Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!

Okay, so I’m gonna be honest with you—I’ve been making these Sweet Coconut Cream Pancakes for about six months now, and I still can’t believe how good they turned out. Like, the first time I tried making them? Complete disaster. I used regular coconut milk from a can (the watery kind) and they turned out flat and sad-looking. My kids took one bite and asked for cereal instead. Ouch.

But here’s the thing… I couldn’t stop thinking about that coconut flavor. You know that feeling when you KNOW something has potential but you just haven’t cracked the code yet? That was me with these pancakes.

How I Actually Figured Out This Recipe

So this whole thing started because my neighbor Lisa—lovely woman, makes the best coffee—mentioned she’d had coconut pancakes at some brunch place downtown. She was going on and on about them, and I thought, “How hard could it be?”

Spoiler alert: Harder than I thought.

Version 1.0 was the watery disaster I mentioned. Version 2.0 I overcompensated with coconut cream and they were basically coconut soup on a griddle. Version 3.0… okay, we don’t talk about Version 3.0. I somehow burned them AND left them raw in the middle. My husband asked if I was okay. Fair question.

Then one morning—this was back in April, I remember because it was raining and I was stuck inside—I just threw caution to the wind and started experimenting. Mixed coconut cream with regular milk. Added a bit more flour. Used a lower heat setting on my stove (groundbreaking, I know).

And BOOM. Perfect pancakes.

My 8-year-old, who literally refused to eat the previous attempts, asked for seconds. Then thirds. I may have cried a little. Don’t judge me.

What Makes These Sweet Coconut Cream Pancakes Special

Look, I’m not saying these are going to change your life or anything. But they’re really, really good. The coconut cream makes them super fluffy but also gives them this subtle sweetness and richness that regular pancakes just don’t have.

They’re not too coconutty either—my husband hates anything that tastes like sunscreen (his words, not mine), and he loves these. The flavor is more like… a gentle coconut hug? Is that weird? That’s weird. But you know what I mean.

Plus, they’re actually pretty easy once you get the hang of it. And by “get the hang of it,” I mean follow my instructions and don’t make my mistakes.

Ingredients for Sweet Coconut Cream Pancakes

Shopping for these is pretty straightforward. I usually grab everything at my regular grocery store, though I will say—and this is important—get GOOD coconut cream. Not coconut milk. Coconut CREAM. I made that mistake the first time (as mentioned) and learned the hard way.

Here’s what you need:

Dry Ingredients:

• 1½ cups all-purpose flour (I use whatever’s in my pantry, nothing fancy)
• 2 tablespoons granulated sugar (sometimes I add an extra tablespoon because… why not?)
• 2 teaspoons baking powder
• ½ teaspoon salt (don’t skip this, it makes a difference)
• ¼ teaspoon baking soda

Wet Ingredients:

• ¾ cup coconut cream (the thick stuff from a can—I use the Thai Kitchen brand)
• ¾ cup whole milk (2% works too if that’s what you have)
• 2 large eggs (room temperature is better but cold works fine, honestly)
• 2 tablespoons melted butter (plus more for the pan)
• 1 teaspoon vanilla extract (the real stuff, not imitation)

Optional but Highly Recommended:

• Shredded coconut for topping (toasted is even better)
• Extra coconut cream for drizzling
• Maple syrup (the real stuff from Vermont, not the fake corn syrup nonsense)

Quick note on the coconut cream: When you open the can, it might be separated with thick cream on top and liquid on the bottom. That’s normal. Just stir it together before measuring. Learned that one from a random YouTube video at 2am. The internet is weird and wonderful.

How to Make These Coconut Cream Pancakes (The Real Way)

Alright, here’s where I walk you through this step by step. And I mean actually step by step, not the “meanwhile, perfectly time everything” version you see in cooking shows. This is real life.

Step 1: Mix Your Dry Ingredients

Grab a big bowl—like, bigger than you think you need because I always make a mess—and whisk together the flour, sugar, baking powder, salt, and baking soda. Get all those lumps out. Set it aside.

This is actually a good step to do first because it gives you time to realize you forgot to buy eggs and need to run to the corner store. Not that I’ve done that. Multiple times.

Step 2: Combine the Wet Stuff

In another bowl (yeah, I know, dishes… sorry), whisk together the coconut cream, milk, eggs, melted butter, and vanilla. Make sure the butter isn’t too hot or you’ll scramble the eggs. Trust me on this one. It’s not pretty.

The mixture should look smooth and slightly thick. Kinda like… I don’t know, a thin milkshake? Bad comparison but you get the idea.

Step 3: The Critical Part—Mixing Everything Together

Pour the wet ingredients into the dry ingredients. And here’s where I messed up for WEEKS: Don’t overmix. I repeat, DO NOT OVERMIX.

I used to think “mix until smooth” meant beat it into submission. Wrong. Mix until it’s JUST combined. There should still be some small lumps. It’ll look a bit rough and that’s totally fine. Overmixing makes tough, dense pancakes and nobody wants that.

Wait, I almost forgot—let the batter rest for like 5 minutes while you heat up your pan. This lets the baking powder do its thing. Science or whatever.

Step 4: Get Your Pan Ready

Medium heat. Not medium-high. Not medium-low. Medium. I use a nonstick griddle but a regular pan works too. Add a little butter and let it melt. When it starts to foam slightly, you’re ready to go.

Pro tip I learned from my mom: Flick a tiny drop of water on the pan. If it sizzles and evaporates immediately, it’s too hot. If it just sits there, too cold. If it dances around a bit then evaporates, that’s perfect.

Step 5: Cook These Bad Boys

Pour about ¼ cup of batter onto the pan for each pancake. Don’t crowd them—give them space to breathe. I usually do 3 at a time on my griddle.

Now here’s the thing everyone gets wrong: WAIT for the bubbles. You’ll see little bubbles forming on the surface after a minute or two. When the edges start to look set and the bubbles in the center are popping and staying open, THEN flip.

I used to flip too early. Every. Single. Time. The pancake would fall apart or be raw in the middle. Be patient. I know it’s hard. But wait for those bubbles.

Flip once—just ONCE—and cook for another 1-2 minutes until golden brown on the other side.

Step 6: Keep ‘Em Warm

If you’re making a big batch (which you should because these go fast), keep the finished pancakes warm in a 200°F oven on a baking sheet. Cover them loosely with foil so they don’t dry out.

My Random Tips That Actually Matter

Okay, so after making these approximately 8 million times (slight exaggeration), here are some things I’ve learned:

Toast Your Coconut: If you’re using shredded coconut on top, toast it first in a dry pan. Game. Changer. It takes like 3 minutes and makes everything taste better. Just watch it because it goes from golden to burned in about 10 seconds. Speaking of which, I’ve burned coconut while writing this very blog post before. Multitasking is not my strength.

The Butter Thing: I keep a stick of butter on a small plate next to the stove and use it to butter the pan between batches. Way easier than spray or whatever. Plus, butter tastes better. This is not up for debate.

Altitude Issues: I live basically at sea level so I can’t help you if you’re making these in Denver. Sorry mountain people. Google “high altitude pancakes” or something.

Make Extra: These freeze really well. Just let them cool completely, stack them with parchment paper between each pancake, and freeze in a zip-top bag. Pop them in the toaster for quick breakfasts. My kids eat these on school mornings when I’m too tired to function. No shame.

The Coconut Cream Sauce Situation: Want to get fancy? Warm up some extra coconut cream with a bit of maple syrup and pour it over the top. It’s basically liquid heaven. I made this for brunch once and my friend Rachel literally asked if she could lick the plate. So there’s that.

What to Serve with Sweet Coconut Cream Pancakes

I mean, honestly, these are good enough on their own. But if you want the full experience:

• Fresh fruit (berries are my go-to, especially strawberries)
• Sliced bananas (feels tropical, which I’m into)
• A sprinkle of toasted coconut (already mentioned but worth repeating)
• Real maple syrup (I’m from the Northeast, this matters to me)
• Whipped cream if you’re feeling extra
• Crispy bacon on the side because… balance?

My kids insist on putting Nutella on theirs. I try not to watch because it seems wrong, but they’re happy so whatever.

Troubleshooting Your Coconut Pancakes

They’re Dense and Heavy: You overmixed the batter. I told you this would happen! Next time, be gentler. Fold, don’t beat.

They’re Burning on the Outside but Raw Inside: Heat’s too high. Turn it down and be patient. Slow and steady wins the pancake race.

They’re Too Thin: Your batter might be too liquidy. Add a tablespoon or two more flour. Or maybe you measured the coconut cream wrong? Check that you used cream, not milk.

They’re Sticking to the Pan: More butter. Seriously, just use more butter. Or check if your pan is actually nonstick anymore. Mine died last year and I was in denial for two months.

They Don’t Taste Coconutty Enough: Add some shredded coconut to the batter (like ¼ cup). Or use less regular milk and more coconut cream. Play around with the ratios.

Why I Keep Making These Coconut Cream Pancakes

Look, I’m not a food blogger or anything. I’m just someone who stumbled onto a really good pancake recipe and wanted to share it. These pancakes make me happy. They make my family happy. My neighbor Lisa who inspired this whole thing? She’s asked me to make them for her twice now.

Are they healthy? Eh, they’re not NOT healthy. There’s fruit… in the coconut? That’s how that works, right? Whatever, it’s breakfast. Live a little.

Are they impressive? Yeah, actually. They look fancy but they’re stupid easy once you get the technique down. I made them for my in-laws last month and my mother-in-law asked for the recipe. That never happens. She usually just smiles politely and changes the subject.

The best part? These actually taste like something special. Not just regular pancakes with coconut flavor dumped in. They’re fluffy and rich and just… good. Really good.

So yeah, try them. Take your time. Don’t overmix. Wait for the bubbles. And for the love of all that is holy, use coconut CREAM, not milk.

Let me know how yours turn out! Seriously, I’m curious if anyone else has the same disasters I had or if I’m just uniquely bad at following my own instincts. 🙂

Happy cooking! (And may your pancakes be fluffy and your kitchen stay smoke-alarm-free.)