Sweet Coconut Cream Pancakes Recipe

Introduction

These Sweet Coconut Cream Pancakes offer a delightful tropical twist on a classic breakfast favorite. Fluffy and moist with the subtle flavor of coconut, they’re perfect for a cozy morning or special weekend brunch.

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 milk
• 1/4 cup sweetened shredded coconut
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

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 milk, egg, melted butter, and vanilla extract until well combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the shredded coconut.
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 appear on the surface, then flip and cook until the other side is golden brown.
7. Step 7: Repeat with the remaining batter, adding more grease to the skillet as needed.
8. Step 8: Serve the pancakes warm, topped with additional coconut cream, syrup, or your favorite toppings.

Tips & Variations

• For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter.
• Substitute coconut milk with almond milk or regular milk if preferred, though this will alter the coconut flavor.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Use fresh shredded coconut if available for a more natural texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a toaster or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper for up to 1 month and reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains a binding agent to help with texture.

Is coconut milk necessary for the recipe?

Coconut milk adds moisture and a signature coconut flavor, but you can replace it with other milk alternatives if preferred. The flavor profile will be less coconut-forward.

Sweet Coconut Cream Pancakes Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

These Sweet Coconut Cream Pancakes are fluffy, flavorful, and infused with the natural sweetness of coconut milk and shredded coconut. Perfect for a delightful breakfast or brunch, they combine the rich taste of coconut cream with a light, tender texture, finished with a hint of vanilla for an irresistible treat.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Add-ins

• 1/4 cup sweetened 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 a separate bowl, mix together the coconut milk, egg, melted butter, and vanilla extract until smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender. Then fold in the shredded coconut evenly through the batter.
4. Heat Skillet: Place 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 the batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, approximately 2-3 minutes.
6. Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes or until golden brown on the other side.
7. Repeat: Continue with the remaining batter, adjusting heat as necessary to prevent burning.
8. Serve: Serve the pancakes warm, optionally topped with additional coconut cream or syrup for extra sweetness and moisture.

Notes

• For vegan variation, substitute the egg with a flax egg and use coconut oil instead of butter.
• Use full-fat coconut milk for creamier, richer pancakes.
• Adjust the sugar quantity based on your sweetness preference or substitute with a natural sweetener.
• Shredded coconut can be toasted lightly for added flavor before folding into batter.
• These pancakes freeze well; reheat gently in a skillet or toaster.

Keywords: coconut pancakes, sweet pancakes, coconut cream pancakes, breakfast pancakes, coconut milk recipe