Coconut Cream Pancakes – A Dreamy Breakfast Recipe Idea
Let’s Talk About Pancakes (and my coconut cream obsession)
Right, so if you’ve ever woken up on a sunny weekend craving something a little extra (not just the usual toast situation), coconut cream pancakes are basically my secret weapon. I first made these ages ago when I found a lonely can of coconut cream in the pantry—right next to that jar of pickles that seems to multiply. No idea where it came form, the coconut cream, not the pickles. Anyway, I whipped up these pancakes, thinking, “eh, how bad can it be?” and my family practically did a happy dance at the table. I still laugh thinking about my husband mistaking them for ‘some fancy French thing’—which, honestly, makes them taste even better.
Why You’ll Be Wild for These
I make these when I’m too lazy for a full eggs-bacon-muffins breakfast, but still want to look like I made an effort. They’re super fluffy, moist, and somehow taste like you’re on a beach holiday. (Even if the only sand is the kind the dog tracks in.) My kids lose their minds over the coconut flavor—sometimes I toss in a handful of chocolate chips or blueberries, just for kicks. If you don’t love coconut, eh, I get it, but my best friend swore she hated it until she tried these—now she’s hooked (sorry, not sorry!).
Right, Here’s What You’ll Need
- 1 can (400ml) coconut cream – If you’re in a rush, coconut milk works too, but it’s not quite as dreamy.
- 2 large eggs – I’ve used 3 medium ones when that’s all I could scrounge up.
- 1 1/2 cups (190g) plain flour – Grandma insisted on King Arthur, but, honestly, whatever’s in your cupboard.
- 1/4 cup (50g) sugar – I’ve used coconut sugar, and it’s lush, but white sugar is totally fine.
- 2 tsp baking powder – Sometimes I just eyeball it. Not always a good idea, but hey.
- 1/4 tsp salt
- 2 tbsp melted butter – or coconut oil, especially if you’re already in the coconut groove.
- 1 tsp vanilla extract – I forget this about half the time, and they’re still great.
- Optional: pinch of cinnamon, a squeeze of lime juice, a scattering of shredded coconut for that real coconut lover vibe.
Now, Here’s How I Throw It Together
- Mix your dry stuff: In a big-ish bowl, dump in the flour, sugar, baking powder, and salt. Give it a quick wiggle with a fork. (Or a whisk, if you’re feeling proper.)
- Wet ingredients time: In another bowl, whisk together the coconut cream, eggs, melted butter (or coconut oil), and vanilla. This is where I usually taste a teeny bit of the coconut cream—totally justified chef’s privilege.
- Combine everything, wet into dry. Don’t fuss about lumps; just mix until things are sort of, mostly together. If you overmix, pancakes go tough (learned this the bad way, more than once).
- Get your pan or griddle on medium heat. A little butter or spray so things don’t stick. My first one is always the ugly pancake—the sacrificial one. It’s tradition.
- Ladle out about 1/3 cup for each pancake. Wait till you see tiny bubbles on top before flipping. But, full disclosure, sometimes I get impatient and flip early. Still tasty. Cook till both sides are golden, and try not to eat the first one straight from the pan (no judgement if you do).
Little Notes from My Kitchen Blunders
- The batter thickens if you let it sit, so maybe thin it out with a splash of milk (dairy or almond, whatever works) if it gets too gloppy. I once added water instead, and honestly, regret it.
- If you’re making a big batch, keep pancakes warm in a low oven (Serious Eats has good tips here—not an ad, just helpful!).
- Too brown outside, raw in the middle? Drop the heat and go slower (I know, patience…)
Variations (and One Honest Fail)
- Added crushed pineapple and they turned out like a holiday in Hawaii. So good.
- Swapped in oat flour once—bit too dense for my taste, but could be someone’s thing?
- A chocolate swirl attempt… It looked like pancake Dalmatian, but the kids loved it. Taste was a bit meh, though.
- Try stirring in a splash of rum extract if you’re feeling cheeky (my aunt swears by this).
Equipment (or how I make do)
I use a nonstick skillet or my beloved (but battered) griddle, but honestly, if you don’t have those just use any heavy pan you trust. I’ve made these on a camping stove with a cast iron pan—came out great, if a bit odd-shaped.
How to Store ‘Em (If There’s Any Left!)
Supposedly you can keep these in an airtight container in the fridge up to 3 days, and reheat in the toaster or microwave. But…in my house, they never survive more than 24 hours. If you do have leftovers, they’re lovely cold, too, slathered with jam (I got the idea here once, and it’s stuck).
How We Serve These (our little rituals)
We usually stack ‘em high and pour over maple syrup—or coconut yogurt if I’m trying to look a bit fancy. Sometimes a sprinkle of toasted coconut on top, or even fresh berries. In winter, it’s always a mug of tea on the side for me, coffee for everyone else.
A Few Pro Tips (lessons from the trenches!)
- I once tried cooking these on super high heat—don’t do that unless you want outside black, inside mush. No one likes that.
- If the coconut cream is super thick, warm it up a few seconds so it mixes better—otherwise you’ll get blobs. (Not the tasty kind.)
- Clean-up is way easier if you soak the bowl right away. Unless you love bits of dried batter stuck to everything…
FAQ (Because People Always Ask…)
- Can I make these dairy free?
Yep, just use coconut oil instead of butter. Coconut yogurt on top is killer, too. - Can I freeze them?
Sure! Stack between baking paper. To reheat, I just stick ‘em in the toaster—super lazy but it works. - Why are my pancakes flat?
Honestly, it’s probably overmixing the batter or old baking powder. I’ve done both. - What if I don’t like coconut?
Try using Greek yogurt and regular milk, but then, it’s a completely different thing! Still tasty though. - Is coconut cream the same as coconut milk?
Nope! Coconut cream is thicker, like a posh cousin. But they can swap in a pinch (as above).
Right, there you go. These coconut cream pancakes are basically happiness in a stack. Go on, give ‘em a whirl (even if you get flour everywhere—I always do). Got a pancake story? Drop me a message or tag me if you try it—unless it flops, then just blame the weather 😉.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut cream
- 1/2 cup whole milk
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (optional, for topping)
Instructions
-
1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
2In another bowl, whisk the coconut cream, milk, eggs, melted butter, and vanilla extract until smooth.
-
3Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
-
4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
-
5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
-
6Serve warm topped with shredded coconut, additional coconut cream, or your favorite syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
