Sweet Coconut Cream Pancakes

Thank you so much for being here today! If you love breakfast that’s both luxurious and easy, these Sweet Coconut Cream Pancakes are about to become your new favorite. Light, fluffy, and kissed with creamy coconut goodness, they’re a little tropical escape right from your skillet.

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What Are Sweet Coconut Cream Pancakes?

These pancakes are soft and fluffy with a subtle coconut flavor in every bite, thanks to a dreamy mix of coconut cream, shredded coconut, and vanilla. They’re perfect for anyone who loves coconut desserts but wants something a little lighter and breakfast-friendly.

Top them with extra coconut cream, maple syrup, or fresh tropical fruit for a breakfast that’s as beautiful as it is satisfying.

Why You’ll Love These Pancakes

• Naturally sweet with no refined sugar (unless you drizzle it on 😉)
• Made with coconut cream for extra richness
• Easy to make—no fancy tools required
• Dairy-free and can be made gluten-free
• Perfect for brunch, breakfast-in-bed, or lazy weekends

What Do They Taste Like?

These pancakes have that classic fluffy texture you crave, with just the right amount of sweetness and a hint of toasted coconut flavor. The coconut cream makes them extra soft and moist without feeling heavy. And when you top them with coconut flakes and syrup? Magic.

Benefits of This Recipe

• Great for meal prep (they reheat beautifully!)
• Naturally dairy-free and easily adapted for gluten-free diets
• Fun twist on classic pancakes with a tropical flair
• Pairs beautifully with fresh fruit, syrups, or whipped cream

Ingredients for Sweet Coconut Cream Pancakes

• 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
• 2 tbsp shredded unsweetened coconut
• 1 tbsp coconut sugar (or regular sugar)
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 egg
• 1/2 cup coconut cream (stirred well before using)
• 1/2 cup non-dairy milk (almond, oat, or coconut milk)
• 1 tsp vanilla extract
• Optional: extra coconut cream or syrup for topping

Tools You’ll Need

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons
• Ladle or scoop

Ingredient Swaps & Additions

You know I love a flexible recipe! Try these swaps:

• No coconut cream? Use canned full-fat coconut milk and scoop the thick part.
• Add fruit: Fold in mashed banana or chopped pineapple for a tropical twist.
• Make them extra rich: Add a tablespoon of melted coconut oil or butter to the batter.
• Top it off: Toasted coconut flakes, maple syrup, whipped cream, or even a drizzle of melted chocolate!

How to Make Sweet Coconut Cream Pancakes

1. Preheat your skillet or griddle over medium heat. Lightly grease if needed.
2. In a medium bowl, whisk together dry ingredients: flour, coconut, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix wet ingredients: egg, coconut cream, milk, and vanilla until smooth.
4. Combine wet and dry, stirring just until combined—don’t overmix. Let the batter rest for 5 minutes.
5. Scoop about 1/4 cup of batter onto the hot skillet for each pancake.
6. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 more minutes.
7. Repeat with remaining batter, adjusting heat as needed.
8. Serve warm with coconut cream, syrup, and toppings of choice.

What to Serve with These Pancakes

• Fresh tropical fruit: mango, pineapple, or banana
• Maple syrup or agave
• Toasted coconut flakes
• Coconut whipped cream or dairy-free yogurt
• A side of crispy bacon or veggie sausage for balance

Tips for Perfect Coconut Pancakes

• Don’t overmix the batter—lumps are totally okay!
• Let the batter rest for a few minutes to help with fluffiness.
• Use a non-stick skillet or well-seasoned pan to prevent sticking.
• Keep finished pancakes warm in a 200°F oven while cooking the rest.

Storage Instructions

• Fridge: Store leftover pancakes in an airtight container for up to 4 days.
• Freezer: Freeze pancakes in a single layer, then transfer to a bag. Reheat in the toaster or microwave.
• Reheat: Toast or warm in the microwave until heated through.

Frequently Asked Questions

Can I use regular milk?
Absolutely! Any milk works—dairy or non-dairy.

Are these pancakes sweet enough without syrup?
They have a gentle sweetness, but topping with maple syrup or fruit makes them extra special.

Can I use coconut milk instead of cream?
Yes, just use the thick part from a can of full-fat coconut milk.

Do these taste like dessert?
They’re sweet and coconutty, but light enough for breakfast!

More Sweet Recipes You’ll Love

Looking for more bright, sweet flavors? These are must-saves:

• Collagen Brownie Bites – clean, chocolatey, and no bake!
• Blueberry Cake with Lemon Cream Cheese Frosting – soft, fruity, and full of flavor
• Lemon Cake to Die For – bright, zesty, and truly unforgettable

Let’s Be Breakfast Buddies on Pinterest!

Tried these pancakes? I’d love to see your coconut-covered creations!
📸 Tag me on Pinterest @TheKitchenJoyy and don’t forget to save this recipe for your next brunch plan!

Nutritional Info (Per Pancake – Approx. 8 total)

• Calories: 140
• Protein: 3g
• Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Sugar: 3g
• Fiber: 1g
• Sodium: 120mg

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