Sweet Coconut Cream Pancakes Recipe

Introduction

Start your morning with these Sweet Coconut Cream Pancakes, a fluffy and flavorful breakfast treat. Made with creamy coconut and a hint of vanilla, they bring a tropical twist to your usual pancake routine. Perfect for a cozy weekend brunch or a special occasion.

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 gently.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
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 and the edges look set, then flip and cook until the other side is golden brown.
7. Step 7: Repeat with the remaining batter, greasing the skillet as needed.
8. Step 8: Serve the pancakes warm with your favorite toppings like fresh fruit, maple syrup, or extra shredded coconut.

Tips & Variations

• Use full-fat coconut cream for the richest flavor and moist pancakes.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• For a vegan version, substitute the egg with a flax egg and use coconut oil instead of butter.
• Top with toasted coconut flakes and tropical fruits like mango or pineapple for an extra special touch.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. Avoid storing with syrup to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut cream?

Regular milk can be used, but it will change the flavor and texture slightly. Coconut cream adds richness and a distinct coconut taste that makes these pancakes special.

How do I prevent the pancakes from sticking to the pan?

Make sure your skillet is well preheated over medium heat and lightly greased before adding batter. Using a non-stick pan or a well-seasoned cast iron skillet also helps prevent sticking.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.9 from 267 reviews

Sweet Coconut Cream Pancakes are a delightful breakfast treat featuring a fluffy texture enriched with rich coconut cream and a hint of vanilla. These pancakes are easy to prepare, offering a mildly sweet flavor complemented by optional shredded coconut for added texture. Perfect for a weekend brunch or a special morning meal.

• Author: Elena
• 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

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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 evenly combined.
2. Combine Wet Ingredients: In another bowl, mix the coconut cream, large egg, melted butter, and vanilla extract thoroughly until the mixture is smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing. If desired, fold in the shredded coconut for extra texture.
4. Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
5. Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook them until bubbles appear on the surface, indicating readiness to flip.
6. Flip Pancakes: Flip each pancake carefully and cook the other side until it turns golden brown, ensuring the pancakes are cooked through.
7. Repeat Cooking: Continue cooking the remaining batter in the same way, greasing the skillet as needed between batches to maintain the non-stick surface.
8. Serve Warm: Serve the pancakes immediately while warm, accompanied by your favorite toppings such as syrup, fruits, or additional shredded coconut.

Notes

• Do not overmix the batter to keep pancakes fluffy.
• Use a non-stick skillet for easy flipping and cooking.
• Shredded coconut is optional but adds a nice texture and flavor.
• Serve with maple syrup, fresh fruits, or a sprinkle of powdered sugar for added sweetness.
• Ensure the skillet is not too hot to avoid burning the pancakes before they’re cooked through.

Keywords: pancakes, coconut cream, breakfast, easy pancakes, fluffy pancakes, coconut recipes, vegetarian breakfast