Sweet Coconut Cream Pancakes Recipe

Introduction

These Sweet Coconut Cream Pancakes are delightfully fluffy with a rich coconut flavor that makes breakfast feel like a tropical treat. They are easy to make and perfect for a weekend brunch or a special morning.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut cream
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Step 2: In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until well combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the shredded coconut gently.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Step 5: Pour 1/4 cup of batter onto the skillet for each pancake.
6. Step 6: Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
7. Step 7: Repeat with the remaining batter, greasing the skillet as needed between batches.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut before folding it into the batter.
• Use full-fat coconut cream for the richest texture and taste.
• Replace the all-purpose flour with a gluten-free blend if needed, adjusting the liquid slightly.
• Serve with tropical fruits like mango or pineapple and a drizzle of maple syrup or honey.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warm. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and reheat in the toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes dairy-free?

Yes, substitute the melted butter with coconut oil or a dairy-free margarine to keep the recipe fully dairy-free.

What if I don’t have coconut cream?

You can use full-fat coconut milk as a substitute, but coconut cream provides a thicker, richer batter that makes the pancakes extra fluffy and flavorful.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

Delight in these fluffy Sweet Coconut Cream Pancakes, made with rich coconut cream and a hint of vanilla. Perfectly tender and subtly sweet, these pancakes topped with shredded coconut bring a tropical twist to your breakfast or brunch.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup coconut cream
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Optional

• 1/4 cup shredded coconut

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Combine Wet Ingredients: In a separate bowl, mix the coconut cream, egg, melted butter, and vanilla extract thoroughly until smooth and well combined.
3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender. If desired, fold in the shredded coconut for added texture and flavor.
4. Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease the surface to prevent sticking.
5. Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking: Flip the pancake carefully and cook the other side until golden brown, about 1-2 minutes more.
7. Repeat: Continue this process with the remaining batter, adjusting heat as necessary to avoid burning.

Notes

• For fluffier pancakes, avoid overmixing the batter.
• You can substitute coconut cream with full-fat coconut milk, but the texture may differ slightly.
• Serve with maple syrup, fresh fruit, or a dollop of whipped cream for added indulgence.
• If you prefer a nut-free option, omit the shredded coconut.
• Ensure your skillet is not too hot to prevent burning before the center cooks through.

Keywords: coconut cream pancakes, sweet pancakes, coconut pancakes, breakfast, brunch, easy pancakes, fluffy pancakes