Lamington-Inspired Coconut and Raspberry Pancakes

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Fluffy pancakes infused with coconut and layered with raspberry sauce, inspired by the classic Australian lamington dessert. This Australian breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, and salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 1 large egg
• 1 1/4 cups milk
• 1/2 cup unsweetened shredded coconut, plus 1/4 cup toasted
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp powdered sugar
• 1 tbsp lemon juice

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar.
2. Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined; fold in 1/2 cup unsweetened shredded coconut gently to preserve fluffiness.
4. Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes until golden.
5. Step 5: For the raspberry sauce, mash 1 cup fresh raspberries with 2 tbsp powdered sugar and 1 tbsp lemon juice until slightly chunky.
6. Step 6: Stack pancakes on plates, spoon raspberry sauce between layers and over the top, then sprinkle with 1/4 cup toasted shredded coconut for a nod to lamington textures and flavors.