Fluffy Coconut Cream Pancakes

This coconut cream pancake recipe transforms ordinary breakfast into a tropical escape with its rich, velvety texture and subtle coconut flavor that will transport you to island mornings. The combination of coconut milk, oil, and shredded coconut creates pancakes that are simultaneously light and decadent.

I created these pancakes during a particularly cold winter when I was craving a tropical getaway. One bite and my family was hooked. Now they've become our Sunday morning tradition, transporting us to a beachside breakfast no matter the weather outside.

Ingredients

• Eggs: They provide structure and help create that perfect fluffy texture in your pancakes.
• Coconut milk: Use full fat organic for the richest flavor and creamiest texture possible.
• Coconut sugar: Offers a caramel like sweetness that complements the coconut beautifully.
• Coconut oil: Enhances the tropical flavor while keeping pancakes moist.
• Sour cream: The secret ingredient that makes these pancakes exceptionally tender.
• Vanilla or almond extract: Choose vanilla for classic warmth or almond for a sophisticated twist.
• All purpose flour: Creates the perfect structure. Look for unbleached for best results.
• Baking powder: Ensures your pancakes rise properly. Check that it's fresh for maximum lift.
• Sea salt: Balances the sweetness and enhances all other flavors.
• Unsweetened shredded coconut: Adds wonderful texture and intensifies the coconut flavor.
• Coconut cooking spray: Prevents sticking while maintaining the pure coconut profile.

Step-by-Step Instructions

Prepare the egg base:

Whisk the eggs vigorously in a large mixing bowl until they become frothy and fluffy, which takes about a full minute of whisking. This step incorporates air into your batter, which helps create that perfect light texture in the finished pancakes. The eggs should nearly double in volume and turn a pale yellow color.

Add wet ingredients:

Pour in the coconut milk and coconut oil, whisking for another 30 to 45 seconds until completely incorporated. The mixture should be smooth and uniform. Next, add the coconut sugar, your chosen extract, and sour cream, whisking another full minute until the mixture becomes silky smooth with no visible streaks of sour cream remaining.

Incorporate dry ingredients:

Sift the flour and baking powder directly into your wet mixture, which prevents lumps and helps maintain the airiness of your batter. Using a gentle hand, blend until the dry ingredients are just incorporated. Be careful not to overmix at this stage, as this can develop the gluten and make your pancakes tough rather than tender.

Fold in coconut:

Gently fold in the shredded coconut using a spatula with broad, sweeping motions. This distributes the coconut evenly throughout the batter while preserving all the air you've incorporated in earlier steps. The batter should look textured but consistent.

Cook with patience:

Heat your nonstick skillet over medium heat until hot, then lightly coat with coconut cooking spray. For each pancake, pour about ¼ to ⅓ cup of batter into the skillet, cooking just two at a time to ensure proper heat distribution. The secret to perfect pancakes is patience. Let them cook undisturbed for 2 to 2½ minutes on the first side until you see bubbles forming around the edges and the surface losing its shine.

Flip with confidence:

Using a thin spatula, confidently but gently flip each pancake in one smooth motion. The second side needs about 2½ minutes to cook properly, developing a beautiful golden brown color. The pancake should feel springy when lightly pressed in the center, indicating it's cooked through.

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These pancakes remind me of my honeymoon in Thailand where we had fresh coconut every morning. The shredded coconut is arguably my favorite ingredient as it adds such a wonderful textural element that reminds me of those beachside breakfasts. My husband, initially skeptical of coconut for breakfast, now requests these pancakes for his birthday each year.

Storage and Reheating

These coconut cream pancakes store beautifully in the refrigerator for up to three days in an airtight container with layers separated by parchment paper. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once solid. This prevents them from sticking together. When ready to enjoy, reheat refrigerated pancakes in a toaster on low setting, and frozen pancakes in a 350°F oven for about 10 minutes. Avoid microwaving if possible as it can make them rubbery rather than maintaining that delicate texture.

Perfect Pairings

While these pancakes are delicious with traditional maple syrup, their tropical flavor profile opens up exciting serving possibilities. Try topping with fresh mango or pineapple chunks for an island inspired breakfast. A dollop of passion fruit curd creates an extraordinary flavor combination. For special occasions, whip some coconut cream with a touch of honey as a topping and sprinkle with toasted coconut flakes for added crunch. Dark chocolate shavings and sliced bananas create a dessert like variation that will delight both children and adults.

Making It Your Own

The versatility of this recipe allows for numerous adaptations to suit dietary needs or flavor preferences. For a gluten free version, substitute the all purpose flour with a 1 to 1 gluten free baking blend. Those avoiding dairy can replace the sour cream with coconut yogurt for a fully plant based version. Experiment with spices like cardamom or cinnamon which complement the coconut beautifully. For a tropical twist, add a tablespoon of lime zest to the batter. You can also fold in diced banana or pineapple pieces for bursts of fruity sweetness throughout your pancakes.

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A tropical pancake indulgence for any morning—make these your getaway!

Frequently Asked Questions

→ What makes these coconut pancakes so fluffy?

The combination of whipping the eggs until frothy, using sour cream, and the proper amount of baking powder creates the perfect fluffy texture. The coconut milk also contributes to the tender crumb of these pancakes.

→ Can I use coconut cream instead of coconut milk?

Yes, you can substitute coconut cream for the coconut milk for an even richer flavor. You might need to thin it slightly with a tablespoon of water if it's very thick.

→ How can I make these pancakes dairy-free?

Replace the sour cream with a dairy-free yogurt alternative made from coconut or another plant base. The rest of the ingredients are already dairy-free.

→ What's the best way to store leftover pancakes?

Allow the pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave. They can also be frozen with parchment paper between layers for up to 2 months.

→ Can I make the batter ahead of time?

While pancake batter is best used immediately after mixing, you can prepare it up to an hour ahead and keep it in the refrigerator. The baking powder will lose some effectiveness over time, so pancakes might not be quite as fluffy.

→ What toppings pair well with coconut pancakes?

Fresh tropical fruits like mango, pineapple, or banana complement the coconut flavor perfectly. Other excellent options include maple syrup, honey, toasted coconut flakes, or a sprinkle of cinnamon.