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Fluffy Coconut Cream Pancakes

These Fluffy Coconut Cream Pancakes are the ultimate weekend indulgence, offering a tropical twist on a classic breakfast favorite. Loaded with healthy coconut oil and creamy coconut milk, they deliver a light, airy texture that makes every morning feel like a special occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 pancakes
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 3/4 cup organic full-fat coconut milk
  • 1/4 cup coconut sugar
  • 3 tablespoons coconut oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla or almond extract
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened shredded coconut
  • Coconut cooking spray

Equipment

  • Large Mixing Bowl
  • Whisk
  • Large Non-Stick Skillet
  • Spatula

Method
 

  1. In a large mixing bowl, crack the eggs and whisk them together until they are frothy and fluffy, which should take about 60 seconds.
    2 eggs
  2. Add the coconut milk and coconut oil to the eggs and whisk for another 30 to 45 seconds to ensure they are well combined.
    3/4 cup organic full-fat coconut milk, 3 tablespoons coconut oil
  3. Add the coconut sugar, vanilla (or almond) extract, and sour cream, then whisk for approximately 60 seconds until the mixture is smooth.
    1/4 cup coconut sugar, 1/3 cup sour cream, 1 teaspoon vanilla or almond extract
  4. Sift the all-purpose flour and baking powder directly into the wet mixture and blend well to create a consistent batter.
    1 cup all-purpose flour, 2 teaspoons baking powder
  5. Gently fold in the shredded coconut using a spatula.
    1/2 cup unsweetened shredded coconut
  6. Place a large non-stick skillet (about 10 inches in diameter) over medium heat. Once hot, coat it lightly with coconut cooking spray.
    Coconut cooking spray
  7. Pour about 1/4 to 1/3 cup of batter per pancake into the skillet. Cook only two pancakes at a time to ensure you do not crowd the pan.
  8. Let the pancakes cook over medium to medium-low heat for about 2 to 2.5 minutes on the first side. You will know they are ready to flip when the edges begin to bubble and the surface batter starts to lose its shine.
  9. Gently flip the pancakes and cook for another 2 to 2.5 minutes on the other side.
  10. Remove the finished pancakes to a plate and repeat the process, re-spraying the skillet as needed, until all the batter is used.

Notes

To get the best results, always use full-fat coconut cream milk to ensure the pancakes are tender and fluffy. If the batter is too thick, you can add a small splash of extra coconut milk to reach your desired consistency.