coconut cream pancakes Recipe

Get ready to fall in love with breakfast all over again! These coconut cream pancakes are a dreamy stack of coconut-infused bliss—with tender, pillowy centers, golden edges, and a hint of vanilla that will sweep you away to a sunny morning. Every bite delivers just the right amount of coconut flavor, balanced by a creamy tang from sour cream and a gentle sweetness from coconut sugar. Whether it’s a lazy weekend brunch or a special treat, this recipe hits all the right notes for anyone who craves the comfort of warm pancakes with a tropical twist.

Ingredients You’ll Need

Making these coconut cream pancakes is delightfully simple, and every ingredient brings a little something special to the table. From rich coconut milk to luscious sour cream, you’ll find each one essential for creating that signature taste and fluffy texture you won’t soon forget.

• Eggs: Whisking them until frothy adds lightness and helps form those soft, delicious pancakes.
• Organic Full-Fat Coconut Milk: This is the backbone of coconut flavor and gives the pancakes their creamy texture.
• Coconut Sugar: A mellow sweetness that pairs perfectly with the coconut theme, this unrefined sweetener also lends a slight caramel note.
• Coconut Oil: Adds richness, and keeps the pancakes moist, while boosting that nutty coconut aroma throughout.
• Sour Cream: The secret ingredient for tender, melt-in-your-mouth pancakes with a little tang that balances the sweetness.
• Vanilla or Almond Extract: Just a teaspoon elevates the flavors, making each bite wonderfully fragrant.
• All-Purpose Flour: The structure-builder, creating just the right base for unbelievably fluffy pancakes.
• Baking Powder: This lift-giver ensures your pancakes rise to the occasion and have that perfect fluff.
• Sea Salt: Just a pinch, but it makes all the other flavors pop beautifully.
• Shredded Coconut (unsweetened): For extra coconut bites and a bit of texture in each pancake—delightful!
• Coconut Cooking Spray: Ensures your pancakes cook up golden without sticking, and keeps the coconut theme in every step.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

Start by grabbing a large mixing bowl and whisk the eggs vigorously until they’re frothy and noticeably airy. This extra step introduces pockets of air, which translates to irresistibly fluffy coconut cream pancakes. Take your time—about a minute of whisking is perfect.

Step 2: Incorporate Wet Ingredients

Next, add the rich coconut milk and melted coconut oil to the eggs. Continue whisking for another 30 to 45 seconds. Once the mixture looks smooth, add in the coconut sugar, vanilla (or almond extract if you love a hint of nuttiness), and sour cream. Keep whisking for around 60 seconds until everything is luscious and blended—the mixture should look creamy and inviting.

Step 3: Add Dry Ingredients

Sift your all-purpose flour and baking powder directly into the bowl with the wet ingredients. This gets rid of any lumps and ensures an even rise. Sprinkle in the sea salt, then gently blend until just combined. Be careful not to overmix; a few streaks of flour are absolutely fine—it all encourages tender pancakes.

Step 4: Fold in Shredded Coconut

Now, sprinkle in the unsweetened shredded coconut. Gently fold it through the batter to distribute those gorgeous coconut flakes, ensuring every bite has a bit of texture and flavor.

Step 5: Cook the Pancakes

Set your favorite non-stick skillet or griddle over medium heat and let it get nice and hot. Coat it lightly with coconut cooking spray. Pour 1/4 to 1/3 cup of batter per pancake—two at a time so they don’t overcrowd. Let them sizzle for about 2 to 2 1/2 minutes on the first side; you’ll see bubbles forming at the edges and the top will lose its shine when it’s ready to flip. Carefully turn each pancake and cook for about another 2 1/2 minutes, until both sides are golden and cooked through.

Step 6: Repeat and Serve

Transfer your perfectly golden pancakes to a plate. Re-spray the skillet with coconut cooking spray as you go, and repeat with the rest of the batter. Serve your stack immediately to keep them warm and fluffy—ideally topped with a pat of butter and a drizzle of maple syrup or a heap of fresh berries.

How to Serve coconut cream pancakes

Garnishes

Let your coconut cream pancakes shine with a medley of vibrant garnishes: try toasted coconut chips, a dusting of powdered sugar, or a handful of fresh raspberries or blueberries. For an extra coconut kick, add a swirl of whipped coconut cream or a sprinkle of lime zest for a pop of color and zing.

Side Dishes

A bowl of juicy fruit salad or a serving of Greek yogurt pairs beautifully with coconut cream pancakes, adding freshness and balancing the richness. For a heartier brunch, crispy turkey bacon or a side of scrambled eggs rounds out the plate and keeps everyone satisfied.

Creative Ways to Present

Stack your pancakes and slip parchment squares between them for a sky-high brunch centerpiece, or make mini silver dollar pancakes for a playful breakfast platter. For a special occasion, try layering coconut cream pancakes with alternating spoonfuls of whipped cream and mango puree, then garnish with edible flowers for a tropical-inspired feast for the eyes.

Make Ahead and Storage

Storing Leftovers

If you have leftover coconut cream pancakes (lucky you!), let them cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to three days, making for an easy breakfast or snack all week long.

Freezing

To freeze, arrange the cooled pancakes in a single layer on a baking sheet, freeze for about 30 minutes, then transfer to a zip-top bag, separating each with parchment paper. This way, you can pull out as many as you need without them sticking together.

Reheating

For best results, reheat pancakes in a toaster oven or oven at 350°F for 5–7 minutes, or until warmed through. You can also pop them in the microwave for 20–30 seconds, but they’ll be at their fluffiest if gently reheated in the oven.

FAQs

Can I make coconut cream pancakes gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The pancakes will be just as soft and coconutty, though the texture may be slightly different depending on the blend used.

What if I don’t have coconut milk—can I substitute another milk?

For the signature coconut flavor of these pancakes, full-fat coconut milk is ideal, but you can use almond or oat milk in a pinch. The pancakes will still be tender, though less coconut-forward, so consider boosting the shredded coconut or coconut oil.

Can I make the batter ahead of time?

You can mix the wet and dry ingredients separately the night before, but for fluffiest results, combine them just before cooking. Mixing baking powder and wet ingredients too early may reduce the pancakes’ rise.

How do I prevent my pancakes from sticking?

Always preheat your skillet fully and use coconut cooking spray between batches. If you’re making several batches, a quick wipe and re-spray between rounds keeps pancakes perfectly golden and easy to flip.

Are coconut cream pancakes suitable for kids?

Yes! These pancakes are a big hit with both kids and adults. If you’re serving very young children, you can tone down the sugar a little and serve them with fresh fruit for a naturally sweet touch.

Final Thoughts

If you crave something unique and a little indulgent, give these coconut cream pancakes a try. They’re guaranteed to brighten up any morning, delighting coconut lovers and breakfast fans alike. Share a stack with friends and family—you might just discover your new favorite brunch tradition!

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