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Coconut Cream Pancakes: The Ultimate Fluffy Recipe

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★★★★★

4.9 from 70 reviews

Enjoy fluffy, rich coconut cream pancakes that bring a tropical twist to your breakfast. Made with thick coconut cream, these pancakes are tender and flavorful, perfect topped with fresh fruit, shredded coconut, and maple syrup. The recipe uses simple ingredients and a quick stovetop cooking method for an easy yet indulgent treat.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar

Wet Ingredients

  • 1 large egg
  • 1 ½ cups coconut cream (full-fat, refrigerated overnight)
  • 2 tablespoons melted unsalted butter, plus more for greasing
  • 1 teaspoon vanilla extract

Optional Toppings

  • Shredded coconut
  • Fresh fruit (berries, mango, banana)
  • Maple syrup
  • Whipped cream

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar thoroughly to ensure even distribution of leavening agents.
  2. Prepare Coconut Cream: Open the refrigerated coconut cream and carefully scoop out only the thick, solid portion, leaving behind the watery liquid. Measure about 1 ½ cups of the thick coconut cream for the recipe.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the large egg, melted unsalted butter, thick coconut cream, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients. Gently fold them together using a spatula until just combined, taking care to avoid overmixing which can toughen the pancakes.
  5. Let Batter Rest: Cover the bowl and allow the batter to rest for 5 to 10 minutes. This helps hydrate the flour and improve texture for fluffier pancakes.
  6. Preheat Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat until hot and ready to cook.
  7. Pour Batter: For each pancake, pour approximately ¼ cup of batter onto the preheated griddle, spacing them to allow for spreading.
  8. Cook First Side: Cook the pancakes for 2 to 3 minutes, or until bubbles begin to appear on the surface and the edges look set and slightly dry.
  9. Flip Pancakes: Carefully flip each pancake using a spatula and cook for another 2 to 3 minutes until the other side is golden brown and cooked through.
  10. Check for Doneness: Insert a toothpick into the center of a pancake; if it comes out clean with no wet batter, the pancakes are fully cooked.
  11. Keep Warm: Transfer cooked pancakes onto a plate and keep them warm in a preheated oven set to 200°F (93°C) while finishing the rest of the batch.
  12. Serve: Stack the pancakes on plates and top with optional shredded coconut, fresh fruit, maple syrup, and whipped cream. Serve immediately for best taste and texture.

Notes

  • Use full-fat coconut cream refrigerated overnight to get the thickest cream for best pancake texture.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Keep cooked pancakes warm in a low oven to maintain heat without drying them out.
  • Feel free to customize toppings to suit your taste preferences.
  • If coconut cream is not available, coconut milk can be used but pancakes may be less rich and fluffy.

Keywords: coconut cream pancakes, fluffy pancakes, tropical breakfast, coconut recipes, easy pancakes

Find it online: https://dinewithdylan.com/coconut-cream-pancakes-the-ultimate-fluffy-recipe/