Fluffy Coconut Milk Pancakes

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Although the classic buttermilk pancakes are perfect, sometimes you need to switch things up. I like to switch up with these fluffy coconut milk pancakes.

Since I work a regular 9-5 job, I don’t have that liberty of making myself a big fancy breakfast. So when it’s the weekend, I like to sleep in, wake up at whatever time I want then make pancakes. Recently, I have been enjoying these fluffy coconut milk pancakes and I want to share them with you guys.

I really enjoy cooking because you can come up with almost anything. You can take a simple cake and make a cotton candy cake for instance, cooking is fun. Now I know cooking isn’t something everyone enjoys, but if you like experimenting then you will love these pancakes.

Overhead shot of coconut milk pancakes

Pancakes have become a staple breakfast dish for me. Once you have the technique down on lock then it becomes very easy and you feel the need to experiment. I always look forward to switching it up, I rarely eat the regular Buttermilk Pancakes anymore.

Now I know there are people that prefer waffles over pancakes. I like both, but the reason why I tend to make pancakes more is simply because I do not own a waffle maker. And because you don’t need any extra tool to make pancakes. One day, I will probably start sharing more waffles recipes when I decide to buy a machine. Until that day comes, let’s stick to pancakes.

Straight on shot of coconut milk pancakes

Like with every single recipe, I always want to go over some ingredients and techniques so you guys will have the best results. So I want to share some TIPS & TRICKS before we dive into the recipe:

  • Coconut milk: It’s relatively easy to find, all the grocery stores tend to carry coconut milk. Nowadays, I have seen powdered coconut milk so if you are worried about it going bad in the fridge then you can get the powdered kind. I like the classic ones and to ensure it doesn’t go bad, I like to buy a small one. I recommend using the full fat kind, not the light coconut milk. The brand that I like to use is Grace foods’ classic coconut milk. Coconut milk is thick so you will need a lot to make these pancakes, depending on the serving size.
  • Making the batter: It’s simple. A good pancake starts with the batter. I like to start by mixing my dry ingredients:flour, baking soda, baking powder and salt. Once the dry ingredients are mixed together, I like to add my wet ingredients to that bowl. I know a lot of people prefer to use two separate bowls, but I like to save myself from doing too many dishes. The perfect pancakes comes from the batter, the mixing process is crucial.
  • Cooking the pancakes: Another important step is the cooking process. I have learned throughout the years that adding butter to the pan and cooking them at a high temperature was not helping me. I started greasing my pan and cooking my pancakes at a medium-low heat. Adding butter to the pan/skillet, will result to burnt pancakes because the butter will melt and brown. Cooking the pancakes at a high heat means that the outside will cook way quicker than the inside. I’ve also learned that cooking the pancakes at a lower heat, not adding a spoon of butter results in golden brown pancakes.
Angled shot of a stack of coconut milk pancakes

I hope you enjoy the recipe.

Now, let’s get into it.

3.37 from 22 votes

Fluffy Coconut Milk Pancakes

Although the classic buttermilk pancakes are perfect, sometimes you need to switch things up. I like to switch up with these fluffy coconut milk pancakes.
Servings 8 pancakes
Prep Time 10 minutes

Ingredients

  • 2 cups All-purpose flour sifted
  • 1 & 1/2 cups Coconut milk
  • 1/4 cup Coconut oil
  • 1/4 cup Unsweetened shredded coconut
  • 2 tbsp Granulated sugar
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1 tsp Salt
  • 1/2 tsp Baking soda
  • 1 medium Egg beaten

Instructions

Making the batter:

  • In a mixing bowl, start by whisking together the flour, salt, baking soda and baking powder.
  • Make aa well in the middle and add the beaten egg, sugar, shredded coconut, coconut oil and vanilla extract. Whisk everything together while gradually pouring in the coconut milk.
  • Once the batter is mixed together perfectly set aside.

Cooking the pancakes:

  • Heat a skillet:frying pan over medium-low heat, grease the pan with butter then pour a 1/4 cup of the batter into the pan.
  • Once you start the appearance of multiple bubbles(which usually starts to appear to appear after 2-4), flip and cook on the understand for another 2-4 minutes.
  • Repeat the process with the remaining batter. Once they are done cooking set on a plate.
  • Serve and enjoy!
Course: Breakfast
Cuisine: American, Caribbean

Other pancakes you may enjoy:

Peanut Butter Banana Pancakes

Cream Cheese Oatmeal Pancakes

Homemade Buttermilk Pancakes

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