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Coconut-Raspberry Skillet Pancake

The perfect pancake to serve a crowd, the Coconut-Raspberry Skillet Pancake is a super fluffy pancake with subtle coconut flavors and bursts of sweetness from the fresh raspberries.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Author Liz


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 4 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 tsp. granulated sugar
  • 1 c. sweetened coconut flakes toasted
  • 2 eggs
  • 2 c. milk
  • 2 tsp. LorAnn coconut bakery emulsion see below for where to purchase and substitutions
  • 1 c. fresh raspberries large ones halved, plus more for top
  • 1 Tbs. unsalted butter
  • confectioners' sugar optional


  1. Place a 12-inch cast iron skillet on a rack in the upper third of the oven. With the skillet in the oven, preheat oven to 375F.
  2. In a medium bowl, whisk together flours, baking powder, salt, and granulated sugar. Stir in coconut flakes. Make a well in the center and whisk in eggs, milk, and bakery emulsion. Fold in 1 cup of raspberries.
  3. Take skillet from oven. Add the butter, swirling pan (or spreading melting butter with a wooden spoon) until skillet is grease. Pour in batter.
  4. Bake for 20-25 minutes, until cooked throughout and a toothpick inserted into the center comes out clean.
  5. Allow to cool for a few minutes before dusting with confectioners' sugar and topping with a few raspberries, if desired.
  6. Serve hot, topped with butter, syrup, or other choice of toppings.