I’m sharing my Coconut Cream Pancakes recipe because combining coconut oil, coconut milk and shredded coconut in an unexpected way made me rethink what a pancake can be and I think you’ll want to read on.

Jump to Recipe

I love finding a shortcut to something that tastes like you spent hours, so I fell hard for these Coconut Cream Pancakes. They’re pillowy, a little tropical from coconut cream and shredded coconut, and somehow classy enough for guests yet lazy-kitchen friendly.

After messing around with a bunch of Pancakes With Coconut Milk ideas I kept tweaking until the texture felt right, and honestly it surprised me. You’ll want to steal a tester bite before they hit the table, because the chew from the coconut and the rich creaminess steal the show.

Trust me you’ll get curious fast.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: provides carbs for energy low fiber gives structure and a tender crumb
Granulated sugar: sweetens the batter gives quick energy spike but no real vitamins or fiber
Baking powder: makes pancakes fluffy no nutrients, it’s just chemistry doing its thing
Coconut milk: rich creamy coconut flavor adds healthy fats makes batter silky and luxurious
Coconut cream: extra rich and thick boosts fat and coconut taste makes pancakes super moist
Eggs: give protein and structure yolks add richness they help bind everything together
Shredded coconut: gives chew and texture adds a little fiber tastes toasty when browned
Coconut oil: adds coconut flavor and fats helps with browning in the pan

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup full fat canned coconut milk

1/4 cup coconut cream

2 large eggs

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/2 cup unsweetened shredded coconut

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt until evenly blended.

2. In a separate bowl whisk 1 cup full fat canned coconut milk, 1/4 cup coconut cream (if very thick warm it a few seconds so it mixes), 2 large eggs, 2 tablespoons melted coconut oil (save about 1 teaspoon for the pan), and 1 teaspoon vanilla extract until smooth.

3. Make a well in the dry ingredients and pour in the wet mixture, stir gently with a spatula or spoon until just combined, its okay if there are a few small lumps, do not overmix.

4. Fold in 1/2 cup unsweetened shredded coconut gently so it is evenly distributed but the batter stays fluffy.

5. Let the batter rest 4 to 5 minutes; this wakes the baking powder and gives slightly thicker fluffier pancakes. If batter looks too thick add a tablespoon of coconut milk at a time until it pours easily.

6. Heat a nonstick skillet or griddle over medium heat and brush or wipe with the reserved coconut oil so the surface is lightly greased.

7. Pour about 1/4 cup batter per pancake onto the hot pan, spacing them apart. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

8. Flip carefully and cook the second side about 1 to 2 minutes more until golden and cooked through. Adjust heat if they brown too fast.

9. Keep finished pancakes warm on a baking sheet in a low oven (about 175 C / 350 F) while you finish the rest, then serve warm.

Equipment Needed

1. Large mixing bowl for the dry ingredients
2. Medium mixing bowl for the wet ingredients
3. Whisk
4. Rubber spatula or wooden spoon to fold the batter so its still fluffy
5. Measuring cups and spoons (including a 1/4 cup)
6. Nonstick skillet or griddle plus a silicone brush or paper towel to grease it
7. 1/4 cup measure or small ladle to portion pancakes
8. Baking sheet to keep finished pancakes warm in the oven
9. Wire rack or serving plate for stacking and serving

FAQ

Q: Can I make these pancakes vegan? A: Yes you can, but they wont be exactly the same. Replace the 2 eggs with 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water, let sit 5 minutes) and add 1 tbsp apple cider vinegar for extra lift. The texture will be a bit denser and more cake like, but still tasty.

Q: I dont have canned coconut milk can I use regular milk? A: Sure. Regular milk works but you lose some coconut flavor and richness. To mimic full fat canned coconut milk stir 2 tbsp melted coconut oil into 1 cup milk, or use half and half for a richer batter.

Q: How do I keep the pancakes fluffy and not heavy? A: Don’t overmix the batter, stir until just combined so a few lumps remain. Let the batter rest 5 to 10 minutes so the baking powder wakes up. Cook on a medium hot skillet, wait for bubbles and the edges to set before flipping.

Q: Should I toast the shredded coconut and how? A: Toasting is optional but it adds great crunch and flavor. Toast in a dry skillet over medium, stirring constantly until golden, about 2 to 4 minutes. Or spread on a sheet and bake at 350 F for 3 to 5 minutes, watching closely so it doesn't burn.

Q: Can I make the batter or pancakes ahead of time? A: Yes. Batter can chill up to 8 hours but may lose a little lift so add a pinch more baking powder if you like. Cooked pancakes keep in the fridge for up to 3 days. Reheat in a toaster oven or a skillet on medium low so they dont get soggy.

Q: Can I freeze these pancakes? A: Absolutely. Cool completely, layer with parchment between them and freeze in a sealed bag for up to 2 months. Reheat from frozen in a toaster or 350 F oven until hot, about 8 to 12 minutes depending on oven.

Coconut Cream Pancakes Recipe Substitutions and Variations

All purpose flour: Swap with whole wheat pastry flour cup for cup for a nuttier taste, batter will be a bit denser so add 1 extra teaspoon baking powder. For gluten free use a cup for cup gluten free baking blend with xanthan gum and you’ll get almost the same texture.
Full fat canned coconut milk and coconut cream: Use 1 cup whole milk plus 2 tablespoons heavy cream for similar richness. Or try 1 cup almond milk plus 2 tablespoons coconut yogurt or 1 teaspoon coconut extract to keep coconut flavor.
Eggs: For an egg free option mix 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes. Or use 1/2 cup mashed banana or 1/2 cup unsweetened applesauce as binder but expect a faint fruit taste and a denser pancake.
Coconut oil: Replace with melted unsalted butter for richer flavor or any neutral oil like canola or grapeseed. If you still want coconut notes stir in a teaspoon coconut extract or a little extra coconut cream.

Pro Tips

– Measure flour the right way or your pancakes will come out heavy. Spoon the flour into the cup and level it off with the back of a knife, don’t pack it down. Or better yet use a scale — 1 1/2 cups is roughly 190 grams, which takes the guesswork out.

– If the coconut cream is thick or separated warm it for a few seconds and whisk till smooth, it’ll mix easier and give a silken batter. Save about a teaspoon of the melted coconut oil to grease the pan each batch so you don’t over oil and the pancakes won’t get greasy.

– Toast half the shredded coconut in a dry skillet till golden for way more flavor and crunch, then fold some into the batter and sprinkle the rest on top when serving. Watch it closely though cause coconut burns fast, and burnt coconut tastes bitter.

– Test your griddle with a tiny spoon of batter to make sure the temp is right, and keep finished pancakes on a wire rack in a low warm oven or stacked with paper between them so they don’t steam and get soggy. If they cool down, reheat gently in a skillet, not the microwave, for best texture.

Coconut Cream Pancakes Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

274

kcal

Equipment: 1. Large mixing bowl for the dry ingredients
2. Medium mixing bowl for the wet ingredients
3. Whisk
4. Rubber spatula or wooden spoon to fold the batter so its still fluffy
5. Measuring cups and spoons (including a 1/4 cup)
6. Nonstick skillet or griddle plus a silicone brush or paper towel to grease it
7. 1/4 cup measure or small ladle to portion pancakes
8. Baking sheet to keep finished pancakes warm in the oven
9. Wire rack or serving plate for stacking and serving

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup full fat canned coconut milk
1/4 cup coconut cream
2 large eggs
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut

Directions

In a large bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine sea salt until evenly blended.
In a separate bowl whisk 1 cup full fat canned coconut milk, 1/4 cup coconut cream (if very thick warm it a few seconds so it mixes), 2 large eggs, 2 tablespoons melted coconut oil (save about 1 teaspoon for the pan), and 1 teaspoon vanilla extract until smooth.
Make a well in the dry ingredients and pour in the wet mixture, stir gently with a spatula or spoon until just combined, its okay if there are a few small lumps, do not overmix.
Fold in 1/2 cup unsweetened shredded coconut gently so it is evenly distributed but the batter stays fluffy.
Let the batter rest 4 to 5 minutes; this wakes the baking powder and gives slightly thicker fluffier pancakes. If batter looks too thick add a tablespoon of coconut milk at a time until it pours easily.
Heat a nonstick skillet or griddle over medium heat and brush or wipe with the reserved coconut oil so the surface is lightly greased.
Pour about 1/4 cup batter per pancake onto the hot pan, spacing them apart. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
Flip carefully and cook the second side about 1 to 2 minutes more until golden and cooked through. Adjust heat if they brown too fast.
Keep finished pancakes warm on a baking sheet in a low oven (about 175 C / 350 F) while you finish the rest, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.