coconut cream pancakes Recipe

If you’re on a quest for a breakfast that tastes like a tropical getaway, you need to make coconut cream pancakes. Thick, fluffy, and delicately scented with coconut, these pancakes deliver a rich depth of flavor with every bite. They’re satisfying but never heavy, with a subtle sweetness and a hint of tang from the sour cream, plus a golden, crispy edge thanks to coconut oil and coconut shreds. Whether you’re serving a special brunch or just want to jazz up your weekend mornings, these coconut cream pancakes will steal the show and win rave reviews—possibly even from the toughest breakfast critics around your table!

Ingredients You’ll Need

It’s amazing how a few well-chosen ingredients can transform an ordinary breakfast into something extraordinary. Each element in this recipe plays a role in creating the lush, tender texture and bright flavors of coconut cream pancakes.

• Eggs: Beaten until fluffy, they’re the key to a pancake that’s lofty and tender.
• Full-fat coconut milk: Gives every bite a rich, unmistakable coconut flavor and moist crumb.
• Coconut sugar: Provides gentle sweetness with a toasty, caramel note.
• Coconut oil: Adds extra coconut aroma and helps create that perfectly golden, crisp edge.
• Sour cream: A little tang brightens the flavor and keeps the pancakes moist.
• Vanilla or almond extract: Enhances the coconut flavor and rounds out the sweetness.
• All-purpose flour: The base that brings all the ingredients together for a soft, cohesive batter.
• Baking powder: Essential for giving your pancakes their irresistible lift and fluffiness.
• Sea salt: Just a pinch sharpens the coconut and brings balance to every bite.
• Shredded coconut (unsweetened): Adds delicate chew and intensifies the coconut themes.
• Coconut cooking spray: Prevents sticking and infuses even more tropical flair into your cooking process.

How to Make coconut cream pancakes

Step 1: Whisk the Eggs

In a large mixing bowl, crack the eggs and whisk them vigorously until they’re frothy and light—about 60 seconds should do the trick. This little extra effort transforms your pancakes from dense to dreamy, setting the stage for fluffy coconut cream pancakes from the get-go.

Step 2: Add Coconut Milk and Coconut Oil

Pour in the full-fat coconut milk and coconut oil, then whisk for another 30 to 45 seconds. This blend infuses your batter with maximum moisture and a rich coconut fragrance, ensuring that creamy, melt-in-your-mouth texture fans of coconut cream pancakes crave.

Step 3: Sweeten and Flavor

Next, add the coconut sugar, sour cream, and vanilla or almond extract. Whisk everything for about a minute until smooth and well combined. This stage brings together all the sweet and tangy notes for an irresistible flavor combo.

Step 4: Combine Dry Ingredients

Sift the flour and baking powder directly into the wet mixture, and sprinkle in the sea salt. Gently mix everything together just until there are no big lumps—overmixing makes for tough pancakes, so keep it soft and gentle here.

Step 5: Fold in Shredded Coconut

With a spatula, fold the shredded coconut into your batter. These delicate flakes give pops of chewy texture and dial up the coconut vibes in your coconut cream pancakes.

Step 6: Heat and Prep the Skillet

Place a large non-stick skillet over medium heat and let it get nice and hot. Lightly coat the pan with coconut cooking spray; you’ll love the sequined, crispy edges this creates!

Step 7: Cook the Pancakes

Pour about ¼ to 1/3 cup of batter per pancake, making sure there’s room between each. Cook over medium to medium-low heat for 2 to 2 ½ minutes, until the edges start to bubble and the top loses its shine. Flip carefully, then cook another 2 ½ minutes on the second side until golden and puffed up.

Step 8: Repeat and Serve

Transfer each finished pancake to a plate as you go, re-spraying the skillet as needed. Continue until all the batter is used up. The hardest part is waiting to dig in!

How to Serve coconut cream pancakes

Garnishes

The finishing touches can transform your stack of coconut cream pancakes. Try a pat of melty butter, a pour of warm maple syrup, or a heap of fresh berries. For extra coconut flair, sprinkle more toasted coconut on top or a dusting of powdered sugar for a café-worthy touch.

Side Dishes

Balance out your brunch with some crisp bacon, softly scrambled eggs, or a bowl of tropical fruit salad. The pancakes are rich and satisfying, so lighter sides like tangy fruit compote or even Greek yogurt make a perfect pairing.

Creative Ways to Present

Layer a stack of coconut cream pancakes with alternating slices of banana and a drizzle of honey for an eye-catching presentation. For brunch parties, consider making silver dollar-sized versions and serving them on a platter with fresh berries and whipped coconut cream for dipping. Or, cut them into wedges and offer a trio of homemade syrups as a fun pancake “flight.”

Make Ahead and Storage

Storing Leftovers

Leftover pancakes keep beautifully! Stack them with a sheet of parchment or wax paper between each one, then transfer to an airtight container and refrigerate for up to 3 days. They’ll stay delicious and ready for a quick breakfast treat.

Freezing

Want pancakes anytime? Absolutely! Cool the coconut cream pancakes completely, then freeze them in a single layer before stacking and storing in a zip-top freezer bag. They’ll last up to 2 months without losing flavor or texture—just be sure to squeeze out as much air as possible to prevent freezer burn.

Reheating

To revive coconut cream pancakes, just pop them in the toaster for a minute or two until heated through and crispy at the edges. Alternatively, reheat them in a warm skillet for the freshest flavor, or microwave in 10-second bursts if you’re in a hurry. Don’t overdo it, or they’ll dry out—instead, aim for just-warmed, pillowy perfection.

FAQs

Can I make coconut cream pancakes gluten-free?

Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure to choose a mix with xanthan gum for the best texture—the pancakes will turn out just as fluffy and flavorful.

Can I use sweetened shredded coconut instead?

You can, but the pancakes will be noticeably sweeter and a little more moist. If you use sweetened coconut, consider reducing the coconut sugar slightly to keep the flavors balanced.

What’s the best way to keep pancakes warm for a crowd?

After making the pancakes, pop them onto a baking sheet in a 200°F (93°C) oven. They’ll stay warm and soft until everyone is ready to dig in, without losing moisture or getting tough.

Can I use coconut cream instead of coconut milk?

Yes! The creamier consistency will lead to even richer, plusher pancakes. You might need to thin the batter just a touch with a splash of milk or water if it seems too thick to pour easily.

Is there a dairy-free substitute for the sour cream?

For sure. Use any plant-based sour cream alternative, or even a generous spoonful of thick coconut yogurt. The key is to keep that tangy depth, so pick one with a similar flavor profile.

Final Thoughts

There’s something special about waking up to a plate of coconut cream pancakes—each forkful is like a mini-vacation for your senses. This recipe is easy enough for everyday mornings but impressive enough for any brunch occasion. Give it a try, and don’t be surprised if these pancakes become your new breakfast favorite!

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