Coconut Cream Pancakes
These Coconut Cream Pancakes are light, fluffy, and infused with a subtle coconut flavor. Made with coconut cream and a touch of vanilla, they deliver the perfect balance of richness and sweetness for a comforting breakfast or brunch.
Calories:
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup shredded coconut optional
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt to evenly mix the leavening agents.
- In another bowl, whisk coconut cream, egg, melted butter, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined—small lumps are fine for fluffy pancakes. Fold in shredded coconut if desired.
- Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake and cook until bubbles form on top, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden brown. Serve warm with maple syrup, sliced bananas, toasted coconut, or whipped cream.