Sweet Coconut Cream Pancakes
These pancakes are tender and bursting with coconut flavor, perfect for a quick weekday breakfast or a leisurely weekend treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use a spoon-and-level method to measure.
- 1 tablespoon sugar Keeps the coconut flavor prominent.
- 1 teaspoon baking powder Use fresh for better rise.
- 1/2 teaspoon baking soda Use fresh for better rise.
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut milk Full-fat for richness.
- 2 large eggs Use room temperature for better emulsification.
- 1/2 cup shredded coconut Unsweetened for controlled sweetness.
- 1 tablespoon melted butter Adds flavor to the batter.
Toppings
- Fresh fruit for topping Berries or bananas work well.
- Maple syrup for drizzling Enhances the coconut flavor.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniform and free of lumps.
- In a separate bowl, beat the eggs briefly, then add the coconut milk, shredded coconut, and melted butter. Stir until smooth and let it sit for a minute.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, with a few streaks of flour still visible.
- Let the mixed batter rest for 5 minutes.
Cooking
- Heat a griddle or non-stick skillet over medium heat and grease lightly.
- Pour about 1/4 cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, another 1-2 minutes.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) while finishing the batch.
Serving
- Serve pancakes warm topped with fresh fruit and a drizzle of maple syrup.
Notes
For dairy-free, replace butter with coconut oil. Pancakes are best the day they’re made but can be stored in the fridge for up to 3 days or frozen for up to 2 months.