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Sweet Coconut Cream Pancakes

Sweet coconut cream pancakes made with coconut milk, cream of coconut, and a fluffy batter with a golden toasted coconut crust. Fluffy coconut pancakes are cooked on a griddle, then topped with a warm coconut cream syrup and toasted coconut flakes.
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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
  • 0.5 cup cream of coconut
  • 0.25 cup maple syrup
  • 1 tbsp butter
Toasted coconut flakes and butter for serving
  • 1 cup toasted coconut flakes
  • 1 tbsp butter for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Mix and rest 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, cream of coconut, eggs, melted butter, and vanilla extract, then stir into the dry ingredients just until combined.
  3. Fold in shredded sweetened coconut until the batter is thick and cohesive with no dry streaks.
Cook the pancakes
  1. Preheat a greased griddle over medium heat.
  2. Cook 1/4-cup portions of batter on the griddle for 3–4 minutes per side until golden and set in the center.
  3. Repeat with remaining batter, greasing the griddle as needed to keep a golden coconut crust.
Make syrup and serve
  1. Warm cream of coconut, maple syrup, and butter together in a small saucepan until smooth.
  2. Stack the pancakes and pour coconut cream syrup over the top, letting it run down the sides.
  3. Scatter toasted coconut flakes on top and add a small pat of butter to melt over the warm pancakes.

Notes

Pro tip: Fold the coconut in gently and stop mixing as soon as the batter is combined so the pancakes stay thick and fluffy. Store leftovers covered in the fridge up to 2 days; rewarm on a skillet over medium-low until hot. Freeze cooked pancakes up to 2 months, then reheat in a toaster/oven until warmed through. For a dairy-free swap, use plant-based butter and a dairy-free vanilla substitute where applicable.