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Fluffy Tropical Coconut Cream Pancakes

Ultra-fluffy coconut milk pancakes topped with whipped coconut cream and toasted coconut for a tropical breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 pancakes
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tbsp granulated sugar
  • 2 eggs large
  • 1.75 cups full-fat coconut milk well shaken
  • 2 tbsp butter melted (or coconut oil)
  • 1 tsp vanilla extract
  • 0.5 cup shredded coconut sweetened or unsweetened
Coconut Cream Topping
  • 1 cup coconut cream chilled; scoop the thick part only
  • 1 tbsp powdered sugar optional
  • 0.5 tsp vanilla extract
Optional Toppings
  • 0.5 cup toasted coconut flakes
  • 0.5 cup fresh mango diced
  • maple syrup to serve

Equipment

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

Method
 

  1. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk eggs, coconut milk, melted butter (or coconut oil), and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
  4. Fold in shredded coconut. Let batter rest 5 minutes for fluffier pancakes.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease.
  6. Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set.
  7. Flip and cook 1–2 minutes more until golden and cooked through. Repeat with remaining batter.
  8. Make topping: Whisk chilled coconut cream with powdered sugar (optional) and vanilla until smooth and slightly thickened.
  9. Serve pancakes warm with coconut cream, toasted coconut, and diced mango if desired.

Notes

For best texture, use full-fat coconut milk and avoid overmixing. Chill coconut cream so it whips smoothly. Store leftover pancakes refrigerated up to 3 days or freeze up to 2 months.