Are you looking to escape the usual dreary morning routine? Let’s transport our taste buds to sun-kissed shores, all from the comfort of our kitchen. Picture the delightful, sweet fragrance of coconut filling your home as you flip a perfect stack of pancakes. This is the experience we’re sharing with our exceptional Coconut Cream Pancakes Recipe. These are no ordinary pancakes; they are wonderfully soft, incredibly moist, and bursting with a luxurious, creamy coconut flavour that feels both decadent and wonderfully light. We have meticulously crafted this recipe to make sure every mouthful is a small slice of paradise, ideal for a relaxed weekend brunch or any time you fancy a delicious treat. It’s time to get your pan out, as breakfast is about to receive a magnificent tropical makeover.

Why You’ll Love This Recipe

• A True Taste of the Tropics: The rich, full-fat coconut cream is the heart of this recipe, giving each pancake an authentic, deep, and beautifully sweet coconut essence. It’s a delightful and exotic spin on a breakfast favourite.
• Wonderfully Simple and Speedy: This whole recipe can be whipped up in less than 30 minutes using just a couple of bowls and a whisk. It’s a brilliantly straightforward way to create a spectacular breakfast without any fuss.
• Naturally Dairy-Free Richness: By using tinned coconut cream, this recipe is naturally free from dairy but sacrifices none of the indulgent, creamy texture. The remaining ingredients are simple pantry essentials you probably have already.
• Perfectly Customisable: These pancakes provide a brilliant foundation for all your favourite accompaniments. Embrace the tropical vibe with fresh mango and pineapple, or stick to the classics with a drizzle of maple syrup and fresh berries. They taste divine no matter how you serve them!

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 2 tablespoons caster sugar
• 250ml full-fat coconut cream (from a tin, well-shaken)
• 120ml milk of your choice (dairy or non-dairy both work well)
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 50g desiccated coconut
• 2 tablespoons coconut oil, melted (plus extra for frying)

Instructions

1. Sift and Whisk the Dry Components: In a large bowl, combine the plain flour, baking powder, bicarbonate of soda, salt, caster sugar, and desiccated coconut. Whisk them together thoroughly to ensure the leavening agents are distributed evenly. This is a crucial step for achieving incredibly fluffy pancakes.
2. Prepare the Wet Mixture: In a separate jug or bowl, lightly beat the eggs. Then, pour in the luscious full-fat coconut cream, your milk of choice, the vanilla extract, and the melted coconut oil. Whisk until the mixture is smooth and fully combined.
3. Bring It All Together: Gently pour the wet mixture into the bowl of dry ingredients. Using a spatula or whisk, fold everything together until it is just incorporated. It’s vital not to overmix the batter; a few lumps are perfectly acceptable and are the secret to a tender, light pancake.
4. Let the Batter Rest: Allow the batter to sit at room temperature for 5 to 10 minutes. This short rest allows the gluten to relax and the raising agents to get to work, which contributes to a softer, fluffier result.
5. Preheat Your Pan: Place a non-stick griddle or frying pan over a medium heat. Add a little coconut oil and swirl it to coat the bottom of the pan. It’s hot enough when a small drop of water sizzles immediately upon contact.
6. Ladle and Cook: Pour roughly 60-80ml of batter onto the hot pan for each pancake. Depending on the size of your pan, you should be able to cook two or three at once. Cook for 2 to 3 minutes, until bubbles start to appear on the surface and the edges look set.
7. The Flip: With a thin spatula, confidently flip the pancakes over. Continue to cook for another 1 to 2 minutes on the other side until they are a beautiful golden brown and feel springy to the touch.
8. Serve and Savour: Transfer the cooked pancakes to a warm plate as you continue with the rest of the batter, adding more coconut oil to the pan as needed. Serve your gorgeous coconut cream pancakes straight away, piled high with your preferred toppings. We suggest toasted coconut flakes, fresh pineapple, and a generous stream of maple syrup. They’re a truly delightful treat, almost as tempting as our famous Peach Crumb Cheesecake!

Frequently Asked Questions

So, that’s our secret to the most heavenly, fluffy, and flavour-packed coconut cream pancakes. This is more than just a breakfast recipe; it’s a small escape to the tropics, guaranteed to add a little bit of sunshine to your day. We are so thrilled for you to give this recipe a go and discover that rich, creamy goodness for yourself. Whether you’re making them for a celebratory brunch or just because, we’re confident they will become a new household favourite. If you try them, do leave us a comment below to let us know how you got on! And for another delectable sweet you’ll adore, have a look at our wonderfully simple Biscoff Truffles.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon fine sea salt
• 2 tablespoons caster sugar
• 250ml full-fat coconut cream (from a tin, well-shaken)
• 120ml milk of your choice (dairy or non-dairy both work well)
• 2 large free-range eggs
• 1 teaspoon vanilla extract
• 50g desiccated coconut
• 2 tablespoons coconut oil, melted (plus extra for frying)

Instructions

1. Sift and Whisk the Dry Components: In a large bowl, combine the plain flour, baking powder, bicarbonate of soda, salt, caster sugar, and desiccated coconut. Whisk them together thoroughly to ensure the leavening agents are distributed evenly.
2. Prepare the Wet Mixture: In a separate jug or bowl, lightly beat the eggs. Then, pour in the luscious full-fat coconut cream, your milk of choice, the vanilla extract, and the melted coconut oil. Whisk until the mixture is smooth and fully combined.
3. Bring It All Together: Gently pour the wet mixture into the bowl of dry ingredients. Using a spatula or whisk, fold everything together until it is just incorporated. It’s vital not to overmix the batter; a few lumps are perfectly acceptable.
4. Let the Batter Rest: Allow the batter to sit at room temperature for 5 to 10 minutes. This short rest allows the gluten to relax and contributes to a softer, fluffier result.
5. Preheat Your Pan: Place a non-stick griddle or frying pan over a medium heat. Add a little coconut oil and swirl it to coat the bottom of the pan. It’s hot enough when a small drop of water sizzles immediately.
6. Ladle and Cook: Pour roughly 60-80ml of batter onto the hot pan for each pancake. Cook for 2 to 3 minutes, until bubbles start to appear on the surface and the edges look set.
7. The Flip: With a thin spatula, confidently flip the pancakes over. Continue to cook for another 1 to 2 minutes on the other side until they are a beautiful golden brown and feel springy to the touch.
8. Serve and Savour: Transfer the cooked pancakes to a warm plate as you continue with the rest of the batter, adding more coconut oil to the pan as needed. Serve your gorgeous coconut cream pancakes straight away with your preferred toppings.

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