Sweet Coconut Cream Pancakes Recipe

Introduction

These Sweet Coconut Cream Pancakes are a delightful twist on classic pancakes, featuring rich coconut cream and a hint of vanilla. Soft, fluffy, and subtly sweet, they make a perfect breakfast or brunch treat that’s easy to prepare.

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 until well combined.
2. Step 2: In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until smooth and fully combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. If using, fold in the shredded coconut carefully.
4. Step 4: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake, spacing them evenly.
6. Step 6: Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
7. Step 7: Repeat with the remaining batter, greasing the skillet as needed to prevent sticking.
8. Step 8: Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or extra shredded coconut.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut before folding it into the batter.
• Substitute the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• If you prefer vegan pancakes, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use coconut oil instead of butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or skillet to maintain their texture. For longer storage, freeze pancakes separated by parchment paper and reheat from frozen in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut cream?

You can substitute regular milk, but coconut cream adds richness and a distinct flavor that defines this recipe. Using milk will make the pancakes less creamy but still tasty.

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

Make sure to heat the skillet to medium and lightly grease it before adding the batter. Avoid flipping too early; wait until bubbles form on the surface and edges look set. Re-grease the skillet as needed between batches.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

Delight in these Sweet Coconut Cream Pancakes, a luscious twist on classic pancakes combining creamy coconut flavor with a fluffy texture. Perfect for a tropical-inspired breakfast or brunch, these pancakes are enhanced with shredded coconut and vanilla for a sweet, aromatic bite.

• Author: Stella
• 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, ensuring your base is set for fluffy pancakes.
2. Combine Wet Ingredients: In a separate bowl, mix the coconut cream, large egg, melted butter, and vanilla extract thoroughly until smooth and well blended, infusing the batter with richness and flavor.
3. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined to keep the batter light and airy. Fold in shredded coconut if using, adding texture and extra coconut flavor.
4. Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and ensure even cooking.
5. Cook Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface, indicating the bottom is set and ready to flip.
6. Flip and Finish Cooking: Flip the pancake carefully and cook the other side until golden brown and cooked through, about 1-2 minutes more.
7. Repeat Cooking: Continue with the remaining batter, greasing the skillet as needed to keep pancakes from sticking and maintain a golden crust.
8. Serve Warm: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or extra shredded coconut for a delightful breakfast experience.

Notes

• For extra coconut flavor, lightly toast the shredded coconut before adding it to the batter.
• You can substitute coconut cream with full-fat coconut milk if coconut cream is unavailable, but it may result in thinner batter.
• To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F).
• Adjust sweetness by varying sugar amount or adding honey or maple syrup as desired.
• Use gluten-free flour blend to make this recipe gluten-free.

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