Description
Sweet Coconut Cream Pancakes are light, fluffy, and infused with coconut flavor, topped with a luscious coconut cream drizzle — a tropical twist on the classic breakfast favorite.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup coconut milk (full-fat preferred)
- ¼ cup sweetened shredded coconut
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- For Coconut Cream Topping:
- ½ cup coconut cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk together coconut milk, eggs, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix). Fold in shredded coconut.
- Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook the other side for 1–2 minutes until golden.
- Repeat with remaining batter, keeping cooked pancakes warm.
- For the topping, whisk together coconut cream, powdered sugar, and vanilla extract until smooth.
- Serve pancakes stacked with a drizzle of coconut cream topping and extra shredded coconut if desired.
Notes
- Use canned coconut milk for the richest flavor.
- Top with fresh tropical fruits like mango, pineapple, or banana for extra flair.
- For dairy-free pancakes, use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Tropical / Fusion