Lamington Pancakes with Raspberry Sauce and Coconut Cream

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

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 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

Instructions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Lamington Pancakes with Raspberry Sauce and Coconut Cream take to make?

Total time is about 30 minutes (15 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 Pancakes with Raspberry Sauce and Coconut Cream?

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 Pancakes with Raspberry Sauce and Coconut Cream?

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 Pancakes with Raspberry Sauce and Coconut Cream 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 Pancakes with Raspberry Sauce and Coconut Cream?

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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