Description
Treat yourself to a tropical twist on a breakfast classic with these Sweet Coconut Cream Pancakes. Infused with creamy coconut milk and lightly sweetened, they’re fluffy, fragrant, and downright irresistible. Whether topped with fresh fruit, syrup, or an extra dollop of coconut cream, they’re perfect for lazy weekend mornings or a brunch that feels like a getaway.
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Ingredients
For the Pancakes:
1 cup all-purpose flour (or whole wheat for extra fiber)
2 tbsp sugar or coconut sugar
1 tbsp baking powder
¼ tsp salt
1 cup canned coconut milk (full-fat for best flavor)
1 large egg
1 tsp vanilla extract
2 tbsp melted coconut oil (or neutral oil)
¼ cup shredded sweetened or unsweetened coconut (optional)
For the Coconut Cream Topping:
½ cup coconut cream (scooped from the top of a chilled coconut milk can)
1 tbsp powdered sugar or maple syrup (optional)
¼ tsp vanilla extract
Optional Toppings:
Sliced banana, mango, or pineapple
Extra shredded coconut
Chopped nuts (macadamia or almonds)
Maple syrup or honey
Instructions
Step 1: Make the Batter
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk together coconut milk, egg, vanilla, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in shredded coconut if using. The batter should be thick but pourable.
Step 2: Preheat the Griddle
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with coconut oil or butter.
Step 3: Cook the Pancakes
Scoop ¼ cup of batter per pancake onto the hot surface.
Cook for 2–3 minutes, or until bubbles form and the edges look set.
Flip and cook another 2–3 minutes until golden brown and cooked through.
Repeat with remaining batter.
Step 4: Make the Coconut Cream Topping
In a chilled bowl, whip the coconut cream with powdered sugar and vanilla until smooth and fluffy.
Keep cold until ready to serve.
Step 5: Serve and Garnish
Stack the pancakes on a plate.
Top with a dollop of whipped coconut cream, sliced fruit, and a drizzle of syrup.
Sprinkle with shredded coconut or nuts if desired.
Notes
Use Full-Fat Coconut Milk – Adds richness and the best coconut flavor.
Don’t Overmix – Gently combine to keep pancakes fluffy.
Cook Low and Slow – Medium heat helps them cook evenly without burning.
Keep Warm – Store cooked pancakes in a warm oven until all are ready.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Hawaiian-Inspired American