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Coconut Cream Pancakes

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These Coconut Cream Pancakes are fluffy, tender, and packed with tropical coconut flavor. Infused with coconut milk and shredded coconut, and topped with whipped coconut cream, they make for a perfect weekend breakfast or brunch treat.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (about 10 pancakes)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 2 large eggs
  • 1 cup full-fat coconut milk (shaken)
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or coconut oil
  • 1/3 cup shredded sweetened coconut
  • 1/2 cup heavy cream (for topping)
  • 2 tbsp powdered sugar (for topping)
  • Optional: 1/2 tsp coconut extract (for topping)
  • Optional: toasted coconut (for garnish)

Instructions

  1. In a bowl, whisk together flour, baking powder, salt, and sugar.
  2. In another bowl, beat the eggs and mix in coconut milk, vanilla extract, and melted butter or coconut oil.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded coconut.
  4. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  5. Scoop 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden.
  6. To make the topping, whip heavy cream with powdered sugar and coconut extract (if using) until soft peaks form.
  7. Serve pancakes stacked with a spoonful of coconut cream and a sprinkle of toasted coconut.

Notes

  • Use coconut cream and coconut oil for a dairy-free version.
  • Add mashed banana or pineapple chunks for extra tropical flavor.
  • Use whole wheat flour for a nuttier taste.
  • Pancakes freeze well; layer between parchment and store in a zip-top bag.
  • Reheat pancakes in a toaster or skillet for best texture.

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