Name: Sweet Coconut Cream Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour (Substitute 1:1 gluten-free flour if you need GF.); 1 tablespoon sugar (Swap coconut sugar or use honey to reduce refined sugar.); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup coconut milk (Full-fat canned will give the richest result; thin with a splash of water if too thick.); 1/4 cup sweetened shredded coconut (Use unsweetened to reduce sugar and for toasting.); 1 large egg; 2 tablespoons melted butter (Use coconut oil for dairy-free.); 1 teaspoon vanilla extract

I make a coconut-forward breakfast at least once a month, and these Sweet Coconut Cream Pancakes are my go-to when I want something tropical but not fussy. Light, tender pancakes studded with shredded coconut and enriched with coconut milk — they’re perfect for slow weekend brunches, a kid-friendly special breakfast, or anytime you crave a little island vibe at the table. If you like coconut-forward breakfasts, you might also enjoy my take on coconut cream oats for a quicker weekday option.

Why you’ll love this dish

These pancakes hit a sweet spot: they’re simple, quick, and deliver pronounced coconut flavor without needing exotic ingredients. The coconut milk replaces some of the dairy fat and gives a silky batter, while shredded coconut adds texture and little toasty bites. They’re great when you want comfort food that tastes special — think weekend brunch, a birthday breakfast-in-bed, or a warm dessert pancake with fruit.

“We doubled the batch and everyone asked for seconds — light, coconutty, and not overly sweet. Perfect with lime and maple.” — a repeat-taster

If you enjoy coconut in savory dishes too, try pairing your breakfast with something heartier like the gingered sweet potato and coconut milk stew for a unique brunch spread.

How this recipe comes together

Step-by-step overview:

Mix the dry ingredients (flour, leaveners, sugar, salt).
Whisk the coconut milk and egg with melted butter and vanilla to make the wet mix.
Combine wet into dry, fold in shredded coconut — keep the batter slightly lumpy to preserve tenderness.
Cook small pancake rounds on a medium skillet until bubbles form, flip, and finish until golden.
Keep finished pancakes warm in a low oven and serve with coconut cream, fruit, or syrup.

This short process means from bowl to plate in about 20–25 minutes for a 6–8 pancake batch.

What you’ll need

Key ingredients:

1 cup all-purpose flour (substitute 1:1 gluten-free flour if you need GF)
1 tablespoon sugar (swap coconut sugar or use 1 tablespoon honey to reduce refined sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup coconut milk (full-fat canned will give the richest result; thin with a splash of water if too thick)
1/4 cup sweetened shredded coconut (use unsweetened to reduce sugar and for toasting)
1 large egg
2 tablespoons melted butter (use coconut oil for dairy-free)
1 teaspoon vanilla extract

Notes and substitutions inline:

For dairy-free: replace butter with melted coconut oil and use dairy-free margarine for greasing the pan.
For less sweetness: switch to unsweetened shredded coconut and use maple syrup at the table so each person controls sugar.
If you want a light coconut crunch, toast the shredded coconut briefly in a dry skillet before folding it into the batter.

One more pantry tip: if you’re making a full brunch, these pancakes pair nicely with quick scones or biscuits — try a simple batch like 3-ingredient sour cream biscuits on the side.

How to prepare it

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the coconut milk, egg, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Stir gently until just combined — small lumps are okay. Fold in the shredded coconut. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling a few drops of water; they should sizzle and evaporate.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until small bubbles appear across the surface and edges begin to set, about 2–3 minutes.
Flip and cook the other side until golden brown, another 1–2 minutes. Avoid pressing down with the spatula.
Repeat with remaining batter, keeping cooked pancakes warm on a baking sheet in a low oven (around 200°F / 95°C).
Serve warm topped with extra coconut cream, maple syrup, fresh fruit, toast of lime, or a sprinkle of toasted coconut.

Short, clear action verbs make this easy to follow when you’re at the stove.

Best ways to enjoy it

Serving suggestions:

Classic: warm pancakes with maple syrup and a scattering of toasted shredded coconut.
Bright contrast: fresh mango, pineapple, or sliced banana plus a squeeze of lime to cut the sweetness.
Decadent: dollop coconut cream or whipped cream and a drizzle of honey.
Savory-sweet: pair with crispy bacon or a fried egg for a brunch that balances richness.
Plating tip: stack pancakes in threes, offset slightly, and top with a small mound of fruit and a vertical slice of lime for height and color.

Storage and reheating tips

Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Layer parchment between pancakes to prevent sticking.
Freezer: Flash-freeze individual pancakes on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen or thawed.
Reheating: For best texture, reheat in a 350°F (175°C) oven for 8–10 minutes, or pop in the toaster (on a low setting) for a quick crisp. Avoid microwaving for long periods, which makes them gummy.
Food safety: Cool to room temperature no longer than 2 hours before refrigerating. Consume refrigerated leftovers within 3 days.

Pro chef tips

Don’t overmix the batter — gluten develops quickly with liquid, and overworked batter yields tough pancakes.
Heat control: Medium is key. Too hot and the outsides burn before the centers set; too cool and pancakes become dense. Adjust heat as you go.
Rest optional: Letting the batter rest 5–10 minutes hydrates the flour and improves texture, but it’s not essential.
Measure by weight if possible: 1 cup all-purpose flour ≈ 120 g for consistent results.
For extra coconut flavor, replace 1–2 tablespoons of flour with finely ground unsweetened coconut.
If serving a crowd, keep pancakes on a sheet in a 200°F oven and place a small pan of water beside them to prevent drying.
Need a quick bread or biscuit to round out brunch? Try these simple 3-ingredient sour cream biscuits for a fast accompaniment.

Creative twists

Tropical berry: Fold blueberries or diced strawberries into the batter for fruity pops.
Chocolate-coconut: Add 2 tablespoons cocoa powder and a handful of chocolate chips for a dessert pancake.
Lemon-lime coconut: Replace vanilla with 1 teaspoon lime zest for a zesty aroma.
Vegan: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water), maple syrup for sugar, and coconut oil for butter; ensure your shredded coconut is vegan.
Savory coconut: Reduce sugar to 1 teaspoon, omit vanilla, add a pinch of chili flakes and serve with grilled shrimp for a savory brunch twist.

Your questions answered

Q: Can I make the batter ahead?
A: You can mix the dry ingredients ahead and combine wet ingredients just before cooking. Mixed batter is best used within 30–60 minutes; too long and the leaveners may lose lift. If refrigerating a mixed batter, expect slightly flatter pancakes — allow the batter to come back toward room temperature before cooking.

Q: Will these work with gluten-free flour?
A: Yes—use a 1:1 gluten-free flour blend that already contains xanthan gum for structure. The texture will be slightly different (more tender/crumblier), but flavor remains delicious.

Q: How do I prevent pancakes from being greasy?
A: Use just enough butter or oil to lightly coat the pan. Wipe excess with a paper towel between batches. Also, avoid over-melting butter into the batter; melted butter should be warm but not hot when mixed in.

Q: Can I use light coconut milk or a coconut milk beverage?
A: Canned full-fat coconut milk yields the richest pancakes. Carton coconut beverages are thinner and can be used but may make the pancakes less tender; if using carton milk, choose full-fat or add a tablespoon of melted butter/coconut oil to compensate.

Conclusion

These Sweet Coconut Cream Pancakes are an easy way to bring tropical flavor to breakfast without complicated steps. They’re adaptable (gluten-free or dairy-free swaps), quick enough for a weekend morning, and impressive enough for guests. For more coconut-inspired pancake ideas and variations, see this recipe for coconut cream pancakes, or compare a vegan approach in this Vegan Soft and Simple Coconut Cream Pancakes – Sincerely Tori.