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Sweet Coconut Cream Pancakes Recipe

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4.7 from 772 reviews

These Sweet Coconut Cream Pancakes are fluffy, tender, and infused with the rich, tropical flavor of coconut cream. Ideal for a cozy breakfast or brunch, they combine simple pantry ingredients with coconut cream and optional shredded coconut for an extra touch of texture and taste. Perfect when served warm with your favorite syrup, fresh fruit, or a dollop of whipped cream.

Ingredients

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 fully combined to ensure even distribution of leavening agents.
  2. Combine Wet Ingredients: In a separate bowl, beat together the coconut cream, egg, melted butter, and vanilla extract until the mixture is smooth and uniform.
  3. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and gently stir until just combined. If using, fold in the shredded coconut carefully to maintain some texture without overmixing the batter.
  4. Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
  5. Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles begin to form on the surface and the edges look set, then carefully flip to cook the other side until golden brown, about 1-2 minutes per side.
  6. Repeat Cooking: Continue cooking the remaining batter in batches, greasing the skillet as needed between batches to prevent sticking and ensure even cooking.
  7. Serve Warm: Serve the pancakes immediately while warm, topped with your favorite syrup, fresh fruits, or whipped cream for a delicious breakfast treat.

Notes

  • For extra coconut flavor and texture, include the optional shredded coconut.
  • Use full-fat coconut cream for the best richness and consistency.
  • The batter should be mixed gently to avoid tough pancakes; lumps are okay.
  • If the skillet is too hot, pancakes may burn before cooking through—adjust heat as needed.
  • These pancakes freeze well; reheat gently in a toaster or skillet.

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