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Raspberry Coconut Granola Pancakes

Fluffy buttermilk pancakes with coconut granola and fresh raspberries! You will want a big stack of these pancakes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 2 cups Gold Medal white whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1 cup coconut granola
  • 1 cup Driscoll's raspberries
  • Maple syrup for serving


  • 1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, coconut oil, and vanilla extract. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. Gently fold in the coconut, granola, and raspberries. The batter will be lumpy and that's ok.
  • 2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with maple syrup and extra raspberries, if desired.