Description
These Coconut Cream Pancakes are ultra-fluffy and rich, made with full-fat coconut cream for a tropical twist on a classic breakfast favorite. Lightly sweetened and tender, they are perfect for a cozy morning or special brunch, topped with your choice of fresh fruit, shredded coconut, or 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 all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Prepare Coconut Cream: Open the refrigerated coconut cream and scoop out the thick, solid cream, leaving the watery liquid behind, to measure about 1 ½ cups of thick coconut cream.
- Whisk Wet Ingredients: In a separate bowl, whisk together the large egg, melted unsalted butter, coconut cream, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined, being careful not to overmix to keep the batter light and fluffy.
- Let Batter Rest: Cover the bowl and let the batter rest for 5 to 10 minutes to allow the baking powder to activate and the batter to thicken slightly.
- Preheat Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat until hot.
- Pour Batter: Pour approximately ¼ cup of batter onto the griddle for each pancake, spacing them evenly.
- Cook First Side: Cook pancakes for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to look set and firm.
- Flip Pancakes: Use a spatula to carefully flip each pancake, and cook for another 2 to 3 minutes until the other side is golden brown and cooked through.
- 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 cooking the remaining batter.
- Serve: Stack the pancakes on a plate and serve immediately with your favorite toppings such as shredded coconut, fresh fruit, maple syrup, or whipped cream.
Notes
- Refrigerate the coconut cream overnight to ensure it separates properly and thickens.
- Do not overmix the batter to keep the pancakes fluffy and tender.
- Keep pancakes warm in the oven to serve them hot and fresh.
- You can substitute butter with coconut oil for extra coconut flavor.
- Adjust toppings to your liking for added sweetness or texture.
