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Fluffy Coconut Cream Pancakes

A towering stack of incredibly thick, fluffy, tropical pancakes made with coconut milk, topped with rich whipped coconut cream and toasted coconut flakes.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 can full-fat coconut milk 13.5 oz, well shaken
  • 1 tbsp white vinegar or lemon juice
  • 2 large eggs room temperature
  • 0.25 cup unsalted butter melted and cooled
  • 1 tsp vanilla extract
Whipped Coconut Cream & Toppings
  • 1 can full-fat coconut milk 13.5 oz, CHILLED overnight
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.5 cup sweetened shredded coconut toasted
  • 0.5 cup maple syrup for serving

Equipment

  • Large mixing bowls
  • Griddle or large skillet
  • Hand mixer (for cream)
  • Whisk

Method
 

  1. The night before, place one can of full-fat coconut milk in the fridge to chill. Do not shake it.
  2. Mix the room-temperature, well-shaken can of coconut milk with white vinegar. Let sit 5-10 minutes to curdle slightly.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Whisk eggs, melted butter, and vanilla into the curdled coconut milk mixture.
  5. Pour wet ingredients into dry ingredients. Fold gently until just combined. Lumps are okay. Let batter rest for 10 minutes.
  6. Toast shredded coconut in a dry skillet over medium-low heat until golden. Set aside.
  7. Heat a griddle to medium heat and lightly butter. Pour 1/3 cup of batter per pancake. Cook until bubbles pop and edges set (2-3 mins). Flip and cook 1-2 mins more.
  8. Open chilled coconut milk can. Scoop out only the solid white cream. Whip with powdered sugar and vanilla until fluffy.
  9. Stack pancakes, top with a large dollop of whipped coconut cream, toasted coconut flakes, and maple syrup. Serve immediately.

Notes

Do not overmix the batter, or your pancakes will be dense and rubbery. Ensure your griddle is fully preheated before cooking the first batch.