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Coconut cream pancakes stacked on a ceramic plate, showing fluffy interiors, golden crust, coconut whipped cream, and toasted coconut.

Coconut Cream Pancakes

These Coconut Cream Pancakes are fluffy, rich, and naturally dairy-free, made with coconut cream for the softest texture ever. This is our family’s favorite weekend breakfast and the recipe my daughter loves helping me make most.
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Course: Breakfast
Cuisine: American
Keyword: Coconut Cream Pancakes, dairy-free pancakes, easy breakfast recipe, fluffy coconut pancakes, homemade pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Servings: 8 pancakes
Calories: 230kcal
Cost: $8

Equipment

  • 1 Large non-stick skillet or griddle Preheat over medium heat for even browning
  • 2 Mixing bowls One for dry ingredients and one for wet
  • 1 Whisk Helps keep the batter light and airy
  • 1 Measuring cups and spoons
  • 1 Spatula Use a thin spatula for easy flipping

Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup coconut cream Use the thick part from a chilled can
  • ½ cup coconut milk
  • 1 large egg
  • 2 tablespoons coconut oil Melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup sweetened shredded coconut
  • 1 tablespoon fresh lime juice

Instructions

  • Mix the dry ingredients: I let my daughter Olivia pour the flour into the bowl while I read the measurements. We whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until everything looks light and evenly mixed. I always remind her that this step helps make the pancakes fluffy.
  • Combine the wet ingredients: In another bowl, Olivia cracks the egg while I cheer her on. We whisk in the coconut cream, coconut milk, coconut oil, vanilla extract, and lime juice until smooth. She loves watching the thick coconut cream turn silky.
  • Make the batter: We gently pour the wet ingredients into the dry ingredients and stir just until combined. I tell Olivia that lumps are okay and actually make better pancakes. Then she sprinkles in the shredded coconut and gives it one last gentle mix.
  • Rest the batter: We let the batter rest for 5 minutes. This is usually when Olivia sneaks a taste of coconut flakes and sets the table. Resting the batter helps the pancakes cook up soft and tall.
  • Cook the pancakes: I heat the skillet over medium heat and lightly grease it. Olivia watches for bubbles as I pour the batter. When bubbles form on top, she tells me it is time to flip. We cook until golden on both sides and stack them proudly on a plate.
  • Serve and enjoy: We serve the pancakes warm with extra coconut on top and a drizzle of maple syrup. Olivia always says they taste like vacation pancakes, and that makes them even better.

Notes

  • These pancakes freeze beautifully. Let them cool completely, then store in a freezer-safe bag for up to 2 months.
  • For a vegan version, replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water.
  • If you prefer a lighter coconut flavor, use unsweetened shredded coconut instead of sweetened.
  • This recipe is perfect for slow weekend mornings and making memories with little helpers in the kitchen.

Nutrition

Calories: 230kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 260mg | Potassium: 150mg | Fiber: 2g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1.5mg