Fluffy Coconut Cream Pancakes with real coconut cream for rich tropical flavor. Quick, easy, and perfect for breakfast or brunch.

Scale

1 cup all-purpose flour

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

3/4 cup coconut cream

1/4 cup milk

1 tbsp melted butter

1/2 tsp vanilla extract

2 tbsp shredded coconut (optional)

1. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

2. In another bowl, mix coconut cream, milk, egg, butter, and vanilla.

3. Combine wet and dry ingredients. Do not overmix.

4. Rest batter for 5 minutes while heating skillet.

5. Scoop 1/4 cup batter per pancake onto greased skillet.

6. Cook until bubbles form and edges set, 2–3 minutes.

7. Flip and cook another 1–2 minutes until golden.

8. Serve warm with syrup, coconut, or fruit.

Use full-fat coconut cream for best flavor and texture.

Add chopped fruit or lime zest for a twist.

Can be made into mini pancakes or frozen for later.

Keywords: Coconut Cream Pancakes, coconut breakfast, tropical brunch