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Coconut Cream Pancakes

Fluffy, golden pancakes infused with rich coconut milk and shredded coconut, topped with a decadent coconut cream glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tbsp sugar white granulated
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup shredded coconut sweetened
  • 1.25 cups coconut milk canned is best
  • 1 egg large
  • 2 tbsp unsalted butter melted (or coconut oil)
  • 1 tsp vanilla extract
Coconut Cream Glaze
  • 0.5 cup coconut cream thick part from top of can
  • 0.5 cup powdered sugar
  • 1-2 tbsp milk to adjust consistency
  • 0.25 cup shredded coconut for topping

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and 1/2 cup shredded coconut.
  2. In a separate bowl, whisk coconut milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; lumps are okay.
  4. Heat a lightly greased skillet or griddle over medium heat.
  5. Pour 1/3 cup of batter per pancake onto the skillet. Cook 2-3 minutes until bubbles form and pop.
  6. Flip and cook for another 1-2 minutes until golden brown.
  7. For the glaze: Whisk coconut cream and powdered sugar together. Add milk if needed to reach pouring consistency.
  8. Stack pancakes, drizzle with glaze, and top with extra shredded coconut. Serve warm.

Notes

Use canned coconut milk for the richest flavor. Shake the can well before measuring for the batter, but do not shake if you need to skim the cream for the glaze.