This stack of coconut cream pancakes became our weekend celebration dish the moment I first tried combining canned coconut milk and a spoonful of coconut cream into a simple batter. I discovered the pairing during a slow Saturday morning when the pantry offered nothing but a can of coconut milk and a jar of jam. The result was unexpectedly tender, with a delicate coconut aroma and a golden crust that held up to syrup without sogging. It’s the kind of breakfast that makes the whole house slow down and gather around the table.

What makes these pancakes special is how the coconut elements change the texture: the milk keeps the interior moist while the denser coconut cream adds richness without heaviness. The batter is forgiving, mixes in one bowl, and yields a stack that’s both familiar and just exotic enough to turn an ordinary morning into something memorable. My kids love sprinkling toasted coconut flakes on top; guests often ask if there’s a secret ingredient. There isn’t—just coconut milk and a little extra cream, and a few small technique points I’ll share below.

Ingredients

• All-purpose flour: Use 1 cup (about 120 g). For best texture, sift or whisk to remove lumps. This is the structure of the batter; choose a reliable brand like King Arthur or Bob’s Red Mill for consistent results.
• Granulated sugar: 2 tablespoons adds mild sweetness and helps with browning. Use caster sugar if you want it to dissolve faster.
• Baking powder: 2 teaspoons to give height and lightness. Make sure it’s fresh—old baking powder loses its lift.
• Salt: 1/4 teaspoon to balance the sweetness and enhance flavor.
• Coconut milk: 1 cup (240 ml) full-fat canned coconut milk gives the best flavor and richness. Shake the can well before measuring.
• Coconut cream: 1/4 cup (about 60 ml). This can be the thick top from a chilled can of coconut milk or a small carton of coconut cream—adds silkiness and a subtle coconut punch.
• Large egg: 1 egg at room temperature helps emulsify and bind; it contributes to structure and tenderness.
• Melted coconut oil or unsalted butter: 2 tablespoons (30 ml). Coconut oil keeps it dairy-free; butter gives a familiar buttery flavor.
• Vanilla extract: 1 teaspoon for aromatic warmth.
• Coconut flakes or shredded coconut (optional): For garnish and texture—toast lightly in a dry pan until golden for the best crunch.

Instructions

Combine dry ingredients: In a medium bowl whisk together 1 cup of flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly distributed. Whisking aerates the flour, which helps pancakes rise evenly and stay tender. Mix wet ingredients: In a separate bowl whisk 1 cup coconut milk, 1/4 cup coconut cream, 1 large egg, 2 tablespoons melted coconut oil (or butter), and 1 teaspoon vanilla until smooth. If the coconut cream is very thick, warm it slightly so it blends easily—this prevents lumps in the batter. Combine batter: Pour the wet mixture into the dry ingredients and gently fold until just combined. A few small lumps are fine; overmixing develops gluten and makes pancakes tough. Let the batter rest for 5 minutes to hydrate the flour and allow the baking powder to start reacting. Preheat the pan: Heat a nonstick skillet or griddle over medium heat (about 350°F or medium). Lightly grease with neutral oil or a little coconut oil. Test by sprinkling a few drops of water—if they dance and evaporate, the surface is ready. Cook pancakes: Pour 1/4 cup batter per pancake onto the hot surface, spacing evenly. Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes until golden and cooked through. Adjust the heat as needed—if pancakes brown too quickly, lower the temperature. Keep warm and serve: Transfer finished pancakes to a plate and keep warm in a 200°F oven while you finish the batch. Serve stacked with maple syrup, toasted coconut, fresh fruit, or a spoonful of coconut yogurt.

Storage Tips

To refrigerate, cool pancakes completely on a rack and store in an airtight container for up to 3 days. For longer storage, lay cooled pancakes in a single layer on a baking sheet and freeze until firm, then stack with parchment between layers in a freezer bag for up to 3 months. Reheat in a 350°F oven for 8–10 minutes or in a toaster for a couple of minutes. Avoid microwaving straight from frozen—microwaving can make them gummy; if you must, thaw briefly first.

Ingredient Substitutions

For gluten-free: replace the all-purpose flour with a 1-to-1 gluten-free flour blend that includes xanthan gum; expect a slightly different crumb but similar flavor. For vegan: replace the egg with 2 tablespoons of ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes) and use coconut oil instead of butter. For a lighter coconut flavor, use half coconut milk and half dairy milk or oat milk; the pancakes will be slightly less rich but still moist.

Serving Suggestions

Serve stacked with warm maple syrup, a scattering of toasted coconut flakes, and fresh tropical fruit like sliced banana or mango. For a creamy contrast, add a dollop of coconut yogurt or whipped coconut cream. For a savory-sweet brunch, pair with grilled pineapple and a sprinkle of toasted macadamias. These also work well with a smear of nut butter and a drizzle of honey for an afternoon snack.

Cultural Background

Flour-based griddled cakes exist in many cultures; this iteration borrows the tropical coconut flavors prominent in Southeast Asian and Caribbean cuisines. Coconut milk has long been used to add richness to batters and batters and to impart a subtle sweetness. Combining canned coconut milk with a spoonful of coconut cream is an easy modern take on traditional coconut-enriched pancakes or fritters enjoyed across island kitchens.

Seasonal Adaptations

In summer, fold in chopped fresh mango or pineapple into the batter for fruity pockets; in autumn, top with warm caramelized apples and a pinch of cinnamon. For winter brunches add a teaspoon of ground ginger or cardamom to the dry mix for warming spice notes. These small seasonal tweaks make the pancakes feel fresh year-round without changing the core technique.

Meal Prep Tips

Double the batch and freeze half for quick breakfasts: cook, cool, and freeze flat. In the morning, pop two pancakes in a toaster oven while you make coffee and you’ll have a hot breakfast in under 5 minutes. Portion into single-serve bags so family members can reheat exactly what they want. If packing for lunches, include a small container of syrup or fruit compote to keep pancakes from getting soggy.

These coconut cream pancakes are an easy way to add a little tropical warmth to your morning routine. They’re forgiving, flavorful, and scale well for a small brunch or for freezing. Try them once with toasted coconut on top—you might find they become a new family favorite.