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Coconut Cream Pancakes Recipe

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★★★★★

4.6 from 124 reviews

Deliciously fluffy Coconut Cream Pancakes made with coconut milk, coconut cream, and shredded coconut for a tropical twist. These pancakes are perfect for a cozy breakfast, topped with fresh fruit and drizzled with maple syrup or honey.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup coconut milk (canned or carton)
  • 1/4 cup coconut cream
  • 1 large egg
  • 2 tablespoons melted coconut oil (plus extra for cooking)
  • 1 teaspoon vanilla extract

Additions and Toppings

  • 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
  • Fresh fruit (like bananas or berries) for serving
  • Maple syrup or honey for drizzling
  • Optional: whipped cream or extra shredded coconut

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these together until evenly mixed to ensure consistent leavening throughout the batter.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract until the mixture is smooth and fully combined.
  3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold using a spatula or wooden spoon, taking care not to overmix; a few lumps in the batter are okay and will help keep the pancakes fluffy.
  4. Add Shredded Coconut and Rest: Fold in the shredded coconut evenly throughout the batter. Let the batter rest for 5-10 minutes to allow the baking powder to activate and the coconut flavors to meld.
  5. Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with a bit of coconut oil to prevent sticking and add flavor.
  6. Cook Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake, making sure to leave enough space between them. Cook for 2-3 minutes until bubbles begin to form on the surface and the edges look set.
  7. Flip and Finish: Flip the pancakes carefully and cook for an additional 1-2 minutes until they turn golden brown and cooked through.
  8. Keep Warm: Transfer cooked pancakes to a low oven set to 200°F (93°C) to keep them warm while you finish cooking the rest of the batch.
  9. Serve: Stack 2-3 pancakes on each plate. Top with fresh fruit such as banana slices, strawberries, or blueberries for extra freshness and flavor.
  10. Add Toppings: Drizzle with maple syrup or honey. Optionally, add whipped cream or sprinkle additional shredded coconut for extra indulgence.
  11. Enjoy: Serve the pancakes immediately while warm and fluffy for the best experience.

Notes

  • Do not overmix the batter; some lumps are fine and keep pancakes fluffy.
  • Use canned coconut milk for a richer coconut flavor, but carton works for a lighter option.
  • Adjust sweetener amount based on preference and shredded coconut type (sweetened vs unsweetened).
  • Keep cooked pancakes warm in a low oven to serve all pancakes hot and fresh.
  • This recipe can be easily doubled for larger groups.
  • To make it vegan, substitute the egg with a flax or chia egg alternative.

Keywords: coconut pancakes, coconut cream pancakes, tropical breakfast, fluffy pancakes, coconut milk pancakes

Find it online: https://cookwithruby.com/coconut-cream-pancakes-recipe/