Fluffy Coconut Cream Pancakes

This coconut cream pancake recipe transforms ordinary breakfast into a tropical getaway on a plate. The subtle sweetness from coconut cream creates pillowy pancakes with delicate flavor that pairs perfectly with fresh fruit and maple syrup for a memorable morning meal.

These pancakes became my Sunday morning signature after a vacation to Hawaii where coconut pancakes changed my perspective on breakfast forever. I've been perfecting this recipe for years, and now my family requests them almost weekly.

Ingredients

• All purpose flour: Provides the perfect structure for fluffy pancakes
• Sugar: Enhances the natural sweetness of the coconut cream
• Baking powder and baking soda: Work together for maximum rise and fluffiness
• Salt: Balances the sweetness and enhances all flavors
• Coconut cream: Gives these pancakes their signature tropical flavor and incredible moisture
• Egg: Binds everything together and helps create the perfect texture
• Melted butter: Adds richness and helps create golden crisp edges
• Vanilla extract: Complements the coconut flavor beautifully
• Shredded coconut: Optional but adds wonderful texture and intensifies the coconut flavor

Step-by-Step Instructions

Prepare Dry Ingredients:

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until fully combined. This even distribution ensures consistent leavening throughout your pancakes.

Mix Wet Ingredients:

Combine the coconut cream, egg, melted butter, and vanilla extract in a separate bowl. Whisk until the mixture is smooth and the egg is fully incorporated. The coconut cream should be at room temperature for best results.

Combine Mixtures:

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Some small lumps are perfectly fine. Overmixing develops gluten and results in tough pancakes. If using shredded coconut, fold it in now with just a few gentle strokes.

Prepare Cooking Surface:

Heat a non stick skillet over medium heat for about 2 minutes. The pan is ready when a few drops of water sizzle immediately when sprinkled on the surface. Lightly grease with butter or coconut oil for the first batch.

Cook Pancakes:

Pour exactly 1/4 cup of batter onto the hot skillet for each pancake. Wait until bubbles form across the surface and the edges look set, about 2 3 minutes. Flip with a thin spatula and cook until golden brown on the second side, about 1 2 minutes more.

Repeat Process:

Continue cooking remaining pancakes, adjusting heat as needed if browning too quickly or too slowly. Re grease the pan between batches if necessary. Keep finished pancakes warm in a 200°F oven while cooking the rest.

Save

The coconut cream is truly the star ingredient in this recipe. I discovered its magic after years of making regular pancakes, and now I keep multiple cans in my pantry at all times. My daughter once said these pancakes taste like a vacation, which is exactly the feeling I was hoping to capture.

Storage and Make-Ahead Tips

These pancakes keep well in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster on low setting or warm them in a skillet with a touch of butter. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. They'll keep for up to 2 months this way.

Perfect Pancake Texture Guide

The key to achieving cloud like pancakes lies in how you handle the batter. Mix only until the ingredients are combined some small lumps are actually desirable. Let the batter rest for 5 minutes before cooking to allow the leavening agents to activate and the flour to hydrate properly. Your pancakes will rise higher and develop a more tender crumb.

Topping Ideas and Serving Suggestions

While these pancakes are delicious with traditional maple syrup, they truly shine with tropical inspired toppings. Try fresh mango, sliced banana, toasted coconut flakes, or a drizzle of warmed honey. For special occasions, a dollop of lightly sweetened whipped cream and a sprinkle of lime zest creates a memorable presentation. Serve with a side of crispy bacon for a sweet and salty contrast that balances the meal perfectly.

Recipe FAQs

→ Can I make these coconut cream pancakes ahead of time?

Yes! These pancakes can be made ahead and stored in the refrigerator for up to 3 days. To reheat, microwave briefly or warm in a toaster oven for best texture.

→ What can I use if I don't have coconut cream?

If coconut cream isn't available, you can substitute with full-fat coconut milk (the thick part from the top of the can) or even regular milk mixed with 2 tablespoons of coconut flour for flavor.

→ Are these pancakes overly sweet?

No, these pancakes have a mild, balanced sweetness from just 1 tablespoon of sugar and the natural sweetness of coconut cream. They're designed to pair well with toppings of your choice.

→ What are the best toppings for coconut cream pancakes?

These pancakes pair beautifully with tropical fruits like mango, banana, and pineapple. Other excellent options include maple syrup, honey, toasted coconut flakes, a dollop of Greek yogurt, or a light dusting of powdered sugar.

→ Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The coconut cream already adds moisture, which helps maintain the texture when using gluten-free alternatives.

→ How thick should the pancake batter be?

The batter should be pourable but not runny - similar to thick cream. If it seems too thick, add a tablespoon of milk or water at a time until you reach the right consistency.