Fluffy Sweet Coconut Cream Pancakes Recipe
The Ultimate Fluffy Sweet Coconut Cream Pancakes Recipe
Are you looking to turn a simple weekend morning into a mini-getaway? Do you long for a breakfast that captures the flavour of a sunny, tropical escape? If that sounds like heaven, then we’ve got just the thing. We’re so excited to share our definitive Fluffy Sweet Coconut Cream Pancakes Recipe, a dish that will whisk your senses away to a blissful, sun-kissed island. These are no ordinary pancakes; each one is a light, airy marvel, infused with the gentle, creamy sweetness that only coconut can provide. It’s the perfect way to transform your breakfast or brunch from routine to remarkable.
In this guide, we will lead you through each easy-to-follow step to whip up the most sensational stack of coconut cream pancakes imaginable. We have refined this recipe through countless tests to guarantee a flawless outcome every single time, producing pancakes that are wonderfully light and packed with flavour. So, let’s warm up the pan and create a breakfast truly worth getting out of bed for!
Why You’ll Love This Recipe
- A Dreamy, Cloud-Like Texture: The magic combination of luscious coconut cream and a carefully balanced batter results in a soft, spongey texture that simply melts in your mouth.
- An Exotic Coconut Flavour: The coconut cream imparts a subtle, sweet, and nutty taste that offers a delightful change from classic buttermilk pancakes. It’s an ideal canvas for Tropical pancakes piled high with fresh fruits.
- Wonderfully Dairy-Free: By swapping traditional milk for coconut cream, this recipe is a brilliant choice for anyone with dairy intolerances or those seeking a plant-based option, making for superb Dairy-free pancakes.
- Made with Simple Pantry Staples: There’s no need for any complex or obscure ingredients. You’ll likely find everything you need for this recipe already in your kitchen cupboards or at any local grocery store.
- An Impressive Brunch Showstopper: These pancakes are a feast for the eyes as well as the palate! A beautifully arranged stack is certain to delight your family and friends, making it a stellar Brunch recipe.
Ingredients
- 200g (1 ½ cups) plain flour (all-purpose flour)
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 1 large free-range egg
- 240ml (1 cup) full-fat coconut cream (from a tin, well-shaken)
- 60ml (¼ cup) water or sparkling water for extra fluffiness
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or a neutral vegetable oil, plus extra for cooking
- (Optional) 30g (¼ cup) desiccated or shredded coconut
How to Make Fluffy Sweet Coconut Cream Pancakes
Crafting these heavenly pancakes is a delightfully simple affair. If you follow these directions closely, you’re assured a perfect, fluffy stack every time. The main secret is to be gentle with the batter!
- Sift and Mix Your Dry Components: In a spacious mixing bowl, place the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. If you’re including desiccated coconut, stir it in now. Give everything a good whisk to combine it thoroughly. This step ensures the raising agents are spread evenly, which is vital for a consistent rise.
- Prepare the Wet Mixture: In another medium bowl or a large measuring jug, crack the egg and whisk it lightly. Next, pour in the full-fat coconut cream, water, vanilla extract, and melted coconut oil. Whisk all the wet ingredients together until they form a smooth, unified liquid.
- Gently Combine Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. With a spatula or a wooden spoon, carefully fold the two mixtures together until they are just incorporated. It is essential that you do not overmix! A lumpy batter is absolutely fine—in fact, it’s the key to achieving tender, Fluffy coconut pancakes. Overmixing develops too much gluten, which results in chewy, dense pancakes.
- Allow the Batter to Rest: This is a step people often overlook, but it’s one of our most valuable tips. Cover the bowl and let the batter stand for about 5 to 10 minutes. This gives the baking powder time to activate and allows the flour to fully hydrate, creating a thicker batter and a softer pancake.
- Get Your Pan Ready: Set a non-stick frying pan or griddle over a medium heat. Add a little coconut oil or butter, allowing it to melt and coat the bottom. You’ll know the pan is at the correct temperature when a small droplet of water sizzles and evaporates on contact.
- Cook Your Pancakes: Use a ladle or a quarter-cup measure to pour the batter onto the hot pan, forming individual pancakes. Let them cook for 2-3 minutes, or until you notice bubbles appearing on the surface and the edges begin to look firm and golden.
- Flip and Cook Through: Using a thin spatula, carefully flip each pancake and continue to cook for another 1-2 minutes on the reverse side, until it’s golden brown and cooked all the way through.
- Serve and Savour: Move the cooked pancakes to a plate. To keep them warm, you can place them in an oven on a very low setting while you finish the batch. Serve immediately with your preferred toppings and enjoy your tropical breakfast delight!
Top Tips for Pancake Perfection
To guarantee your coconut cream pancakes are the absolute best they can be, we’ve compiled a few extra pointers and tricks that we always rely on.
- Choose Full-Fat Coconut Cream for Richness: For the most luxurious flavour and wonderfully tender texture, always use full-fat coconut cream from a tin. Lighter coconut milk varieties simply won’t deliver the same creamy consistency. For more on the different coconut products available, BBC Good Food has a great guide.
- Avoid the Press!: Once you’ve flipped your pancakes, fight the temptation to press down on them with your spatula. Doing so will flatten the delicate air pockets you’ve created, leading to dense pancakes instead of fluffy ones.
- Manage Your Heat: If you find your pancakes are browning too fast on the outside while remaining uncooked inside, your pan is too hot. Lower the heat to a medium-low setting to ensure they cook evenly all the way through.
- The Sparkling Water Trick: For an extra boost of lightness, try replacing still water with sparkling water. The added carbonation will help make your pancakes even more airy and delicate.
Delicious Serving Suggestions
These pancakes serve as a fantastic base for an array of wonderful toppings. Here are a few of our favourite ways to serve them that complement the coconut flavour perfectly:
- Tropical Paradise: Adorn your stack with slices of fresh mango, chunks of pineapple, passion fruit seeds, and a generous sprinkle of toasted coconut flakes.
- Berries and Cream Delight: Add a spoonful of creamy coconut yogurt, a handful of mixed fresh berries (like raspberries and blueberries), and a light drizzle of maple syrup.
- Indulgent Chocolate Coconut: For an extra-special treat, mix a few chocolate chips into the batter, then serve with a drizzle of melted dark chocolate and fresh banana slices.
- A Zesty Twist: A simple squeeze of fresh lime juice and a dusting of lime zest over the pancakes will brighten the flavours and beautifully cut through the richness.
If you love preparing sweet breakfast dishes, you may also want to have a go at our classic Banana Bread Recipe for another delightful weekend bake.
Storage and Variations
How to Store Leftover Pancakes
Should you find yourself with any extra pancakes, they keep very well. Let them cool down completely, then store them in an airtight container or a zip-lock bag. They can be refrigerated for up to 3 days. To warm them up, simply place them in a toaster, microwave them briefly, or heat them in a dry frying pan for a minute per side.
Recipe Variations
- For a Gluten-Free Version: Easily adapt this recipe by swapping the plain flour for a high-quality gluten-free all-purpose flour blend. Just be sure that your baking powder is also certified gluten-free.
- For a Vegan Alternative: This recipe is very nearly vegan already! To make it fully plant-based, simply substitute the egg with a “flax egg” (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it thicken for 5 minutes).
- Introduce Some Spice: A small pinch of cinnamon or nutmeg added to the dry ingredients will introduce a lovely, warming note that pairs beautifully with the coconut.
Experimenting with recipes is one of the greatest joys of cooking. For another dish that is famously versatile, take a look at our guide for baking a wonderfully Moist Banana Bread Recipe.
FAQ
Your New Favourite Weekend Breakfast
And there you have it—our straightforward, delightful, and completely irresistible fluffy sweet coconut cream pancakes recipe. We feel certain that after you’ve tried it once, it will secure a spot as a cherished favourite for relaxed weekends, special brunches, or any moment you crave a delicious taste of paradise. The creamy coconut essence and cloud-like texture are a truly heavenly combination.
We truly hope you enjoy both making and savouring these pancakes as much as we do. This is a recipe created to bring a little bit of joy and something extraordinary to your breakfast table. Go on, give it a whirl!
Have you tried this recipe? We’d be thrilled to see your stacks! Please leave a comment below to share how they turned out, or tag us in your pictures on social media. Happy cooking!
Recipe Card
Ingredients
- 200g (1 ½ cups) plain flour (all-purpose flour)
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 1 large free-range egg
- 240ml (1 cup) full-fat coconut cream (from a tin, well-shaken)
- 60ml (¼ cup) water or sparkling water for extra fluffiness
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or a neutral vegetable oil, plus extra for cooking
- (Optional) 30g (¼ cup) desiccated or shredded coconut
Instructions
- Sift and Mix Your Dry Components: In a spacious mixing bowl, place the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. If you’re including desiccated coconut, stir it in now. Give everything a good whisk to combine it thoroughly. This step ensures the raising agents are spread evenly, which is vital for a consistent rise.
- Prepare the Wet Mixture: In another medium bowl or a large measuring jug, crack the egg and whisk it lightly. Next, pour in the full-fat coconut cream, water, vanilla extract, and melted coconut oil. Whisk all the wet ingredients together until they form a smooth, unified liquid.
- Gently Combine Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients. With a spatula or a wooden spoon, carefully fold the two mixtures together until they are just incorporated. It is essential that you do not overmix! A lumpy batter is absolutely fine—in fact, it’s the key to achieving tender, Fluffy coconut pancakes. Overmixing develops too much gluten, which results in chewy, dense pancakes.
- Allow the Batter to Rest: Cover the bowl and let the batter stand for about 5 to 10 minutes. This gives the baking powder time to activate and allows the flour to fully hydrate, creating a thicker batter and a softer pancake.
- Get Your Pan Ready: Set a non-stick frying pan or griddle over a medium heat. Add a little coconut oil or butter, allowing it to melt and coat the bottom. You’ll know the pan is at the correct temperature when a small droplet of water sizzles and evaporates on contact.
- Cook Your Pancakes: Use a ladle or a quarter-cup measure to pour the batter onto the hot pan, forming individual pancakes. Let them cook for 2-3 minutes, or until you notice bubbles appearing on the surface and the edges begin to look firm and golden.
- Flip and Cook Through: Using a thin spatula, carefully flip each pancake and continue to cook for another 1-2 minutes on the reverse side, until it’s golden brown and cooked all the way through.
- Serve and Savour: Move the cooked pancakes to a plate. To keep them warm, you can place them in an oven on a very low setting while you finish the batch. Serve immediately with your preferred toppings and enjoy your tropical breakfast delight!
