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.
Ingredients
Scale
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
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- 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.
- Preheat Griddle: Heat a large non-stick griddle or heavy-bottomed skillet over medium heat. Lightly grease it with coconut oil or unsalted butter.
- 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.
- 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
