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Delicious sweet coconut cream pancakes stacked with syrup and coconut flakes

Sweet Coconut Cream Pancakes

Light, tender pancakes infused with coconut milk and shredded coconut, perfect for a tropical brunch experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. In a separate bowl, whisk the coconut milk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined — small lumps are okay.
  4. Fold in the shredded coconut. Do not overmix.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. 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.
  3. Flip and cook the other side until golden brown, another 1–2 minutes. Repeat with remaining batter, keeping cooked pancakes warm on a baking sheet in a low oven (around 200°F / 95°C).
Serving
  1. Serve warm topped with extra coconut cream, maple syrup, fresh fruit, toast of lime, or a sprinkle of toasted coconut.

Notes

For dairy-free, replace butter with melted coconut oil. For less sweetness, switch to unsweetened shredded coconut and use maple syrup at the table. Store cooled pancakes in an airtight container for up to 3 days. Use a toaster to reheat for best texture.