Coconut Cream Pancakes Recipe

Introduction

Coconut cream pancakes are a delicious twist on a classic breakfast favorite. These fluffy, tender pancakes are infused with rich coconut flavor and a hint of sweetness from coconut sugar, perfect for starting your day with a tropical touch.

Ingredients

• 2 eggs
• 3/4 cup coconut milk, organic full fat
• ¼ cup coconut sugar
• 3 tablespoons coconut oil
• 1/3 cup sour cream
• 1 teaspoon vanilla or almond extract
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon sea salt
• ½ cup shredded coconut, unsweetened
• Coconut cooking spray

Instructions

1. Step 1: In a large mixing bowl, whisk the eggs until frothy and fluffy, about 60 seconds.
2. Step 2: Add the coconut milk and coconut oil to the eggs, whisking for another 30 to 45 seconds.
3. Step 3: Stir in the coconut sugar, vanilla or almond extract, and sour cream, whisking for about 60 seconds until well combined.
4. Step 4: Sift the flour and baking powder into the wet ingredients and mix until just blended. Fold in the shredded coconut gently.
5. Step 5: Heat a 10-inch non-stick skillet over medium heat until hot, then lightly coat it with coconut cooking spray.
6. Step 6: Pour ¼ to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without crowding.
7. Step 7: Cook the pancakes for 2 to 2½ minutes on the first side until the edges bubble and the surface loses its shine, then flip carefully.
8. Step 8: Cook the other side for about 2½ minutes until golden and cooked through.
9. Step 9: Remove the pancakes to a plate and repeat the process, reapplying cooking spray as needed, until all batter is used.
10. Step 10: Serve immediately with butter, syrup, or fresh berries for a delicious breakfast treat.

Tips & Variations

• For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold them into the batter last.
• Substitute sour cream with Greek yogurt for a tangy flavor and added protein.
• Use almond extract instead of vanilla for a nutty twist.
• Add chopped nuts or a handful of chocolate chips to the batter for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat or toast them for a crispy edge. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk instead of coconut milk?

Yes, you can substitute coconut milk with any milk of your choice, such as almond milk or regular dairy milk, but the coconut flavor will be less pronounced.

Can I make the batter ahead of time?

It’s best to make and cook the batter fresh for fluffier pancakes, but you can refrigerate the batter for up to 12 hours. Give it a gentle stir before cooking.

Coconut Cream Pancakes Recipe

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★★★★★

4.7 from 129 reviews

Delight in these fluffy coconut cream pancakes made with rich coconut milk, shredded coconut, and a hint of vanilla. Perfect for a tropical-inspired breakfast, these pancakes are cooked on a skillet to yield a golden exterior and a tender, moist interior. Sweetened naturally with coconut sugar and complemented by sour cream, they make a flavorful and satisfying morning treat.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 eggs
• 3/4 cup organic full fat coconut milk
• 3 tablespoons coconut oil
• 1/3 cup sour cream
• 1 teaspoon vanilla or almond extract

Dry Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 cup coconut sugar
• 1/2 cup unsweetened shredded coconut

Other

• Coconut cooking spray

Instructions

1. Whisk Eggs: In a large mixing bowl, whisk the eggs vigorously until they become frothy and fluffy, about 60 seconds.
2. Add Liquids: Add the coconut milk and coconut oil to the eggs and whisk together for another 30 to 45 seconds for a smooth mixture.
3. Incorporate Sweeteners and Flavor: Stir in the coconut sugar, vanilla or almond extract, and sour cream, whisking everything together well for about 60 seconds until fully combined.
4. Sift and Fold Dry Ingredients: Sift the all-purpose flour and baking powder into the wet mixture, then blend thoroughly to avoid lumps. Gently fold in the shredded coconut evenly throughout the batter.
5. Preheat Skillet: Heat a large 10-inch non-stick skillet over medium heat and lightly coat it with coconut cooking spray to prevent sticking.
6. Cook Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, cooking two pancakes at a time without crowding. Cook over medium to medium-low heat for approximately 2 to 2 1/2 minutes until bubbles form on the edges and the batter loses its shine.
7. Flip and Finish: Gently flip the pancakes and cook for another 2 1/2 minutes on the second side until golden brown and cooked through.
8. Repeat Cooking: Remove cooked pancakes to a plate and continue the process for the remaining batter, reapplying cooking spray as needed to keep pancakes from sticking.
9. Serve: Serve the warm pancakes immediately topped with butter and syrup or fresh berries for a delicious breakfast treat.

Notes

• For fluffier pancakes, ensure the eggs are well whisked and the batter is not overmixed after adding the flour.
• Use full-fat coconut milk and coconut oil to enhance the richness and flavor of the pancakes.
• Adjust the heat to medium-low if pancakes are browning too quickly before cooking through.
• Serve immediately after cooking for the best texture and warmth.
• Substitute almond extract for vanilla for a different flavor profile.

Keywords: coconut cream pancakes, coconut milk pancakes, tropical pancakes, breakfast recipe, fluffy pancakes, coconut sugar pancakes