Sweet Coconut Cream Pancakes – Fluffy, Tropical, and Irresistible

Sweet coconut cream pancakes are a delightful twist on classic breakfast fare—soft, fluffy pancakes infused with creamy coconut flavor and a hint of sweetness. They’re light yet indulgent, making them perfect for weekend brunches or special mornings. I first tried this recipe on a lazy Sunday and was instantly hooked. The subtle coconut aroma fills the kitchen, and the texture is beautifully tender thanks to the coconut milk and a touch of cream. What I love most is how versatile these pancakes are—you can top them with fresh fruit, toasted coconut flakes, or even a drizzle of coconut syrup for an extra treat. I once made them using almond milk instead of coconut milk, and they still turned out deliciously moist and fluffy. If you’re a fan of tropical flavors, these pancakes are sure to become your new favorite breakfast indulgence.

Why You’ll Love This Recipe

These sweet coconut cream pancakes are soft, rich, and full of flavor. The combination of coconut milk and cream gives them a luscious texture that sets them apart from traditional pancakes. They’re easy to make, wonderfully aromatic, and a perfect canvas for your favorite toppings. Whether you’re serving them plain with syrup or dressing them up with tropical fruit, they’ll make every morning feel like a little getaway.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The base that keeps the pancakes light and fluffy while giving them structure.

Baking powder – Helps the pancakes rise beautifully, creating that signature fluffiness.

Granulated sugar – Adds just the right amount of sweetness to balance the coconut flavor.

Salt – Enhances the flavor and prevents the pancakes from tasting flat.

Coconut milk – Infuses the batter with a rich, tropical flavor and creamy texture.

Coconut cream – Adds extra richness and moisture, giving the pancakes a velvety finish.

Eggs – Bind the ingredients and help the pancakes hold their soft, tender structure.

Butter (melted) – Adds a rich flavor and keeps the pancakes moist.

Vanilla extract – Complements the coconut flavor and adds warmth to the overall taste.

Toasted coconut flakes – Optional but highly recommended for garnish—they add crunch and a deeper coconut flavor.

Directions

In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, whisk the coconut milk, coconut cream, eggs, melted butter, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should be slightly thick—avoid overmixing for fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook for another 1–2 minutes on the other side until golden brown.

Transfer cooked pancakes to a warm plate and repeat with the remaining batter. Serve stacked and topped with a drizzle of coconut cream, toasted coconut flakes, and maple syrup. You can also add sliced bananas, mango, or pineapple for a tropical twist.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 4 people (about 10 pancakes).
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven, or skillet until warm. You can also freeze them—place parchment paper between each pancake and freeze for up to 2 months. Reheat directly from frozen for a quick breakfast option.

Variations and Customizations

Chocolate Chip Coconut Pancakes – Add mini chocolate chips to the batter for a decadent twist.

Lime Coconut Pancakes – Mix in a teaspoon of lime zest for a bright, citrusy flavor.

Vegan Option – Replace eggs with flax eggs and use coconut oil instead of butter.

Gluten-Free Version – Substitute all-purpose flour with a gluten-free flour blend.

Nutty Coconut Pancakes – Sprinkle chopped macadamia nuts or almonds on top before flipping.

Caramel Drizzle – Replace syrup with caramel sauce for a dessert-like version.

Coconut Berry Stack – Layer with whipped cream and fresh berries for a vibrant brunch presentation.

FAQs

Can I use light coconut milk?

Yes, but the pancakes will be slightly less rich and creamy.

Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare the dry and wet ingredients separately and combine them right before cooking.

Can I use coconut flour instead of all-purpose flour?

Coconut flour absorbs more liquid, so if using it, reduce the amount to one-third and increase the eggs.

How do I prevent the pancakes from sticking?

Use a nonstick skillet and lightly grease it between batches.

Can I make these vegan?

Yes, use coconut oil instead of butter and flax eggs instead of regular eggs.

What toppings go best with these pancakes?

Toasted coconut, maple syrup, tropical fruit, or whipped cream all work beautifully.

How can I make the pancakes fluffier?

Let the batter rest for 5 minutes before cooking and avoid overmixing.

Can I substitute coconut cream with heavy cream?

Yes, but you’ll lose some of the coconut flavor.

Why are my pancakes dense?

Overmixing the batter or using old baking powder can make them heavy.

Can I freeze cooked pancakes?

Absolutely. Stack with parchment between each pancake and freeze for up to 2 months.

Conclusion

Sweet coconut cream pancakes bring a touch of the tropics to your breakfast table. Soft, golden, and delicately flavored with coconut, they’re a comforting yet refreshing way to start the day. With simple ingredients and a quick cooking process, they’re as easy to make as they are delicious. Whether served plain with syrup or topped with fruit and toasted coconut, these pancakes promise to brighten any morning with their creamy sweetness and irresistible flavor. Once you try them, they’ll become a weekend staple you’ll look forward to again and again.