Coconut Cream Pancakes are a delightful twist on the classic breakfast favorite that will transport your taste buds to a tropical paradise. Imagine waking up to the sweet aroma of coconut wafting through your kitchen, enticing you to indulge in a stack of fluffy pancakes that are both rich and creamy. This recipe not only satisfies your cravings but also brings a touch of island charm to your morning routine.
The history of pancakes is as diverse as the cultures that enjoy them, but the addition of coconut cream adds a unique flair that pays homage to tropical regions where coconuts are a staple. People love Coconut Cream Pancakes for their light, airy texture combined with the luscious creaminess that coconut provides. They are incredibly convenient to whip up, making them perfect for a leisurely weekend brunch or a quick weekday breakfast. Trust me, once you try these Coconut Cream Pancakes, they will become a beloved staple in your home!
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (canned or carton)
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
- Fresh fruit (like bananas or berries) for serving
- Maple syrup or honey for drizzling
Preparing the Batter
- In a large mixing bowl, combine the dry ingredients: 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well mixed. This step is crucial as it ensures that the baking powder is evenly distributed throughout the flour, which will help your pancakes rise beautifully.
- In another bowl, mix the wet ingredients. Pour in 1 cup of coconut milk, 1/4 cup of coconut cream, and crack in 1 large egg. Add 2 tablespoons of melted coconut oil and 1 teaspoon of vanilla extract. Whisk these together until they are fully combined. The coconut cream adds a rich, creamy texture that makes these pancakes extra special.
- Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes, and we want them to be light and fluffy!
- Once the batter is combined, fold in 1/2 cup of shredded coconut. This will add a delightful texture and extra coconut flavor to your pancakes. Set the batter aside for about 5-10 minutes. This resting period allows the flour to absorb the liquid, resulting in a thicker batter and fluffier pancakes.
Cooking Process
- While the batter is resting, heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to the pan, just enough to coat the surface lightly. You want the pan to be hot but not smoking, so keep an eye on it!
- Once the skillet is ready, pour about 1/4 cup of batter onto the skillet for each pancake. You can use a measuring cup or a ladle for this. Make sure to leave some space between each pancake, as they will spread a little while cooking.
- Cook the pancakes for about 2-3 minutes on the first side. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set. Gently slide a spatula under the pancake and flip it over.
- Cook the second side for another 1-2 minutes until it’s golden brown. If you’re making a large batch, you can keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed to prevent sticking. You should end up with a beautiful stack of fluffy coconut cream pancakes!
Assembling and Serving
- Once all the pancakes are cooked, it’s time to assemble your plate. I like to stack 2-3 pancakes on a plate for a hearty serving. You can also keep them warm in the oven while you prepare the rest.
- Top your pancakes with fresh fruit. Sliced bananas, strawberries, or blueberries work wonderfully. The sweetness of the fruit complements the coconut flavor perfectly.
- Drizzle some maple syrup or honey over the top. If you want to go the extra mile, you can also add a dollop of whipped cream or a sprinkle of extra shredded coconut for garnish.
- Serve immediately and enjoy the delightful flavors of these coconut cream pancakes! They are perfect for a weekend brunch or a special breakfast treat.
- Total Time: 25 minutes
- Yield: 4 servings (approximately 8 pancakes) 1x
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (canned or carton)
- 1/4 cup coconut cream
- 1 large egg
- 2 tablespoons melted coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened, as per preference)
- Fresh fruit (like bananas or berries) for serving
- Maple syrup or honey for drizzling
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, mix the wet ingredients: coconut milk, coconut cream, egg, melted coconut oil, and vanilla extract. Whisk until fully combined.
- Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon, being careful not to overmix; a few lumps are okay.
- Fold in the shredded coconut and let the batter rest for 5-10 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake, leaving space between them.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a low oven (200°F or 93°C) while finishing the rest.
- Stack 2-3 pancakes on a plate and keep warm if needed.
- Top with fresh fruit like sliced bananas, strawberries, or blueberries.
- Drizzle with maple syrup or honey, and add whipped cream or extra shredded coconut if desired.
- Serve immediately and enjoy!
- For a richer flavor, use sweetened shredded coconut.
- Feel free to customize toppings with your favorite fruits or syrups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Conclusion:
In summary, these Coconut Cream Pancakes are an absolute must-try for anyone looking to elevate their breakfast game. The fluffy texture combined with the rich, tropical flavor of coconut creates a delightful experience that will transport you straight to a sunny beach, no matter where you are. Whether you enjoy them drizzled with maple syrup, topped with fresh fruit, or even a dollop of whipped cream, the serving possibilities are endless. You can also experiment by adding chocolate chips, nuts, or even a hint of lime zest for a zesty twist. I encourage you to give this recipe a go and share your experience with friends and family. Trust me, once you whip up a batch of these Coconut Cream Pancakes, they will quickly become a favorite in your household. Don’t forget to snap a picture and tag me on social media—I’d love to see how your pancakes turn out! So grab your ingredients and get cooking; you won’t regret it! Print
Coconut Cream Pancakes: A Deliciously Fluffy Breakfast Recipe
Description
Enjoy fluffy Coconut Cream Pancakes made with coconut milk and cream, topped with fresh fruit and maple syrup. Perfect for a delightful breakfast or brunch!
Ingredients
Scale
