Description
Coconut Cream Pancakes are fluffy, rich, and irresistibly tropical, featuring coconut milk in the batter and a dreamy coconut cream topping.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup canned coconut milk
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- For the topping:
- ½ cup coconut cream
- 1 tbsp powdered sugar or honey
- Optional: toasted coconut flakes or fresh fruit
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Heat a nonstick skillet over medium heat and lightly grease.
- Pour batter into the skillet and cook until bubbles form on the surface, then flip and cook until golden.
- Whisk coconut cream with powdered sugar or honey until smooth.
- Serve pancakes warm topped with coconut cream and optional toppings.
Notes
- For best results, do not overmix; lumps are okay.
- Use full-fat coconut milk for creamier pancakes.
- If you prefer sweeter pancakes, add an extra 1–2 tsp sugar to the batter.
- The coconut cream topping can be sweetened with powdered sugar or honey to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry on skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (about)
- Calories: 180
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: Coconut Cream Pancakes, coconut pancakes, tropical pancakes, brunch recipe, breakfast, coconut milk pancakes, coconut cream topping