Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
coconut cream pancakes Recipe

coconut cream pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 131 reviews

These coconut cream pancakes are incredibly fluffy and packed with tropical coconut flavor, thanks to the use of coconut milk, coconut sugar, and shredded coconut. Lightly sweetened and easy to make, they’re perfect for a weekend brunch or a special breakfast treat. Top with butter, syrup, or fresh berries for a delightful finishing touch.

  • Total Time: 30 minutes
  • Yield: 8 pancakes

Ingredients

Wet Ingredients

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

Sweetener

  • 1/4 cup coconut sugar

Dry Ingredients

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

Mix-ins

  • 1/2 cup shredded coconut, unsweetened

For Cooking

  • Coconut cooking spray

For Serving (Optional)

  • Butter
  • Syrup
  • Fresh berries

Instructions

  1. Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them vigorously until frothy and fluffy, about 60 seconds. This helps incorporate air for extra fluffy pancakes.
  2. Add Wet Ingredients: Pour in the coconut milk and coconut oil. Continue whisking for another 30-45 seconds to fully blend. Then add the coconut sugar, vanilla or almond extract, and sour cream, whisking thoroughly for about 60 seconds to combine all wet ingredients smoothly.
  3. Incorporate Dry Ingredients: Sift in the all-purpose flour and baking powder directly into the bowl with the wet ingredients. Add sea salt. Gently whisk or stir until just combined, making sure not to overmix the batter.
  4. Fold in Shredded Coconut: Add the unsweetened shredded coconut and use a spatula to carefully fold it into the batter, distributing it evenly throughout.
  5. Heat the Skillet: Place a large (about 10-inch diameter) non-stick skillet over medium heat. Allow it to get hot, then lightly coat with coconut cooking spray.
  6. Cook the Pancakes: Pour about 1/4 to 1/3 cup of batter per pancake into the skillet, grilling two pancakes at a time without crowding. Let cook for 2 to 2 1/2 minutes on the first side until you see bubbles at the edges and the batter loses some shine.
  7. Flip and Finish: Carefully flip each pancake and cook another 2 1/2 minutes, or until golden brown and cooked through.
  8. Repeat: Remove pancakes to a plate, re-spray the skillet as needed, and repeat until all batter has been used up.
  9. Serve: Enjoy the pancakes immediately, topped with butter, syrup, or fresh berries as desired.

Notes

  • For dairy-free pancakes, substitute dairy-free sour cream or coconut yogurt in place of sour cream.
  • Don’t overmix the batter—lumps are okay and keep pancakes tender.
  • Keep cooked pancakes warm in a low oven (about 200°F) as you finish the batch.
  • Try flavored extracts (like almond) for a twist on the classic coconut profile.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake (out of 8)
  • Calories: 180
  • Sugar: 5g
  • Sodium: 140mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://sophiasplate.com/coconut-cream-pancakes-recipe/