full-fat organic coconut milk ensures the most luxurious texture and robust flavor.
Coconut sugar provides a subtle caramel-like sweetness with lower glycemic impact than regular sugar. It complements the coconut flavors beautifully and adds a slight golden hue to the finished pancakes.
Coconut oil continues the coconut theme while adding moisture and a subtle tropical flavor. It also helps create those perfectly crisp edges that make pancakes irresistible.
Sour cream introduces tanginess and incredible moisture to the batter. It reacts with the baking powder to create an exceptionally tender crumb structure.
Vanilla or almond extract enhances the overall flavor profile with aromatic notes that complement the coconut. Choose vanilla for classic warmth or almond for a slightly more sophisticated flavor.
All-purpose flour provides the structure needed for perfectly fluffy pancakes. Its protein content is ideal for pancakes that hold together without becoming tough.
Baking powder is the leavening agent responsible for the pancakes’ rise. Fresh baking powder is essential for maximum fluffiness.
Sea salt balances the sweetness and enhances all the flavors in the pancake. Even this small amount makes a big difference in the final taste.
Shredded coconut adds wonderful texture and intensifies the coconut flavor. The unsweetened variety allows you to control the overall sweetness of the dish.

Directions

In a large mixing bowl, whisk the eggs together until frothy and fluffy (about 60 seconds). Add the coconut milk and coconut oil, and whisk for another 30-45 seconds. Then add the coconut sugar, vanilla extract, and sour cream, whisking for another 60 seconds.
Sift in the flour and baking powder into the wet mixture and blend well. Fold in the shredded coconut.
In a large (about 10″ diameter) non-stick skillet over medium heat, let the skillet get hot, then coat it lightly with cooking spray. Pour about ¼ to 1/3 cup batter per pancake, grilling two pancakes at a time. Don’t crowd the skillet.
Let the pancakes cook over medium to medium-low heat for about 2 to 2 ½ minutes on the first side. The edges of the pancake will begin to bubble, and the batter starts to lose its shine. Gently flip and cook for another 2 ½ minutes on the other side.
Remove the pancakes to a plate and repeat, re-spraying the skillet as needed, until all the batter is cooked.
Serve immediately with butter and syrup or fresh berries.

Servings and Timing

This recipe yields approximately 8-10 pancakes, serving 4 people comfortably (2-3 pancakes per person).

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 240 kcal per serving

Variations

Tropical Fruit Pancakes: Add 1/2 cup diced fresh pineapple or mango to the batter for an even more tropical experience.
Chocolate Coconut Pancakes: Fold in 1/3 cup mini chocolate chips along with the shredded coconut for a decadent treat.
Coconut Macadamia Pancakes: Add 1/4 cup chopped macadamia nuts to the batter for added crunch and flavor that complements the coconut beautifully.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio.
Vegan Version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use plant-based sour cream, and ensure your sugar is vegan-friendly.
Coconut Berry Pancakes: Fold 1 cup of fresh or frozen blueberries or raspberries into the batter just before cooking.
Spiced Coconut Pancakes: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, spiced flavor.

Storage/Reheating

Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
Freezing: These pancakes freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container with parchment paper between layers. They’ll keep for up to 2 months.
Reheating from refrigerated: Warm in a toaster or toaster oven for the best texture. Alternatively, microwave for 20-30 seconds, but be aware they may become slightly softer.
Reheating from frozen: Pop frozen pancakes directly into the toaster or toaster oven until warmed through. You can also microwave them for 45-60 seconds, though the texture won’t be quite as good as the toaster method.
Make-ahead tip: Prepare a double batch and freeze the extras for quick weekday breakfasts. Simply pull out what you need and reheat!

FAQs

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the pancakes won’t be as rich and creamy. Full-fat coconut milk provides better texture and more pronounced coconut flavor. If using light coconut milk, you might want to reduce the amount by 1-2 tablespoons and increase the sour cream slightly to maintain moisture.

What can I substitute for coconut sugar?

Brown sugar or regular granulated sugar work well as substitutes at a 1:1 ratio. Brown sugar will provide a similar caramel-like flavor, while granulated sugar will create a slightly milder sweetness.

My pancakes aren’t fluffy. What went wrong?

Several factors could affect fluffiness: overmixing the batter (mix just until combined), using old baking powder (should be replaced every 6-12 months), or cooking at too high a temperature. Also, make sure to whisk the eggs until truly frothy as this incorporates air that helps the pancakes rise.

Can I make the batter ahead of time?

You can prepare the batter up to one night ahead, but the pancakes may not rise quite as much. Store the batter covered in the refrigerator and give it a gentle stir before using. You might need to add a tablespoon of coconut milk if it thickens too much overnight.

Are these pancakes gluten-free?

The original recipe is not gluten-free due to the all-purpose flour. However, you can easily make them gluten-free by substituting a 1:1 gluten-free flour blend. Just be sure to check that all other ingredients (like baking powder) are certified gluten-free if needed.

What toppings pair best with coconut cream pancakes?

Fresh tropical fruits like mango, pineapple, or banana complement the coconut flavor beautifully. Traditional maple syrup works well, as does a drizzle of honey or coconut syrup. Toasted coconut flakes make a perfect garnish. For an indulgent treat, try a dollop of coconut whipped cream.

Can I make these pancakes dairy-free?

Yes! Replace the sour cream with coconut yogurt or additional coconut milk mixed with a teaspoon of lemon juice. All other ingredients in the recipe are naturally dairy-free.

My pancakes are browning too quickly. How can I fix this?

If your pancakes are browning too fast before cooking through, your heat is too high. Lower the temperature to medium-low and allow the pan to adjust before continuing. Also, coconut sugar can cause faster browning than regular sugar, so monitoring heat is especially important.

How thick should the batter be?

The batter should be pourable but not runny—similar to a thick heavy cream. If it’s too thick, add a tablespoon of coconut milk at a time until you reach the right consistency. If too thin, add a tablespoon of flour.

Can I make mini versions of these pancakes?

Absolutely! Use 1-2 tablespoons of batter per pancake for silver dollar-sized treats. Reduce the cooking time to about 1-1.5 minutes per side. These mini pancakes are perfect for brunch parties or kid-friendly servings.

Conclusion

These Coconut Cream Pancakes offer a delightful tropical escape from ordinary breakfast fare. The layered coconut flavors—from the milk, oil, sugar, and shredded coconut—create a depth of taste that’s both sophisticated and comforting. Their fluffy texture and subtle sweetness make them versatile enough to serve with a variety of toppings, from fresh fruit to maple syrup or even a simple dusting of powdered sugar.

Whether you’re hosting a special brunch, preparing a weekend family breakfast, or simply treating yourself to something special on a quiet morning, these pancakes deliver both elegance and satisfaction. The recipe is straightforward enough for beginners but produces results impressive enough to serve to guests.

Make these Coconut Cream Pancakes once, and they’re likely to become a requested favorite in your breakfast rotation—a little taste of the tropics to brighten any morning.