Description
Delightfully fluffy and moist coconut pancakes infused with a blend of sweetened shredded coconut and creamy coconut milk, perfect for a tropical-inspired breakfast or brunch that serves 8.
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shredded, sweetened coconut
Wet Ingredients
- 1 egg, beaten
- 1/2 cup buttermilk
- 3/4 cup coconut milk
- 1 tablespoon melted butter (salted)
For Cooking
- Additional butter or cooking spray for cooking surface
Instructions
- Mix Dry Ingredients: Lightly combine all the dry ingredients—flour, sugar, baking powder, baking soda, salt, and shredded sweetened coconut—in a large bowl until evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the egg thoroughly, then add buttermilk, coconut milk, and melted butter. Mix well to create a smooth wet mixture.
- Blend Wet and Dry Ingredients: Gently pour the wet ingredients into the dry mixture and stir just until incorporated. Be careful not to overmix to maintain pancake fluffiness.
- Prepare Cooking Surface: Heat a skillet or griddle over medium-high heat and lightly coat the surface with butter or cooking spray to prevent sticking.
- Cook Pancakes: Drop rounds of batter onto the hot skillet; let them cook undisturbed for about 2 minutes or until bubbles form and pop in the center, indicating the pancakes are ready to flip.
- Flip and Finish: Turn each pancake over and cook for an additional 1 to 2 minutes, or until the undersides are golden brown. Adjust the heat as necessary for even cooking.
Notes
- Do not overmix the batter to ensure light and fluffy pancakes.
- Adjust skillet heat as needed to avoid burning or undercooking.
- Use salted butter to add a nice balance of flavor, or unsalted if preferred.
- Serve with syrup, fresh fruits, or additional coconut flakes for extra texture and sweetness.
