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Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!

Sweet Coconut Cream Pancakes

This recipe delivers incredibly fluffy, moist, and tender pancakes with a subtle sweetness and richness from coconut cream. What makes these pancakes truly stand out is the use of thicker, richer coconut cream, which creates a wonderfully tender crumb and a melt-in-your-mouth texture. They are simple enough for a weekday treat but impressive enough for a weekend brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup full-fat coconut cream (from a can, well-stirred)
  • 1 large egg
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut, sweetened or unsweetened (optional)

Equipment

  • Large mixing bowl
  • Medium-sized bowl
  • Whisk
  • Spatula
  • Non-stick skillet or griddle

Method
 

Instructions
  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. In a separate, medium-sized bowl, mix the coconut cream, egg, melted butter, and vanilla extract until everything is smooth and well combined.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until the batter is just combined. Do not overmix. If you're using shredded coconut, gently fold it in.
  4. Place a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to grease it lightly.
  5. Pour about 1/4 cup of batter onto the hot skillet for each pancake, giving them enough space so they don't run into each other.
  6. Cook for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
  7. Repeat the process with the rest of the batter, adding a little more butter or oil to the skillet between batches to prevent sticking.
  8. Serve warm with a drizzle of maple syrup, fresh fruit, or a sprinkle of toasted coconut.

Notes

The single most important rule is to not overmix the batter; a few small lumps are perfectly fine. Let your batter rest for about 5-10 minutes after mixing for a more tender pancake. Manage your heat by keeping the skillet on medium to prevent burning. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.