I perfected my Coconut Cream Pancakes using coconut oil, milk and shredded coconut and I reveal a small, unexpected trick that changes the whole approach.

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I make these Coconut Cream Pancakes when I want something a bit showy, but not too precious. Using coconut milk and a handful of unsweetened shredded coconut gives them this chewy, slightly tropical edge you don’t expect in a stack.

They’re not your grandma’s pancakes, they whisper of brunches where you’re trying to impress without trying too hard. I’ve even called them my go to Pancakes With Coconut Milk and friends started asking for the recipe every weekend.

If you like Coconut Cream Pancakes with a little crunch and a forgiving batter, you’ll be curious how simple they actually are.

Ingredients

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All purpose flour: Mostly carbs little protein provides structure not much fiber not whole grain
Granulated sugar: Pure simple carbs adds sweetness no fiber or protein use sparingly
Coconut milk: Rich in healthy fats creamy flavor low carbs adds coconut aroma
Coconut cream: Extra creamy fat boosts richness and mouthfeel caloric but tasty
Eggs: Good protein helps bind and lift pancakes it adds moisture and richness
Shredded coconut: Adds texture and fiber small protein toasty flavor when browned
Coconut oil: Plant fat gives light coconut taste and crispy edges when cooked
Maple syrup or honey: Adds natural sweetness and depth tasty but sugary go easy

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

2 tbsp (25 g) granulated sugar

2 tsp baking powder

1/4 tsp fine sea salt

1 cup (240 ml) full fat coconut milk

1/4 cup (60 ml) canned coconut cream

2 large eggs, room temperature

2 tbsp melted coconut oil

1/2 cup (45 g) unsweetened shredded coconut

1 tsp vanilla extract

Optional: 2 tbsp maple syrup or honey for serving

How to Make this

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1. In a large bowl whisk together the flour, sugar, baking powder, salt and shredded coconut until evenly mixed.

2. In a separate bowl whisk the coconut milk and coconut cream until smooth. If the coconut cream is solid scoop it into the bowl and warm gently for 10 to 20 seconds in the microwave or whisk over a warm water bath so it blends.

3. Add the eggs, vanilla and melted coconut oil to the coconut milk mixture and whisk until combined. Make sure the melted oil has cooled a little so it doesnt cook the eggs.

4. Pour the wet into the dry and fold gently with a spatula until just combined. A few small lumps are fine, dont overmix or the pancakes will get tough. If the batter seems too thick add a tablespoon or two of coconut milk.

5. Let the batter rest 5 to 10 minutes. This hydrates the flour and helps make fluffier pancakes.

6. Heat a nonstick or cast iron skillet over medium low heat and brush or wipe on a little coconut oil. Drop a small teaspoon of batter to test the temp; adjust heat so the test pancake browns slowly without burning.

7. Cook pancakes using about 1/4 cup batter each. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden. Dont press the pancakes while cooking.

8. Keep finished pancakes warm on a baking sheet in an oven set to 200 F while you finish the batch. If you like, toast a handful of shredded coconut in a dry skillet for 1 to 2 minutes until golden and sprinkle on top.

9. Stack and serve with maple syrup or honey, and a spoonful of extra coconut cream or fresh fruit if you want. Enjoy, its a great weekend treat.

Equipment Needed

1. Large mixing bowl for the dry ingredients and to fold batter in
2. Small bowl or measuring jug for the coconut milk, cream and eggs (easy to whisk)
3. Whisk (for dry mix and to blend the wet stuff)
4. Measuring cups and spoons, including a 1/4 cup measure
5. Rubber spatula or wooden spoon to fold without overmixing
6. Nonstick skillet or cast iron pan for cooking the pancakes
7. Pastry brush or paper towel to lightly oil the skillet with coconut oil
8. Small ladle or 1/4 cup scoop to portion the pancakes evenly
9. Baking sheet or ovenproof tray to keep finished pancakes warm at 200 F (optional: a small dry skillet to toast shredded coconut)

FAQ

Q: Can I use regular milk instead of coconut milk?

A: Yes, you can, but the coconut flavor and richness will be less. Use whole milk or a nut milk for similar texture, and add a tablespoon or two of extra coconut cream if you still want more coconut fat and flavor.

Q: My pancakes come out flat or dense, what went wrong?

A: Most likely you overmixed the batter or your baking powder is old. Mix until just combined, let the batter rest 5 to 10 minutes, and check the baking powder date. Also make sure eggs are room temp and dont press the pancakes while cooking.

Q: Can I make these vegan or egg free?

A: Yep. Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 min) or use 1/4 cup mashed banana per egg. Texture will be slightly different, but they still turn out tasty. Use maple or agave not honey if you need fully vegan.

Q: How do I get crisp edges and fluffy centers?

A: Preheat the skillet over medium heat and use just enough coconut oil to coat it. Pour batter, wait for bubbles around the edges before flipping, flip once, dont press down. For extra fluff fold in whipped egg whites or let batter rest 10 minutes before cooking.

Q: Can I make the batter ahead or freeze leftovers?

A: Batter: you can refrigerate up to 24 hours but add a tiny pinch more baking powder if it sits long. Cooked pancakes: fridge 3 to 4 days, reheat in a skillet or oven. Freeze flat in a single layer up to 2 months, then toast or warm in a skillet.

Q: My pancakes are greasy, how do I fix that?

A: Dont overheat the pan, use medium heat. Wipe out excess oil between batches with a paper towel, and measure melted coconut oil so you arent adding too much to the batter or pan.

Coconut Cream Pancakes Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier pancake, or use a 1-to-1 gluten free baking blend if you need gluten free. Whole wheat can make them a bit denser so add 1-2 tbsp extra coconut milk if the batter seems too thick.
Full fat coconut milk / canned coconut cream: use full fat dairy milk or oat milk plus 1-2 tbsp heavy cream or melted butter to keep richness. Another option is to dilute extra coconut cream (3 tbsp cream + water to make 1 cup). If you use thin plant milks reduce other liquid a tad so batter isnt runny.
Eggs: for egg-free try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg for a softer, slightly sweeter result. Flax gives a bit more structure so stir gently.
Melted coconut oil: swap for melted unsalted butter for richer flavor, or use a neutral oil like canola or sunflower 1:1. Want both? do 1 tbsp coconut oil + 1 tbsp butter for extra coconut taste.

Pro Tips

1. Let the batter sit 5 to 10 minutes before cooking, it really makes the pancakes fluffier because the flour hydrates. If it seems too thick add a tablespoon or two of coconut milk, one at a time.

2. Control the heat with a tiny test drop first. If the test pancake browns too fast lower the heat, if it takes forever raise it a little, cast iron holds heat so start lower than you think.

3. If the coconut cream is solid warm it gently and whisk till smooth so you dont get lumps. Also let the melted coconut oil cool a bit before mixing with the eggs or you’ll partially cook them, which ruins texture.

4. Keep finished pancakes warm on a sheet in a low oven set to about 200 F or stack them with parchment between layers so they dont steam and get soggy. Toasted shredded coconut on top adds crunch and makes them taste way better.