If you’re looking for a breakfast that’s light, fluffy, and packed with tropical flavor, these Coconut Cream Pancakes are the perfect choice. Made with rich coconut milk, shredded coconut, and a touch of sour cream, these pancakes are soft, tender, and wonderfully satisfying. Whether you’re preparing a weekend brunch or a special family breakfast, this easy recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Soft, fluffy texture with every bite.
- Delicious coconut flavor without being overly sweet.
- Made with simple pantry ingredients.
- Perfect for breakfast, brunch, or even breakfast-for-dinner.
- Family-friendly and easy enough for beginners.
- Pairs beautifully with maple syrup, butter, or fresh berries.
Ingredients
- 2 large eggs
- ¾ cup full-fat coconut milk
- ¼ cup coconut sugar
- 3 tablespoons coconut oil, melted
- ⅓ cup sour cream
- 1 teaspoon vanilla extract or almond extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large mixing bowl, whisk the eggs for about 1 minute until light and frothy.
- Add the coconut milk and melted coconut oil. Whisk for another 30–45 seconds.
- Mix in the coconut sugar, vanilla extract, and sour cream until smooth.
- Sift the flour, baking powder, and sea salt into the wet ingredients.
- Stir gently until just combined. Avoid overmixing.
- Fold in the shredded coconut.
- Heat a large non-stick skillet over medium heat and lightly coat it with coconut cooking spray.
- Pour about ¼ to ⅓ cup of batter per pancake, leaving space between each pancake.
- Cook for about 2–2½ minutes until bubbles appear and the edges begin to set.
- Carefully flip and cook for another 2–2½ minutes until golden brown.
- Continue cooking the remaining batter, spraying the skillet again as needed.
- Serve the Coconut Cream Pancakes warm with butter, maple syrup, toasted coconut, or fresh berries.
Tips & Tricks
- Don’t overmix the batter to keep the pancakes light and fluffy.
- Allow the batter to rest for 5 minutes before cooking for extra tenderness.
- Cook over medium to medium-low heat to prevent burning.
- Add sliced bananas or chocolate chips for a fun variation.
- Toast the shredded coconut for an even richer coconut flavor.
- Substitute Greek yogurt for sour cream if desired.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
- Full-fat coconut milk provides the richest flavor and best texture.
- Fresh berries, sliced bananas, toasted coconut, or whipped cream make excellent toppings.
- Pure maple syrup complements the coconut beautifully.
- Almond extract creates a slightly nuttier flavor than vanilla.
Nutrition (Approximate Per Pancake)
- Calories: 210
- Protein: 5g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 2g
- Sugar: 7g
- Sodium: 170mg
FAQ
Can I make these pancakes ahead of time?
Yes. Cook the pancakes completely, cool them, and refrigerate for up to 4 days.
Can I freeze Coconut Cream Pancakes?
Absolutely. Freeze them in a single layer before transferring to a freezer-safe bag for up to 2 months.
Can I use sweetened shredded coconut?
Yes, but the pancakes will be sweeter. You may want to reduce the coconut sugar slightly.
Can I make these dairy-free?
Replace the sour cream with a dairy-free sour cream or thick coconut yogurt.
Why are my pancakes dense?
Overmixing the batter develops gluten, resulting in heavier pancakes. Mix only until the flour disappears.
Storage
Refrigerator: Store cooled pancakes in an airtight container for up to 4 days.
Freezer: Freeze with parchment paper between each pancake for up to 2 months.
Reheating: Warm in the microwave for 20–30 seconds or heat in a skillet over low heat until warmed through.
Similar Recipes
Coconut Cream Pancakes
Ingredients
- 2 large eggs
- ¾ cup full-fat coconut milk
- ¼ cup coconut sugar
- 3 tablespoons coconut oil melted
- ⅓ cup sour cream
- 1 teaspoon vanilla extract or almond extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened shredded coconut
- Coconut cooking spray
Instructions
- In a large mixing bowl, whisk the eggs for about 1 minute until light and frothy.
- Add the coconut milk and melted coconut oil. Whisk for another 30–45 seconds.
- Mix in the coconut sugar, vanilla extract, and sour cream until smooth.
- Sift the flour, baking powder, and sea salt into the wet ingredients.
- Stir gently until just combined. Avoid overmixing.
- Fold in the shredded coconut.
- Heat a large non-stick skillet over medium heat and lightly coat it with coconut cooking spray.
- Pour about ¼ to ⅓ cup of batter per pancake, leaving space between each pancake.
- Cook for about 2–2½ minutes until bubbles appear and the edges begin to set.
- Carefully flip and cook for another 2–2½ minutes until golden brown.
- Continue cooking the remaining batter, spraying the skillet again as needed.
- Serve the Coconut Cream Pancakes warm with butter, maple syrup, toasted coconut, or fresh berries.
Notes
- Full-fat coconut milk provides the richest flavor and best texture.
- Fresh berries, sliced bananas, toasted coconut, or whipped cream make excellent toppings.
- Pure maple syrup complements the coconut beautifully.
- Almond extract creates a slightly nuttier flavor than vanilla.
Conclusion
These Coconut Cream Pancakes bring together the rich flavor of coconut milk, shredded coconut, and creamy sour cream for an unforgettable breakfast. They’re fluffy, easy to prepare, and perfect for everything from busy mornings to leisurely weekend brunches. Once you try this homemade recipe, you’ll find yourself making these tropical-inspired pancakes again and again.