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Sweet Coconut Cream Pancakes

Coconut cream pancakes that turn out thick and fluffy with a golden toasted crust, made by folding shredded sweetened coconut into the batter. A warm coconut cream syrup is poured over the stack and finished with toasted coconut flakes for a tropical weekend breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pancakes
  • 1.5 cup all-purpose flour
  • 1 tbsp sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup canned coconut milk, shaken Use full-fat canned coconut milk for best texture.
  • 2 tbsp cream of coconut (Coco López)
  • 2 large eggs
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 0.5 cup shredded sweetened coconut
Coconut cream syrup and serving
  • 0.5 cup cream of coconut
  • 0.25 cup maple syrup
  • 1 tbsp butter
  • 0.25 cup toasted coconut flakes For topping and a golden, crunchy finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 stand mixer

Method
 

Mix and assemble the pancake batter
  1. Whisk all-purpose flour, sugar, baking powder, and salt together in a bowl until evenly combined.
  2. In a separate bowl, mix canned coconut milk (shaken), cream of coconut, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the coconut mixture into the dry ingredients and stir just until combined; fold in shredded sweetened coconut so the batter stays thick.
Cook the pancakes
  1. Heat a greased griddle over medium heat until warm and ready to sizzle lightly.
  2. Spoon 1/4-cup portions onto the griddle and cook 3–4 minutes, or until bubbles form and the edges look set, with a golden top.
  3. Flip and cook the other side for 3–4 minutes until deeply golden and cooked through.
Make the coconut cream syrup
  1. Warm cream of coconut, maple syrup, and butter together in a small saucepan over low heat until smooth and pourable, stirring until glossy.
Serve
  1. Stack the pancakes and pour coconut cream syrup over the top so it runs down the sides, then scatter toasted coconut flakes on top.

Notes

For extra fluffy coconut cream pancakes, mix the batter only until the dry streaks disappear—overmixing will make it tough. Keep leftover pancakes in the fridge up to 3 days; reheat in a skillet over medium-low until warm through. Freeze pancakes (without syrup) up to 2 months; thaw overnight in the fridge and reheat. If you want a lighter option, use low-fat canned coconut milk, but expect slightly less rich texture and a thinner syrup.