Few breakfasts feel as comforting yet exciting as a tall stack of pancakes, but Coconut Cream Pancakes take this classic to an entirely new level. Rich, fluffy, and lightly sweet with a tropical aroma, these pancakes bring together the creamy depth of coconut cream with the familiar comfort of a homemade breakfast favorite. Whether you’re planning a slow weekend brunch, a special holiday morning, or simply want to elevate your everyday breakfast routine, this recipe delivers indulgence without being heavy.

Coconut has long been celebrated in cuisines around the world—from Southeast Asia to the Caribbean—for its ability to add richness, natural sweetness, and a subtle nuttiness. In pancake form, coconut cream creates an incredibly soft crumb, while coconut milk keeps everything tender and moist. The result is a pancake that’s fluffy inside, lightly golden outside, and bursting with warm, tropical flavor in every bite.

Unlike overly sweet breakfast recipes, Coconut Cream Pancakes strike a perfect balance. They’re lightly sweetened, making them versatile enough to pair with fresh fruit, maple syrup, honey, or even savory toppings like toasted nuts or coconut yogurt. They’re also ideal for anyone looking for a dairy-free pancake option without sacrificing texture or taste.

This recipe walks you through everything—from ingredient selection and technique to serving ideas, storage tips, and creative variations—so you can master coconut pancakes like a pro.

Why You’ll Love These Coconut Cream Pancakes

Exceptionally fluffy and soft texture
Rich coconut flavor without being overpowering
Perfect for brunch, holidays, or meal prep
Naturally dairy-free when made with coconut products
Easy, beginner-friendly recipe with consistent results

Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup coconut milk (full-fat recommended)
½ cup coconut cream
1 large egg
2 tablespoons melted coconut oil (or neutral oil)
1 teaspoon vanilla extract

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix; a few small lumps are fine.
Let the batter rest for 5–7 minutes to allow the leavening agents to activate and the flour to hydrate.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour about ¼ cup of batter per pancake onto the hot surface.
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip carefully and cook another 1–2 minutes until golden brown.
Transfer to a warm plate and repeat with remaining batter.
Serve immediately with your favorite toppings.

What Makes Coconut Cream Pancakes Extra Fluffy

The secret lies in the combination of coconut cream and baking soda. Coconut cream adds fat and structure, while baking soda reacts with the natural acidity in coconut milk to create air pockets. This gives the pancakes lift without making them dense. Allowing the batter to rest briefly also helps produce a lighter texture.

Serving Suggestions

Coconut Cream Pancakes are incredibly versatile. Try them with:

Warm maple syrup and toasted coconut flakes
Fresh pineapple, mango, or banana slices
Coconut yogurt and berries
Honey and chopped macadamia nuts
A drizzle of chocolate sauce for dessert pancakes

Make-Ahead & Storage Tips

These pancakes store beautifully, making them ideal for meal prep.

Refrigerator: Store cooked pancakes in an airtight container for up to 3 days.
Freezer: Freeze pancakes in a single layer, then transfer to a freezer bag. Keep up to 2 months.
Reheating: Warm in a toaster, skillet, or microwave until heated through.

Variations & Flavor Twists

Chocolate Chip Coconut Pancakes: Add ¼ cup chocolate chips to the batter.
Banana Coconut Pancakes: Mash ½ ripe banana into the wet ingredients.
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Protein Boost: Add 1 tablespoon of vanilla protein powder and an extra splash of coconut milk.

Common Pancake Mistakes to Avoid

Overmixing the batter (leads to dense pancakes)
Cooking on heat that’s too high (burns outside before inside cooks)
Skipping the resting time
Using low-fat coconut milk (reduces creaminess)