Go Back

Fluffy Sweet Coconut Cream Pancakes

Light, fluffy pancakes infused with creamy coconut flavor, making any morning feel like a tropical escape. This easy and quick recipe goes from mixing bowl to plate in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup coconut cream thick, solid part from canned full-fat coconut milk
  • 1 large egg
  • 2 tbsp melted butter unsalted or salted
  • 1 tsp vanilla extract
  • 1/4 cup shredded coconut optional, for extra flavor/texture

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Non-Stick Skillet
  • Griddle
  • Spatula

Method
 

  1. Step 1: Whisk the Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed to ensure an even rise for your pancakes.
  2. Step 2: Mix the Wet Ingredients: In a separate, medium-sized bowl, pour in your coconut cream, crack in the large egg, add the melted butter, and vanilla extract. Whisk these together until nicely combined and smooth.
  3. Step 3: Combine Wet and Dry: Pour your wet mixture into the bowl with the dry ingredients. Stir gently until just combined. A few lumps are okay, as overmixing leads to tough pancakes. If adding shredded coconut, gently fold it in now.
  4. Step 4: Heat Your Skillet: Place a non-stick skillet or griddle over medium heat. Let it warm up, then lightly grease it with a little butter or cooking spray. The pan should be hot enough that a drop of water sizzles, but not smoking.
  5. Step 5: Pour and Cook: For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook a few at a time, ensuring they have enough space.
  6. Step 6: Flip 'em! Watch for small bubbles forming on the surface and edges looking set (usually 2-3 minutes). Gently slide a spatula under a pancake and flip it over. Cook for another 1-2 minutes on the second side until beautifully golden brown.
  7. Step 7: Repeat and Serve: Continue with the remaining batter, re-greasing your skillet as needed between batches. Stack them up high and serve warm with your favorite toppings!

Notes

Substitutions & Additions: You can substitute coconut cream with full-fat canned coconut milk (may be thinner, reduce liquid slightly or add extra flour) or regular dairy milk for a hint of coconut flavor. For dairy-free, swap butter for plant-based butter or neutral oil. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Fold in fresh blueberries, diced mango, sliced bananas, chocolate chips, cardamom, cinnamon, toasted chopped pecans, or macadamia nuts for variations. Top with fresh pineapple, mango, toasted coconut flakes, or a quick strawberry rhubarb salsa.
Tips for Success: Do NOT overmix the batter; a few lumps are fine for fluffy pancakes. If possible, let the batter rest for 5-10 minutes to relax gluten and activate leavening agents. Ensure your skillet is at medium heat – too cool results in pale pancakes, too hot causes burning. Grease the pan lightly. Cook in batches to avoid overcrowding. Keep finished pancakes warm in a low oven (200°F/90°C).
Storage: Cooked pancakes can be refrigerated in an airtight container for 2-3 days; reheat in microwave (30-60 seconds) or toaster oven. For freezing, cool completely, stack with parchment paper, and store in a freezer-safe bag for 1-2 months; reheat from frozen. Raw batter is best cooked immediately but can be stored in an airtight container in the fridge for up to 1 day; stir gently before cooking.