The Story Behind These Dreamy Pancakes

Okay, so hear me out—this is not your everyday pancake recipe. I still remember the first morning I threw together these coconut cream pancakes: it was pouring rain, my coffee was lukewarm (why does coffee always cool down so fast?!), and I thought, let's do something special even if the weather is grumpy. Turns out, these pancakes totally turned my mood around. My cousin called halfway through and wanted my secret ingredient. I just laughed and said, “A lot of coconut cream... and, probably, stubborn optimism.” Anyway, I’d pick these over regular pancakes any day, and so would Bill, who claims he doesn’t even like coconut (yeah, right).

Why You Honestly Might Love This

I make this when I'm feeling like regular pancakes just won't cut it (Sunday mornings with a strong need for something different—maybe after a late Saturday night, no judgment). My family goes a little bonkers for these, especially when I pile on fresh fruit and extra drizzle. Sometimes the first pancake looks a little sad, but I just eat that one myself—perks of being the cook, right? Oh, and if you’ve ever struggled to get pancakes fluffy, I feel your pain. But honestly, coconut cream sorts that out for me. The only downside is the coconut cream can be stubborn to find at the corner shop, though I did get lucky at this guide to coconut cream.

Stuff You Need (Plus a Few Cheeky Substitutes)

1 cup all-purpose flour (but I sometimes swap half for oat flour when I've got leftovers—no one notices!)
2 tablespoon sugar (coconut sugar works if you're feeling fancy; granulated is fine, my nan's swore by it)
1 ½ teaspoon baking powder
Pinch of salt—a small one, but don't skip it!
½ cup coconut cream (not the milk—though in a pinch, just use milk and throw in some shredded coconut; it’ll be all right)
½ cup regular milk (dairy or non-dairy—almond works in a pinch but gives a nuttier taste)
1 egg (I did try flaxseed egg once; not bad, just...different texture, bit heavier)
2 tablespoon melted butter or coconut oil (honestly, whatever’s handy and unsalted)
1 teaspoon vanilla extract (or a splash more for extra flavor—no judgment!)
A handful of shredded coconut (toasted is best, but plain is totally fine; my kiddo skips it altogether, so up to you)

Let's Make Pancakes: Step-By-Step (Ish)

Get your ingredients all together on the counter. I always forget something, so triple check. Sift flour, sugar, baking powder, and salt together in a big bowl. You could skip the sifting, to be honest; I have, but it does get lumps out.
In another bowl, whisk (or just stir with a fork if you’re like me and can’t find the whisk) the coconut cream, milk, egg, melted butter/coconut oil, and vanilla. If your coconut cream is a bit clumpy, don’t panic—it melts out after a minute or two.
Pour wet into dry. Gently mix until it’s mostly smooth but, seriously, if a few lumps remain it's totally fine, just don’t over-mix or the pancakes get tough (learned that the hard way). At this point, I sneak a tiny finger taste. Gotta make sure it’s good, right?
Fold in shredded coconut if you’re using it. Don’t worry if your batter looks a little thick—it should, so it can handle the cream.
Heat a non-stick skillet or griddle over medium-low. If you’re like me and only have a basic frying pan, that’s totally okay. Dollop in a bit of butter or oil. (The first pancake is the test subject—the sacrificial pancake, as it were.)
Pour out about ¼ cup batter per pancake. When bubbles start to form and the edges look set (usually 2ish minutes), flip gently. The second side cooks faster! Don’t wander off too far or they do burn—speaking from experience.
Stack ‘em up as you go. I keep mine warm in the oven, low heat, on a plate.

What I’ve Learned (AKA My "Oops" Moments)

If you over-mix the batter, you get chewy disks, not pancakes. Gentle folding is your friend.
My coconut cream once separated—fixed it by microwaving briefly and stirring like mad. Now I never skip that step!
Real talk: my stovetop has hot spots (why?!) so I rotate the pan while cooking. Ugly pancakes still taste good.

Mixing It Up: The Variations That Worked (and Didn’t...)

Swapping half the flour for buckwheat—it tasted all right, but was a bit too dense for my liking.
Once tried adding mashed banana. Was kind of wet, but a lovely flavor! Maybe try just a half and add a pinch more flour.
Blueberries tossed in last minute—always a win. If you use frozen, don’t thaw or you get purple batter, which...well, kids love it but it’s not for everyone.

Don’t Have All the Gear?

No griddle? No worries—I do most pancakes in my old skillet anyway. Even used a sandwich press once (not recommended, unless you like abstract-shaped pancakes). You can mix by hand; the stand mixer is just for show honestly.

Storing Leftover Pancakes (If You Even Need This Section!)

Straight up, these rarely last more than a day at my place. But if you have some discipline, pop leftovers in a zipper bag—kept in the fridge, they’re lovely reheated in a dry pan. Freezing works too, layer between parchment. Just never microwave them too long, or they go rubbery. Found that out the hard way after a late shift.

Serving Ideas: How We Like Them

At our place, it’s usually a hefty glug of maple syrup and a scatter of toasted coconut on top. My daughter insists on sliced strawberries (she calls it "pink snow"). Sometimes we do a swirl of passionfruit pulp if it’s in season—truly something special. One time my mum served these with a dollop of Greek yogurt and everyone went quiet; always a good sign.

A Few Pro Tips Learned from My Mistakes

Be patient with the first pancake. I always rush it and it turns out, well, less than Instagram-worthy. Let the pan heat up slowly—it matters.
Don’t skimp on the salt. I did once, and everything just tasted flat. Salt makes the sweetness pop.
If you use a non-stick pan, don’t poke at the batter too soon! I get impatient, but let it set, or you’ll ruin your pancakes' fluffy dreams.

Frequently Asked Questions (That People Actually Ask Me)

Can I make these dairy-free? Oh, totally. Use non-dairy milk and go for the coconut oil. Works a treat—maybe even more coconut-y.
Can I make the batter ahead? I’ve tried leaving it overnight. Actually, I think the pancakes do taste better the next day, but some might say they flatten a tad. Stir gently before cooking.
What brand coconut cream do you use? I’ve used Chaokoh when I spot it. But honestly, anything without weird additives is fine.
Can I make these gluten-free? Yeah! Swap to a gluten-free blend. Textures change a bit but nothing drastic. My friend gave it a go with almond flour, had to use extra egg—turned out more like pikelets, but we still polished ‘em off.

And before I forget—I once tried making a savory version with chili and lime... let’s just say, won't be doing that again soon, but I'd be curious if you crack it. Let me know!

Breakfast Sweet Coconut Cream Pancakes