Sweet Coconut Cream Pancakes

Posted on May 20, 2025

Tropical Coconut Pancakes with Creamy Coconut Topping

If you’re dreaming of a tropical twist to your morning routine, these Sweet Coconut Cream Pancakes are the breakfast treat you’ve been waiting for. They’re soft, fluffy, and infused with rich coconut flavor in every bite—think classic pancakes but upgraded with a dreamy coconut cream drizzle. Whether you’re whipping these up for a lazy weekend brunch or a cozy weekday breakfast, they’re super simple and irresistibly delicious.

Why You’ll Love This Recipe

These Sweet Coconut Cream Pancakes are more than just pretty brunch food—they’re absolutely crave-worthy! The coconut cream topping is luscious and silky, soaking perfectly into the warm pancakes for an indulgent, melt-in-your-mouth experience. They’re easy to make with pantry staples and just a can of coconut milk. Plus, they’re naturally dairy-free and can be adapted for gluten-free diets, too. Whether you’re a coconut lover or just need a vacation-on-a-plate moment, this recipe delivers flavor, comfort, and total brunch vibes every single time.

Ingredients

These pancakes come together with simple ingredients you probably already have in your kitchen. The coconut cream is made from canned coconut milk for that rich, dreamy texture. Here’s everything you’ll need:

For the Pancakes:

1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
1 cup coconut milk (full-fat for best flavor)
1 large egg
2 tbsp melted coconut oil (or butter)
1 tsp vanilla extract

For the Coconut Cream Topping:

½ cup canned coconut cream (chilled and thickened)
1 tbsp powdered sugar (adjust to taste)
½ tsp vanilla extract
Optional: shredded coconut for garnish

Instructions

These Sweet Coconut Cream Pancakes are quick to whip up and even easier to devour. Let’s get cooking:

Step-by-Step:

Mix dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine wet ingredients:
In another bowl, whisk the coconut milk, egg, melted coconut oil, and vanilla extract until smooth.
Make the batter:
Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix! A few small lumps are okay.
Heat the pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.
Cook the pancakes:
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden brown and cooked through.
Make the coconut cream topping:
In a small bowl, whisk the chilled coconut cream, powdered sugar, and vanilla until light and fluffy.
Serve and enjoy:
Stack your pancakes, spoon the coconut cream on top, and sprinkle with shredded coconut if you like. Serve warm!

Servings and Timing

This recipe is perfect for small gatherings or cozy mornings at home. It makes just the right amount to satisfy your pancake cravings without too many leftovers (unless you want them—see storage tips below!).

Yield:

Serves: 2 to 3 people
Makes: About 6 medium pancakes

Timing:

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: ~20 minutes

Quick, easy, and perfect for brunch or breakfast in bed!

Tips and Variations

Want to make these pancakes your own? Here are some easy ways to switch things up or make them even more delightful:

Tips:

Don’t overmix the batter—this keeps the pancakes light and fluffy.
Use full-fat canned coconut milk for a rich, creamy flavor.
For extra coconut goodness, toast shredded coconut and sprinkle it on top!

Variations:

Gluten-free? Swap all-purpose flour for your favorite gluten-free blend.
Add-ins: Try mixing in mini chocolate chips, sliced bananas, or blueberries.
Extra flavor: Add a pinch of cinnamon or nutmeg to the batter.
Make it a dessert: Top with fresh fruit, a drizzle of maple syrup, or a scoop of vanilla ice cream.

Storage

Got leftovers? These pancakes store well and are just as tasty the next day (maybe even better!).

Here’s how to store them:

Refrigerator:
Let the pancakes cool completely, then store them in an airtight container. They’ll keep in the fridge for up to 3 days.
Freezer:
Layer pancakes between parchment paper and freeze in a zip-top bag for up to 2 months. Reheat in the toaster or microwave.
Coconut Cream Topping:
Store any leftover topping in a sealed container in the fridge. It will keep for about 3–4 days. Stir before using, as it may thicken or separate slightly.

Frequently Asked Questions

1. Can I use regular milk instead of coconut milk?
Yes, but you’ll lose the signature coconut flavor. For a dairy-free option, almond or oat milk can work too.

2. What’s the difference between coconut milk and coconut cream?
Coconut cream is thicker and richer—perfect for the topping. Coconut milk is thinner and used in the pancake batter.

3. Can I make the batter ahead of time?
It’s best fresh, but you can mix the dry and wet ingredients separately and combine them just before cooking.

4. Are these pancakes vegan?
Not as written (they contain egg), but you can try a flax egg or mashed banana as an egg substitute.

5. Can I add protein powder?
Sure! Add 1–2 tablespoons of your favorite unflavored or vanilla protein powder to the dry mix. You may need a splash more liquid.

6. What if I don’t have canned coconut cream?
Chill a can of full-fat coconut milk overnight and scoop the thick part off the top—that’s your coconut cream!

7. How do I know when the pancakes are ready to flip?
Watch for bubbles forming on the surface and edges starting to look set—then flip!

Conclusion

These Sweet Coconut Cream Pancakes are a delicious way to bring a little sunshine to your breakfast plate. With their fluffy texture, tropical flavor, and irresistible coconut cream topping, they’re sure to become a brunch favorite—whether you’re cooking for guests or treating yourself. Plus, they’re easy to customize, quick to make, and freezer-friendly for busy mornings.

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Sweet Coconut Cream Pancakes

Why You’ll Love This Recipe