Name: Coconut Cream Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 ½ cups (190 g) all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 tablespoon sugar (or maple syrup); 1 can (about 14 oz / 400 ml) full-fat coconut milk, shaken; 1 large egg; 2 tablespoons melted coconut oil or melted butter; ½ cup (50 g) unsweetened shredded coconut

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Light and fluffy pancakes infused with creamy coconut flavour—these Coconut Cream Pancakes are my go-to for a tropical-style breakfast or a cozy weekend brunch. The rich coconut milk and shredded coconut create a luscious texture and flavor that brings a taste of the tropics right to my plate. Whether I’m serving them with fruit, syrup, or a sprinkle of coconut on top, they never fail to brighten my morning.

Coconut Cream Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (190 g) all‑purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar (or maple syrup)

1 can (about 14 oz / 400 ml) full‑fat coconut milk, shaken

1 large egg

2 tablespoons melted coconut oil or melted butter

½ cup (50 g) unsweetened shredded coconut

Directions

I start by sifting the flour, baking powder, salt, and sugar into a large bowl.

In another bowl, I whisk the coconut milk, egg, and melted coconut oil until smooth.

I pour the wet ingredients into a well in the dry ingredients and stir gently until just combined—being careful not to over-mix.

Then I fold in the shredded coconut.

On a medium-heated non-stick skillet or griddle, lightly greased with coconut oil or butter, I pour about ¼ cup of batter for each pancake.

I cook them for around 2 minutes until bubbles appear on the surface and the edges set, then flip and cook for another 1–2 minutes until golden brown.

I keep the finished pancakes warm while cooking the rest, then serve them stacked with extra shredded coconut, fresh fruit, and maple syrup or honey.

Servings and timing

This recipe makes enough for 4 servings.

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories: Approximately 270 kcal per serving (depending on toppings and exact ingredients)

Variations

Vegan version: I swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water) and use maple syrup instead of sugar.

Gluten-free: I use a 1:1 gluten-free flour blend instead of all-purpose flour.

Extra tropical twist: I add a bit of lime zest or a splash of pineapple juice to the batter.

Nutty touch: Sometimes I mix in chopped macadamia nuts for added crunch and richness.

Chocolate lovers: A handful of dark chocolate chips makes them feel like a real indulgence.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment paper between each pancake. To reheat, I use a toaster, skillet, or microwave—just until warm. They reheat surprisingly well and taste just as good the next day.

FAQs

Can I make the batter ahead of time?

I don’t recommend making the batter too far in advance, as the baking powder will lose its effectiveness. However, I sometimes prep the dry and wet ingredients separately and combine them just before cooking.

What can I use instead of coconut milk?

If I’m out of coconut milk, I use almond milk with a bit of coconut extract. It won’t be as rich, but it still gives a light coconut flavor.

Can I make these pancakes without eggs?

Yes, I replace the egg with a flax egg or a mashed ripe banana. It changes the texture slightly but still makes delicious pancakes.

Do I have to use shredded coconut?

No, but I like the added texture and flavor it brings. If I want a smoother pancake, I leave it out or replace it with a little extra flour.

Can I use canned light coconut milk?

I can, but full-fat coconut milk gives the best flavor and fluffiness. Light coconut milk may result in thinner, less rich pancakes.

Conclusion

These Coconut Cream Pancakes are a simple yet satisfying way to bring a tropical flair to breakfast or brunch. I love their soft, fluffy texture and rich coconut flavor that pairs perfectly with fruit or syrup. Whether I’m sticking to the basic recipe or experimenting with variations, they always turn out delicious and comforting. If coconut is a favorite in my kitchen, this recipe is a must-try.

Recipe:

Coconut Cream Pancakes

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Light and fluffy Coconut Cream Pancakes made with rich coconut milk and shredded coconut for a tropical-inspired breakfast or brunch treat.

Ingredients

1 ½ cups (190 g) all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar (or maple syrup)

1 can (about 14 oz / 400 ml) full-fat coconut milk, shaken

1 large egg

2 tablespoons melted coconut oil or melted butter

½ cup (50 g) unsweetened shredded coconut

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Instructions

Sift the flour, baking powder, salt, and sugar into a large bowl.
In another bowl, whisk the coconut milk, egg, and melted coconut oil until smooth.
Pour the wet ingredients into a well in the dry ingredients and stir gently until just combined. Do not over-mix.
Fold in the shredded coconut.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
Pour about ¼ cup of batter for each pancake onto the skillet.
Cook for about 2 minutes, until bubbles appear on the surface and edges are set. Flip and cook for another 1–2 minutes until golden brown.
Keep pancakes warm while cooking the remaining batter.
Serve stacked with extra shredded coconut, fresh fruit, and maple syrup or honey.