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Sweet Coconut Cream Pancakes

Fluffy pancakes infused with coconut milk and topped with a luxurious homemade coconut cream syrup. A tropical breakfast dream!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 520

Ingredients
  

Coconut Pancakes
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.75 cups full-fat coconut milk canned, well-shaken
  • 0.25 cup coconut cream the thick part from top of can
  • 2 large eggs
  • 3 tbsp unsalted butter melted, plus more for cooking
  • 1.5 tsp pure vanilla extract
  • 0.5 cup sweetened shredded coconut
Coconut Cream Syrup
  • 1 can (13.5 oz) full-fat coconut milk
  • 0.5 cup granulated sugar
  • 0.25 cup pure maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 pinch salt
For Serving
  • Toasted shredded coconut
  • Sliced bananas or mango
  • Powdered sugar optional

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Small saucepan
  • Baking sheet (for warming)

Method
 

  1. Make the syrup: In a small saucepan, combine coconut milk, sugar, and maple syrup. Simmer for 15-20 mins until slightly reduced. Stir in vanilla and salt. Set aside.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk coconut milk, coconut cream, eggs, melted butter, and vanilla until smooth.
  4. Pour wet ingredients into dry. Gently fold until just combined; a few lumps are okay. Fold in shredded coconut. Let batter rest 5-10 mins.
  5. Toast extra coconut in a dry skillet over medium-low heat for 3-5 mins until golden. Set aside.
  6. Heat a non-stick griddle over medium heat. Lightly grease with butter or oil.
  7. Pour 1/3 cup batter per pancake. Cook 2-3 mins until surface bubbles and edges are set. Flip and cook 1-2 mins more until golden.
  8. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven. Repeat with remaining batter.
  9. Serve pancakes stacked high, drizzled with warm syrup, and topped with toasted coconut and fresh fruit.

Notes

Syrup can be made ahead and stored in the fridge for up to a week. Gently reheat before serving. Do not overmix the pancake batter for the fluffiest results.