Sweet Coconut Cream Pancakes Recipe
Delight in these Sweet Coconut Cream Pancakes, featuring a rich and creamy coconut-infused batter that produces fluffy, flavorful pancakes perfect for a tropical-inspired breakfast or brunch. Enhanced with shredded coconut and vanilla, these pancakes bring a subtle sweetness and a moist texture that pairs beautifully with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional
- 1/4 cup shredded coconut
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly incorporated and free of lumps.
- Mix Wet Ingredients: In a separate bowl, whisk together the coconut cream, egg, melted butter, and vanilla extract thoroughly to create a smooth and homogeneous mixture.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir just until combined. If you are using shredded coconut, fold it into the batter delicately to maintain fluffiness.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote even browning.
- Cook Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 1-2 minutes until the underside is golden brown and the pancakes are fully cooked through.
- Repeat and Serve: Continue with the remaining batter, greasing the skillet as needed. Serve the pancakes warm with your preferred toppings such as maple syrup, fresh fruit, or extra shredded coconut.
Notes
- Do not overmix the batter; a few lumps are fine and help keep the pancakes tender.
- Use full-fat coconut cream for the best flavor and texture.
- You can substitute melted coconut oil for butter to keep the recipe dairy-free.
- To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (about 200°F/90°C).
- For extra coconut flavor, toast the shredded coconut lightly before folding it into the batter or as a topping.
Keywords: coconut cream pancakes, sweet pancakes, tropical pancakes, fluffy pancakes, breakfast recipe
Find it online: https://bitesizedbenny.com/sweet-coconut-cream-pancakes-recipe/
