Coconut Cream Pancakes

There’s something magical about waking up on a slow Sunday morning, sunlight streaming through the windows, and the scent of warm coconut filling the kitchen. Growing up, coconut was a treasured flavor in our family kitchen—a nod to my grandmother’s island roots, where coconuts grew abundantly outside her window. Every time I make these coconut cream pancakes, I’m instantly transported to those cozy family breakfasts, where laughter mingled with the sound of batter sizzling on the griddle.

These coconut cream pancakes aren’t just pancakes; they’re a bite of tropical warmth, wrapped in the comfort of home. They bring together the velvety richness of coconut milk, the subtle sweetness of coconut sugar, and the delicate texture of shredded coconut. Whether you’re celebrating a special brunch or simply want to make an ordinary morning extraordinary, these pancakes deliver a beautiful balance of indulgence and nostalgia.

As the coconut cream pancakes cook, their golden edges crisp up just enough to contrast with the pillowy centers. A drizzle of maple syrup or a sprinkle of toasted coconut on top transforms them into a decadent treat worthy of any weekend table. And best of all, they’re simple enough to make that you won’t need a holiday as an excuse.

Why You’ll Love This Recipe

• Tropical flavor in every bite: The blend of coconut milk, coconut oil, and shredded coconut creates a uniquely rich, tropical pancake that feels like a mini vacation.
• Fluffy yet hearty texture: These pancakes are light and airy, yet satisfying, thanks to the combination of sour cream and coconut.
• Versatile toppings: Whether you love them with maple syrup, fresh berries, or an extra sprinkle of coconut, these pancakes are endlessly customizable.
• Easy to make ahead: The batter can be mixed ahead of time, letting you enjoy more time at the table and less time in the kitchen.

INGREDIENTS YOU’LL NEED:

• 2 eggs
• ¾ cup full-fat coconut milk
• ¼ cup coconut sugar
• 3 tablespoons coconut oil
• ⅓ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• ½ cup unsweetened shredded coconut
• Coconut cooking spray

How to Make Coconut Cream Pancakes

Step-by-Step Instructions

1. Whisk the wet ingredients.
In a large mixing bowl, whisk the eggs until light and frothy, about one minute. This helps introduce air for fluffier pancakes. Pour in the coconut milk and coconut oil, whisking until smooth and creamy. Stir in the coconut sugar, vanilla extract, and sour cream, blending until everything is well combined.

2. Combine the dry ingredients.
Sift the all-purpose flour and baking powder directly into the wet mixture. Add the sea salt. Stir gently until the batter just comes together—avoid overmixing, as a few small lumps are fine. Fold in the shredded coconut, giving the batter a little texture and a hint of chewiness.

3. Heat the skillet and cook.
Warm a non-stick skillet over medium heat and lightly coat with coconut cooking spray. Spoon about ¼ to ⅓ cup of batter onto the skillet for each pancake. Cook for 2 to 2½ minutes, until small bubbles form on the surface and the edges begin to look set. Flip the pancake carefully, then cook for another 2 to 2½ minutes until golden brown on the other side. Repeat with the remaining batter, adding more spray between batches if needed.

4. Serve and enjoy.
Stack the coconut cream pancakes on a warm plate, top with fresh fruit, a drizzle of maple syrup, or a dusting of extra shredded coconut. Serve immediately while warm and fluffy.

Helpful Tips

• Keep the heat steady: Medium heat is key to evenly cooked pancakes without burning.
• Check batter thickness: If your batter seems too thick, add a tablespoon or two of extra coconut milk to loosen it up.
• Creative toppings: Try topping your coconut cream pancakes with diced mango, pineapple, or a spoonful of Greek yogurt for a fresh twist.

Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8-10 pancakes (about 4 inches in diameter)
• Category: Breakfast
• Method: Stovetop
• Cuisine: Fusion
• Diet: Vegetarian

Notes

• Make-ahead tip: The batter can be made a day ahead and stored in the fridge. Stir before using.
• Freezing tip: Cooked pancakes freeze beautifully. Separate with parchment paper, place in a freezer-safe bag, and reheat in the toaster or oven.

Nutritional Information

Per pancake (approximate values):

• Calories: 150
• Protein: 3g
• Carbohydrates: 18g
• Fat: 7g
• Fiber: 1g
• Sugar: 5g

Frequently Asked Questions

Q: Can I make coconut cream pancakes gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend with xanthan gum to replace the all-purpose flour.

Q: What’s a good substitute for sour cream?
A: Plain Greek yogurt or a dairy-free yogurt alternative works beautifully in place of sour cream.

Q: Can I use sweetened shredded coconut?
A: You can, but reduce the coconut sugar slightly to avoid making the pancakes too sweet.

Storage Instructions

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or low oven.
• Freezer: Freeze cooled pancakes with parchment between layers in a freezer-safe bag for up to 1 month. Reheat straight from frozen in a toaster or oven.

Related Recipes

If you loved these coconut cream pancakes, you’ll definitely enjoy:

• Fluffy Homemade Pancakes
• Fluffy Mango Pancakes
• Decadent Chocolate Pancakes
• Homemade Mango Sorbet (No-Churn Recipe)

Conclusion

Every bite of these coconut cream pancakes is like a warm hug from the tropics. Whether you’re longing for island breezes or simply want to brighten your breakfast table, these pancakes bring joy, comfort, and a touch of sunshine to any morning. I hope they become as cherished in your kitchen as they are in mine—because sometimes, the simplest ingredients make the most memorable moments.

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