Name: Coconut Cream Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon granulated sugar; 1 teaspoon salt; ½ cup coconut cream (from chilled full-fat coconut milk); 1 cup almond milk (or preferred milk); 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract; 2 tablespoons melted coconut oil (plus more for cooking)

Why You’ll Love This Recipe

I love this recipe for its simplicity and decadence. The pancakes are incredibly soft and moist thanks to the coconut cream, and they cook up with beautiful golden edges. They’re dairy-free and easy to adapt for different dietary needs. Plus, the subtle coconut flavor pairs beautifully with fresh fruit, maple syrup, or even a sprinkle of toasted coconut.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
1/2 cup coconut cream (from a chilled can of full-fat coconut milk)
1 cup almond milk (or any milk of choice)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted (plus more for cooking)

directions

First, I whisk the almond milk with apple cider vinegar in a small bowl and set it aside for 5 minutes to create a buttermilk-style mixture.

In a large bowl, I sift together the flour, baking powder, sugar, and salt. Then I add the coconut cream, vanilla extract, melted coconut oil, and the soured almond milk mixture. I stir everything until just combined, being careful not to overmix.

I heat a nonstick skillet or griddle over medium-low heat and brush it lightly with coconut oil. I pour about 1/4 cup of batter for each pancake onto the skillet and cook until bubbles form on top and the edges start to set—about 1 to 2 minutes.

I flip each pancake and cook for another minute or until golden brown and cooked through. Then I transfer them to a plate and keep them warm while I finish the rest of the batch.

I serve these pancakes hot with maple syrup, fresh fruit, toasted coconut, or whatever toppings I’m in the mood for.

Servings and timing

This recipe makes about 10 pancakes. It takes 10 minutes to prep and 20 minutes to cook, for a total time of 30 minutes. Each pancake is approximately 280 kcal.

Variations

Sometimes I add shredded coconut or a dash of cinnamon to the batter for extra flavor. If I want a more tropical version, I top them with pineapple or mango. I’ve also tried them with a swirl of nut butter or chocolate chips for a more indulgent treat.

storage/reheating

I store leftover pancakes in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or toaster until heated through. They can also be frozen for longer storage—just layer them with parchment paper in a zip-top bag and reheat from frozen as needed.

FAQs

Can I use canned coconut milk instead of coconut cream?

Yes, I just scoop the thick cream from the top of a chilled can of full-fat coconut milk.

What’s the purpose of the apple cider vinegar?

It reacts with the baking powder to help the pancakes rise and gives them a tender texture.

Can I make this recipe gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Can I prepare the batter in advance?

I prefer to cook the pancakes fresh, but the dry and wet ingredients can be mixed separately and combined just before cooking.

Are these pancakes sweet?

They’re lightly sweet on their own, which makes them perfect for adding syrups or fruit on top.

Conclusion

Coconut Cream Pancakes are my favorite way to turn breakfast into something special. They’re soft, flavorful, and easy to make, with just enough coconut richness to feel indulgent without being heavy. Whether I’m serving them up for a weekend brunch or a weekday treat, they never fail to satisfy.

Coconut Cream Pancakes