Description
Indulge in these fluffy and irresistible Coconut Cream Pancakes, perfect for a tropical-inspired breakfast. Soft, airy, and rich with coconut flavor, they’re ideal for weekend brunch or a special morning treat that will delight family and friends.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup coconut cream
- 1 cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- Shredded coconut and fresh fruit for topping (optional)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine coconut cream, buttermilk, eggs, melted butter, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form and edges look set, about 2–3 minutes.
- Flip carefully and cook for another 2 minutes or until golden brown. Repeat with remaining batter.
Notes
- Make sure not to overmix the batter to keep the pancakes fluffy.
- You can add shredded coconut or fruit directly into the batter for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a toaster oven or microwave for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 Kcal
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg