Description
These fluffy coconut cream pancakes are soft, rich, and full of tropical flavor. Perfect for cozy mornings or a brunch-worthy spread, they come together quickly with pantry staples and a touch of creamy coconut.
Ingredients
1 cup all-purpose flour (or half whole wheat for extra fiber)
2 tbsp granulated sugar (or coconut sugar for a natural option)
2 tsp baking powder (make sure it’s fresh for best rise)
¼ tsp salt
¾ cup full-fat coconut milk (or light for a lighter version)
¼ cup coconut cream (for richness and fluffiness)
1 large egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
Optional: shredded coconut flakes for garnish
Instructions
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk coconut milk, coconut cream, egg, melted coconut oil, and vanilla until smooth.
Pour wet ingredients into the dry mixture. Gently fold until just combined—don’t overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease.
Pour about ¼ cup batter for each pancake. Cook until bubbles form and edges look set (2–3 minutes). Flip and cook another 1–2 minutes until golden.
Serve warm with maple syrup, whipped cream, fresh fruit, or toasted coconut.
Notes
Make Ahead: Store cooked pancakes in the fridge for 3 days or freeze for 2 months.
Vegan Option: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Flavor Twist: Add lime zest, chocolate chips, or nuts for extra flair.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American / Tropical Inspired
Nutrition
- Serving Size: 2 pancakes
- Calories: ~320
- Sugar: 7g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: coconut cream pancakes, fluffy pancakes, tropical pancakes
