Coconut Cream Pie Pancakes

$- 1 ½ cups all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - ½ cup shredded sweetened coconut - 4 tablespoons unsweetened coconut cream (canned) - 2 tablespoons melted butter - Whipped cream (for topping) - Extra shredded coconut (toasted, for garnish) Each ingredient plays a role in making these pancakes special. The flour gives them structure, while the sugar adds sweetness. Baking powder and baking soda help the pancakes rise and become fluffy. Salt enhances all the flavors in the mix. Buttermilk gives the pancakes a rich flavor and a tender texture. Eggs bind the batter and provide moisture. Vanilla adds a warm aroma, making each bite delightful. Shredded coconut adds chewiness and a tropical taste. Unsweetened coconut cream brings a creamy richness that mimics the pie. Melted butter not only adds flavor but also helps prevent sticking when cooking. Finally, whipped cream and toasted coconut on top give these pancakes a beautiful finish. Together, these ingredients create a tasty treat for breakfast. Start by taking a large mixing bowl. In this bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Make sure to mix well until everything is combined. This step is key for fluffy pancakes. The leavening agents help the pancakes rise. A good mix ensures even flavor throughout. Now, grab another bowl for the wet ingredients. In this bowl, combine: - 1 cup buttermilk - 2 large eggs - 1 teaspoon vanilla extract - 4 tablespoons unsweetened coconut cream (canned) - 2 tablespoons melted butter Whisk these together until smooth. The melted butter adds richness and flavor to the pancakes. It also helps keep them moist. Don't skip this step; it makes a big difference. Next, it's time to bring the two mixtures together. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if the batter is a bit lumpy. Overmixing can lead to tough pancakes. Then, fold in ½ cup shredded sweetened coconut. This will add texture and that lovely coconut flavor. Now, preheat a skillet or griddle over medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes. Look for bubbles forming on the surface and edges that look set. Flip the pancakes and cook for another 2-3 minutes until they are golden brown. Repeat this process with the remaining batter. Once done, stack the pancakes on a plate. Top them with whipped cream and a sprinkle of toasted coconut for extra flavor. Enjoy your delightful breakfast treat! To make great pancakes, watch how you mix the batter. Do not overmix it. Mix until just combined, leaving some lumps. This helps keep the pancakes fluffy. When cooking, look for bubbles on the surface. This means it is time to flip. The edges will also look set. Cook until golden brown for the best taste. Want more coconut flavor? You can add a bit of coconut extract to the batter. This will really make the coconut shine. For toppings, whipped cream is a must. It adds richness. You can also try fresh fruit like bananas or strawberries. Toasted coconut on top adds a nice crunch. Enjoy mixing and matching to find your favorite! {{image_2}} You can make these pancakes gluten-free by using a gluten-free flour blend. Look for a mix that includes xanthan gum. This helps mimic the texture of regular flour. Replace the all-purpose flour with 1 ½ cups of this blend. Follow the same steps in the recipe. Your pancakes will still be fluffy and delicious. To make vegan pancakes, swap out the buttermilk and eggs. Use 1 cup of almond milk or coconut milk mixed with 1 tablespoon of vinegar for the buttermilk. For the eggs, use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). These swaps keep the pancakes moist and tasty. Get creative with flavors! You can add chocolate chips or fresh fruits to the batter. Try folding in 1/2 cup of chocolate chips or diced bananas. You could even use berries for a fruity twist. These additions make your pancakes even more fun and tasty. Enjoy experimenting with different flavors! To keep your pancakes fresh, stack them with parchment paper in between. Place them in an airtight container. Store the container in the fridge for up to three days. This method helps avoid sogginess and keeps them tasty. Reheat pancakes in a skillet over medium heat. Heat each side for about one minute. You can also use a microwave. Place pancakes on a plate and cover with a damp paper towel. Heat for about 20-30 seconds. This keeps them soft and warm. To freeze pancakes, let them cool completely. Stack them with parchment paper in between. Place the stack in a freezer bag or airtight container. Seal it tightly. You can freeze pancakes for up to two months. To defrost, move them to the fridge overnight or use the microwave. Enjoy your pancakes whenever you crave them! Using regular cream will change the taste. Coconut cream adds a tropical, sweet flavor. Regular cream lacks that distinct coconut taste. If you want a rich taste, stick with coconut cream. It makes your pancakes special and more like dessert. Look for bubbles on the surface. When bubbles form, it’s time to flip. The edges should look set and dry. After flipping, wait for the other side to turn golden brown. The pancakes should feel firm to the touch when done. If your batter is too thick, add a splash of buttermilk. Mix well until it reaches a pourable consistency. If it’s too thin, sprinkle in a bit of flour. Stir gently to keep the batter light. Adjust until you have the right thickness for perfect pancakes. These coconut cream pie pancakes are fun and easy to make. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. We also explored fun variations, storage options, and FAQs. You can enjoy these pancakes any day of the week, even with special diets. Whether you make them traditional or try new flavors, they’re sure to delight at breakfast or brunch. Happy cooking!$

Indulge in a tropical breakfast with these delightful Coconut Cream Pie Pancakes! Made with fluffy pancakes, shredded coconut, and topped with rich whipped cream, this recipe brings a taste of the tropics right to your table. Perfect for any morning, these pancakes are easy to make and guaranteed to impress. Click through to explore the full recipe and treat yourself to a delicious start to your day!

Print Recipe Pin Recipe

Ingredients

1 ½ cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

½ cup shredded sweetened coconut

4 tablespoons unsweetened coconut cream (canned)

2 tablespoons melted butter

Whipped cream (for topping)

Extra shredded coconut (toasted, for garnish)

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In another bowl, mix the buttermilk, eggs, vanilla extract, coconut cream, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined; it’s okay if the batter is slightly lumpy.

Fold in the shredded coconut gently to distribute evenly throughout the batter.

Preheat a skillet or griddle over medium heat and lightly grease with cooking spray or butter.

Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.

Flip the pancakes and cook an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.

Stack the pancakes on a plate, and top with a generous dollop of whipped cream and a sprinkle of toasted coconut for added flavor and texture.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings