Paradise Pancakes

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Take a trip to the tropics without leaving the house with this paradise pancakes recipe! You start with hearty oat pancakes and then top them with a delicious combination of toasted coconut, pecans, juicy fruit, and whipped cream.

Paradise Pancakes

If you’ve ever been to the Smoky Mountains, you’ve no doubt been tempted by countless pancake houses with the most delicious smells and promises of a rib-sticking comfort meal. There is one in particular that we make it a point to eat at each year on the main strip in Pigeon Forge, called the Log Cabin Pancake House. There, I get the Caribbean pancakes, which are the inspiration for this post today.

While their pancakes are buckwheat, my paradise pancakes are made with a hearty oat baking mix. You then top them with toasted coconut, pecans, and a variety of my favorite fruits. A light drizzling of pancake syrup and a dollop of whipped cream and I am most definitely in paradise! Now, while you can add whatever toppings and fruit you like, I do recommend trying it this way just once if you can because it is stinking awesome.

My husband never orders his pancakes with fruit on them but I made him try these a while back and now he asks for them by saying, “can you make some of those really good pancakes with all that fruit on them?” He says they are the best pancakes he has ever had. I hope you will love them as much as we do!

Paradise Pancakes ingredients

Recipe Ingredients


Toppings for Paradise Pancakes

Pancake toppings

  • Mandarin oranges
  • Pecans
  • Coconut
  • Banana
  • Cherries

How to Make Paradise Pancakes

Making the batter and cooking the paradise pancakes.

Stir your batter ingredients together until well blended.

Place a tablespoon or so of butter in a large skillet over medium-high heat to melt. Pour in enough batter for one pancake and allow to sit until bubbly on top and dry around the edges.

Flip the pancake over and cook for one more minute or so until lightly browned on the bottom.

Toast coconut and pecans in skillet.

Once your pancakes are done, place the coconut and pecans in the same skillet you cooked the pancakes in. There’s no need to add more butter.

Stir this often over medium heat until coconut is toasted, just a few minutes at most. Remove as soon as it is lightly brown to avoid burning.

Paradise Pancakes ~ Hearty Oat Pancakes topped with toasted coconut, pecans, and fruit!

Top each pancake with a generous sprinkling of toasted coconut and pecans along with mandarin oranges, bananas, and more coconut/pecans.

Garnish with a generous dollop of whipped cream (here’s my homemade recipe) and a cherry and serve alongside your favorite pancake syrup.

Enjoy a paradise pancake experience!


This recipe makes four paradise pancakes. But if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. You can also freeze the pancakes for up to 4 months. Briefly thaw in the fridge before reheating in the microwave, air fryer, or in a skillet.

Recipe Notes

  • You can top your paradise pancakes with whatever fruit you like. Pineapple or fresh mango are both delicious tropical fruits.
  • This recipe is so easy to double. In this instance, I’m just using enough to make about 4 pancakes.
  • If you don’t feel like making your own baking mix from scratch, just make pancakes however you are in the mood to make pancakes and then add the tropical-inspired toppings. They won’t be exactly the same but you’ll still have a delicious batch of pancakes so it’s all good.
  • Now, I know there are coconut haters out there, reading this now, wondering if it will be the same without coconut. For me, no, but that is because I love coconut. For you who hate it, it will be better. Go for it, knock yourself out. Be happy and coconut free!

You may also enjoy these other delicious breakfast recipes:

Make-Ahead Breakfast Burritos

Overnight Stuffed French Toast

The Best Old-Fashioned Pancakes on Earth

Banana Pancakes

Sausage Biscuits With Cheese & Chiles

Paradise Pancakes

Paradise pancakes include oat pancakes topped with a delicious tropics-inspired combination of coconut, pecans, fruit, and whipped cream.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pancakes
Servings: 4 medium pancakes. For large pancakes, double batter
Calories: 418kcal


Pancake Batter


  • 1 cup shredded unsweetened coconut
  • 1/2 cup pecans
  • 1 can mandarin oranges drained
  • 4 bananas, sliced
  • whipped topping
  • 4 cherries to decorate


  • Stir together the baking mix, egg, and milk in a medium bowl. If using another baking mix for pancakes, mix up according to package directions.
    1 cup Hearty Oat Baking Mix, 1/2 cup milk, 1 egg
  • Melt the butter in a large hot skillet over medium-high heat. Pour in a small amount of batter. Allow to cook until bubbly all over the top and the edges appear dry. Carefully flip and cook for another minute on the bottom until just lightly brown. Remove to plate. Repeat with the remaining batter.
  • Once pancakes are cooked, place the coconut and pecan pieces in the same skillet and cook, stirring often, over medium-high heat until just toasted. This will only take a minute or two.
    1 cup shredded unsweetened coconut, 1/2 cup pecans
  • Assemble pancakes by placing each one on its own plate and sprinkling the top with toasted coconut and pecans. Top generously with sliced bananas, mandarin oranges, and more coconut and pecans if desired. Garnish with a generous dollop of whipped cream and a cherry. Serve alongside your favorite pancake syrup.
    1 can mandarin oranges, 4 bananas, sliced, whipped topping, 4 cherries to decorate


Calories: 418kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


will you make me pancakes

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  1. Oh, these will taste delicious with the coconut syrup I brought home from Hawaii!! Heck, since I’m here visiting my daughter, I just may have to get the ingredients to make these NOW!!! Thanks for another awesome recipe!

  2. Thank you for this recipe! I’m going to make my husband your pancakes when we get home for a taste of the Smokies. My husband and I are staying in a cabin in Gatlinburg for Valentine’s weekend. We just found a really great breakfast place called The Mountain Lodge on the east Parkway in Gatlinburg. It has scratch made delicious food at great prices. We also love Crockett’s Breakfast Camp on the Strip. Breakfast is our favorite meal. My Hunny is on the search for the best cinnamon roll in the Smokies.

  3. I printed out the pancake recipe and was trying to figure out what you meant by “shrinking” the top with coconut, etc. I went back up and re-read the post and see you really want us to “sprinkle” the top with coconut, etc! I had to laugh! Thanks for a great sounding recipe. Will have to try them soon!

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