Coconut Pancake Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and unsweetened coconut flakes until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes to hydrate the coconut flakes and allow baking powder to start working.

Heat a nonstick skillet or griddle over medium heat until warm. Brush or melt a little of the cooking butter to coat the surface. For each pancake, pour about 1/3 cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until golden brown and cooked through, 1–2 minutes more. Keep cooked pancakes warm in a low oven (90–100°C / 200°F) on a baking sheet while you finish cooking the rest. Yields about 8–10 pancakes depending on size.

Chill a medium mixing bowl and beaters in the freezer for 5–10 minutes (optional, for quicker whipping). Pour the heavy whipping cream into the chilled bowl. Add powdered sugar and coconut extract if using. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip. Transfer to a piping bag or bowl and refrigerate until ready to assemble.

Place 1/2 cup Lotus Biscoff spread in a small heatproof bowl. Add 1 tablespoon hot water and stir vigorously to loosen into a pourable sauce. If still too thick, add the heavy cream tablespoon and stir until smooth and pourable but still rich. Keep warm or at room temperature for drizzling.

Preheat a small skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt. Add large coconut chips, brown sugar (if using), and a pinch of salt. Toss continuously for 2–4 minutes, until the chips are golden at the edges and fragrant. Watch carefully to avoid burning. Transfer to a plate to cool — they will crisp as they cool.

If using larger strawberries, quarter or slice them. Gently toss mixed berries to combine. Warm the Canadian maple syrup slightly in the microwave or a small saucepan (10–15 seconds in microwave) so it pours easily.

Assemble each serving: stack 2–3 pancakes on a plate. Spoon or pipe a dollop of whipped cream on top, drizzle lotus (Biscoff) sauce over the stack, scatter toasted coconut chips and mixed berries around and on top, and finish with a generous drizzle of warmed Canadian maple syrup. Serve immediately.