In large bowl, combine flour, baking powder, baking soda, salt and sugar and stir until combined. Add eggs, buttermilk, and melted butter and whisk to combine. Batter should have some lumps. Embrace the pancake batter lumps.

Heat skillet over medium-low heat. Test for readiness by sprinkling some water on pan and if it spatters off the griddle, it's hot enough. Coat with butter or spray with non-stick cooking spray.

Using a 1/2 cup, pour pancake batter onto pan or skillet. When bubbles appear on top of pancake, flip to cook the other side. Watch carefully as pancakes can brown quickly. Keep it at a lower heat to ensure that the inside gets cooked through without the outside getting too brown. Serve warm.

To make syrup: place canned coconut milk, sugar, and karo syrup in medium saucepan over medium heat. Whisk together and cook for 8-10 minutes or until it starts to simmer. Once it starts to simmer and thicken, remove from heat and serve.

To make whipped cream: Using mixer, whip cream until soft peaks form. Stir in powdered sugar and sweeten to taste and whip for 20 seconds longer.

To make pancake stack: Place pancake on serving platter. Top with fresh fruit. Repeat until all the fruit is used. Drizzle coconut syrup over top of pancakes. Top with dollop of fresh cream.