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Rum & Coconut Pancakes

  • Post category:Recipes / Sweet

Rum and Coconut Pancakes. So much better than rum pancakes or coconut pancakes. The beauty is in the combo. This pancake says ‘I’d give anything to be on a desert island right now’. Use any rum but we like Malibu as it’s not too strong and has a lovely sweet taste – these are the perfect pancakes for a sunny bank holiday.


Serves 4

  • 175g Self-Raising Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Demerara Sugar
  • 8 tbsp Desiccated Coconut
  • 1 Egg
  • 250g Buttermilk
  • 1 tbsp Malibu
  • Zest of 1/2 a lime


Whisk up your Batter

  • First sieve the flour into a bowl. Add in the baking powder, salt, sugar and coconut and mix well.
  • Make a well in the centre of the dry mix and add the egg and buttermilk. Whisk until combined.
  • Add a tablespoon of Malibu and grate in the zest of 1/2 a lime. Stir gently.

Cooking your Pancakes

  • Heat a large frying pan over a medium-high heat. Add a little butter and allow to melt.
  • Add a large spoon of mixture to your pan – use the back of a spoon to smooth the pancake into a circle shape as it cooks. Let the underside cook until lightly coloured – you should see small bubbles appearing on the surface.
  • Flip the pancake with your spatula and cook the other side until golden brown.
  • Stack the pancakes on a plate and keep them warm in the oven if needs be.


  • Serve these pancakes with our delicious Malibu Rum Syrup and some fresh pineapple.