The first time I made these Sweet Coconut Cream Pancakes I was surprised by how quickly the coconut flavor came through without being cloying.
They’re tender, slightly custardy in the center, and lightly crisp on the edges — a rare balance for a simple pantry pancake.
If you love coconut and want a weekday breakfast that feels like a mini tropical getaway, this recipe is a keeper.
These pancakes come together with one bowl plus a whisk, and they work whether you’re feeding a hurried family or treating yourself to a slow weekend morning.
Follow a few small technique notes below and you’ll have pillowy, coconut-scented pancakes in under 20 minutes.
Why You’ll Love This Recipe
- Bright coconut flavor without being overly sweet.
- Light, custardy interior with crisp, golden edges.
- Uses pantry basics plus one can of coconut milk — minimal fuss.
- Easily dressed up with fresh fruit and real maple syrup for a breakfast that looks special.
The texture is the real standout here. These pancakes are soft and tender inside thanks to the richness of the coconut milk and eggs. The shredded coconut adds tiny pockets of chew that contrast with the slightly crisped edges from cooking on a hot griddle. The mild sweetness from a single tablespoon of sugar keeps the coconut flavor forward so toppings like berries or banana can shine. Overall they eat like a cross between a classic buttermilk pancake and a light coconut crepe.
"These are my new Sunday staple — coconut flavor is perfect and they flip like a dream. Five stars!" — Jasmine, reader
Key Ingredients
1 cup all-purpose flour
All-purpose flour is the backbone here. It gives structure without weighing the pancakes down. For consistent results, use a spoon-and-level method to measure the cup rather than scooping directly from the bag.
1 cup coconut milk
Full-fat coconut milk creates the rich, slightly silky batter that makes these pancakes tender. If you only have a lighter canned version, use it — but expect a slightly less rich texture. Shake the can to combine solids and liquid before measuring.
1/2 cup shredded coconut
Shredded (desiccated) coconut adds texture and a concentrated coconut boost. Use unsweetened shredded coconut to control sweetness; toasted shredded coconut sprinkled on top gives a great flavor and color contrast.
Full ingredient list:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 2 large eggs
- 1/2 cup shredded coconut
- 1 tablespoon melted butter
- Fresh fruit for topping
- Maple syrup for drizzling
Step-by-Step Instructions
Step 1: Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk until the mixture looks uniform and free of lumps. This helps the leaveners distribute evenly so every pancake rises the same.
Pro Tip: Sift only if your flour is clumpy. Otherwise a good whisk will aerate the mixture enough for tender pancakes.
Step 2: Combine the wet ingredients
In a separate bowl, beat the eggs briefly, then add the coconut milk, shredded coconut, and melted butter. Stir until the mixture is smooth and the coconut is evenly distributed.
Let the mixture sit for a minute so the shredded coconut hydrates and softens slightly.
Pro Tip: Use room-temperature eggs for better emulsification. If chilled, warm them by sitting the bowl in warm water for a minute.
Step 3: Fold wet into dry
Pour the wet ingredients into the dry bowl and stir gently until just combined. Stop when you still see a few streaks of flour — overmixing leads to tough pancakes. The batter should be thick but pourable; adjust with a splash more coconut milk if it seems too stiff.
Pro Tip: The batter will thicken as the shredded coconut absorbs liquid. Resist adding too much liquid; aim for a loose, scoopable batter rather than runny.
Step 4: Heat and grease the pan
Heat a griddle or non-stick skillet over medium heat until hot. Lightly grease with a little butter or neutral oil between batches. A drop of batter should sizzle gently on contact.
Keep the heat at medium to medium-low to promote even browning without burning.
Pro Tip: If your first pancake browns too fast, lower the heat slightly and let the pan cool for 30 seconds before continuing.
Step 5: Cook the pancakes
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook until bubbles form across the surface and the edges begin to look set, about 2–3 minutes. Flip carefully and cook until the second side is golden brown, another 1–2 minutes. Repeat with remaining batter.
Keep cooked pancakes warm in a low oven (200°F / 95°C) while you finish the batch.
Pro Tip: Use a thin flexible spatula to get clean flips. Don’t press pancakes down — that deflates them.
Step 6: Serve
Serve the pancakes warm, topped with fresh fruit and a drizzle of maple syrup. A little extra toasted shredded coconut on top adds crunch and visual appeal.
These are best the day they’re made, but can be stored for tomorrow (see storage notes).
Pro Tip: If serving for a crowd, stack pancakes on a wire rack set over a baking sheet to keep the bottoms from steaming and getting soggy.
Expert Tips for Success
- Temperature control: Medium heat is the sweet spot. Too hot and the exterior burns before the center cooks; too low and you won’t get those golden edges.
- Batter consistency: Aim for a batter that flows slowly from a spoon. If it’s too thick add up to 2 tablespoons more coconut milk. If too thin, add a tablespoon of flour at a time.
- Resting time: Let the mixed batter rest 5 minutes. The shredded coconut hydrates and the leaveners start working, yielding taller pancakes.
- Use fresh leaveners: Baking powder and baking soda lose potency over time. Replace them if it’s been more than 6 months for reliably fluffy pancakes.
- Pan choice: Non-stick skillets are forgiving, but a well-seasoned cast-iron pan gives the best browning. Preheat cast iron longer and reduce the heat slightly.
- Butter vs. oil: A little melted butter in the batter adds flavor; use neutral oil for greasing if you want less browning variation. Combine both for richness and easy release.
- Flip timing: Only flip once. Wait until you see many small bubbles and the edges look set; flipping too early deflates the pancake.
- Scaling up: Double the recipe using the same ratios, but mix in two batches to avoid overmixing or crowded pans.
- Allergy swaps: For dairy-free, the recipe is naturally dairy-free if you use coconut oil instead of butter in the batter and for greasing.
Storage & Freezing
Fridge: Cool pancakes completely on a wire rack so steam doesn’t make them soggy. Store in an airtight container or zip-top bag with paper towels between layers to absorb moisture. They keep well for up to 3 days.
Reheat: Warm pancakes in a single layer on a baking sheet in a 325°F (160°C) oven for 5–8 minutes, flipping once. You can also microwave a stack covered with a damp paper towel for 20–30 seconds per pancake, but you’ll lose crispness.
Freezer: Flash-freeze cooled pancakes on a baking sheet until solid, about an hour. Transfer to a labeled freezer bag with parchment between layers to prevent sticking. They freeze for up to 2 months.
Reheat from frozen: Reheat frozen pancakes in a 350°F (175°C) oven for 10–12 minutes, or toast them in a toaster oven until warmed through and slightly crisp. For single servings, the microwave is quickest but sacrifices texture.
Variations & Substitutions
- Tropical Berry Coconut Pancakes: Fold 1/3 cup finely diced pineapple and 1/4 cup shredded sweetened coconut into the batter. Top with macerated strawberries and a squeeze of lime.
- Banana-Coconut Version: Mash one ripe banana and fold into the wet ingredients for natural sweetness and moisture. Reduce maple syrup if your banana is very ripe.
- Gluten-Free Swap: Use a 1-to-1 gluten-free flour blend with xanthan gum. The texture will be slightly different but still tender; allow the batter to rest 10 minutes before cooking.
- Vegan Option: Replace eggs with 1/4 cup applesauce or a flax "egg" (1 tablespoon ground flax + 3 tablespoons water per egg), and use coconut oil in place of butter. Results will be softer and slightly denser.
Frequently Asked Questions
Q: Can I use regular milk instead of coconut milk?
A: Yes. Regular dairy milk will work and give a slightly less pronounced coconut flavor. Use whole milk for richness. If you swap in almond or oat milk, expect a looser batter and slightly different texture.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead and combine wet ingredients later, but avoid fully mixing wet and dry more than 30 minutes in advance. The baking powder and soda are most effective fresh, and shredded coconut will absorb liquid and thicken the batter.
Q: Why are my pancakes flat or heavy?
A: Common causes are overmixing (develops gluten), expired leaveners, or the pan being too cool. Use fresh baking powder/soda, mix until just combined, and make sure the griddle is properly preheated.
Q: How do I prevent shredded coconut from burning on the griddle?
A: Keep the heat at medium rather than high. If you’re getting dark flecks, lower the temperature slightly and make sure coconut is well distributed rather than concentrated in one area of the pancake.
Q: Can I make mini or larger pancakes with the same batter?
A: Yes. For mini pancakes use a teaspoon to drop batter and cook slightly shorter; for large pancakes use 1/3–1/2 cup of batter and increase cooking time by a minute or two per side. Adjust spacing so pancakes don’t touch while cooking.
Final Thoughts
These Sweet Coconut Cream Pancakes are an easy way to elevate a simple breakfast with minimal extra effort.
They balance tender interiors with crisp edges and love bright fruit and maple syrup as finishing touches.
Please leave a star rating in the recipe card below and pin this recipe to your breakfast board on Pinterest.
Conclusion
For extra inspiration on coconut-forward breakfast ideas, check out this take on coconut cream pancakes.
If you want a vegan version with tips on maintaining softness, this Vegan Soft and Simple Coconut Cream Pancakes – Sincerely Tori post is helpful.
For another riff and plating ideas, see the Coconut Pancakes Recipe for creative topping combinations.
Sweet Coconut Cream Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use a spoon-and-level method to measure.
- 1 tablespoon sugar Keeps the coconut flavor prominent.
- 1 teaspoon baking powder Use fresh for better rise.
- 1/2 teaspoon baking soda Use fresh for better rise.
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut milk Full-fat for richness.
- 2 large eggs Use room temperature for better emulsification.
- 1/2 cup shredded coconut Unsweetened for controlled sweetness.
- 1 tablespoon melted butter Adds flavor to the batter.
Toppings
- Fresh fruit for topping Berries or bananas work well.
- Maple syrup for drizzling Enhances the coconut flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniform and free of lumps.
- In a separate bowl, beat the eggs briefly, then add the coconut milk, shredded coconut, and melted butter. Stir until smooth and let it sit for a minute.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, with a few streaks of flour still visible.
- Let the mixed batter rest for 5 minutes.
Cooking
- Heat a griddle or non-stick skillet over medium heat and grease lightly.
- Pour about 1/4 cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) while finishing the batch.
Serving
- Serve pancakes warm topped with fresh fruit and a drizzle of maple syrup.
