Coconut Cream Pancakes Recipe | Tropical Breakfast & Brunch Idea
"These coconut cream pancakes are light, fluffy, and bursting with tropical flavor. Topped with whipped cream and toasted coconut, they’re the perfect breakfast or brunch recipe for coconut lovers."
Equipment
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Nonstick skillet or griddle
- Ladle or measuring cup for pouring batter
Ingredients
- 1½ cups all-purpose flour (or gluten-free blend)
- 2 tbsp sugar (or coconut sugar)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup coconut cream (or full-fat coconut milk)
- ½ cup water or plant-based milk
- 2 large eggs (or flax eggs for vegan)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Optional: lime zest, shredded coconut, chocolate chips, or tropical fruit toppings
Instructions
- Mix Dry Ingredients: In a bowl, whisk flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk coconut cream, water/milk, eggs, melted butter/oil, and vanilla.
- Make Batter: Fold wet ingredients into dry until just combined. Do not overmix.
- Heat Griddle: Preheat skillet over medium heat and lightly grease.
- Cook Pancakes: Pour ¼ cup batter per pancake. Cook until bubbles form, flip, and cook until golden.
- Serve: Stack pancakes and top with syrup, toasted coconut, or tropical fruit.
Notes
- Don’t overmix: Keeps pancakes fluffy and tender.
- Medium heat is best: Prevents burnt outsides and raw centers.
- Variations: Add chocolate chips, tropical fruits, or shredded coconut for extra flavor.
- Storage: Refrigerate for 2–3 days or freeze for up to 2 months. Reheat in toaster or oven for crisp edges.