Sweet Coconut Cream Pancakes: A Tropical Twist on a Classic Breakfast

If you’re craving a stack of pancakes that transports you straight to a tropical paradise, these Sweet Coconut Cream Pancakes are just what you need. Fluffy, rich, and infused with coconut cream, they’re the perfect fusion of comfort and island flavor. Whether served for a lazy Sunday breakfast, brunch with friends, or even dessert, these pancakes promise to deliver a melt-in-your-mouth experience that’s pure sunshine on a plate.

The Magic of Coconut Cream

Coconut cream is the star ingredient here. It brings a natural sweetness, creamy texture, and lush tropical aroma that transforms simple pancakes into something extraordinary. Unlike coconut milk, coconut cream is thicker and richer, adding moisture without making the batter heavy. The result? Pancakes that are golden on the outside and pillow-soft on the inside, with every bite carrying that unmistakable coconut flavor.

When paired with sliced bananas, a drizzle of honey or maple syrup, and a sprinkle of shredded coconut, these pancakes become an indulgent treat that’s both satisfying and refreshing.

Ingredients

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar
• 1 cup coconut milk (or coconut cream for richer flavor)
• 2 large eggs
• 2 tbsp melted butter (plus more for cooking)
• ½ tsp vanilla extract
• ¼ cup shredded coconut (unsweetened or sweetened)

For Serving:

• Fresh banana slices
• Shredded coconut
• Honey or maple syrup
• Whipped coconut cream (optional)

Instructions

1. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
2. Whisk the Wet Ingredients:
   In another bowl, beat the eggs, coconut milk (or cream), melted butter, and vanilla extract until smooth and creamy.
3. Combine and Rest the Batter:
   Pour the wet ingredients into the dry ingredients and mix just until combined. A few small lumps are fine — overmixing can make pancakes tough. Fold in the shredded coconut. Let the batter rest for 5–10 minutes while you heat your skillet.
4. Cook the Pancakes:
   Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter. Pour ¼ cup of batter for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.
5. Serve and Garnish:
   Stack your pancakes, top with banana slices, drizzle with honey or syrup, and sprinkle generously with shredded coconut. Add a spoonful of whipped coconut cream for extra indulgence.

Tips for Perfect Coconut Pancakes

• Use full-fat coconut milk or cream for the richest texture and flavor.
• Don’t overmix the batter — gentle folding keeps them light and fluffy.
• Resting the batter gives baking powder time to activate, resulting in fluffier pancakes.
• Cook on medium heat to avoid burning before the center cooks through.
• Add mix-ins: Try folding in mini chocolate chips, crushed pineapple, or lime zest for fun flavor variations.

Sweet Coconut Cream Pancakes

Fluffy and rich coconut pancakes made with creamy coconut milk, topped with bananas and shredded coconut for a tropical breakfast delight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast, Brunch

Cuisine: American, Tropical

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Pancake Batter

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 2 tbsp sugar
• 1 cup coconut milk or coconut cream for richer flavor
• 2 eggs large
• 2 tbsp melted butter plus extra for cooking
• 0.5 tsp vanilla extract
• 0.25 cup shredded coconut

Toppings

• banana slices for serving
• shredded coconut for garnish
• honey or maple syrup for drizzle

Equipment

• Mixing bowls
• Nonstick skillet or griddle
• Spatula
• Whisk

Method

 

1. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
2. In another bowl, mix coconut milk, eggs, melted butter, and vanilla extract.
3. Combine wet and dry ingredients until just mixed; fold in shredded coconut.
4. Heat a nonstick skillet over medium heat; grease lightly with butter.
5. Pour 1/4 cup batter per pancake and cook until bubbles form; flip and cook 1–2 minutes more.
6. Serve warm with banana slices, syrup, and shredded coconut.

Notes

For extra flavor, toast the shredded coconut before adding it to the batter or as a topping.

Variations

• Vegan Coconut Pancakes: Replace eggs with flaxseed eggs (1 tbsp ground flax + 3 tbsp water per egg), and use coconut oil instead of butter.
• Gluten-Free Option: Substitute the flour with a 1:1 gluten-free blend.
• Coconut Banana Pancakes: Mash one ripe banana into the batter for extra sweetness.
• Coconut-Lime Pancakes: Add a teaspoon of lime zest for a refreshing citrus twist.

Serving Suggestions

Serve these pancakes warm with:

• A drizzle of honey, agave, or maple syrup.
• A dollop of whipped coconut cream or yogurt.
• A tropical fruit salad on the side — think pineapple, mango, and papaya.
• Toasted coconut flakes for extra crunch.

These Sweet Coconut Cream Pancakes are also perfect for brunch platters, especially when served alongside scrambled eggs, tropical smoothies, or fresh fruit bowls.

Fun Fact: Coconut Around the World

Coconuts are one of the world’s most versatile fruits, used across cuisines from Southeast Asia to the Caribbean. In Hawaiian cuisine, coconut cream (known as haupia) is a common dessert ingredient, while in Thai cooking it’s used in both savory curries and sweet desserts. Bringing coconut into a classic American breakfast dish like pancakes bridges these culinary worlds — making every bite a tiny celebration of global flavor.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes.
• Fluffy and Moist: Thanks to coconut cream and just the right balance of leavening agents.
• Tropical and Comforting: Perfectly balanced sweetness with a hint of vacation vibes.
• Crowd-Pleaser: Great for kids, brunches, or a self-care breakfast treat.

So next time you’re craving pancakes, skip the ordinary and whip up a batch of Sweet Coconut Cream Pancakes. You’ll find yourself coming back to this recipe again and again — it’s like a mini getaway on your breakfast table.