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A close-up shot of light and airy coconut flour pancakes, showcasing their perfect golden-brown color and texture.

Coconut Flour Pancakes (Fluffy & Easy Recipe)

The best coconut flour pancakes recipe! Learn how to make fluffy, moist, and delicious gluten-free pancakes with just a few simple ingredients. This foolproof recipe includes expert tips to prevent dry, crumbly pancakes for good.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup coconut flour
  • 4 large eggs
  • 1/2 cup milk of choice almond, coconut, or dairy milk
  • 2 tbsp maple syrup or honey
  • 2 tbsp melted coconut oil or butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Equipment

  • 2 Mixing Bowls
  • 1 Griddle or Non-stick Skillet
  • 1 Whisk

Instructions
 

  1. In a large bowl, whisk together the eggs, milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
  2. In a separate medium bowl, stir together the coconut flour, baking powder, and salt.
  3. Pour the dry ingredients into the wet ingredients and whisk until just combined. Let the batter rest for 5-10 minutes to thicken.
  4. Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Scoop 1/4 cup of batter per pancake and cook for 3-4 minutes per side, until golden brown.
  5. Serve immediately with your favorite toppings and enjoy.

Notes

Resting the batter is crucial! This step allows the highly absorbent coconut flour to soak up the liquid, preventing a dry or gritty texture.
Cook low and slow. Coconut flour burns faster than wheat flour, so medium-low heat is best for even cooking.
Keep them small. Smaller pancakes (about 4 inches) are much easier to flip successfully.
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