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A stack of golden coconut cream pancakes topped with shredded coconut and a dollop of butter, served with a fresh strawberry slice.
Layla

Fluffy Coconut Cream Pancakes

Indulge in these incredibly fluffy and moist coconut cream pancakes, boasting a delicate tropical flavor. Perfect for a weekend breakfast or a special brunch, they're surprisingly easy to make and utterly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 1 1/2 cups All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
For the Wet Ingredients
  • 1 cup Full-fat coconut cream from a can, chilled overnight, use the thick cream on top
  • 1/2 cup Milk any kind, or more coconut milk for extra flavor
  • 1 Large egg room temperature
  • 2 tbsp Unsalted butter melted, plus more for greasing the griddle
  • 1 tsp Vanilla extract

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Non-stick griddle or large frying pan
  • Spatula
  • Small Bowl

Method
 

Making the Batter
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set aside.
  2. In a separate medium bowl, whisk together the full-fat coconut cream, milk, egg, melted butter, and vanilla extract until smooth. Ensure the coconut cream is well incorporated and lump-free.
  3. Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
Cooking the Pancakes
  1. Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease with butter or cooking spray.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. Adjust heat as needed to prevent burning.
  3. Transfer cooked pancakes to a plate. Serve immediately with your favorite toppings such as fresh fruit, maple syrup, toasted coconut flakes, or an extra dollop of coconut cream.
  4. Continue with the remaining batter, greasing the griddle lightly between batches if necessary.

Notes

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. To ensure you get thick coconut cream, chill a can of full-fat coconut milk (not light) overnight. The cream will separate and solidify on top. Scoop only the thick cream. Pancakes can be kept warm in a preheated oven at 200°F (95°C) while you cook the remaining batter. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated in a toaster or microwave.