Lamington Pancakes with Raspberry Sauce and Coconut Cream

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy pancakes inspired by classic Australian lamingtons, topped with a tangy raspberry sauce and whipped coconut cream for a decadent brunch treat. This Australian-inspired breakfast recipe, ready in about 30 minutes, layers all-purpose flour, baking powder, sugar 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 380 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: 15 min Cook: 15 min Serves 4 Australian cuisine 380 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1 cup fresh raspberries
2 tbsp powdered sugar
2 tbsp water
1/2 cup, toasted shredded coconut
1/2 cup, whipped coconut cream

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Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp sugar, and 1/4 tsp salt until combined.
Step 2: In another bowl, beat 1 large egg with 1 1/4 cups milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract. Pour the wet ingredients into the dry and stir gently until just combined (batter should be lumpy).
Step 3: Heat a non-stick skillet 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, then flip and cook an additional 2 minutes until golden.
Step 4: For the raspberry sauce, combine 1 cup fresh raspberries, 2 tbsp powdered sugar, and 2 tbsp water in a small saucepan. Cook over medium heat, stirring often, for 5 minutes until raspberries break down and sauce thickens. Strain through a sieve to remove seeds.
Step 5: Serve pancakes stacked, drizzled with warm raspberry sauce, topped with 1/2 cup whipped coconut cream and sprinkled with 1/2 cup toasted shredded coconut for a lamington-inspired brunch.