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–+ servings

Sweet Coconut Cream Pancakes

Stack of delicious sweet coconut cream pancakes topped with syrup and fresh fruit
Delightful and tender pancakes infused with coconut milk and shredded coconut, perfect for brunch or breakfast.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 4 pancakes

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour substitute 1:1 gluten-free flour for GF
  • 1 tablespoon sugar use coconut sugar or honey to reduce refined sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup coconut milk full-fat for richer pancakes; canned thinned with a little water works
  • 1/4 cup sweetened shredded coconut unsweetened if you want less sugar
  • 1 large egg
  • 2 tablespoons melted butter coconut oil for dairy-free
  • 1 teaspoon vanilla extract

Instructions

Preparation

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  • In another bowl, whisk together the coconut milk, egg, melted butter, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently until just combined — small lumps are okay.
  • Fold in the shredded coconut.

Cooking

  • Heat a non-stick skillet over medium. Lightly grease with butter or oil.
  • Pour 1/4 cup batter per pancake onto the skillet. Cook until small bubbles appear across the surface and edges start to set, about 2–3 minutes.
  • Flip and cook the other side until golden brown, another 1–2 minutes.
  • Repeat with remaining batter, keeping cooked pancakes warm in a low oven if needed.

Serving

  • Serve warm with extra coconut cream, maple syrup, fresh fruit, or a squeeze of lime.

Notes

For storage, keep pancakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a skillet or microwave.