Coconut Dream Pancakes – Fluffy, Sweet & Island-Inspired!

Fluffy and sweet, these Coconut Dream Pancakes are made with coconut milk, shredded coconut, and a hint of vanilla—perfect for a tropical twist on your breakfast routine.

Coconut Dream Pancakes – Fluffy, Sweet & Island-Inspired!

There are some flavors that instantly transport you—and for me, coconut is one of them.  My husband and I got married in at sunset on a beach in Hawaii.  The morning of the wedding I had my very first taste of coconut pancakes. We were excited, and glowing with wedding day anticipation, sitting at a breezy beachside café with ocean waves in the distance and a stack of warm, golden pancakes in front of us. One bite, and I was hooked. Sweet, creamy coconut nestled into each fluffy bite—it was pure island bliss. Ever since, coconut pancakes have held a special place in my heart; transporting me back to my wedding day. They're my little taste of paradise, no airplane travel required.

These Coconut Dream Pancakes are my homemade tribute to that magical moment. The batter is rich with coconut milk, coconut sugar, and shredded coconut for a flavor that’s comforting, nostalgic, and just the right amount of tropical. They’re soft, fluffy, and cook up beautifully golden—perfect for lazy Sunday mornings or special breakfasts with the family. Easy enough for a weekend treat, but special enough to make memories around the table.

Best of all, these pancakes are a total crowd-pleaser. Whether you're making breakfast for picky kids or treating yourself to something extra, this recipe will upgrade your everyday pancakes with bold, unforgettable flavor and just a touch of island escape.  Add syrup, fresh berries, or a pat of butter—and let every bite take you to your happy place.

Enjoy!

What Ingredients do I need?

Baking & Pantry

• All-purpose flour
• Baking powder
• Coconut sugar
• Kosher salt
• Vanilla extract
• Unsweetened shredded coconut

Dairy & Refrigerated

• Eggs
• Sour cream
• Coconut milk (canned or carton, full-fat or light)
• Butter (for cooking and serving)

Oils

• Canola oil (or any neutral oil)

Optional Toppings

• Maple syrup
• Fresh berries

Substitutions and Variations

Substitutions

No need to make a special grocery run—here are some easy swaps if you’re missing an ingredient or want to tweak the recipe:

• Coconut Sugar → Brown sugar or granulated sugar work just as well.

• Canola Oil → Substitute with melted butter, coconut oil, or any neutral oil.

• Sour Cream → Try plain Greek yogurt or plain regular yogurt for a similar creamy tang.

• All-Purpose Flour → You can use a 1:1 gluten-free flour blend if needed.

• Unsweetened Shredded Coconut → Sweetened shredded coconut can be used, just reduce the sugar slightly if desired.

Variations

Looking to mix things up? These fun twists keep the coconut base but add new layers of flavor:

• Tropical Fruit Boost – Add diced pineapple, mango, or banana to the batter for bursts of natural sweetness.

• Nutty Crunch – Stir in chopped macadamia nuts or toasted almonds for added texture.

• Chocolate Coconut Delight – Mix in mini chocolate chips for a decadent take kids will adore.

• Coconut Lime Pancakes – Add a teaspoon of lime zest to the batter for a bright citrus twist.

Kitchen Tips and Notes

• Don’t overmix the batter – A few small lumps are totally fine. Overmixing can make your pancakes tough instead of fluffy.

• Test your skillet heat – Drop a small bit of batter into the pan—if it sizzles gently, it’s ready. Too hot and the pancakes will brown before cooking through.

• Keep them warm – Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.

• Make-ahead tip – You can mix the dry ingredients the night before to save time in the morning.

• Freezer-friendly – Let pancakes cool, then freeze between layers of parchment in a zip-top bag. Reheat in a toaster or oven.

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Sunny Lemon Ricotta Pancakes with Poppyseeds - A Bright Twist on Southern Comfort

Brighten your brunch with fluffy lemon ricotta pancakes dotted with poppyseeds—sun-kissed flavor meets cozy Southern comfort.

Sunny Lemon Ricotta Pancakes with Poppyseeds - A Bright Twist on Southern Comfort

Every spring, as soon as lemons are in season, I find myself craving a stack of these fluffy lemon ricotta pancakes. They remind me of quiet Sunday mornings—the kind where the sun streams through the kitchen window, and I sip my favorite hot tea while I cook. The zesty lemon, the creamy ricotta cheese, and those tiny poppyseeds that give a little crunch—it’s all the brightness I want in a breakfast.

This is actually my first time making these pancakes, but they’ve already earned a spot as the perfect Mother’s Day or Spring Brunch meal. There’s something so special about treating yourself (or someone else) to a homemade breakfast that feels indulgent but not too heavy. Just warm syrup, a few extra lemon curls on top, and the promise of a day full of relaxation and joy. These pancakes are the kind of dish that makes any morning feel a little brighter.

And the best part? They’re incredibly easy to make! The batter comes together in minutes, and with just a quick flip in the skillet, you have a stack of fluffy pancakes that are packed with flavor. Every bite has that perfect balance of lemony freshness, creamy texture, and just a hint of sweetness. They’re light, flavorful, and so satisfying—just the way I imagine a Mother’s Day breakfast should be.

Enjoy!

What Ingredients do I need?

Dairy

• Ricotta cheese
• Buttermilk
• Eggs
• Butter (for cooking, optional)

Dry Goods

• All-purpose flour
• Granulated sugar
• Baking powder
• Sea salt
• Poppyseeds

Produce

• Lemons (for zest)
• Blueberries (optional topping)

Optional

• Lemon extract (optional, for extra lemon flavor)
• Non-stick cooking spray (for cooking, or extra butter)

Substitutions and Variations

Substitutions

If you don’t have all the ingredients on hand, don’t worry! Here are a few easy substitutions that will still give you delicious results:

• Ricotta Cheese:  This is the star ingredient and I encourage your to try this with ricotta.  However, you can use cottage cheese (drained and blended for a smoother texture).

• Buttermilk:  If you don’t have buttermilk, a simple substitute is to use regular milk with 1 tablespoon of vinegar or lemon juice stirred in. Let it sit for a 5 minutes to thicken.

• Granulated Sugar:  For a less sugary option, you can swap honey or maple syrup for a natural sweetness. If you prefer to go sugar-free, try using stevia or monk fruit sweetener.

• Lemon Extract:  If you don’t have lemon extract, vanilla extract can still add a lovely depth of flavor. You could also double the amount of lemon zest for extra citrusy punch!

Variations

Looking to switch things up? Here are a few fun variations to make these Lemon Ricotta Pancakes even more exciting:

• Blueberry Lemon Ricotta Pancakes:
  Add a handful of fresh or frozen blueberries to the batter for a burst of fruity sweetness. The combination of tart lemon and juicy berries is a match made in pancake heaven!

• Lemon Poppyseed Ricotta Pancakes with a Berry Compote:
  Top your pancakes with a homemade berry compote made from strawberries, raspberries, or mixed berries. The slight sweetness of the compote pairs beautifully with the tartness of the lemon.

• Almond-Lemon Ricotta Pancakes:
  For a nutty twist, add almond extract to the batter and sprinkle some slivered almonds on top before serving. The rich flavor of almonds complements the citrusy notes of the pancakes perfectly.

• Coconut Lemon Ricotta Pancakes:
  Add a tablespoon or two of shredded coconut to the batter for a tropical twist. Coconut pairs beautifully with lemon and adds a delightful texture to the pancakes.

Kitchen Tips and Notes

• Rest the Batter:  Let the batter rest for about 10 minutes before cooking. This allows the flour to hydrate fully, resulting in fluffier pancakes. It also gives the baking powder time to activate, ensuring your pancakes rise beautifully.

• Use Fresh Lemons:  For the best flavor, use fresh lemon zest rather than bottled lemon juice or extract. The zest gives a bright, aromatic citrus flavor that pairs perfectly with the ricotta. Make sure to zest the lemon before cutting it!

• Temperature Matters:  When cooking your pancakes, make sure your skillet or griddle is at medium heat. Too hot, and the pancakes will burn before cooking through; too low, and they may turn out flat and doughy. If you’re unsure, test the heat by dropping a small bit of batter in the pan—it should sizzle gently when it hits the surface.

• Don’t Overmix:  Be careful not to overmix the batter. Gently stir the ingredients together until just combined. Overmixing can lead to dense pancakes rather than light and fluffy ones.

• Toppings Galore:  These pancakes are delicious on their own, but you can elevate them with a variety of toppings like fresh blueberries (like I did), whipped cream, maple syrup, or a drizzle of honey. For a more indulgent twist, try adding a dollop of mascarpone or a sprinkle of powdered sugar.

• Pancake Size:  When spooning the batter into the pan, remember that larger pancakes take longer to cook. If you prefer smaller pancakes, they’ll cook faster and be easier to flip!

  Equipment and Items You May Need  

• Stovetop Griddle - perfect for cooking pancakes, eggs, bacon etc.
• Large Non-stick Frying Pan - perfect for all your cooking needs.
• My favorite ceramic mixing bowl - just love these bowls!

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  SEE RECIPE DOWN BELOW 👇 

Easy Breakfasts: Blueberry and Strawberry Cornmeal Pancakes

A Southern take on the breakfast style pancake that's includes a dash of cornmeal along with your choice of blueberries, strawberries or both!

Blueberry and Strawberry Cornmeal Pancakes

I love a good pancake.  It's a comfort food that reminds me of sweet memories in the kitchen with mom making pancakes on the weekend.  A staple in our house is my great Aunt Grace's Farmstyle Buttermilk Pancakes.  They are a winner!  I also enjoy Pigs in a Blanket, Pumpkin Pancakes, Streusel Apple Pie Pancakes, and these excellent Banana Walnut Pancakes. 

Today we have a Southern take on a pancakes.  Some call them corn cakes or Johnny cakes as the names differ but they are the most delicious mix of a regular pancake with the addition of some cornmeal.  This produces out a light sweet pancake that has a bit of texture from the cornmeal.  A mix between cornbread and pancake.  With the addition of some sliced strawberries or blueberries topped with maple syrup, you will have one wonderful pancake breakfast,

These are easy to pull together.  You need one bowl, no mixer, no beaten egg whites....just simple and easy.  Just like it should be on a lazy weekend.  These are pancakes the whole family will love.

Enjoy!

What Ingredients do I need?

• butter

• flour - I used all purpose flour

• cornmeal - yellow cornmeal is often found in the US.  See Kitchen Tips and Notes for more on cornmeal

• sugar

• baking powder - this give them a nice rise

• salt

• eggs

• milk - use whole or 2%

• strawberries - I suggest using fresh strawberries

• blueberries - I suggest using fresh blueberries

• maple syrup - a great topping

Substitutions and Variations

• Milk:  try buttermilk

• Fruit:  add sliced peaches, bananas, or blackberries

Kitchen Tips and Notes

• What is cornmeal?  Coarse flour made from dried corn (maize).  It can be found in coarse, medium, and fine grinds. It can be yellow, white, or blue in color depending on the type of corn used.  Yellow is the most common type found in the US.  

• What is a good substitute for cornmeal?  
• Polenta - this is coarse and slightly gritty.  It has a similar texture to cornmeal.  I would choose this product if I can not find regular cornmeal.  You would substitute with a 1:1 ratio.  
• Corn Flour - this is a fine and smooth texture similar to flour.  This is mild and slightly sweet, with a strong corn flavor.  Good in baked goods but you won't get that gritty texture.  You would substitute with a 1:1 ratio.

• Adding fruit to your pancakes - for a more even distribution of fruit I like to add it to the top of the pancake while it's cooking in the skillet or griddle.  Adding them to the batter in the bowl usually results in getting more fruit on some of the pancakes and none in others.

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Blueberry and Strawberry Cornmeal Pancakes

1/4 cup butter, melted and cooled
1 1⁄4 cup Flour
3⁄4 cup cornmeal
1 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 large eggs, beaten
1 1⁄2 cups milk
fresh sliced strawberries

fresh blueberries

maple syrup for serving

Melt remaining ¼ cup butter.  In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Combine the slightly cooled melted butter with eggs and milk. Add the liquid ingredients to dry; stir until just combined. 

On a griddle or large skillet over medium heat make pancakes by adding batter and then adding chopped strawberries or blueberries to the top.  Flip over once 1st side is golden and bubbles form on top.  Cook the second side until golden and remove.  Serves immediately with syrup.

Spring Fling: 14 Strawberry Recipes

May is the start of strawberry season and here is a round up of 14 irresistible strawberry recipes!

 

14 Strawberry Recipes

Each year in May we have our Strawberry Festival in Oxnard, Ca.  It's filled with lots of booths selling artistic creations and crafts, food vendors selling strawberry delicacies, and then there's the heavenly strawberries themselves!  We always bring home a flat of these gems so I can make all the different dishes that include this luscious fruit.

Below is a round up with links to 14 of my favorite strawberry recipes.  I hope you enjoy them.

1.  Strawberry Lime Slushy - perfect to cool down with on a summer afternoon.

2.  Grandma Landon's Strawberry Cake - a throwback recipe that is the best around!

3.  Strawberry Pear Smoothie - The perfect drink during the Spring when strawberries are popping up and pears are still around.  The pears lend a delicate flavor that compliments the strawberries.

4.  Spinach and Strawberry Salad - The perfect light salad.  Simple and delicious.  Great for Mother's day, Easter, or Memorial Day.

5.  Strawberry Banana Pancakes - get ready for all those Spring brunches.  This recipe is a crowd pleaser!

6.  Strawberry Shortcake Scones - I've made these scones for Mother's Day for many years.  They are elegant, flavorful, and lend something special to the day.

7.  Strawberry Waffles with Yogurt - These waffles are sweet with the flavor of strawberries in the batter and light with a dollop of yogurt instead of the heavy maple syrup.

8.  Strawberry Avocado Toast - this recipe is a WINNER!  Strawberries, avocado, and feta top toasted bread for one heck of a combination!

9.  Healthy Breakfast Banana Split - Banana Split for breakfast?  Yes! This modified version uses yogurt along with strawberries and almonds to top bananas.  It's heaven on a plate.

10.  Strawberry Couscous Spinach Salad - A favorite salad during the Spring and Summer months featuring strawberries and couscous.  Great for the 4th of July!

11.  Lighter Strawberry Crisp - An delicious dessert for spring and summer.  This is a lighter version!

12.  Strawberry Crostini - A great appetizer for any summer gathering.

13.  Mixed Berry Oatmeal Bars - I love these bars.  These are the best snacks!  I made these recently to take along with us on a road trip to Oceanside.

14.  Strawberry Banana Chunk Muffins - Muffins are a great breakfast treat.  These are filled with fresh strawberries and bananas that the whole family love.