Coconut just does that, doesn’t it? The second you add it to breakfast, it feels like you’re sneaking in a little vacation no plane ticket required. These sweet coconut cream pancakes are super fluffy, lightly sweet, and topped with the easiest coconut cream drizzle that makes them feel a bit fancy… but not “special occasion only” fancy. They’re totally doable on a random Tuesday (even with kids bouncing around), and they’re also perfect when you’re in the mood for an all-day breakfast kind of day brunch, breakfast-for-dinner, or a cozy weekend stack when it’s cold out and you want something that tastes like sunshine.

Why You’ll Love These Pancakes

These pancakes are the best of both worlds: comforting and cozy like classic pancakes, but with that creamy coconut twist that feels a little “special occasion.” They’re perfect for healthy ideas for breakfast when you want something satisfying (especially if you pair them with fruit and protein), and they’re also right at home in breakfast menus ideas for birthdays, brunches, or a romantic morning in. If you’ve ever loved the idea of pina colada pancakes, this is a family-friendly spin tropical, sweet, and totally doable with pantry staples.

Simple Ingredients

You don’t need anything fussy here just a handful of everyday basics plus a few coconut stars that make these pancakes pop.

All-purpose flour: Gives the pancakes structure while staying soft and fluffy.
Baking powder: The lift that makes them airy and tender.
Salt: Balances sweetness and brings out the coconut flavor.
Sugar: Adds a gentle sweetness (not overpowering).
Eggs: Helps bind and adds richness for a better bite.
Milk: Keeps the batter smooth and pourable (use dairy or your favorite).
Coconut milk: Adds that unmistakable coconut flavor and extra tenderness.
Vanilla extract: Makes everything taste warmer and more “bakery-style.”
Melted butter: Adds richness and helps those golden edges form.
Sweetened shredded coconut: Adds texture and coconut sweetness throughout.
Coconut cream: The simple “wow” drizzle that makes these feel special.
Powdered sugar: Sweetens the coconut cream drizzle quickly and smoothly.
Lime zest (optional): Tiny pop of brightness that leans pina-colada-ish without being too much.

Servings and Time

Servings: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Recommended Equipment

Large mixing bowl
Whisk
Measuring cups and spoons
Nonstick skillet or griddle
Spatula
Small bowl (for coconut cream drizzle)
Spoon or small whisk (for mixing drizzle)
Cooling rack (optional, helpful for keeping pancakes fluffy)

ingredients and tools for coconut cream pancakes on a white marble counter

What is Needed

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk
3/4 cup coconut milk
1 teaspoon vanilla extract
3 tablespoons melted butter (plus more for the pan)
1/2 cup sweetened shredded coconut

Coconut Cream Drizzle

1/2 cup coconut cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lime zest (optional)

Toppings (Optional)

Toasted coconut flakes
White chocolate curls or chips
Fresh pineapple or berries
Maple syrup (if you want extra sweetness)

How to Make Sweet Coconut Cream Pancakes

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the shredded coconut.
In a separate bowl, whisk eggs, milk, coconut milk, vanilla, and melted butter until combined.
Pour wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are perfect don’t overmix.
Warm a nonstick skillet or griddle over medium heat and lightly butter it.
Scoop batter onto the pan (about 1/4 cup per pancake). Cook until bubbles form on top and the edges look set, then flip and cook until golden and cooked through.
Place pancakes on a cooling rack or a plate in a low oven while you finish the batch.
In a small bowl, whisk coconut cream, powdered sugar, vanilla, and lime zest (if using) until smooth.
Stack pancakes, drizzle generously, and add toppings like toasted coconut, fruit, or white chocolate.

Sweet coconut cream pancakes stacked on a white plate with coconut cream drizzle, toasted coconut, and white chocolate curls.

What To Serve With This Recipe

Fresh pineapple, mango, or berries (tropical + bright)
Greek yogurt or cottage cheese (easy protein add-on)
Scrambled eggs or a simple omelet (great for breakfast menus ideas)
Crispy bacon or turkey bacon (sweet-salty balance)
A cozy latte, hot cocoa, or coconut chai (perfect for winter pancakes mornings)

Top Tips

Don’t overmix the batter: Stir just until the flour disappears this keeps pancakes fluffy (especially important with coconut in the mix).
Let the batter rest 5 minutes: It thickens slightly and cooks up softer and taller.
Low and steady heat wins. Coconut can brown quickly medium heat helps cook through without scorching.
Make it kid-friendly: Serve toppings in little bowls so everyone can “decorate” their own stack.
Easy make-ahead drizzle: Mix the coconut cream drizzle up to 2 days ahead and store it in the fridge stir before using.

Recipe Variations

Pina Colada Pancakes: Add 1/3 cup crushed pineapple (well-drained) to the batter and keep the lime zest in the drizzle.
White Chocolate Pancakes: Stir 1/3 cup white chocolate chips into the batter for extra sweetness.
Southern Breakfast Recipes Twist: Add a pinch of cinnamon and serve with sliced bananas and warm syrup.
Dairy-Free: Use plant-based milk and melted coconut oil instead of butter.
All Day Breakfast Sandwich Style: Make smaller pancakes and sandwich with yogurt + fruit for a fun snacky brunch.

How to Store and Reheat

Store: Cool completely, then refrigerate in an airtight container for up to 3 days.
Freeze: Layer pancakes with parchment paper and freeze up to 2 months.
Reheat: Warm in the toaster, microwave in short bursts, or in a skillet over low heat.
Drizzle: Keep coconut cream drizzle refrigerated and whisk again before serving (it can thicken when chilled).

If you like this recipe you will love my easy no flip fluffy rice cooker pancakes!