Dessert

Fluffy Coconut Cream Pancakes Recipe

Byreem everly December 28, 2025December 28, 2025

Introduction

These fluffy coconut cream pancakes offer a delightful twist on a classic breakfast favorite. With a tender texture and subtle coconut flavor, they’re perfect for a cozy morning or weekend brunch. Topped with fresh fruit and maple syrup, they’re sure to please the whole family.

A stack of two thick golden brown pancakes sits in the center of a white plate. On top of the pancakes is a layer of shredded white coconut, followed by a mix of fresh fruits including large red strawberries, dark blue blueberries, a slice of yellow banana, and a red raspberry. Around the base of the pancake stack on the plate, there are additional pieces of sliced strawberries, banana, blueberries, and raspberries, all sprinkled lightly with shredded coconut. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup shredded coconut (unsweetened)
1 tablespoon sugar (optional)
1 cup coconut milk (or regular milk)
1 large egg
2 tablespoons melted coconut oil (or vegetable oil)
1 teaspoon vanilla extract
Extra shredded coconut (for garnish, optional)
Fresh fruit such as bananas or berries (for topping)
Maple syrup (for serving)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, salt, shredded coconut, and sugar if using.
Step 2: In another bowl, mix the coconut milk, egg, melted coconut oil, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
Step 4: Preheat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.
Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
Step 6: Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through. Repeat with remaining batter.
Step 7: Stack the pancakes on plates and top with extra shredded coconut, fresh fruit, and maple syrup before serving.

Tips & Variations

For extra fluffiness, sift the flour and baking powder together before mixing.
Use coconut milk canned for a richer coconut flavor, or choose light coconut milk for fewer calories.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Substitute shredded coconut with finely chopped nuts for a different texture.
To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes layered with parchment paper for up to 1 month and reheat from frozen.