Description
These Coconut Cream Pancakes are ultra-fluffy and moist, made with rich full-fat coconut cream for a subtle tropical flavor. Perfect for a special breakfast or brunch, they’re simple to make and topped with your favorite fresh fruits, shredded coconut, and a drizzle of maple syrup.
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 to ensure all dry ingredients are evenly distributed.
- Prepare Coconut Cream: Carefully open the refrigerated coconut cream and scoop out only the thick, solid part, leaving behind the watery liquid. Measure out about 1 ½ cups of this thick cream for the batter.
- Whisk Wet Ingredients: In a separate bowl, whisk the egg, melted unsalted butter, coconut cream, and vanilla extract together until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two mixtures together until just combined. Avoid overmixing to keep the batter light and fluffy.
- Let Batter Rest: Cover the batter bowl and let it rest for 5 to 10 minutes, allowing the ingredients to meld and the baking powder to activate.
- Preheat Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat to prepare for cooking the pancakes evenly.
- Pour Batter: Using a ¼ cup measuring cup, pour batter onto the hot griddle for each pancake, spacing them adequately.
- Cook First Side: Let the pancakes cook for 2 to 3 minutes until bubbles form on the surface and edges start looking set and dry.
- Flip Pancakes: Carefully flip the pancakes with a spatula and continue cooking 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, the pancakes are fully cooked.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F while finishing the rest.
- Serve: Stack the pancakes and top with your choice of shredded coconut, fresh fruit, maple syrup, and whipped cream. Serve immediately for best taste and texture.
Notes
- Use full-fat coconut cream that has been refrigerated overnight for the best texture and flavor.
- Do not overmix the batter to ensure fluffy pancakes.
- Resting the batter helps achieve a lighter texture.
- Keep cooked pancakes warm in a low oven to serve all at once.
- Feel free to customize toppings based on preference.
