Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!
These Sweet Coconut Cream Pancakes are soft, fluffy, and full of tropical flavor. Made with rich coconut cream, they are quick to prepare, budget-friendly, and versatile enough to serve for breakfast, brunch, or even dessert. Perfect with fresh fruit, syrup, or a sprinkle of shredded coconut, they turn any morning into a special occasion.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: shredded coconut, maple syrup, fresh fruit, or whipped cream
Instructions
- Sift the flour into a medium bowl. Add sugar, baking powder, and salt. Whisk until combined.
- In a separate bowl, whisk together the coconut cream, egg, melted butter or coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until combined. Do not overmix; a few small lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges begin to set.
- Flip the pancake carefully and cook for another 1–2 minutes, until golden brown.
- Transfer cooked pancakes to a plate and repeat with the remaining batter.
- Serve warm with shredded coconut, maple syrup, fresh fruit, or whipped cream.
Notes
Do not overmix the batter to keep the pancakes light and fluffy.
Coconut oil instead of butter enhances the coconut flavor.
For extra texture, add shredded coconut directly into the batter.
These pancakes can be stored in the fridge for three days or frozen for up to two months.