Coconut Orange Buttermilk Pancakes

Pouring maple syrup over the coconut pancakes.

The best part of the work week is simply dreaming about the weekend, right?  Even if you don’t have any big plans, the best weekends are marked by leisure.  Laid-back activities and languidly-paced meals.  There’s no better example of this than weekend breakfasts and Coconut Orange Buttermilk Pancakes.

ingredients for the coconut pancakes.
the dry ingredients in a bowl.

Weekend breakfasts are casual by definition.  I usually make mine while still in my pajamas and slippers, no makeup and bed-head hair.  Sipping my coffee as I measure and whisk.  To be fair, I don’t think of pancakes as really cooking — they’re more like a therapeutic decompress from the workweek.  And when this fluffy stack hits the table, even your sleepiest family members will rise for the occasion.

I was mixing the wet ingredients in a glass measuring cup.
Adding flaked coconut to the batter.

As a kid, I was fascinated by the idea of “breakfast in bed.”  I’d fire up the electric griddle and make pancakes, french toast, or scrambled eggs for my parents, then I’d arrange everything on a tray before carrying it into their bedroom on a Saturday morning.  I’d even make coffee and pour the juice. They were always smiling and appreciative, but in the back of my head, I was hoping for a reciprocal exchange — where chocolate chip pancakes would miraculously arrive in my bedroom at 7 a.m.  It never happened. 

Griddling the pancakes.

When I was a kid, my idea of “homemade”  was measuring out two cups of Bisquick. What I’ve discovered since is that it doesn’t take much more effort to do it from scratch, but it’s infinitely better! I loved adding my own mix-ins, and these fluffy tropical hotcakes were my specialty.

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Flipping the pancakes.

Flaked coconut and orange juice concentrate add a little extra sweetness to these pancakes, and don’t you just love that golden color? The best part is eating them in your pajamas—and if you want to make it really special, eat ’em in bed!

slicing into a stack of pancakes.
A large stack of orange coconut pancakes.

More griddled breakfast recipes:

Pouring syrup over a stack of the orange coconut pancakes.
Print Pin
5 from 2 votes

Coconut Orange Buttermilk Pancakes

This is the best recipe for buttermilk pancakes! With the tropical flavors of coconut and orange, it’s a delicious way to start the weekend!
Author: Lisa Lotts
Course Breakfast
Cuisine American
Keyword pancakes
Dietary Restrictions Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

INGREDIENTS:

  • 2 cups all purpose flour
  • tablespoons sugar
  • teaspoons baking powder
  • teaspoons baking soda
  • ¾ teaspoon salt
  • 2 large eggs lightly beaten
  • 3 tablespoons butter melted
  • cups buttermilk well shaken
  • ¼ cup + 2 tablespoons frozen concentrated orange juice not diluted
  • cup sweetened flaked coconut divided.

For serving

  • Butter
  • Maple Syrup

DIRECTIONS:

  • Preheat the oven to 300 °.
  • Place 1/4 cup coconut on a sheet pan and toast it in the hot oven until lightly browned, stirring occasionally. Remove from oven and set aside.
  • Reduce oven temperature to 225°.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
  • In a medium bowl or 4 cup glass measuring cup – for easier measuring, combine the buttermilk, eggs, melted butter and orange juice concentrate. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined. Batter will be thick and lumpy. Stir in the flaked coconut.
  • Heat your griddle or a large frying pan over medium to medium high heat. If you’re using a standard fry pan, spray the pan with non stick vegetable spray or add a small pat of butter and swirl in the pan until it’s melted. Ladle the batter onto the griddle or pan and cook for 2-3 minutes or until bubbles form on top and pancake starts to dry around the edges. Use a spatula to flip the pancake and continue cooking for 2 minutes or so until done. Transfer pancakes to an oven safe platter and place the platter in the oven to keep them warm while you continue making the rest of the pancakes.

To serve

  • Add a pat of butter to a stack of pancakes, sprinkle with a little coconut and add maple syrup!

NOTES:

You can store leftovers well-wrapped in the refrigerator for 2-3 days or freeze them with a layer of parchment paper between the pancakes for 2 months.

NUTRITION:

Calories: 381kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 795mg | Potassium: 367mg | Fiber: 2g | Sugar: 14g | Vitamin A: 430IU | Calcium: 178mg | Iron: 2.6mg

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This is the best recipe for buttermilk pancakes! With the tropical flavors of coconut and orange, it's a delicious way to start the weekend!

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28 Comments

  1. strawberryblondiekitchen says:

    5 stars
    My mouth is watering just looking at these pancakes. I’m going to print this and slip it under a certain someone’s pillow and hope he gets the hint! 😉

    1. That’s a great idea! I think I’ll do the same thing…

  2. Wow, you were a really sweet kid! I’m so bummed that no one ever served you breakfast in bed though! That’s one good lookin’ stack of pancakes!

  3. Lisa! I just want to DIVE into that first photo. Gorgeous.

    1. Oh, thank you very much! Super good pancakes!

  4. Perfect idea for my weekend’s breakfast! Love your blog Lisa!

  5. I absolutely LOVE weekend breakfasts. Typically during the week I have a quick bowl of cereal while getting ready for work… whomp whomp. These pancakse look divine and truely worthy of a weekend breakfast!

    1. Thanks, Katrina! I appreciate that!! Let me know how you like them!

  6. hotpinkshrink says:

    Oh gosh Lisa, these look amazing. I’ve been making myself coconut pumpkin pancakes, but I’m going to try these this weekend too 😀

    1. That’s an interesting combo! Do you use coconut milk and pumpkin puree or coconut flakes?

  7. christinegalvani says:

    Those pancakes looks perfect! I love the idea of adding some OJ to the mix too!

  8. WillCookForFriends says:

    That is so sweet that you made breakfast in bed for your parents as a kid!! I did that on Mother’s day sometimes, but that was about it, haha! I do love making breakfast in bed for my hubby now, though. There’s something so loving about giving (or receiving) breakfast in bed, especially when it’s a warm, delicious stack of pancakes. It’s just the ultimate weekend comfort food! I’ve never tried using coconut or orange in my pancakes, but I am definitely going to be making these. My weekends have been crazy this month, but come February it’s going to be pancake breakfasts alllll the time. Starting with these!

    1. Funny thing is — no one has EVER made me breakfast in bed.

  9. Natalia Lilly says:

    Honestly I use to not like pancakes but lately I make them all the time for breakfast. I love adding cinnamon on mine but these sound just as yummy!

    1. How can anyone not like pancakes??? Glad you’ve come around…

    1. Thank you! — I live in South Florida — so you know we’re all about tropical!

  10. 5 stars
    I think this is a terrific pancake. I love the coconut and orange together. It made me think of a recipe I had years ago that had an orange/coconut sauce instead of syrup.

  11. This looks super tasty! I will have to try a gluten free version!

    1. What is your favorite substitute for gluten?