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Sweet Coconut Cream Pancakes

Sweet coconut cream pancakes with thick, fluffy texture and a golden coconut crust. 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
  

Pancake batter
  • 1.5 cup all-purpose flour
  • 1 tbsp sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup canned coconut milk, shaken
  • 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
  • toasted coconut flakes
  • butter for serving

Equipment

  • 1 sheet pan

Method
 

Make the batter
  1. Whisk all-purpose flour, sugar, baking powder, and salt together until evenly mixed and no dry lumps remain (visual cue: the powder looks uniform).
  2. In a second bowl, mix coconut milk, cream of coconut, eggs, melted butter, and vanilla extract until smooth (visual cue: the mixture turns glossy and cohesive).
  3. Stir the wet mixture into the dry ingredients just until combined, then fold in shredded sweetened coconut (visual cue: a thick batter forms with visible coconut shreds, no overmixing).
Cook the pancakes
  1. Grease a griddle and heat over medium until a small drop of batter sizzles gently (visual cue: the surface looks lightly shimmering).
  2. Scoop 1/4-cup portions onto the griddle and cook for 3–4 minutes per side until golden (visual cue: bubbles rise on top, edges look set, and the underside is browned).
Make syrup and serve
  1. Warm cream of coconut, maple syrup, and butter together in a small saucepan until smooth (visual cue: the syrup turns glossy and uniform).
  2. Stack pancakes and pour coconut cream syrup over the top, then scatter toasted coconut flakes on top; add butter for serving if desired (visual cue: syrup drips down the sides).

Notes

For the thickest pancakes, mix the wet into the dry just until combined and fold only until you don’t see dry flour. Store leftovers covered in the refrigerator up to 3 days and reheat in a skillet over medium to re-crisp the edges; freeze cooked pancakes up to 2 months. For a dairy-reduced option, use vegan butter and replace the butter in the syrup with plant-based butter while keeping the coconut ingredients the same.