Lamington-Inspired Coconut and Raspberry Pancakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy pancakes infused with coconut and layered with raspberry sauce, inspired by the classic Australian lamington dessert. This australian-inspired breakfast ready in about 25 minutes layers all-purpose flour, baking powder, 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Lamington-Inspired Coconut and Raspberry Pancakes take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lamington-Inspired Coconut and Raspberry Pancakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Pancakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lamington-Inspired Coconut and Raspberry Pancakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lamington-Inspired Coconut and Raspberry Pancakes?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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