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Sweet Coconut Cream Pancakes

Fluffy, tropical-inspired coconut pancakes topped with whipped coconut cream, toasted coconut, and warm syrup.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup canned coconut milk full-fat
  • 1/2 cup milk
  • 2 large eggs
  • 3 tbsp melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut
Coconut Cream Topping
  • 1 cup coconut cream cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • toasted coconut flakes for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a bowl.
  2. Mix coconut milk, regular milk, eggs, butter, and vanilla in another bowl.
  3. Combine wet and dry ingredients and fold in shredded coconut.
  4. Cook pancakes on a greased skillet over medium heat.
  5. Whip coconut cream with powdered sugar and vanilla.
  6. Serve pancakes with coconut cream, toasted coconut, and syrup.

Notes

Top with fresh tropical fruit for an even more island-inspired breakfast.