If you're on the hunt for a great breakfast, you'll find it at the Artcliff Diner in Vineyard Haven, Massachusetts. The outside doesn't look fancy-pants, but their cranberry-coconut pancakes are spectacular. They're so good you'll ask for a doggie bag.

Makes 16 (5") pancakes.


  • 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


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.

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