Description
These Coconut Cream Pancakes are incredibly fluffy and rich, made with full-fat coconut cream for a luscious texture and subtle tropical flavor. Perfect for a decadent breakfast or brunch, they are easy to prepare and pair wonderfully with fresh fruit, shredded coconut, maple syrup, or whipped cream.
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 mixed.
- Prepare Coconut Cream: Open the refrigerated coconut cream and scoop out only the thick, solid portion, leaving the watery liquid behind, to obtain about 1 ½ cups of thick cream.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, melted butter, coconut cream, and vanilla extract until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl. Gently fold together just until combined, being careful not to overmix to maintain fluffiness.
- Let Batter Rest: Cover the batter and let it rest for 5-10 minutes to allow leavening agents to activate and the batter to thicken slightly.
- Preheat Griddle: Lightly oil a griddle or non-stick frying pan and preheat it over medium heat.
- Pour Batter: For each pancake, pour ¼ cup of batter onto the hot griddle to form evenly sized pancakes.
- Cook First Side: Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges look set.
- Flip Pancakes: Carefully flip with a spatula and cook the other side for an additional 2-3 minutes until golden brown.
- Check for Doneness: Insert a toothpick into the center of a pancake; if it comes out clean, they are fully cooked.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a preheated oven at 200°F until ready to serve.
- Serve: Stack the pancakes on a plate and add your favorite toppings such as shredded coconut, fresh fruit, maple syrup, and whipped cream. Serve immediately.
Notes
- For best results, use full-fat coconut cream refrigerated overnight to separate the thick cream from the liquid.
- Do not overmix the batter to avoid tough pancakes; mix until just combined.
- Keep the cooked pancakes warm in a low oven while finishing the batch.
- Feel free to experiment with toppings to suit your taste, from tropical fruits to classic maple syrup.
- These pancakes can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend.