Tasty Coconut Cream Pancakes

coconut cream pancakes
Leah Maroney
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
203 Calories
9g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 203
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 391mg 17%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 5%
Protein 4g
Calcium 185mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In our house, we still like to eat a big breakfast, even though it is summertime. Pancakes are definitely a Saturday morning staple despite the temperature outdoors. These tropical coconut cream pancakes are the perfect summer Saturday morning treat. They are filled with shredded coconut and topped with both a coconut cream glaze and golden toasted coconut. 

This recipe uses shredded coconut and homemade toasted coconut. To toast the coconut, just place it in a pan on low heat and allow it to brown slowly. You also can use coconut extract (found at Whole Foods or shops that sell spices or cake supplies)–which has a really great coconut flavor and is actually made from real coconuts. As a base, start with this basic simple pancake recipe.


  • 1 egg
  • 1 1/2 cups milk
  • 2 tablespoons butter (melted)
  • 1 1/3 cups flour
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/4 cup coconut (shredded)
  • For the Topping:
  • 1/4 cup coconut (toasted)
  • 1 cup powdered sugar
  • 1 to 2 tablespoons whole milk
  • 1/2 teaspoon coconut extract
  • 1/4 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

  2. Heat a cast iron griddle or pan on medium heat before you begin. Make sure it is nice and hot and then lower the temperature before you begin cooking the pancakes. 

  3. Beat together the egg, milk, and melted butter.

  4. Whisk in the vanilla and coconut extracts and shredded coconut. 

  5. Whisk together the flour, baking powder, sugar, and salt in a separate bowl.

  6. Slowly whisk in the egg and milk mixture. It's okay for the batter to be a little lumpy; be careful not to over mix. Let it sit for about 5 minutes. The batter will puff up. If it is too thick, add a little more milk.

  7. Grease the griddle. Spoon the batter in about a 1/4 cup portions on the griddle and let it cook for a few minutes per side. 

  8. Keep the pancakes warm in a 200 F oven.

  9. Whisk together the whole milk, powdered sugar, vanilla extract, and coconut extract together.

  10. Drizzle the glaze over the pancakes and top them with the toasted coconut. 


  • Pancakes turn out best if you use a cast iron griddle. It's like all natural nonstick and also gives the pancakes a great golden color without burning them. If you don't have a cast iron griddle, just use a frying pan and make sure to grease it well.