Description
Sweet Coconut Cream Pancakes are soft, fluffy, and infused with tropical coconut flavor. Made with coconut milk and topped with a rich coconut cream drizzle, these pancakes are a delightful breakfast or dessert treat that’s both light and indulgent.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup coconut milk (full-fat for best flavor)
- 1 large egg
- 1 tbsp melted butter or coconut oil
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut (optional, for texture)
- For the Coconut Cream Topping:
- 1/2 cup coconut cream
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, egg, melted butter (or coconut oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Fold in shredded coconut if desired.
- Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake. Cook until small bubbles form on the surface, about 2 minutes, then flip and cook for another 1–2 minutes until golden brown.
- For the topping, whisk coconut cream, powdered sugar, and vanilla together until smooth and slightly thickened.
- Stack pancakes and drizzle with coconut cream topping. Optionally, sprinkle with toasted coconut flakes or a drizzle of honey.
Notes
- Use full-fat coconut milk for the richest flavor and texture.
- For extra sweetness, add a handful of chocolate chips or sliced bananas to the batter.
- Make them dairy-free by using only coconut oil instead of butter.
- Serve warm with maple syrup, fresh fruit, or extra coconut cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: Tropical / Fusion