Sweet Coconut Cream Pancakes Recipe

Introduction

Sweet Coconut Cream Pancakes offer a rich and tropical twist on a classic breakfast favorite. Fluffy and tender, these pancakes are infused with creamy coconut flavor and a hint of vanilla, making them perfect for a special morning treat.

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.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it.
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, then flip and cook until golden brown on the other side.
7. Step 7: Repeat with the remaining batter, greasing the skillet as needed.
8. Step 8: Serve warm with your favorite toppings.

Tips & Variations

• For extra tropical flavor, try adding a handful of chopped pineapple or mango to the batter.
• Use coconut oil instead of butter for a dairy-free version.
• Sprinkle toasted shredded coconut on top for added crunch and aroma.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave until warmed through. For longer storage, freeze pancakes with parchment paper between layers for up to 1 month; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut cream?

Using regular milk will change the flavor and texture. Coconut cream adds richness and a distinctive coconut taste, but you can substitute with milk if needed; consider adding a little coconut extract to maintain flavor.

How do I prevent pancakes from sticking to the pan?

Make sure your skillet is properly heated before adding batter and lightly grease it with butter or oil. Using a good quality non-stick pan also helps. Avoid flipping too early so the pancakes release easily.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

Delight in these sweet coconut cream pancakes, a luscious twist on the classic breakfast favorite. Made with rich coconut cream and shredded coconut for extra texture, these fluffy pancakes bring a tropical flavor to your morning table. Perfectly balanced with vanilla and melted butter, they’re easy to make and ideal for a cozy brunch or weekend treat.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• 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 to ensure they are evenly combined and aerated.
2. Combine Wet Ingredients: In a separate bowl, mix the coconut cream, large egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
3. Bring Batter Together: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently until just combined to avoid overmixing, then fold in the shredded coconut if using.
4. Prepare Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
5. Cook Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, signaling that the bottom is golden and ready to flip.
6. Flip and Finish Cooking: Carefully flip the pancakes and cook the other side until golden brown, approximately 1-2 minutes more.
7. Repeat: Continue cooking with the remaining batter, greasing the skillet as needed between batches to maintain non-stick surfaces.
8. Serve Warm: Plate the pancakes and serve immediately with your favorite toppings such as maple syrup, fresh fruits, or additional shredded coconut.

Notes

• Use coconut cream for a rich and creamy texture, not coconut milk.
• Do not overmix the batter to ensure pancakes remain light and fluffy.
• You can substitute melted butter with coconut oil for a more pronounced coconut flavor.
• If shredded coconut is unavailable, you can omit it or add toasted nuts for texture.
• Adjust cooking heat as needed to prevent burning before pancakes are cooked through.

Keywords: coconut cream pancakes, tropical pancakes, sweet pancakes, fluffy pancakes, breakfast recipe, easy pancakes