Dessert

Coconut Cream Pancakes: Fluffy and Delicious Recipe for Breakfast Lovers Recipe

ByNoah Steele February 13, 2026February 13, 2026

Introduction

Enjoy a tropical twist on classic pancakes with these fluffy Coconut Cream Pancakes. Rich coconut milk and shredded coconut bring a delightful flavor that will make your breakfast unforgettable.

A stack of five thick, golden-brown pancakes sits on a white plate with a dark blue rim, each pancake showing a slightly uneven, fluffy texture with small air bubbles. On top of the stack, there is a small pile of shiny, dark purple and black berries mixed with a few red berry juices, creating a juicy contrast against the warm pancakes. The background is a soft blur of warm tones, and the surface under the plate is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup coconut milk
1/2 cup shredded coconut

1 cup all-purpose flour
1 teaspoon baking powder

2 tablespoons sugar
1/4 teaspoon salt

1 large egg
2 tablespoons melted butter
Whipped cream, for serving

Chopped nuts, for topping
Chocolate chips, optional topping

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: In another bowl, combine the coconut milk, egg, and melted butter until well blended.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it.

Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 2 minutes until golden brown.
Step 6: Serve warm topped with whipped cream, chopped nuts, and chocolate chips if desired.

Tips & Variations

For extra flavor, toast the shredded coconut lightly before adding it to the batter.

Substitute almond or oat milk if you want a dairy-free version.
Add a teaspoon of vanilla extract for a richer aroma.
Try folding in fresh pineapple chunks for a fruity twist.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave to retain softness. For longer storage, freeze them between parchment paper sheets for up to 1 month, then toast or microwave when ready to eat.

How to Serve

A stack of four thick, golden-brown pancakes sits on a white plate with blue trim, each pancake fluffy with a slightly uneven surface showing light browning and soft texture. On top of the stack, there is a small pile of glistening dark blackberries and deep red berries, adding a juicy and fresh look. In the background, a blurred white bowl holds more berries, all set against a white marbled surface. The lighting is warm, highlighting the pancakes' texture and the shiny berries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk for this recipe?

Yes, canned coconut milk works well and adds a creamy texture, just be sure to stir it well before measuring.

How do I make the pancakes fluffier?

Be careful not to overmix the batter; mix until ingredients are just combined. Also, letting the batter rest for 10 minutes before cooking helps improve fluffiness.