Makes 16 (5") pancakes.

Ingredients

• 2 cups all-purpose flour
• 2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 cups buttermilk
• 3 large eggs
• 4 Tbsp. (1/2 stick) unsalted butter, melted, plus more for greasing griddle
• 1/3 cup sweetened coconut flakes, plus more for serving
• 1/3 cup dried cranberries, plus more for serving
• Confectioners' sugar, raspberries, and mint for garnish (optional)
• Maple syrup, for serving

Directions

Total time: 30 minutes

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and melted butter; add to dry ingredients and mix until just combined.

Preheat a griddle and grease lightly with butter. For each pancake, pour 1/3 cup of batter onto the griddle and sprinkle with 1 tsp. each coconut flakes and dried cranberries. Cook over medium heat until bubbles form, about 3 minutes; flip and cook until second side is golden brown, about 2 minutes more. Transfer to plates and top with coconut flakes and dried cranberries, sprinkle with confectioners' sugar, and garnish with raspberries and mint. Serve with warm maple syrup.

More Pancake Recipes

• Single Lady Pancakes
• Poached Blueberry Pancakes
• Banana Pancakes