Description
These Coconut Cream Pancakes are irresistibly fluffy and rich, made with full-fat coconut cream for a delicious twist on classic pancakes. Perfect for a cozy breakfast or brunch, they offer a tender texture and subtle tropical flavor. Serve with your favorite toppings like fresh fruit, shredded coconut, maple syrup, or whipped cream for a delightful meal.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 large egg
- 1 ½ cups coconut cream (full-fat, refrigerated overnight)
- 2 tablespoons melted unsalted butter, plus more for greasing
- 1 teaspoon vanilla extract
Optional Toppings
- Shredded coconut
- Fresh fruit (berries, mango, banana)
- Maple syrup
- Whipped cream
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Prepare Coconut Cream: Open the refrigerated coconut cream and scoop out about 1 ½ cups of the thick, solid cream, leaving the watery liquid behind.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, melted butter, coconut cream, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together until just combined, taking care not to overmix to keep the batter light.
- Let Batter Rest: Cover the batter and let it rest for 5 to 10 minutes to allow the ingredients to meld and the leavening agents to activate.
- Preheat Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat, ensuring it’s hot enough before cooking.
- Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them to avoid sticking.
- Cook First Side: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges start to look set.
- Flip Pancakes: Carefully flip with a spatula and cook for another 2 to 3 minutes until golden brown on the other side.
- Check for Doneness: Insert a toothpick into the center of a pancake; if it comes out clean, they’re fully cooked.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F until all pancakes are done.
- Serve: Stack pancakes on a plate and top with shredded coconut, fresh fruit, maple syrup, and whipped cream as desired. Serve immediately.
Notes
- For best results, refrigerate the coconut cream overnight to allow it to solidify for scooping.
- Be careful not to overmix the batter as it can result in denser pancakes.
- Use a non-stick pan or griddle to prevent sticking and ensure even cooking.
- Keeping pancakes warm in the oven prevents them from cooling and drying out before serving.
- Customize toppings to your preference, such as nuts or chocolate chips for added texture.
