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Coconut Cream Pancakes

Fluffy pancakes infused with coconut flavor, topped with a rich and creamy coconut sauce, perfect for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar Adjust sweetness to taste
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk For stronger coconut flavor
  • 1/4 cup shredded coconut
  • 1 large egg
  • 2 tablespoons melted butter
Cooking
  • as needed cooking spray or additional butter For frying

Method
 

Preparation
  1. In a large bowl, mix together the flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together the coconut milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix; it’s okay if there are a few lumps.
  4. Fold in the shredded coconut.
Cooking
  1. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip and cook for another 1-2 minutes on the other side until golden brown.
  4. Repeat with the remaining batter.
Serving
  1. Serve hot with your favorite toppings like extra shredded coconut, syrup, or fresh fruit.

Notes

Make sure your skillet is at the right temperature. If it's too hot, the pancakes may burn; if it's too cool, they won't cook properly. You can customize these pancakes by adding chocolate chips, nuts, or berries.