There is nothing quite like waking up to the tropical aroma of sweet coconut cream pancakes drifting through the house on a lazy weekend morning. These fluffy delights have become a staple in my home, transporting us to a sunny beach even when the weather outside is gray and gloomy.
It started years ago when I was craving something more exciting than the standard buttermilk stack. I wanted a breakfast that felt like a vacation, something rich and decadent that would make everyone rush to the table.
After a few experiments with different milks and extracts, I finally nailed the perfect balance of fluffiness and flavor. I treat these pancakes with the same reverence I have for high-end comfort foods, much like when I prepare a luxurious Ruth’s Chris creamed spinach recipe for a special dinner.
The result is a breakfast that feels incredibly indulgent yet comes together in just about 30 minutes. Whether you are hosting a brunch or just treating yourself, this recipe is guaranteed to brighten your day.
Why you’ll love this sweet coconut cream pancakes
- These pancakes are incredibly fluffy thanks to the rich fats found in canned coconut milk.
- The recipe is naturally dairy-free if you use coconut oil, making it great for guests with dietary restrictions.
- You can make the velvety glaze in seconds, and it adds a professional bakery-style finish.
- The tropical flavor profile of sweet coconut cream pancakes offers a delicious departure from traditional maple syrup breakfasts.
- They freeze surprisingly well, allowing you to enjoy a taste of the tropics even on busy work mornings.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups canned coconut milk (full fat, shaken)
- 1 large egg (room temperature)
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut cream (thick part from top of can)
- 1/4 cup powdered sugar
- 1/4 cup toasted coconut flakes (for garnish)
Directions
Step 1
Sweet coconut cream pancakes makes every moment feel lush. Start by grabbing a large mixing bowl for your dry ingredients. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt until everything is evenly distributed.
Step 2
In a separate medium bowl, combine your wet ingredients. Whisk the canned coconut milk, room temperature egg, melted coconut oil, and pure vanilla extract until the mixture is completely smooth.
Step 3
Pour the wet mixture directly into the dry ingredients. Using a spatula, stir the batter gently just until the flour streaks disappear.
Step 4
Be careful not to overmix at this stage. It is perfectly fine if there are a few small lumps remaining in the batter, as this ensures the pancakes stay tender.
Step 5
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little extra coconut oil to prevent sticking and add flavor.
Step 6
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Let them cook for 2 to 3 minutes undisturbed.
Step 7
Watch for bubbles forming on the surface and check that the edges look set. Once ready, flip them carefully.
Step 8
Cook the second side for another 1 to 2 minutes. You want them to be golden brown and cooked through before transferring to a plate.
Step 9
While the pancakes are cooking, prepare your glaze. In a small bowl, whisk together the thick coconut cream and powdered sugar until smooth and velvety.
Step 10
Stack the warm pancakes high on a serving plate. Drizzle them generously with the glaze and finish with a sprinkle of toasted coconut flakes.
Variations, pairings, and serving ideas
Variations
If you want to add a bit of texture to your sweet coconut cream pancakes, try folding macadamia nuts into the batter. The crunch of the nuts pairs beautifully with the soft, fluffy interior. Just be sure to chop them finely so the pancakes cook evenly.
For a burst of freshness, you can add citrus zest to the batter. Grating a little lime or orange zest into the wet ingredients brightens up the rich coconut flavor. The acidity cuts through the sweetness perfectly.
Chocolate lovers can easily transform this recipe into a dessert-style breakfast. Stir in a handful of semi-sweet chocolate chips or dark chocolate chunks before cooking. The melted chocolate combined with the coconut creates a classic flavor combination.
Pairings
These pancakes are quite rich, so they pair well with fresh, acidic fruits. Sliced pineapple, mango, or kiwi fruit on the side helps cleanse the palate. A simple tropical fruit salad is the ideal accompaniment.
For a savory contrast, serve these alongside crispy turkey turkey turkey bacon or chicken sausage. The saltiness of the meat balances the sweet glaze wonderfully. It creates that irresistible sweet-and-savory bite that makes brunch so satisfying.
Beverage-wise, a strong cup of black coffee or an espresso is perfect to cut the richness. If you prefer cold drinks, an iced matcha latte or a hibiscus tea complements the tropical vibes without being too heavy.
Serving ideas
Presentation is key for these beautiful pancakes. Stack them at least three high to create dramatic height on the plate. Allow the glaze to drip down the sides for that mouthwatering visual appeal.
Garnish with fresh mint leaves alongside the toasted coconut flakes. The green pop of color looks stunning against the white glaze and golden pancakes. It makes the dish look like it came from a high-end resort kitchen.
If you are serving a crowd, create a “build your own” pancake bar. Set out bowls of the glaze, toasted coconut, chopped nuts, and various fruits. This allows your guests to customize their sweet coconut cream pancakes exactly how they like them.
Storage and make-ahead tips
Storage
Leftover pancakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container to keep them from drying out. If you have leftover glaze, store it separately in a small jar.
To freeze, let the pancakes cool completely on a wire rack. Stack them with a square of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag for up to 2 months.
Reheat frozen pancakes directly in the toaster or toaster oven. This method brings back the crispy edges while warming the center. Avoid the microwave if possible, as it can make the texture rubbery.
Make-ahead
While the batter is best used immediately, you can mix the dry ingredients ahead of time. Store the flour mixture in a jar in your pantry until you are ready to cook. This saves you from measuring multiple ingredients in the morning.
The coconut cream glaze can be made the night before. Keep it chilled in the fridge, but remember to take it out early. It will need to sit at room temperature for a bit to become pourable again.
If you are meal prepping for the week, cook a full batch on Sunday. Let them cool and store them in the fridge or freezer. You can have a gourmet breakfast ready in minutes on busy weekdays.
Common mistakes when making sweet coconut cream pancakes
- Using low-fat or carton coconut milk beverage often results in a thin, flavorless batter; always stick to canned full-fat milk for the best texture.
- Overmixing the batter is the most common error, which leads to dense, rubbery pancakes instead of fluffy ones.
- Cooking on heat that is too high will burn the sugar in the coconut milk before the inside is fully cooked.
- Forgetting to shake the can of coconut milk before opening can result in uneven separation of the liquid and cream.
- Flipping the pancakes too early causes them to break apart; wait patiently for those bubbles to form and pop.
Final notes
Making these pancakes is a wonderful way to slow down and enjoy the process of cooking. The smell of coconut toasting in the pan is therapeutic in itself. It turns a regular morning routine into a sensory experience.
Don’t be afraid to get creative with your toppings and make this recipe your own. Whether you stick to the classic glaze or add fresh fruit, the result will be delicious. It is a forgiving recipe that welcomes experimentation.
I hope these sweet coconut cream pancakes bring a little sunshine to your breakfast table. They are a reminder that a little indulgence is the best way to start the day. Enjoy every fluffy, coconut-filled bite.
Loved this sweet coconut cream pancakes? Try these next
- Ruth’s Chris creamed spinach recipe
- Cherry coconut magic bars
- Coconut snowball cake recipe
- Slow cooker Christmas jam
- Key lime pound cake recipe
Sweet Coconut Cream Pancakes
Transport your tastebuds to the tropics with these ultra-fluffy pancakes made with rich coconut milk and topped with a velvety sweet coconut cream glaze. They are the ultimate indulgent breakfast for coconut lovers.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups canned coconut milk (full fat, shaken)
- 1 large egg (room temperature)
- 2 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut cream (thick part from top of can)
- 1/4 cup powdered sugar
- 1/4 cup toasted coconut flakes (for garnish)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the canned coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Do not overmix; a few lumps are perfectly fine.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with a little extra coconut oil.
- Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip carefully and cook for another 1-2 minutes until the other side is golden brown. Repeat with remaining batter.
- While pancakes cook, whisk the coconut cream and powdered sugar in a small bowl to create the sweet glaze.
- Stack the warm pancakes, drizzle generously with the coconut cream glaze, and sprinkle with toasted coconut flakes before serving.
Notes
For the fluffiest texture, use full-fat canned coconut milk rather than carton coconut milk beverage. If the batter is too thick, add a splash of water or milk. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 410
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg