Description
Sweet Coconut Cream Pancakes are fluffy, tender, and rich pancakes made with coconut cream and a hint of vanilla. Enhanced with shredded coconut for added texture, these pancakes offer a tropical twist to classic breakfast favorites. Easy to make with simple ingredients, perfect for a flavorful morning treat or brunch.
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
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, mix coconut cream, egg, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in shredded coconut if using.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with your favorite toppings.
Notes
You can substitute coconut cream with full-fat coconut milk but expect a thinner batter. For a dairy-free version, replace melted butter with coconut oil. Make-ahead option: keep cooked pancakes warm in a low oven or reheat gently in a skillet. Store leftovers in an airtight container in the fridge up to 2 days. If batter is too thick, add a little more coconut cream. Avoid overmixing to keep pancakes fluffy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American