Description
These Coconut Cream Pancakes are ultra-fluffy, rich, and moist, thanks to full-fat coconut cream. This recipe combines classic pancake ingredients with coconut cream for a tropical twist, perfect for a decadent breakfast or brunch. The pancakes have a tender crumb and subtle coconut flavor, enhanced with optional toppings like fresh fruit, shredded coconut, and maple syrup.
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 all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly mixed.
- Prepare Coconut Cream: Open the refrigerated coconut cream container and carefully scoop out only the thick, solid cream, leaving the watery liquid behind. Measure out about 1 ½ cups of this thick coconut cream.
- Whisk Wet Ingredients: In a separate bowl, whisk together the large egg, melted unsalted butter, thick coconut cream, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the two together using a spatula or spoon, mixing just until combined. Avoid overmixing to keep the batter light and fluffy.
- Let Batter Rest: Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest for 5 to 10 minutes. This helps the baking powder activate and results in fluffier pancakes.
- Preheat Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat until hot but not smoking.
- Pour Batter: Using a ¼ cup measuring cup, ladle batter onto the hot griddle for each pancake, spacing them apart.
- Cook First Side: Cook the pancakes for 2 to 3 minutes, watching for bubbles forming on the surface and edges looking set. This signals they are ready to flip.
- Flip Pancakes: Carefully use a spatula to flip each pancake. Cook for an additional 2 to 3 minutes on the other side until golden brown and cooked through.
- Check for Doneness: Insert a toothpick into the center of a pancake; it should come out clean, indicating the pancakes are fully cooked.
- Keep Warm: As you finish cooking, transfer pancakes to a plate and keep warm in a preheated oven set to 200°F until all pancakes are ready to serve.
- Serve: Stack the warm pancakes on a plate and add your favorite toppings such as shredded coconut, fresh fruit, maple syrup, or whipped cream. Serve immediately for best texture and flavor.
Notes
- Refrigerate coconut cream overnight to separate the thick cream from the liquid for best results.
- Do not overmix the batter to avoid tough pancakes; lumps are okay.
- If you don’t have a griddle, use a large non-stick skillet or frying pan over medium heat.
- Adjust heat as needed to prevent pancakes from burning before cooked through.
- Keep cooked pancakes warm in a low oven while preparing the rest.
- This recipe yields about 10 pancakes, perfect for 3-4 servings.
