Fluffy Coconut Cream Pancakes: A Tropical Breakfast Delight!
Escape to a tropical paradise with every bite of these incredibly fluffy coconut cream pancakes. Infused with the rich, subtle sweetness of coconut milk and cream, they offer a delightful twist on a classic breakfast. This dish promises a light, airy texture and an exotic flavor profile that will brighten any morning.
Prep Time
10 minutes
Cook Time
15-20 minutes
Total Time
25-30 minutes
Servings
Makes approximately 8-10 pancakes (2-3 servings)
Keywords
Why This Recipe Delivers
- Delivers an irresistible tropical escape with every fluffy bite.
- Achieves a remarkably light and airy texture thanks to strategic use of coconut cream.
- A delightfully simple yet sophisticated breakfast perfect for weekend indulgence.
- Highly versatile, pairing beautifully with a variety of fresh fruits and syrups.
Ingredients
- 120 grams (1 cup) all-purpose flour
- 25 grams (2 tablespoons) granulated sugar
- 15 grams (1 tablespoon) baking powder
- 3 grams (1/2 teaspoon) fine sea salt
- 240 milliliters (1 cup) full-fat coconut milk
- 60 milliliters (1/4 cup) full-fat coconut cream
- 1 large egg
- 30 milliliters (2 tablespoons) unsalted butter, melted
- 5 milliliters (1 teaspoon) vanilla extract
- Additional coconut cream and fresh tropical fruits for serving
Instructions
- In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisking dry ingredients ensures even distribution of leavening agents, crucial for consistently fluffy pancakes.
- In a separate medium-sized bowl, combine the full-fat coconut milk, full-fat coconut cream, large egg, melted unsalted butter, and vanilla extract. Whisk these wet ingredients until they are perfectly smooth and homogeneous.
- Pour the entire mixture of wet ingredients into the bowl containing the dry ingredients. Using a spatula or spoon, stir gently until the ingredients are just combined. It is absolutely crucial not to overmix; a few lumps are perfectly acceptable and contribute to tender pancakes. Overmixing develops gluten, leading to tough pancakes.
- Place a non-stick skillet or griddle over medium heat. Allow it to heat for 2-3 minutes, then lightly grease the surface with a small amount of butter or cooking oil. The pan should be hot enough to sizzle a drop of water, but not smoking.
- Ladle approximately 60 milliliters (1/4 cup) of the pancake batter onto the heated skillet for each individual pancake. Ensure there is adequate space between each pancake for even cooking.
- Cook the pancakes for 2-3 minutes on the first side, or until numerous bubbles begin to form and burst on the surface of the batter, and the edges appear set. This indicates it's time to flip.
- Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes on the second side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate. Repeat the cooking process with the remaining batter, adding a small amount of grease to the skillet as needed between batches to prevent sticking.
- Serve the fluffy coconut cream pancakes immediately while warm, ideally topped with a generous dollop of extra coconut cream, sliced fresh tropical fruits like mango or pineapple, or a drizzle of maple syrup.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula (for mixing and flipping)
- Non-stick skillet or griddle
- Measuring cups and spoons
- Ladle
Essential Success Tips
- Do not overmix the batter; lumps are your friend! Overmixing develops gluten, leading to tough pancakes instead of tender, fluffy ones.
- Ensure your skillet is preheated to the correct temperature. Too cold, and pancakes won't brown; too hot, and they'll burn before cooking through.
- Allow bubbles to form and pop on the surface before flipping. This is the best indicator that the first side is adequately cooked and the pancake is ready for its turn.
- Resist the urge to press down on the pancakes with your spatula after flipping. This deflates them and reduces their desired fluffiness.
- Keep cooked pancakes warm by placing them on a wire rack set over a baking sheet in a low oven (around 80°C or 175°F) while you finish the remaining batter.
Professional Cooking Secrets
- For an extra burst of coconut flavor, lightly toast some shredded coconut in a dry pan until golden brown, then sprinkle it over the finished pancakes. It adds both flavor and delightful texture.
- To achieve truly restaurant-quality fluffy pancakes, let your batter rest for 5-10 minutes after mixing. This allows the baking powder to activate and the flour to fully hydrate, resulting in a more tender crumb.
- Experiment with infusing your melted butter with a pinch of finely grated lime zest before adding it to the wet ingredients for an added layer of bright, tropical aroma.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, microwave, or skillet.
- For a vegan adaptation, substitute the egg with a 'flax egg' (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes) and ensure your butter is a plant-based alternative.
- Consider adding a handful of finely diced fresh pineapple or shredded coconut directly into the batter for an even more pronounced tropical experience.
Frequently Asked Questions
Can I make the batter ahead of time?
While it's best to use the batter fresh for maximum fluffiness, you can prepare it up to an hour in advance and store it in the refrigerator. Give it a gentle stir before cooking, but avoid overmixing.
What kind of coconut milk and cream should I use?
For the best flavor and texture, use full-fat canned coconut milk and coconut cream, typically found in the international or baking aisle. Do not use the refrigerated beverage kind, as it is too thin.
How do I know when the skillet is hot enough?
To test the temperature, sprinkle a few drops of water onto the skillet. If they sizzle and evaporate within a second or two, it's ready. If they just sit there, it's too cool. If they instantly burn, it's too hot.
Nutrition Facts (Per Serving)
Approximate per serving (2-3 pancakes): Calories: 350-400, Protein: 7g, Fat: 20-25g, Carbs: 35-40g. (These are rough estimates and can vary based on specific ingredient brands and toppings.)
Allergy Information
Contains wheat (gluten), dairy (butter), and egg. Contains coconut. For a gluten-free version, substitute with a gluten-free all-purpose flour blend. For a dairy-free version, use a plant-based butter alternative.
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