Description
A delicious stack of fluffy coconut pancakes topped with rich coconut cream and toasted shredded coconut, perfect for a special breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup canned coconut milk, well stirred
- 1/2 cup regular milk
- 2 large eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, optional
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons coconut cream from a chilled can of coconut milk
- 1/2 teaspoon vanilla extract
- 1/3 cup sweetened shredded coconut
- Maple syrup or coconut syrup
- Extra coconut cream, optional
Instructions
- MIX DRY INGREDIENTS: Whisk flour, sugar, baking powder, and salt in a large bowl until evenly combined and free of clumps. Even distribution of the baking powder helps the pancakes rise evenly during cooking.
- MIX WET INGREDIENTS: Whisk coconut milk, regular milk, eggs, melted butter, vanilla extract, and coconut extract in a separate bowl until smooth and fully blended.
- COMBINE BATTER: Pour the wet mixture into the bowl of dry ingredients. Fold gently with a spatula until no dry flour remains. Small lumps are acceptable and help keep the pancakes tender. Let the batter rest for 5 to 10 minutes so the flour hydrates and the batter thickens slightly.
- TOAST COCONUT: Place shredded coconut in a dry skillet over medium-low heat. Stir frequently for several minutes until the coconut turns light golden and releases a toasted aroma. Transfer immediately to a plate to prevent further browning.
- HEAT PAN: Warm a nonstick skillet or griddle over medium heat. Lightly coat the surface with butter or oil to prevent sticking.
- COOK PANCAKES: Pour about 1/4 cup batter onto the hot surface for each pancake. Cook for 2 to 3 minutes until bubbles appear across the surface and the edges begin to set. Flip and cook the second side for 1 to 2 minutes until golden and cooked through. Transfer cooked pancakes to a plate and keep warm while remaining batter cooks.
- WHIP COCONUT CREAM TOPPING: Add cold heavy cream, powdered sugar, coconut cream, and vanilla extract to a chilled bowl. Use a mixer to whip until soft peaks form. The texture should remain light and spoonable rather than stiff.
- ASSEMBLE PANCAKES: Place a stack of warm pancakes on each plate. Spoon coconut cream topping over the stack, sprinkle with toasted coconut, and drizzle with warm maple syrup or coconut syrup before serving.
Notes
- For the best results, ensure all ingredients are at room temperature before mixing.
- Letting the batter rest is crucial for fluffy pancakes.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg