A Pancake Breakfast with a (Coconut) Twist

Alright, so picture this: It’s Sunday, I’m padding around the kitchen in a pair of socks my kid got me for Christmas (they’ve got little pineapples all over, it’s adorable), and I can’t be bothered to go to the store because I just want something sweet for breakfast NOW. Enter these Sweet Coconut Cream Pancakes. Honestly, I made them the first time just trying to use up a lonely can of coconut cream at the back of the pantry. Now my son asks for these every other weekend. Actually, sometimes it’s the only way I can drag him out of bed before 10am. True story. Anyway—if you’re after a bit of sunshine on a drizzly morning or just want to pretend you’re breakfasting in Bali, give these a whirl.

Why You’ll Love This Pancake Recipe

I make these when I’ve overestimated my motivation to cook but still don’t want standard old pancakes (because, come on, how adventurous do we really feel at 8am?) The coconut cream gives everything this lush, beachy flavor; my family goes a bit bonkers for them—though my partner once complained I went overboard with the shredded coconut. (He was wrong, but I tried less the next time… for science.) Oh, and I used to hate making pancakes because the first one always came out wonky—until I realized: everyone’s first pancake is sacrificial. Now I just eat it straight away (chef’s tax!)

What You’ll Need (A.K.A. Everything but the Kitchen Sink)

1 1/2 cups all-purpose flour (plain flour is absolutely fine—on lazy days, I use self-raising and just skip the baking powder)
2 tbsp sugar (sometimes I swap in brown sugar if that’s what’s on hand—gives a bit of toffee flavor)
2 tsp baking powder (except when I forget, then they’re a bit flatter… still tasty)
1/4 tsp salt (my grandmother always insisted on sea salt, but frankly, the table variety never hurt)
1 cup coconut cream (not coconut milk, but if that’s all you’ve got—just use it and maybe add a splash less water)
1/2 cup milk (dairy, oat, almond—I’ve tried them all; use whatever’s lurking in the fridge)
2 large eggs
2 tbsp melted butter (or coconut oil—makes them extra coconutty, but a bit pricier for my taste)
1/3 cup shredded coconut, unsweetened or sweetened (I don’t measure, really. Just a generous handful—if you ask me, more is better.)
Optional: 1 tsp vanilla extract (I always add this. Or rum extract for a boozy brunch vibe… just saying)

Alright, Let’s Make Pancakes!

Grab your largest mixing bowl. Dump in flour, sugar, baking powder, and salt. Whisk quick until it all blends—don’t stress about lumps.
In another bowl (or honestly, a big jug—less washing up), combine coconut cream, milk, eggs, melted butter, and vanilla. Give that a good mix.
Pour the wet into the dry. Stir only until just combined; if you go all-in with the mixing, they’ll be tougher than a bad steak. Seriously—lumps are fine. This is where I usually sneak a taste (raw eggs yadda yadda, but I’m still alive).
Stir in your shredded coconut. The batter should be thick but spoonable. Too gloopy? Add a splash of milk. Too soupy? Sprinkle in a fistful more flour. Pancakes forgive.
Heat a nonstick pan or griddle over medium. I always wipe it down with a bit of butter, even if it’s nonstick (habit from my mum.) Test with a drop of batter—it should sizzle, not burn.
Scoop about 1/4 cup per pancake onto the skillet. Cook until little bubbles pop at the edges—usually about 2-3 minutes. Flip. Cook another minute or two, until golden. First one will always look a bit wonky, don’t fret.
Stack ’em on a plate, cover with a clean tea towel if you’re faffy about them staying hot. Or just eat as you go (which is totally what we do if everyone’s loitering in the kitchen… and they are, always.)

Notes I Wish Someone Told Me

Once I tried using just coconut milk when I ran out of cream—pancakes weren’t as plush, but still perfectly edible.
Batter keeps thickening if it sits. Sometimes I add a splash more milk halfway through because otherwise spooning it gets like wrestling glue.
Shredded coconut on top before flipping? Deliciously toasty. But man, does it make cleaning the skillet a chore.
Got leftover coconut cream? Stir it into your coffee. You’re welcome.

Variations I’ve Played With (And a Bust)

Banana-Coconut: Mash one ripe banana into the wet mix—adds moisture but they do go a bit dense. Worth it for banana fans.
Lime Zest: Grate in the zest of a lime for something a tad zingy. I’m partial.
Chocolate Chips: Because, why not? My daughter calls this a ‘breakfast dessert.’
GF Trial: Tried swapping flour for almond meal once. Um, they fell apart. Tasted like a coconut crumble instead! Stick to a 1:1 GF flour blend, or just accept crumbs.

Don’t Have a Fancy Griddle? No Worries

If you’ve only got a big frying pan, that totally works—it’s all I had for years. Actually, sometimes I use two on the go if we’re feeding the whole family and everyone’s looking at me like I’m late with breakfast. (No need for a pancake ‘pen’ or any kit like that, but if you’re curious about the difference, Serious Eats did a rundown on skillet options.)

How To Store Leftover Pancakes (If You Have Any)

Stack any extras between sheets of baking paper, pop ’em in an airtight tub, and refrigerate for up to three days. If they last that long, which in my house—ha!—they don’t. Freezer works too; just thaw and reheat in a toaster on low. But honestly, I think they taste even better the next day with a slab of cold butter (especially with hot coffee and no one talking before 9am… bliss).

Serving: Coconut Cream Pancake Traditions in My House

We do a coconut cloud: extra coconut cream (whipped a bit, lazily) poured on top, plus a scatter of fresh berries—if they’re not lurking, jam or even a drizzle of golden syrup hits the spot. My neighbour once did it with lemon curd, and I was skeptical, but it totally works! Everyone grabs their own toppings and, usually, someone spills. We’ve made peace with sticky fingers.

Oops Moments: My Pancake Pro Tips

I once tried rushing the flipping step—ended up with doughy middles and burnt outsides. Wait for those bubbles to really pop before you flip, and keep the heat at medium, not high (not worth the speed).
Don’t make the batter too thin; runny batter = sad, flat pancakes. Thicker means fluffier.
If you’re feeding a crowd, keep finished pancakes warm in a 90°C (195°F) oven. Or just eat at the stove (which is what usually happens, anyway).

FAQ From My Messy, Lovely Kitchen

Can I make these vegan? Yep! Use a flax egg or your go-to egg replacer, plus plant-based milk and coconut oil instead of butter. They come out great—probably a tad denser, but who’s measuring?
Help! My pancakes are sticking. What am I doing wrong? Make sure your pan’s hot, but not scorching (test with a drop of water—it should dance, not hiss.) And use a bit of butter or oil between batches. Actually, on second thought, give your pan a quick wipe if you see the coconut start catching.
What if I only have coconut milk, not cream? You can use it, but maybe with less regular milk so the batter doesn’t get too watery. Also: here’s a handy guide to thickening coconut milk if you fancy.
Why is my first pancake always a mess? No idea, mate. It’s the curse of the pancake gods. Just eat it fast—no one will know.

Okay, I’ve rambled on longer than planned. Hope these Sweet Coconut Cream Pancakes bring a bit of breakfast magic to your table—or, if you’re like us, to your couch during Netflix re-runs. If you need more pancake inspiration, I do browse Pancakes from Scratch when I’m feeling stuck. Enjoy, and leave the washing up for later. That’s my motto.

Sweet Coconut Cream Pancakes: My Go-To Lazy Morning Recipe