Fluffy and sweet, these Coconut Dream Pancakes are made with coconut milk, shredded coconut, and a hint of vanilla—perfect for a tropical twist on your breakfast routine.
Coconut Dream Pancakes – Fluffy, Sweet & Island-Inspired!
There are some flavors that instantly transport you—and for me, coconut is one of them. My husband and I got married in at sunset on a beach in Hawaii. The morning of the wedding I had my very first taste of coconut pancakes. We were excited, and glowing with wedding day anticipation, sitting at a breezy beachside café with ocean waves in the distance and a stack of warm, golden pancakes in front of us. One bite, and I was hooked. Sweet, creamy coconut nestled into each fluffy bite—it was pure island bliss. Ever since, coconut pancakes have held a special place in my heart; transporting me back to my wedding day. They're my little taste of paradise, no airplane travel required.
These Coconut Dream Pancakes are my homemade tribute to that magical moment. The batter is rich with coconut milk, coconut sugar, and shredded coconut for a flavor that’s comforting, nostalgic, and just the right amount of tropical. They’re soft, fluffy, and cook up beautifully golden—perfect for lazy Sunday mornings or special breakfasts with the family. Easy enough for a weekend treat, but special enough to make memories around the table.
Best of all, these pancakes are a total crowd-pleaser. Whether you're making breakfast for picky kids or treating yourself to something extra, this recipe will upgrade your everyday pancakes with bold, unforgettable flavor and just a touch of island escape. Add syrup, fresh berries, or a pat of butter—and let every bite take you to your happy place.
Enjoy!
What Ingredients do I need?
Baking & Pantry
- All-purpose flour
- Baking powder
- Coconut sugar
- Kosher salt
- Vanilla extract
- Unsweetened shredded coconut
Dairy & Refrigerated
- Eggs
- Sour cream
- Coconut milk (canned or carton, full-fat or light)
- Butter (for cooking and serving)
Oils
Canola oil (or any neutral oil)
Optional Toppings
- Maple syrup
- Fresh berries
Substitutions and Variations
Substitutions
No need to make a special grocery run—here are some easy swaps if you’re missing an ingredient or want to tweak the recipe:
Coconut Sugar → Brown sugar or granulated sugar work just as well.
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Canola Oil → Substitute with melted butter, coconut oil, or any neutral oil.
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Sour Cream → Try plain Greek yogurt or plain regular yogurt for a similar creamy tang.
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All-Purpose Flour → You can use a 1:1 gluten-free flour blend if needed.
- Unsweetened Shredded Coconut → Sweetened shredded coconut can be used, just reduce the sugar slightly if desired.
Looking to mix things up? These fun twists keep the coconut base but add new layers of flavor:
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Tropical Fruit Boost – Add diced pineapple, mango, or banana to the batter for bursts of natural sweetness.
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Nutty Crunch – Stir in chopped macadamia nuts or toasted almonds for added texture.
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Chocolate Coconut Delight – Mix in mini chocolate chips for a decadent take kids will adore.
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Coconut Lime Pancakes – Add a teaspoon of lime zest to the batter for a bright citrus twist.
Don’t overmix the batter – A few small lumps are totally fine. Overmixing can make your pancakes tough instead of fluffy.
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Test your skillet heat – Drop a small bit of batter into the pan—if it sizzles gently, it’s ready. Too hot and the pancakes will brown before cooking through.
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Keep them warm – Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.
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Make-ahead tip – You can mix the dry ingredients the night before to save time in the morning.
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Freezer-friendly – Let pancakes cool, then freeze between layers of parchment in a zip-top bag. Reheat in a toaster or oven.
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