Description
These Coconut Cream Pancakes are a delightful tropical twist on a classic breakfast favorite. Made with creamy coconut milk and shredded coconut, they offer a rich, tender texture and subtle coconut flavor. Topped with whipped cream, toasted coconut, and maple syrup, these pancakes bring a luxurious start to your morning or brunch table.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup canned coconut milk (full fat)
- ½ cup regular milk (or more coconut milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
- 2 tablespoons melted butter or coconut oil
Add-ins and Toppings
- ¼ cup shredded sweetened coconut
- Whipped cream (optional, for topping)
- Toasted coconut (optional, for topping)
- Maple syrup (for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the canned coconut milk, regular milk, eggs, vanilla extract, and coconut extract (if using) until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the pancakes tender.
- Add Coconut and Fat: Fold in the shredded sweetened coconut and the melted butter or coconut oil until evenly incorporated into the batter.
- Preheat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges appear set, about 2–3 minutes.
- Flip and Finish Cooking: Flip the pancakes and cook for another 1–2 minutes until both sides are golden brown and cooked through.
- Repeat and Serve: Repeat with remaining batter. Serve the pancakes warm, topped with whipped cream, toasted coconut, and maple syrup if desired.
Notes
- For a richer coconut flavor, use all coconut milk instead of mixing with regular milk.
- To toast shredded coconut, bake at 350°F for 5–7 minutes or toast in a dry skillet over medium heat until golden brown.
- Be careful not to overmix the batter to ensure fluffy pancakes.
- If coconut extract is unavailable, skip it; the vanilla and coconut milk provide ample flavor.
- Use melted coconut oil instead of butter for a dairy-free option.
