Okay, grab your apron, girlfriend, because we are about to dive into the world of fluffy, dreamy Coconut Cream Pancakes! I still remember the first time I made these. I was trying to impress my in-laws and decided to get ambitious with breakfast. Let’s just say the first batch resembled hockey pucks more than pancakes. But I’m nothing if not persistent (and hungry!), and after a few tweaks, I finally landed on a recipe that was pure magic. The aroma of warm coconut filled the kitchen, and that first bite? Oh my goodness! These Coconut Cream Pancakes were an instant hit, a breakfast revelation if you will.
Now, they’re a staple in our house, perfect for lazy Sunday mornings, special occasions, or even a “breakfast for dinner” kind of night. What I love most about this Coconut Cream Pancakes recipe is how simple it is. I’m all about easy, especially with the craziness of family life. I mean, who has time to spend all morning in the kitchen? These Coconut Cream Pancakes are quick, satisfying, and always bring a smile to everyone’s face. Even my pickiest eater devours them. It’s truly a win-win situation. Don’t let the “coconut cream” part intimidate you. I’ll walk you through it, step by step, and promise you, even if you’ve had pancake mishaps in the past, you can totally nail this!
What’s amazing about this recipe is that you can even change it up to make creamy coconut pancakes! So, come on, let’s get cooking! You’re just a few ingredients away from the most delicious Coconut Cream Pancakes you’ve ever tasted. I know you’re going to love this recipe, and more importantly, so will your family!
Ingredients for Coconut Cream Pancakes
Here’s what you’ll need to whip up these delightful pancakes:
- 1 ½ cups all-purpose flour: I always use unbleached flour for my Coconut Cream Pancakes. It just seems to give them a better texture.
- 2 tablespoons sugar: This adds just a touch of sweetness.
- 2 teaspoons baking powder: The secret to fluffy Coconut Cream Pancakes!
- ½ teaspoon baking soda: This gives an extra lift and helps with browning.
- ¼ teaspoon salt: Balances the sweetness and brings out the coconut flavor in these Coconut Cream Pancakes.
- 1 ½ cups coconut milk (full-fat): This is key! Don’t skimp on the fat; it’s what makes these pancakes so rich and delicious. When making Coconut Cream Pancakes, you can usually find this in the international aisle of your grocery store.
- ½ cup coconut cream: I always chill my can of full-fat coconut milk overnight, then scoop out the thick cream that separates at the top. That’s your coconut cream for these Coconut Cream Pancakes.
- 2 large eggs: I always use pasture-raised eggs if I can.
- 2 tablespoons melted coconut oil: The perfect complement to the coconut milk.
- 1 teaspoon vanilla extract: Adds a warm, comforting flavor to our Coconut Cream Pancakes.
- Optional: Shredded coconut for topping: I love adding a sprinkle of toasted shredded coconut for extra flavor and texture. It elevates these Coconut Cream Pancakes in seconds.
Here’s a Coconut Cream Pancakes trick I learned from my mom: Add a tablespoon of cornstarch to the dry ingredients for extra fluffy pancakes! Also, if you’re short on time, you can use store-bought coconut cream. Just make sure it’s good quality.
Speaking of cost-saving tips, keep an eye out for sales on coconut milk. I usually stock up when it’s on sale. For storage, I keep my leftover coconut milk in an airtight container in the fridge. It’s amazing how versatile this ingredient can be. I’ll use it to make creamy coconut pancakes at times as well.
How to Make Coconut Cream Pancakes – Step-by-Step
Follow these simple steps for pancake perfection:
- First, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that everything is evenly distributed, which is crucial for fluffy Coconut Cream Pancakes.
- In a separate bowl, whisk together the coconut milk, coconut cream, eggs, melted coconut oil, and vanilla extract. Make sure everything is well combined.
- Now, pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t overmix! A few lumps are perfectly fine. Overmixing will result in tough Coconut Cream Pancakes, and nobody wants that.
- Heat a lightly oiled griddle or frying pan over medium heat. I learned the hard way with Coconut Cream Pancakes that if the pan is too hot, the pancakes will burn on the outside before they’re cooked on the inside.
- Pour ¼ cup of batter onto the hot griddle for each pancake. In my kitchen, Coconut Cream Pancakes usually takes about 2-3 minutes per side to cook.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface of the Coconut Cream Pancakes and the edges look set.
- Serve immediately with your favorite toppings. While the Coconut Cream Pancakes are cooking, I usually whip up a quick batch of coconut cream syrup (recipe below!) and gather my toppings. Your Coconut Cream Pancakes should smell like warm coconut and vanilla – pure bliss!
Coconut Cream Syrup Recipe
- Coconut Cream Syrup: Whisk together ½ cup coconut cream, 2 tablespoons maple syrup, and a pinch of salt. Adjust sweetness to taste. Trust me; this syrup takes these easy coconut pancakes to a whole new level!
Don’t worry if your first pancake isn’t perfect. It usually takes a pancake or two to get the hang of the heat and timing. And here’s a family-tested Coconut Cream Pancakes shortcut: I sometimes mix the dry ingredients the night before to save time in the morning. It makes the whole process even faster.
Also, to keep the Coconut Cream Pancakes warm while you’re cooking the rest, place them on a baking sheet in a warm oven (around 200°F). They’ll stay nice and fluffy until you’re ready to serve.
Serving Suggestions
My family goes absolutely crazy for these Coconut Cream Pancakes! The kids love our Coconut Cream Pancakes when I top them with fresh berries and whipped cream. It’s a simple yet delicious combination that never fails to please. And I, well, I’m partial to a drizzle of maple syrup and a sprinkle of toasted coconut.
These Coconut Cream Pancakes are perfect for a weekend brunch, a special birthday breakfast, or even a cozy weeknight dinner. They’re also a great option for holidays, like Easter or Christmas morning. For presentation, I like to stack the pancakes high on a plate, top them with my favorite toppings, and then dust them with powdered sugar. It makes them look extra fancy!
My go-to side dishes that pair with Coconut Cream Pancakes are crispy bacon and a side of fresh fruit. The saltiness of the bacon complements the sweetness of the pancakes perfectly, and the fruit adds a refreshing touch.
If you have extra Coconut Cream Pancakes (which is rare in my house!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave for a few seconds or toast them in a toaster oven.
I’ve also experimented with a few seasonal Coconut Cream Pancakes variations. In the fall, I add a pinch of cinnamon and nutmeg to the batter. And in the summer, I top them with grilled pineapple and a scoop of vanilla ice cream. So good!
My friends always ask for this Coconut Cream Pancakes recipe when they come over for brunch. It’s become my signature dish, and I’m always happy to share it. It’s so rewarding to see people enjoy something that I made with love.
Frequently Asked Questions
Here are some common questions about making Coconut Cream Pancakes:
Q: Can I make these Coconut Cream Pancakes vegan?
A: Absolutely! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Also, make sure to use a plant-based milk and coconut oil. I’ve done it plenty of times, and they turn out just as delicious! My vegan friends always rave about these vegan coconut pancakes.
Q: What if I don’t have coconut cream?
A: No problem! You can use full-fat coconut milk instead. Just shake the can well before measuring. The texture might be slightly different, but they’ll still be delicious Coconut Cream Pancakes. You know what I do when my Coconut Cream Pancakes cravings hit and I’m out of coconut cream? I sometimes just use a little bit of cream cheese mixed with a touch of coconut extract. Don’t knock it ’til you try it!
Q: Can I use a different type of flour?
A: Yes, you can. I’ve used gluten-free flour blends with great success. Just keep in mind that the texture might be a little different. Also, If you are really trying to go outside of the box, you could also use a buckwheat blend!
Q: My Coconut Cream Pancakes are always flat. What am I doing wrong?
A: This usually happens when the batter is overmixed or the baking powder is old. Make sure to gently mix the batter until just combined and use fresh baking powder. It really makes a difference. A little bit of vinegar can also go a long way to give your pancakes the lift they need.
Q: Can I add chocolate chips to these Coconut Cream Pancakes?
A: Oh, honey, you can add anything you want! Chocolate chips, blueberries, bananas… the possibilities are endless. My kids love when I add mini chocolate chips to their Coconut Cream Pancakes. The feedback about my Coconut Cream Pancakes from blog readers is that they love how adaptable the recipe is.
Q: How do I prevent my Coconut Cream Pancakes from sticking to the pan?
A: Make sure your griddle is properly heated and lightly oiled. I like to use coconut oil spray. Also, don’t flip the pancakes too early. Wait until bubbles start to form on the surface and the edges look set. We’ve all been there with Coconut Cream Pancakes sticking to the pan!
Q: Can I freeze these Coconut Cream Pancakes?
A: Yes, you can! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once they’re frozen, transfer them to a freezer bag. They’ll keep for up to 2 months.
My Final Thoughts
These Coconut Cream Pancakes aren’t just a recipe; they’re a little slice of happiness. They remind me of lazy weekend mornings, family gatherings, and the joy of creating something delicious to share with loved ones. This recipe holds a special place in my heart because it’s a reminder of those simple, precious moments.
My Coconut Cream Pancakes Pro Tips:
- Don’t overmix the batter! A few lumps are perfectly fine.
- Use full-fat coconut milk and coconut cream for the richest, most decadent flavor.
- Experiment with toppings! Fresh fruit, whipped cream, maple syrup, toasted coconut… the possibilities are endless.
As for Coconut Cream Pancakes variations, I’ve tried adding mashed bananas for a tropical twist, folding in whipped cream for extra fluffiness, and even making a savory version with shredded ham and cheese. All delicious! My son loves the version with chocolate chips, while my daughter prefers hers with fresh berries and a dollop of whipped cream.
I truly hope you give this coconut pancake recipe a try. Don’t be afraid to make it your own, add your own personal touch, and have fun in the kitchen. I can’t wait to hear how your Coconut Cream Pancakes turn out! Remember to check out my other recipes: Coconut Cream Pie with a Lemon, and Creamy Garlic Butter Lobster Tails
I’m confident that this easy coconut pancakes recipe will become a new family favorite. Happy cooking! You got this!
Coconut Cream Pancakes
These Coconut Cream Pancakes are fluffy, delicious, and infused with the rich flavor of coconut. They’re the perfect way to start your day with a tropical twist!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups coconut milk
- 2 large eggs
- 2 tablespoons melted coconut oil, plus more for greasing
- 1 teaspoon vanilla extract
- Optional: Shredded coconut, whipped cream, fresh fruit for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut milk, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. A few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
For extra coconut flavor, toast some shredded coconut and sprinkle it on top. A dollop of whipped cream and some fresh berries also make a delicious addition!