Coconut Cream Pancakes Recipe
Fluffy and rich coconut cream pancakes made with coconut milk and coconut cream, perfect for a tropical-inspired breakfast or brunch. These pancakes are tender, slightly sweet, and enhanced with the smooth flavor of coconut, topped optionally with toasty coconut flakes for extra texture and taste.
- 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
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut milk
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
Optional Garnish
- Coconut flakes or shredded coconut
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the coconut milk, coconut cream, egg, melted coconut oil or butter, and vanilla extract until the mixture is smooth and uniform in texture, which will help create a tender batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to prevent tough pancakes; a few lumps in the batter are normal and preferred.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with a little coconut oil or butter to prevent sticking and enhance flavor.
- Cook Pancakes – First Side: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes, indicating that the pancake is ready to flip.
- Flip and Cook Second Side: Carefully flip the pancakes with a spatula and cook for another 2 minutes, or until the other side is golden brown and the pancake is cooked through.
- Repeat Cooking: Continue cooking the remaining batter in the same manner, adding more coconut oil or butter to the skillet as needed to keep the pancakes from sticking and to maintain flavor.
- Serve Warm: Serve the pancakes immediately while warm, optionally garnished with coconut flakes or shredded coconut for added texture and coconut aroma.
Notes
- Do not overmix the batter to keep pancakes fluffy and tender.
- If the batter is too thick, add a little more coconut milk to reach desired consistency.
- Use medium heat to ensure pancakes cook evenly without burning.
- Optional garnishes like fresh fruit, maple syrup, or whipped cream pair well with these pancakes.
- For a vegan version, replace the egg with a flaxseed or chia seed egg substitute.
Keywords: coconut cream pancakes, coconut milk pancakes, tropical pancakes, breakfast recipe, fluffy pancakes
Find it online: https://epicrecipebox.com/coconut-cream-pancakes-recipe/