Dessert

Coconut Cream Pancakes Recipe

Bylina Carter January 16, 2026January 16, 2026

Introduction

These coconut cream pancakes are fluffy, rich, and naturally sweetened with coconut sugar. With a subtle coconut flavor and a tender texture, they make a delightful breakfast treat that’s both comforting and a little indulgent.

A stack of six golden brown pancakes with a slightly crispy texture on the edges sits centered on a white plate decorated with blue floral patterns. Each pancake is thick and fluffy, showing light brown spots and a soft, creamy interior. On the right side of the plate, there is a small square white bowl filled with dark purple blueberry jam, shining with a glossy, sticky texture. A wooden spoon rests behind the bowl. The background is a smooth white marbled surface with a blurred navy blue backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
3/4 cup organic full fat coconut milk

3 tablespoons coconut oil
1/3 cup sour cream

1 teaspoon vanilla or almond extract
1/4 cup coconut sugar

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt

1/2 cup unsweetened shredded coconut
Coconut cooking spray (for cooking)

Instructions

Step 1: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds, to create airy pancakes.

Step 2: Pour in the coconut milk and coconut oil, then whisk for another 30 to 45 seconds until fully blended.
Step 3: Add the coconut sugar, vanilla or almond extract, and sour cream. Whisk for about 60 seconds until the mixture is smooth and cohesive.
Step 4: Sift the all-purpose flour and baking powder directly into the wet ingredients. Sprinkle in the sea salt, then blend until just combined. Gently fold in the shredded coconut.

Step 5: Heat a 10-inch non-stick skillet over medium heat. Lightly coat the skillet with coconut cooking spray to prevent sticking.
Step 6: Pour 1/4 to 1/3 cup of batter per pancake into the skillet, making two pancakes at a time without overcrowding. Cook for 2 to 2 1/2 minutes until bubbles form around the edges and the batter loses its shine.
Step 7: Flip pancakes gently and cook for another 2 1/2 minutes until golden and cooked through.

Step 8: Transfer cooked pancakes to a plate and repeat the process, adding more cooking spray as needed until all batter is used.
Step 9: Serve immediately with butter, syrup, or fresh berries for extra flavor.

Tips & Variations

For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.

Use almond extract instead of vanilla for a subtle nutty twist.
If you prefer gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
Make the batter ahead and refrigerate for up to 24 hours; give it a gentle stir before cooking.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in a toaster oven to maintain their texture. Avoid microwaving to prevent sogginess.

How to Serve

A stack of five golden brown pancakes with a soft texture and slightly crispy edges sits centered on a white plate with blue floral patterns. Next to the stack, on the same plate, is a small square dish filled with dark purple blueberry jam that looks glossy and thick. Behind the plate, a wooden spoon is partially visible, resting on the white marbled surface. The pancakes have a warm, inviting color with some darker spots from cooking, and the layers are fluffy but firm. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different milk instead of coconut milk?

You can substitute coconut milk with other full-fat plant-based milks like almond or oat milk, but the pancakes will lose some of their coconut flavor and richness.

How do I keep pancakes fluffy when cooking?

Whisking the eggs thoroughly to incorporate air and avoiding over-mixing the batter help keep the pancakes light and fluffy. Also, cook over medium heat to allow the pancakes to cook through without burning.