Description

Fluffy, sweet, and rich with tropical coconut flavor, these Sweet Coconut Cream Pancakes are a luxurious twist on a breakfast classic. Perfect for a cozy weekend morning or a family brunch, they’re quick to prepare and customizable with your favorite toppings or mix-ins.

Ingredients

1 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup coconut cream

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1/4 cup shredded coconut (optional)

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Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the coconut cream, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are fine.
If using, fold in the shredded coconut.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with maple syrup, fruit, or additional shredded coconut.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze pancakes with parchment paper between layers for longer storage.

Reheat in the toaster or microwave to retain fluffiness.

Use a flax egg and plant-based butter for a vegan version.

Try adding mini chocolate chips, crushed pineapple, or spices like cinnamon for variations.

Keep cooked pancakes warm in a 200°F (95°C) oven while making the rest.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 150
Sugar: 4g
Sodium: 180mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg