Coconut Lime Pancakes 4.000

Scott Suchman for The Washington Post

Dinner in Minutes Jul 1, 2015

In this overdue installment of breakfast-for-dinner recipes, the crunchy chew and mild tartness of the star ingredients upgrade these not-sweet, almost meaty pancakes.

To head things in a savory direction, serve with your favorite salsa and breakfast meat. Or drizzle with syrup and serve with fresh mango or sauteed bananas.

Make Ahead: Leftover pancakes hold up surprisingly well; refrigerate for a day, then reheat in a 300-degree oven until crisped on top.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings; makes twelve to thirteen 4-inch pancakes

  • 3 cups dried (desiccated), unsweetened coconut
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 limes
  • 1 1/2 to 1 3/4 cups regular or low-fat milk
  • 2 tablespoons melted, unsalted butter, plus unsalted (not melted) butter for the pan
  • 1 large egg


Place a baking sheet or heatproof platter in the oven; preheat to 200 degrees.

Spread half of the coconut on a large, microwave-safe plate. Microwave on HIGH in 30- or 45-second increments, stirring the coconut to promote even browning, until fragrant and mostly toasted. (The coconut browns from underneath, so be sure to stir it each time.) It may take 3 or 4 minutes. Repeat with the remaining half of the coconut. Let cool.

Meanwhile, whisk together the flour, baking powder, salt, sugar and cinnamon in a mixing bowl. Grate the lime zest over the bowl, then cut the fruit and squeeze in the juice.

Pour in 1 1/2 cups of the milk and the 2 tablespoons of melted butter, then add the egg, stirring to form a batter. Add the toasted coconut, stirring so the consistency of the batter resembles that of hot oatmeal.

Heat a teaspoon or two of butter in a large nonstick skillet or griddle over medium heat. Spoon about 1/3 cup of batter for each pancake; cook 3 or 4 at a time for 2 to 3 minutes or just until you see bubbles appear on their surface. Turn them over and cook until the pancakes are just set and golden on the flip side, less than 2 minutes. Transfer to the oven as you work. While you're cooking, the batter will thicken further; stir in some or all of the remaining 1/4 cup of milk as needed.

Serve stacks of pancakes warm.

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Recipe Source

Adapted from “Tex-Mex From Scratch,” by Jonas Cramby (Sterling Epicure, 2015).

Tested by Bonnie S. Benwick.

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