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Coconut Cream Pancakes – A Yummy 2025 Breakfast & Brunch Favorite

Wake up to tropical bliss with these fluffy and decadent Coconut Cream Pancakes — the ultimate breakfast indulgence that tastes like vacation on a plate! These pancakes are soft, light, and infused with the subtle sweetness of coconut cream and shredded coconut, delivering a melt-in-your-mouth experience with every bite. Whether you're planning a cozy family breakfast or an elegant weekend brunch, these pancakes are guaranteed to impress. Made without alcohol or pork products, this breakfast dish is perfect for everyone — including kids and those avoiding processed extras. They come together quickly with simple ingredients and can be easily customized to match your morning cravings. Start your day the 2025 way — with homemade Coconut Cream Pancakes that are wholesome, sweet, and irresistibly tropical.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 pancakes
Ingredients Equipment Method Notes

Ingredients
  

  • These pancakes are made from scratch with real ingredients no shortcuts, and no artificial additives.
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar optional for added sweetness
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk full-fat preferred
  • 1/2 cup coconut cream
  • 2 large eggs
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
Mix-ins
  • 1/2 cup shredded coconut unsweetened or sweetened
For Cooking
  • 1 –2 tablespoons butter or oil for greasing the pan
Optional Toppings
  • Whipped coconut cream
  • Toasted coconut flakes
  • Fresh fruit bananas, mango, strawberries
  • Maple syrup or honey

Equipment

  • Here’s what you need to make these heavenly pancakes:
  • Nonstick skillet or griddle
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Ladle or 1/4 cup scoop
  • Butter knife or offset spatula
  • Cooling rack (optional)
  • Optional:
  • Blender (for extra-smooth batter)
  • Electric mixer (for whipped coconut cream topping)

Method
 

  1. Follow these simple steps to create a perfect stack of Coconut Cream Pancakes:
Step 1: Preheat the Griddle
  1. Heat a nonstick skillet or griddle over medium heat.
  2. Lightly grease with butter or oil.
Step 2: Mix Dry Ingredients
  1. In a large bowl, whisk together:
  2. Flour
  3. Sugar (if using)
  4. Baking powder
  5. Salt
Step 3: Combine Wet Ingredients
  1. In a separate bowl, whisk together:
  2. Coconut milk
  3. Coconut cream
  4. Eggs
  5. Oil
  6. Vanilla extract
Step 4: Combine Wet and Dry
  1. Pour the wet ingredients into the dry.
  2. Gently fold until just combined — don’t overmix.
  3. Stir in the shredded coconut.
  4. Let the batter sit for 5 minutes to thicken slightly.
Step 5: Cook the Pancakes
  1. Scoop 1/4 cup of batter onto the heated pan for each pancake.
  2. Cook for 2–3 minutes per side, or until bubbles form and edges look set.
  3. Flip and cook an additional 1–2 minutes until golden brown and cooked through.
  4. Transfer to a cooling rack or plate.
Step 6: Serve
  1. Stack pancakes and top with whipped coconut cream, fruit, toasted coconut, and a drizzle of syrup.

Notes

🧊 Storage & Reheating
Coconut Cream Pancakes store well and can be made ahead for quick breakfasts throughout the week.
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Stack pancakes with parchment between them and store in a zip-top bag for up to 2 months.
Reheating Options:
Toaster: Perfect for crispy edges.
Microwave: 30–40 seconds per pancake.
Oven: Warm at 300°F for 10 minutes.
🥄 Variations
Give your Coconut Cream Pancakes a twist with these fun ideas:
Gluten-Free: Use a 1:1 gluten-free flour blend.
Vegan: Replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water), and use plant-based milk.
Coconut-Chocolate Chip: Add 1/3 cup mini chocolate chips to the batter.
Coconut-Lime: Add 1 teaspoon lime zest for a zesty pop.
Protein Boost: Add 2 tablespoons of unflavored protein powder to the dry mix.
❓ 10 FAQs
What’s the difference between coconut cream and coconut milk?
Coconut cream is thicker and richer — perfect for a luxurious texture. Coconut milk is thinner and more liquid.
Can I use canned coconut cream?
Yes! Just be sure to shake the can or stir well if it’s separated.
Are these pancakes sweet?
Naturally sweet from the coconut, but not overly sugary. You can add more sugar or toppings if desired.
Can I make the batter ahead of time?
Yes, the batter can be made and refrigerated up to 12 hours in advance. Stir before using.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a warm oven (200°F) while you cook the rest.
Can I skip the shredded coconut?
Of course. It adds texture but isn’t necessary if you prefer a smoother pancake.
What oil is best for this recipe?
Coconut oil enhances the tropical flavor, but any neutral oil like vegetable or canola works fine.
Can I use sweetened coconut?
Yes, but reduce added sugar in the batter to balance the sweetness.
Are these good for kids?
Definitely! They’re soft, naturally sweet, and fun to eat.
Can I double this recipe?
Absolutely — just double all ingredients and cook in batches.
🏁 Conclusion
These Coconut Cream Pancakes are everything you want in a breakfast dish — fluffy, flavorful, comforting, and fun. They’re a tropical twist on a classic, made with real ingredients, no refined sugars, and perfect for your 2025 morning routine.
Whether you’re hosting brunch, treating yourself on a Sunday, or meal-prepping breakfast for the week, this recipe is a reliable crowd-pleaser. One bite and you’ll be transported to island vibes — all from your kitchen!