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Sweet Coconut Cream Pancakes Recipe

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4.6 from 86 reviews

Delight in these Sweet Coconut Cream Pancakes, fluffy and rich with the tropical flavor of coconut cream and a hint of vanilla. Perfect for a cozy breakfast or brunch, these pancakes combine classic ingredients with a creamy twist, topped optionally with shredded coconut for added texture and taste.

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
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure they are evenly distributed.
  2. Combine Wet Ingredients: In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the pancakes tender. If using, fold in the shredded coconut for extra texture and flavor.
  4. Prepare the Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
  5. Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, signaling they are ready to flip.
  6. Flip and Finish Cooking: Flip the pancakes carefully and cook until golden brown on the other side, ensuring they are fully cooked through.
  7. Repeat and Serve: Continue cooking the remaining batter, greasing the skillet as needed. Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or extra shredded coconut.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Using a non-stick skillet or griddle ensures even cooking and easy flipping.
  • Shredded coconut is optional but adds a delightful texture and flavor.
  • Butter can be substituted with coconut oil for a more pronounced coconut flavor.
  • Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a toaster or skillet.

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