Sweet Coconut Cream Pancakes – A Tropical Breakfast Dream That Melts in Your Mouth
If you’ve ever wished breakfast could feel like a warm vacation morning on a tropical island, these Sweet Coconut Cream Pancakes are exactly what you need. Fluffy, golden pancakes infused with creamy coconut milk, vanilla, and a touch of sweetness, all stacked high and drenched in silky coconut cream topping — every bite tastes like sunshine.
This recipe is inspired by the flavors of island breakfasts: creamy coconut, fragrant vanilla, toasted coconut flakes, and just a hint of natural sweetness. It’s comforting, dreamy, and simple to make, yet feels special enough for weekend brunch or breakfast in bed.
Coconut milk brings incredible tenderness. Shredded coconut adds texture. Vanilla enhances the natural sweetness. And the coconut cream drizzle transforms the stack into something absolutely irresistible.
Whether you’re making breakfast for yourself, your family, or you want to impress guests, these pancakes are guaranteed to become a new favorite. They’re soft but not mushy, sweet but not heavy, and creamy without being overwhelming.
Let’s dive into the magic of these tropical pancakes.
⭐ Why These Pancakes Are a Dream
- Fluffy & moist thanks to full-fat coconut milk
- Naturally tropical without needing special ingredients
- A restaurant-style breakfast but so easy
- Perfect for brunch or weekend treats
- Kid-friendly and adult-approved
- Pairs beautifully with fruit toppings
The secret is the coconut milk — it adds richer flavor than regular milk and creates a soft crumb inside the pancakes.
🌴 The Coconut Cream Factor
The coconut cream drizzle is what transforms these into true tropical pancakes. It’s made by whisking coconut cream with a little powdered sugar and vanilla until it becomes silky and pourable.
When drizzled over hot pancakes, it gently melts and becomes almost like a coconut caramel. Add toasted coconut flakes and you officially have a vacation on a plate.
🛒 Ingredients You Need
For the Pancakes
- All-purpose flour
- Coconut milk (full-fat or light)
- Eggs
- Sugar
- Baking powder
- Butter (melted)
- Salt
- Vanilla
- Shredded coconut
For the Coconut Cream Drizzle
- Coconut cream
- Powdered sugar
- Vanilla extract
- Toasted coconut (optional but amazing)
Each ingredient builds layers of soft, creamy, tropical flavor.
🔥 How to Make Sweet Coconut Cream Pancakes
1. Mix dry ingredients
Whisk flour, baking powder, sugar, salt, and shredded coconut.
2. Combine wet ingredients
Stir together the coconut milk, eggs, melted butter, and vanilla.
3. Mix batter
Pour wet mixture into dry, stirring gently until combined. Don’t overmix — it keeps the pancakes fluffy.
4. Cook the pancakes
Heat a nonstick pan and cook 1/4-cup scoops. Flip once bubbles form and the edges look set.
5. Make the coconut cream drizzle
Whisk coconut cream, powdered sugar, and vanilla until smooth.
6. Serve & stack
Stack pancakes tall, drizzle with coconut cream, and sprinkle toasted coconut.
Sweet Coconut Cream Pancakes
Ingredients
Equipment
Method
- Whisk flour, baking powder, sugar, salt, and shredded coconut in a bowl.
- Mix coconut milk, eggs, melted butter, and vanilla in another bowl.
- Combine wet and dry ingredients until just mixed.
- Heat a pan over medium heat and cook pancakes until golden on both sides.
- Whisk coconut cream, powdered sugar, and vanilla to make the drizzle.
- Serve pancakes stacked with coconut cream drizzle and toasted coconut.
Notes
🍍 Serving Suggestions
These pancakes love toppings! Try:
- Toasted coconut flakes
- Pineapple chunks
- Mango slices
- Lime zest
- Fresh berries
- Honey or maple syrup
- Coconut whipped cream
They pair beautifully with a pink latte, hot tea, or iced coffee.
🔀 Variations
- Coconut Banana Pancakes: Add sliced bananas to the batter.
- Coconut Blueberry: Fold in fresh berries.
- Gluten-Free: Use a 1:1 GF flour blend.
- Extra Creamy: Replace half the milk with coconut cream.
- Piña Colada Pancakes: Add crushed pineapple + a little lime zest.
💡 Expert Tips
- Don’t overmix the batter — a few lumps are fine.
- Let batter rest 5 minutes for fluffier pancakes.
- Medium heat prevents burning the coconut.
- Shake your coconut milk can — separation is normal.
- Warm the coconut cream topping if too thick.
Ingredients (List)
For Pancakes
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup shredded coconut
- 1 cup coconut milk (full-fat or light)
- 2 large eggs
- 3 tbsp melted butter
- 1 tsp vanilla extract
For Coconut Cream Drizzle
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Optional: toasted coconut flakes
Instructions (Numbered)
- In a bowl, whisk flour, baking powder, sugar, salt, and shredded coconut.
- In another bowl, mix coconut milk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry and stir gently until combined.
- Heat a nonstick pan over medium heat.
- Pour 1/4-cup portions of batter and cook until bubbles appear; flip and cook until golden.
- Whisk coconut cream, powdered sugar, and vanilla until smooth.
- Stack pancakes and drizzle generously with coconut cream.
- Add toasted coconut or fruit and serve warm.
