Sweet Coconut Cream Pancakes: A Breakfast Delight You’ll Love!

These Sweet Coconut Cream Pancakes are fluffy, decadent pancakes that will brighten your breakfast table, packing in coconut cream for a delightful tropical twist. Perfect for a lazy weekend morning, they offer a taste of comfort and warmth, whisking you away to a sunny getaway with every bite.

Every Sunday, my family gathers in the kitchen, the air thick with the sweet aroma of sizzling pancakes. I love watching my kids’ eyes light up as they anticipate the fluffy stacks topped with fresh fruit and maple syrup. These pancakes have become a cherished tradition in our household, often accompanied by laughter and stories shared at the breakfast table. The smooth coconut cream weaves its way through each layer, creating a delectable flavor that sets the tone for a perfect day ahead.

Sweet Coconut Cream Pancakes

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Fluffy, decadent pancakes with a delightful tropical twist of coconut cream, perfect for a lazy weekend breakfast.

• Author: 02
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Cooking
• Cuisine: Tropical
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut cream
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Fold in shredded coconut if using.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or toasted coconut.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Adjust the liquid if necessary.

Nutrition

• Serving Size: 2 pancakes
• Calories: 350
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 70mg

Why You’ll Love This Recipe

These Sweet Coconut Cream Pancakes are more than just breakfast; they’re a hug in pancake form. With minimal ingredients and easy steps, you can whip them up in no time. Whether you’re hosting a cozy brunch or just looking for a delightful way to start your day, these pancakes are sure to become a staple in your kitchen. Plus, the versatile nature of this recipe means you can customize it however you like while enjoying the comforting soap.

Bringing It All Together

Let’s dive into how we make these fluffy pancakes!

What You’ll Need

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut cream
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)

My Simple Cooking Process

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they are well combined.
2. In another bowl, mix the coconut cream, egg, melted butter, and vanilla extract until smooth and nicely blended.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes tough. If you decide to use shredded coconut, fold it in at this point.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then gently flip and cook until golden brown on the other side.
6. Repeat with the remaining batter, greasing the skillet as needed.
7. Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or a sprinkle of toasted coconut.

Nutrition Values

• Serving size: 2 pancakes
• Calories: 350
• Protein: 6g
• Carbs: 42g
• Fat: 18g
• Fiber: 2g

Packed with the rich taste of coconut, these pancakes keep you satisfied and energized for whatever the day holds without that heavy feeling often associated with breakfast.

Best Ways to Serve It

Serve these Sweet Coconut Cream Pancakes at your next family brunch with a side of crispy bacon or fresh fruit salad. For a special touch, drizzle with homemade coconut syrup or whipped cream, and garnish with mint leaves for a visually pleasing addition. Set the scene with warm coffee or cold coconut water for a refreshing drink that complements the tropical vibes of the pancakes.

Make-Ahead & Storage Tips

If you find yourself with leftovers or simply want to get ahead for a busy morning, you can refrigerate the pancakes. Stack them in an airtight container and store in the fridge for up to 3 days. To enjoy them again, simply reheat in a microwave or on a skillet. For longer storage, these pancakes freeze beautifully. Just be sure to place parchment paper between each pancake before sealing them in a freezer-safe bag. They will keep well for up to a month.

Pro Tips from My Kitchen

1. Don’t Overmix: Ensure that you only mix until the ingredients are combined. A few lumps are okay, and they’ll create light pancakes.
2. Control the Heat: If the skillet is too hot, the pancakes may burn on the outside while remaining raw inside. Adjust the heat as needed for even cooking.
3. Experiment With Toppings: Try adding sliced bananas, toasted nuts, or a dollop of yogurt on top before serving for added flavor and nutrition.
4. Gluten-free Option: Substitute all-purpose flour with a gluten-free flour blend if needed, and adjust the liquid if necessary.
5. Add a Spiced Twist: For added flavor, consider adding a pinch of cinnamon or nutmeg to the batter.

Fun Variations

1. Pineapple Coconut Pancakes: Add crushed pineapple to the batter for a delicious, fruity twist.
2. Chocolate Coconut Pancakes: Add dark chocolate chips to the batter for a sweet indulgence that chocolate lovers will adore.
3. Savory Coconut Pancakes: Try adding herbs like chives or garlic powder for a savory pancake to serve with eggs or smoked salmon.

Can I freeze this recipe?

Absolutely! Just stack your cooled pancakes with parchment paper in between and freeze them in an airtight bag. They’ll last for about a month, keeping that delicious coconut flavor intact.

What’s the best substitute for coconut cream?

If you don’t have coconut cream, you can use full-fat coconut milk or heavy cream as a substitute. However, the texture may be slightly lighter, but it will still be delicious.

How long will this stay fresh?

The pancakes can be stored in the refrigerator for up to 3 days. For the best taste and texture, enjoy them within this timeframe, reheating as needed for a warm breakfast treat.

Can I double the recipe for meal prep?

Yes! This recipe doubles well, so feel free to make a larger batch for your meal prep. Just keep in mind to adjust your cooking time accordingly based on the size of your skillet!

Now that you know how to make these dreamy Sweet Coconut Cream Pancakes, gather your loved ones, pour those cups of coffee, and create lasting memories over a meal that’s sure to warm your hearts. Enjoy!