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

Coconut Cream Pancakes

Michelle
Fluffy coconut pancakes with shredded coconut folded in and a quick coconut cream drizzle easy enough for weekdays, special enough for brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Servings 4

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
  

  • 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
  • 1/2 cup coconut cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lime zest optional
  • Toasted coconut flakes
  • White chocolate curls or chips
  • Fresh pineapple or berries
  • Maple syrup if you want extra sweetness

Instructions
 

  • Mix the dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the shredded coconut.
  • Mix the wet ingredients. In a separate bowl, whisk eggs, milk, coconut milk, vanilla, and melted butter until combined.
  • Make the batter. Pour wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are perfect don’t overmix.
  • Heat the pan. Warm a nonstick skillet or griddle over medium heat and lightly butter it.
  • Cook the pancakes. 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.
  • Keep warm (optional). Place pancakes on a cooling rack or a plate in a low oven while you finish the batch.
  • Make the coconut cream drizzle. In a small bowl, whisk coconut cream, powdered sugar, vanilla, and lime zest (if using) until smooth.
  • Serve. Stack pancakes, drizzle generously, and add toppings like toasted coconut, fruit, or white chocolate.

Notes

  • Coconut cream can thicken when chilled stir or gently warm it for a smoother drizzle.
  • For extra coconut flavor, toast the shredded coconut topping for 2–3 minutes in a dry skillet.
  • Batter should be slightly lumpy overmixing makes pancakes dense.
Keyword Coconut Cream Pancakes