Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!
Start your morning with these fluffy, rich Sweet Coconut Cream Pancakes! Infused with coconut cream and a hint of vanilla, they’re light, tender, and perfect for breakfast or brunch. Top them with fresh fruit, maple syrup, or extra shredded coconut for a tropical touch.
Ingredients
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1 cup all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup coconut cream (full-fat for richer flavor)
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1 large egg
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2 tablespoons melted butter
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1 teaspoon vanilla extract
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1/4 cup shredded coconut (optional)
Instructions
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Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. -
Mix Wet Ingredients:
In another bowl, combine coconut cream, egg, melted butter, and vanilla extract. -
Combine:
Pour wet ingredients into the dry ingredients and stir until just combined. Fold in shredded coconut if using. -
Cook Pancakes:
Heat a non-stick skillet over medium heat and lightly grease it.
Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. -
Serve:
Serve warm with maple syrup, fresh fruit, or extra coconut as desired.
Notes
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Richer flavor: Use full-fat coconut cream instead of the light version.
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Keep warm: Place cooked pancakes on a baking sheet in a low oven while finishing the batch.
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Make ahead: Store in the fridge for up to 3 days; reheat gently in a skillet or microwave.
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Extra texture: Fold in chopped nuts or chocolate chips for a fun twist.