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Lemon Coconut Pancakes

Samara Gibbs
The nutty flavor of toasted coconut and the tanginess of lemon combined in pancakes make for a heavenly weekend treat! For the ultimate fluffy texture, make sure to use cake flour and to beat the egg whites to stiff peaks.
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Prep Time 10 mins
Cook Time 24 mins
Resting Time 5 mins
Total Time 39 mins
Course Breakfast, brunch
Cuisine American
Servings 6 pancakes
Calories 94 kcal


  • Non-stick dark metal pan/skillet OR electric griddle


For the toasted coconut

  • 1/2 cup unsweetened coconut flakes
  • 1/2 teaspoon granulated sugar

For the pancake batter

  • 1 cup + 2 tablespoons (127 grams) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter melted and cooled
  • 2 teaspoons vanilla extract
  • 1 large egg, yolk and white separated room temperature
  • 1 1/2 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 cup buttermilk room temperature


  • Preheat the oven to 350 degrees Fahrenheit. Pour the coconut flakes on a small baking sheet lined with parchment paper. Bake for about two minutes, stir, then bake for another minute and a half. Once the flakes are a nice golden brown color, remove them from the oven and transfer them to a blender or food processor. Add 1 teaspoon of sugar, and blend to combine. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and the blended coconut-sugar mixture.
  • In a medium-sized bowl, combine melted butter, vanilla, egg yolk, lemon juice, lemon zest, and buttermilk. Beat gently with a whisk until combined.
  • In a small bowl, beat the egg whites to stiff peaks, being careful not to over-beat. You want it so that when the beaters are lifted, the peaks stand firmly up without curling at the tips.
  • Add the wet ingredients to the dry ingredients. Stir gently with a whisk, being careful not to over-mix. Lumpy batter is what we want! You only need to do about 5-7 big stirs, then stop. Now, gently fold in the whipped egg white until it is just combined with the batter; there should be little to no white streaks.
  • Let the batter rest for at least five minutes while you bring a pan to medium heat on the stovetop. If using a griddle, set the temperature to 375 degrees Fahrenheit. Spray the surface with non-stick spray.
  • Once the pan is hot enough, pour in a 1/3 cup of pancake batter. Once the edges look cooked through and small holes pop up and remain on the surface, flip the pancake and cook for about 2-3 more minutes. Transfer to a plate. Repeat until there is no leftover batter.
  • Serve warm with your favorite toppings and maple syrup, if desired.


  1. It's normal if your first pancake comes out a little flatter or under-cooked than the rest. As you continue to cook the batter, the pancakes will come out thicker and more golden.
  2. Pancakes will keep in the freezer for up to two months.
  3. The pancakes will not be as fluffy and light if you use all-purpose flour in place of cake flour.


Calories: 94kcal
Keyword breakfast, cake flour, lemon , pancakes, toasted coconut
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