If you are looking for a breakfast treat that feels like a tropical escape on your plate, then this Coconut Cream Pancakes Recipe is your new best friend. Light, fluffy, and packed with the rich, velvety flavor of coconut cream, these pancakes are a dreamy twist on a beloved classic. The subtle sweetness from coconut sugar and the delightful crunch of shredded coconut add layers of texture and taste that make every bite memorable. Whether it’s a lazy weekend morning or a special occasion brunch, these pancakes will bring warmth and sunshine straight to your kitchen.
Ingredients You’ll Need
Getting started with this Coconut Cream Pancakes Recipe is a breeze thanks to the simple yet thoughtfully chosen ingredients. Each one plays a crucial role in balancing flavor, texture, and that unforgettable coconut essence that makes this dish stand out.
- Eggs: Provide structure and fluffiness to the pancakes, making them light and airy.
- Organic full-fat coconut milk: Adds richness and a creamy coconut flavor that’s essential to the recipe’s tropical vibe.
- Coconut oil: Brings moisture and a subtle coconut aroma, enhancing the overall taste.
- Sour cream: Contributes tang and tenderness for a melt-in-your-mouth texture.
- Vanilla or almond extract: Offers fragrant notes that complement the coconut beautifully.
- Coconut sugar: A natural sweetener that adds a deep caramel-like flavor and helps brown the pancakes.
- All-purpose flour: The base that binds everything together, giving the pancakes their soft yet sturdy body.
- Baking powder: The key to making the pancakes rise and become wonderfully fluffy.
- Sea salt: Balances the sweetness and enhances all the flavors.
- Unsweetened shredded coconut: Brings delightful texture and bursts of coconut flavor throughout each pancake.
- Coconut cooking spray: Used to keep the skillet non-stick while adding a hint of coconut essence.
- Butter, syrup, and fresh berries: Classic toppings that elevate the pancakes to breakfast perfection.
How to Make Coconut Cream Pancakes Recipe
Step 1: Whisk the Eggs
Start by cracking the eggs into a large mixing bowl and whisk them vigorously for about 60 seconds. This step is the secret behind achieving those airy, fluffy pancakes everyone dreams of, as it incorporates extra air right from the beginning.
Step 2: Add Wet Ingredients
Next, pour in the coconut milk and coconut oil into the frothy eggs and continue whisking for another 30 to 45 seconds until fully blended. Then add the coconut sugar, your choice of vanilla or almond extract, and the sour cream. Whisk well for about a minute until the mixture is smooth and glossy, ensuring every component melds into the batter beautifully.
Step 3: Incorporate Dry Ingredients
Sift the all-purpose flour and baking powder directly into the wet mixture to avoid lumps. Add the sea salt, then gently whisk or fold the dry ingredients with the wet until just combined. Avoid overmixing here because a little lumpiness helps keep these pancakes tender and fluffy.
Step 4: Fold in Shredded Coconut
Now it’s time to stir in the unsweetened shredded coconut with a spatula, folding carefully so it’s evenly distributed without deflating the batter. This step infuses your pancakes with bursts of texture and authentic coconut flavor that make this recipe truly special.
Step 5: Heat the Skillet
Heat a non-stick skillet over medium heat—about 10 inches in diameter is perfect. Once it’s hot, lightly coat it with coconut cooking spray. This adds just the right amount of oiliness and keeps those pancakes from sticking while imparting more coconut essence.
Step 6: Cook the Pancakes
Pour 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two at a time without crowding. Let them cook for 2 to 2 and a half minutes until bubbles form around the edges and the surface loses some of its shine, signaling they are ready to flip.
Step 7: Flip and Finish
Carefully turn each pancake over and cook for another 2 and a half minutes until the second side is golden brown and the pancakes are cooked through. This golden crust paired with the tender crumb inside is simply irresistible.
Step 8: Repeat and Serve
Transfer cooked pancakes to a plate, re-spray the skillet as necessary, and continue cooking the remaining batter. Serve immediately while warm, topped with butter, syrup, or fresh berries for that classic finish.
How to Serve Coconut Cream Pancakes Recipe
Garnishes
Enhance your coconut cream pancakes with a handful of fresh berries such as strawberries, blueberries, or raspberries for a vibrant pop of color and tanginess. A pat of melting butter adds decadence, and a drizzle of maple syrup offers just the right sweet touch to complement the coconut’s natural richness.
Side Dishes
Consider pairing your pancakes with crisp bacon or turkey sausage for a savory contrast that balances the sweetness. A fresh fruit salad or tropical fruit like pineapple or mango on the side also complements the coconut beautifully, turning breakfast into a balanced and refreshing meal.
Creative Ways to Present
Stack your pancakes tall like a tower and sprinkle some extra shredded coconut on top for texture and visual appeal. For a fun twist, add a dollop of whipped coconut cream or a scoop of coconut ice cream. Serving with toasted nuts such as macadamia or almonds introduces a nutty crunch that elevates the experience even more.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from drying out, place a sheet of wax paper between the layers. This also makes it easy to grab a few for a quick, indulgent breakfast any time.
Freezing
If you want to keep your Coconut Cream Pancakes Recipe ready for future mornings, freeze cooked pancakes by stacking them with parchment paper in between and placing them in a zip-top freezer bag. They will last up to 2 months and retain their flavor and texture wonderfully.
Reheating
To reheat, use a toaster, oven, or skillet on low heat, which helps retain their fluffiness and crisp up the edges again. Avoid microwaving if possible, as it can make pancakes rubbery. A quick warm-up brings back that fresh-off-the-griddle taste you love.
FAQs
Can I use regular milk instead of coconut milk?
While regular milk can work, using full-fat coconut milk is key to capturing that signature rich coconut flavor and silky texture that defines this recipe. Using coconut milk distinctly lifts these pancakes above the ordinary.
Is this recipe gluten-free?
This Coconut Cream Pancakes Recipe calls for all-purpose flour, so it is not gluten-free as written. However, you can substitute with a gluten-free flour blend to accommodate dietary needs, keeping in mind the texture may vary slightly.
Can I make these pancakes vegan?
To make this recipe vegan, replace eggs with a flaxseed or chia egg, use vegan sour cream or yogurt, and ensure your cooking spray and toppings are plant-based. The coconut elements provide a great flavor base that works beautifully with these swaps.
How do I make the pancakes extra fluffy?
Whisking the eggs until frothy and not overmixing your batter are crucial for fluffiness in this Coconut Cream Pancakes Recipe. Additionally, using fresh baking powder ensures good rise and light texture.
What’s the best way to prevent pancakes from sticking to the pan?
Using a non-stick skillet or griddle, preheating it properly, and coating lightly with coconut cooking spray before each batch are the best ways to keep your pancakes sliding off easily. Avoid adding too much oil which can cause uneven cooking.
Final Thoughts
This Coconut Cream Pancakes Recipe is more than just breakfast; it’s a warm hug in pancake form. The luscious coconut flavors combined with fluffy texture make it an irresistible choice for any morning. I truly hope you’ll give this recipe a try and watch it become a cherished staple in your kitchen. There’s nothing quite like the joy of sharing these sweet coconut delights with the people you love.
Print
Coconut Cream Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These fluffy coconut cream pancakes are a delightful twist on the classic breakfast favorite. Made with rich coconut milk, coconut oil, and shredded coconut, these pancakes offer a tropical flavor and tender texture. Perfectly balanced with a hint of vanilla or almond extract and sweetened with coconut sugar, they make a delicious and comforting morning treat. Serve warm with butter, syrup, and fresh berries for a satisfying and visually appealing breakfast.
Ingredients
Wet Ingredients
- 2 eggs
- 3/4 cup organic full-fat coconut milk
- 3 tablespoons coconut oil
- 1/3 cup sour cream
- 1 teaspoon vanilla or almond extract
- 1/4 cup coconut sugar
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut
For Cooking and Serving
- Coconut cooking spray
- Butter, for topping
- Syrup, for serving
- Fresh berries, for garnish
Instructions
- Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously for about 60 seconds until frothy and fluffy to incorporate air for extra fluffy pancakes.
- Add Wet Ingredients: Pour in the coconut milk and coconut oil, whisking another 30-45 seconds to blend. Then add the coconut sugar, vanilla or almond extract, and sour cream, whisking thoroughly for about 60 seconds to combine all wet ingredients smoothly.
- Incorporate Dry Ingredients: Sift the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Add the sea salt and gently whisk or stir until just combined, taking care not to overmix the batter.
- Fold in Shredded Coconut: Add the unsweetened shredded coconut and carefully fold it into the batter using a spatula to distribute it evenly.
- Heat the Skillet: Place a large non-stick skillet (about 10-inch diameter) over medium heat. Allow it to heat thoroughly, then lightly coat with coconut cooking spray.
- Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two at a time without overcrowding. Cook for 2 to 2 1/2 minutes on the first side until bubbles appear at the edges and the surface loses its shine.
- Flip and Finish: Flip each pancake carefully and cook for another 2 1/2 minutes until golden brown and cooked through.
- Repeat: Remove cooked pancakes to a plate, re-spray the skillet as needed, and repeat until all batter is used.
- Serve: Serve the pancakes immediately topped with butter, syrup, and fresh berries as desired for a delicious breakfast experience.
Notes
- For extra fluffiness, avoid overmixing the batter once flour is added.
- You can substitute almond extract with vanilla extract depending on your preference.
- Use a non-stick skillet or well-seasoned pan for best results.
- Adjust the heat as necessary to prevent burning while ensuring the pancakes cook through.
- Fresh berries or a drizzle of coconut syrup complement these pancakes beautifully.
