Description

Delight in fluffy and flavorful Sweet Coconut Cream Pancakes, perfect for a tropical-inspired breakfast. These pancakes combine the richness of coconut cream with a hint of vanilla and a touch of shredded coconut for added texture, creating a deliciously moist and tender stack you’ll love to start your day with.

Ingredients

Scale

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

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the coconut cream, large egg, melted butter, and vanilla extract thoroughly until the mixture is smooth and cohesive.
Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and stir gently until just combined. Avoid overmixing to keep the pancakes light. If using, fold in the shredded coconut now to distribute it in the batter.
Prepare the Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
Pour Batter: Using a 1/4 cup measure, pour the batter onto the hot skillet for each pancake, forming small to medium rounds.
Cook First Side: Cook the pancakes until bubbles start to form and appear on the surface, usually about 2-3 minutes.
Flip and Cook Second Side: Flip each pancake carefully and cook for another 1-2 minutes or until the underside is golden brown and the pancake is cooked through.
Serve Warm: Repeat the process with the remaining batter, greasing the skillet as necessary. Serve your sweet coconut cream pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream.

Notes

For a dairy-free option, substitute melted butter with coconut oil or a vegan butter alternative.
If you prefer thinner pancakes, add a little more coconut cream or milk to adjust the batter consistency.
Shredded coconut adds texture and extra coconut flavor but can be omitted if desired.
To enhance coconut flavor, consider topping with toasted coconut flakes.
Use a non-stick pan or well-seasoned skillet to prevent sticking and promote even browning.
Ensure not to overmix the batter to keep the pancakes tender and fluffy.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Pan-frying
Cuisine: American with tropical influences

Nutrition

Serving Size: 2 pancakes
Calories: 280 kcal
Sugar: 6 g
Sodium: 250 mg
Fat: 16 g
Saturated Fat: 12 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg

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