Sweet Coconut Cream Pancakes Recipe

If you’ve been dreaming of a breakfast that feels like a tropical getaway on your plate, then this Sweet Coconut Cream Pancakes Recipe is about to become your new favorite. These pancakes are irresistibly fluffy and infused with the rich, velvety flavor of full-fat coconut cream, making each bite a perfect blend of sweet, creamy, and lightly toasted coconut goodness. Whether you’re cooking for family brunch or treating yourself to a cozy morning at home, this recipe is simplicity and indulgence all in one stack.

Ingredients You’ll Need

Gathering these simple ingredients is the first step toward your coconut-infused pancake feast. Each component plays a key role in creating the perfect texture, flavor depth, and that subtle tropical aroma that makes this dish special.

• 1 cup all-purpose flour: Provides the structure and tender crumb of the pancakes.
• 1 tablespoon granulated sugar: Just enough sweetness to enhance the coconut flavor without overpowering.
• 1 teaspoon baking powder: Helps the pancakes rise and become delightfully fluffy.
• 1/2 teaspoon baking soda: Works with the acidic coconut cream to achieve the perfect lift.
• 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
• 1 cup full-fat coconut cream: The star ingredient that adds richness and a creamy texture to the batter.
• 1 large egg: Binds the ingredients together and adds moisture.
• 2 tablespoons unsalted butter, melted: Adds a subtle buttery flavor and keeps the pancakes tender.
• 1 teaspoon vanilla extract: Brightens the flavors with a warm aromatic note.
• 1/4 cup shredded coconut, toasted (optional): Adds texture and an extra layer of coconut flavor that’s slightly nutty and crunchier.
• Coconut oil or unsalted butter for greasing griddle: Ensures your pancakes don’t stick and adds a lovely golden crust.

How to Make Sweet Coconut Cream Pancakes Recipe

Step 1: Combine the Dry Ingredients

Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures that everything is evenly distributed, so each pancake rises beautifully and has a balanced taste.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the large egg, full-fat coconut cream, melted butter, and vanilla extract until everything is smoothly combined. The coconut cream adds a rich, creamy base that will make these pancakes luxuriously moist.

Step 3: Bring Wet and Dry Together

Pour the wet mixture into your dry ingredients and gently fold them together. Be careful not to overmix; it’s perfectly fine to have a few lumps here and there because that’s the secret to pancakes that are tender and fluffy, not tough.

Step 4: Rest Your Batter

Cover the bowl and let your pancake batter rest for 10 to 15 minutes at room temperature. This pause hydrates the flour and relaxes gluten strands, which translates to pancakes with an impossibly soft texture.

Step 5: Heat the Griddle

While the batter rests, preheat a non-stick griddle or heavy skillet to medium heat. Lightly grease it with coconut oil or butter to create that golden crust and infuse a subtle extra coconut aroma.

Step 6: Cook the Pancakes

Using a ¼ cup measuring cup, pour portions of batter onto the hot griddle, keeping them spaced apart. You’ll see little bubbles forming on the surface and edges setting in about 2 to 3 minutes, which means it’s time to flip. Cook for an additional 1 to 2 minutes until golden and perfectly cooked through.

Step 7: Serve and Enjoy

Stack them warm and high, and get ready to drizzle or sprinkle your favorite toppings. Whether it’s fresh fruit, a drizzle of maple syrup, or an extra sprinkle of toasted shredded coconut, each bite will taste like a celebration.

How to Serve Sweet Coconut Cream Pancakes Recipe

Garnishes

Garnishing is where you can embrace your creativity or keep it simple and elegant. Toasted shredded coconut adds that beautiful texture and nutty flavor, while fresh berries bring a juicy contrast. A quick drizzle of maple syrup or even a dollop of whipped cream can elevate these pancakes into breakfast perfection.

Side Dishes

Pairing these pancakes with light and refreshing sides complements their richness. Consider a bowl of tropical fruit salad, such as mango, pineapple, and kiwi, or crispy bacon for a savory balance that plays beautifully against the sweet coconut flavors.

Creative Ways to Present

Turn your breakfast into a showstopper by layering the pancakes with alternating layers of coconut cream and sliced bananas for a parfait-style stack. Or serve them alongside a small pot of warm coconut caramel sauce to dip and drizzle. Hosting a brunch? Set up a toppings bar with nuts, chocolate chips, and various syrups to let guests customize their stacks.

Make Ahead and Storage

Storing Leftovers

If you have any pancakes leftover, store them in an airtight container in the fridge. They’ll stay fresh for up to two days. To keep them from sticking together, layer parchment paper between each pancake.

Freezing

These pancakes freeze beautifully and make for excellent quick breakfasts. Arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag. They’ll keep well for up to one month without losing their fluffy texture.

Reheating

For reheating, the best method is to pop pancakes in a toaster or toaster oven until warmed through and lightly crisp on the edges. If you don’t have that option, gently warming them in a skillet over medium-low heat works well too, preserving that fresh-from-the-griddle taste.

FAQs

Can I use regular milk instead of coconut cream?

You could, but coconut cream is what gives these pancakes their signature rich and tropical flavor and creamy texture. Using regular milk will result in a thinner batter and less coconut taste.

Is it necessary to toast the shredded coconut?

While optional, toasting shredded coconut adds a delightful nutty aroma and crunchy texture that enhances the overall pancake experience. It’s worth the extra few minutes if you can!

Can I make this recipe vegan?

To make it vegan, substitute the egg with a flax egg or a commercial egg replacer and use vegan butter or coconut oil instead of unsalted butter. The full-fat coconut cream remains the perfect plant-based ingredient here.

What if my batter is too thick or too runny?

If your batter feels too thick, add a splash of extra coconut cream or plant milk to loosen it. If it’s too runny, add a little more flour, but be careful not to overdo it to keep pancakes tender.

Why should I let the batter rest before cooking?

Resting the batter lets the flour fully hydrate and the gluten relax, which makes the pancakes lighter and fluffier. Rushing this step can result in denser pancakes that lack that soft, pillow-like texture.

Final Thoughts

Making these Sweet Coconut Cream Pancakes Recipe is one of those small kitchen joys that feels like a secret slice of paradise. With their luscious coconut cream flavor and tender crumb, they’re sure to become a beloved staple in your breakfast rotation. So go ahead, whisk up a batch and enjoy a little tropical sunshine no matter the day of the week!

Sweet Coconut Cream Pancakes Recipe

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Fluffy and tender Sweet Coconut Cream Pancakes made with rich coconut cream, toasted shredded coconut, and a hint of vanilla. These pancakes offer a deliciously moist texture and a subtle tropical flavor, perfect for a cozy breakfast or brunch.

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Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup full-fat coconut cream (for batter)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Optional Toppings

• 1/4 cup shredded coconut, toasted
• Coconut oil or unsalted butter for greasing griddle

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
2. Combine Wet Ingredients: In a separate medium-sized bowl, whisk the large egg, full-fat coconut cream, melted unsalted butter, and vanilla extract until fully incorporated.
3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently mix with a whisk or rubber spatula until the dry ingredients are just moistened, leaving a few lumps for tender pancakes. Avoid overmixing.
4. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10-15 minutes to hydrate the flour and relax gluten for fluffier pancakes.
5. Preheat Griddle: Heat a large non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease it with coconut oil or unsalted butter.
6. Cook Pancakes: Pour 1/4 cup portions of batter onto the heated griddle, spacing them apart. Cook for 2-3 minutes until bubbles form on the surface and edges set. Flip pancakes and cook an additional 1-2 minutes until golden and cooked through.
7. Serve: Serve the pancakes warm, stacked, and optionally topped with sweet coconut cream, toasted shredded coconut, fresh berries, or maple syrup for added flavor.

Notes

• Do not overmix the batter to keep pancakes tender and fluffy.
• Resting the batter is key to achieving a light texture.
• Use full-fat coconut cream for richness and moisture.
• Grease the griddle lightly to prevent sticking without making pancakes greasy.
• To toast shredded coconut, dry fry in a pan over medium heat until golden and fragrant.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American