Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!
Fluffy, rich, and coconut-infused—these dreamy pancakes are perfect for slow mornings and tropical-inspired brunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup coconut cream (preferably full-fat)
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
¼ cup shredded coconut (optional)
Instructions
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix coconut cream, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined. Fold in shredded coconut if using.
Heat a non-stick skillet or griddle over medium heat and lightly grease.
Scoop ¼ cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat with remaining batter, greasing the skillet as needed.
Serve warm with toppings like maple syrup, fresh fruit, or extra coconut!
Notes
Use full-fat coconut cream for extra richness and fluffiness.
Store leftover pancakes in the fridge for up to 3 days; reheat in a toaster or pan.
Try topping with toasted coconut flakes, berries, or honey for variety.
