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Sweet Coconut Cream Pancakes

Fluffy and rich coconut pancakes made with creamy coconut milk, topped with bananas and shredded coconut for a tropical breakfast delight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 tbsp sugar
  • 1 cup coconut milk or coconut cream for richer flavor
  • 2 eggs large
  • 2 tbsp melted butter plus extra for cooking
  • 0.5 tsp vanilla extract
  • 0.25 cup shredded coconut
Toppings
  • banana slices for serving
  • shredded coconut for garnish
  • honey or maple syrup for drizzle

Equipment

  • Mixing bowls
  • Nonstick skillet or griddle
  • Spatula
  • Whisk

Method
 

  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  2. In another bowl, mix coconut milk, eggs, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients until just mixed; fold in shredded coconut.
  4. Heat a nonstick skillet over medium heat; grease lightly with butter.
  5. Pour 1/4 cup batter per pancake and cook until bubbles form; flip and cook 1–2 minutes more.
  6. Serve warm with banana slices, syrup, and shredded coconut.

Notes

For extra flavor, toast the shredded coconut before adding it to the batter or as a topping.