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Sweet Coconut Cream Pancakes Recipe

★★★★★

4.7 from 61 reviews
  • Author: Jack
  • Total Time: 22 minutes
  • Yield: 8 pancakes (serves 2-3) 1x
  • Diet: Vegetarian

Description

These Sweet Coconut Cream Pancakes are fluffy, tender, and infused with rich coconut flavor from full-fat coconut cream. Perfect for a tropical-inspired breakfast or brunch, these pancakes feature a lightly sweetened batter with toasted shredded coconut for added texture and warmth. They are cooked on a griddle to achieve a golden-brown crust and soft interior, and can be served with fresh berries or maple syrup to elevate the flavor.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup full-fat coconut cream (for batter)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Optional Toppings and Greasing

  • 1/4 cup shredded coconut, toasted (optional)
  • Coconut oil or unsalted butter for greasing griddle

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  2. Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the large egg, full-fat coconut cream, melted unsalted butter, and vanilla extract until fully incorporated.
  3. Make the Batter: Pour the wet ingredients into the dry ingredients bowl. Gently mix with a whisk or rubber spatula just until the dry ingredients are moistened. Avoid overmixing; a few lumps are ideal for tender pancakes.
  4. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10-15 minutes. This allows the flour to hydrate and gluten to relax, resulting in fluffier pancakes.
  5. Preheat the Griddle: Heat a large non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease it with coconut oil or unsalted butter to prevent sticking.
  6. Cook the Pancakes: Pour 1/4 cup portions of batter onto the hot griddle, spacing them apart. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and thoroughly cooked.
  7. Serve: Serve the pancakes warm, stacked, topped with sweet coconut cream, toasted shredded coconut, fresh berries, or a drizzle of maple syrup as desired.

Notes

  • Do not overmix the batter; lumps help keep pancakes tender.
  • Resting the batter improves texture by hydrating the flour.
  • Use medium heat to ensure pancakes cook evenly without burning.
  • To toast shredded coconut, spread it in a dry skillet over medium heat, stirring frequently until golden brown.
  • Full-fat coconut cream adds richness and authentic coconut flavor to the pancakes.
  • Customize toppings based on preference—for a dairy-free option, opt for coconut oil or vegan butter for greasing and toppings.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: coconut cream pancakes, sweet pancakes, breakfast recipe, coconut pancakes, fluffy pancakes, tropical pancakes

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