This recipe for sweet coconut cream pancakes has become my go-to weekend breakfast whenever I want something a little indulgent but simple. I discovered the combination of coconut cream and a standard pancake batter one humid summer morning when the supermarket only had coconut cream left on the shelf. I was skeptical, but the richness it added made the batter silkier and the finished pancakes tender with a subtle tropical flavor. My partner and I ate them with fresh mango and a drizzle of maple syrup and declared them an immediate favorite.

What makes these pancakes special is how a single ingredient swap—using coconut cream in place of part of the usual milk—changes texture and aroma. They brown beautifully on the griddle, develop crisp edges when you want them, and remain soft inside. The optional shredded coconut supplies a faint chew and toasty coconut notes if you choose to include it. This is the kind of breakfast that fills the kitchen with warm, sweet smells and has a way of turning an ordinary morning into a small celebration.

Ingredients

• All-purpose flour: Use 1 cup of good-quality all-purpose flour. I prefer King Arthur for consistent results. Flour provides the structure; make sure it is spooned into the measuring cup and leveled for accuracy to avoid dense pancakes.
• Sugar: 1 tablespoon granulated sugar. This adds a touch of sweetness that caramelizes slightly on the griddle. For a deeper note, you can substitute light brown sugar in the same measure.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda. These leavening agents work together to create lift and a light crumb while the baking soda offsets the acidity of the coconut cream.
• Salt: 1/4 teaspoon fine salt. Salt balances the sweetness and enhances the coconut aroma; do not skip it.
• Coconut cream: 1 cup canned coconut cream. Choose a full-fat coconut cream for richness; brands like Thai Kitchen, Chaokoh, or Trader Joe's coconut cream work well. Stir the can first if some separation has occurred.
• Large egg: 1 egg at room temperature. The egg provides structure and tenderness. If you forget to take it out of the fridge, submerge the shell in warm water for five minutes to bring it closer to room temperature.
• Melted butter: 2 tablespoons unsalted butter, melted and slightly cooled. Butter improves flavor and browning. For dairy-free, substitute refined coconut oil in the same amount, which complements the coconut theme.
• Vanilla extract: 1 teaspoon pure vanilla extract. This rounds out flavors and enhances the sweet aroma.
• Shredded coconut (optional): 1/4 cup sweetened or unsweetened shredded coconut for texture and a toasty finish. I lightly toast it in a dry skillet before folding it into the batter when I want more pronounced coconut notes.

Instructions

Mix the dry ingredients:In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until evenly distributed. Whisking aerates the flour and ensures even rising. If your flour is compacted, sift it once to avoid lumps.Combine the wet ingredients:In another bowl, combine 1 cup coconut cream, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until smooth and homogenous. If the coconut cream is very thick, warm it briefly at low power in the microwave so it mixes smoothly.Form the batter:Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix; a few small lumps are okay. Overmixing develops gluten and yields tougher pancakes. If using 1/4 cup shredded coconut, fold it in at this stage.Heat and grease the skillet:Place a non-stick skillet or cast iron pan over medium heat. Allow it to come fully to temperature for three to five minutes. Lightly grease with a small amount of butter or oil, wiping excess with a paper towel to prevent burning and uneven browning.Scoop and cook:Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, approximately 2 to 3 minutes. Flip with a thin spatula and cook the second side for 1 to 2 minutes, until golden brown. Adjust heat as needed to avoid excessive browning.Finish and serve:Transfer cooked pancakes to a warm plate and tent with foil while you finish the rest. Repeat with remaining batter, greasing the skillet as necessary. Serve warm with maple syrup, toasted coconut, fresh fruit, or a squeeze of lime for brightness.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place pancakes in a single layer on a baking sheet and warm in a 350 F oven for 8 to 12 minutes, flipping once for even heat. For quicker reheating, use a toaster oven on medium heat for two to three minutes per side. To freeze, separate layers with parchment paper and freeze flat. Thaw in the refrigerator overnight or reheat directly from frozen in a preheated 350 F oven for 10 to 15 minutes. Avoid microwaving straight from frozen, which can make them rubbery.

Ingredient Substitutions

If you need dairy-free options, replace the melted butter with refined coconut oil in the same amount and ensure your coconut cream is pure and without dairy additives. For gluten-free, substitute a 1-to-1 gluten-free baking blend and allow the batter to rest five minutes before cooking to hydrate the flour. To reduce sugar, swap the tablespoon of granulated sugar for 1 tablespoon maple syrup in the wet ingredients; decrease total coconut cream by one tablespoon to compensate for added liquid. For a lighter version, use half coconut cream and half whole milk, but expect a less pronounced coconut flavor and a slightly thinner batter.

Serving Suggestions

Serve stacks of warm pancakes with classic maple syrup and a knob of butter for comfort, or go tropical with sliced mango, pineapple, and a sprinkle of toasted shredded coconut. A dollop of Greek yogurt or coconut yogurt with a drizzle of honey makes for a tangy contrast. For a brunch spread, accompany the pancakes with crispy bacon or spiced sausage and a green fruit salad to balance sweetness. Garnish with lime zest to add a bright citrus note that plays beautifully with coconut.

Cultural Background

While pancakes are ubiquitous across cultures, using coconut cream draws inspiration from tropical cuisines where coconut is a staple. Southeast Asian and Caribbean households use coconut in both savory and sweet preparations, lending a naturally sweet, fatty richness. This adaptation takes a familiar American-style griddle cake and introduces a tropical element that is both nostalgic and contemporary. It highlights how a single ingredient swap can reflect different culinary traditions without changing the comfortable structure of a breakfast classic.

Seasonal Adaptations

In summer, top with fresh berries and stone fruits for a vibrant plate. In fall, swap in a teaspoon of ground cinnamon and a handful of chopped toasted pecans, and serve with warm maple-bourbon syrup. During winter holidays, fold in 1 teaspoon of grated orange zest and serve with a cranberry compote. The recipe also adapts well to citrus-forward toppings year-round, which cut through the richness and refresh the palate.

Meal Prep Tips

To streamline busy mornings, make a double batch and freeze half in stacks of two to three pancakes separated by parchment. Label containers with date and contents. For reheating, use a low oven to maintain texture rather than the microwave, which can make them gummy. You can also keep cooked pancakes warm for up to 30 minutes in a 200 F oven on a wire rack set over a baking sheet to prevent sogginess while finishing the rest of the batch.

These pancakes have become a small ritual in my home: the scent of coconut in the morning, a slow pour of syrup, and friends lingering over second helpings. Try them and make small changes to reflect your pantry and preferences; they are forgiving and full of flavor.