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Side view of four thick golden-brown pancakes with a maple syrup drizzle and yogurt. (Coconut Flour Pancakes)

Coconut Flour Pancakes: The Ultimate Fluffy and Grain-Free Recipe

Discover how to make the thickest, fluffiest Coconut Flour Pancakes. This grain-free recipe features a tall stack of golden-brown cakes topped with yogurt, fresh berries, and a perfect maple syrup drizzle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 stacks
Course: Breakfast, Brunch
Cuisine: American, Gluten-Free
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1/2 cup (60g) Coconut Flour Sifted to remove lumps
  • 4 large Eggs Room temperature
  • 1/2 cup (120ml) Milk Dairy or non-dairy
  • 2 tbsp (30ml) Melted Butter Or coconut oil
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1/4 cup (60g) Greek Yogurt Thick, plain white
  • 1/4 cup Fresh Berries Blueberries, diced strawberries, red currants
  • 2 tbsp (30ml) Maple Syrup For drizzling

Equipment

  • 1 Non-stick Skillet or Griddle Heavy-bottomed for even browning.
  • 1 Silicone spatula Thin edge for easy flipping.
  • 1 Whisk To remove flour clumps.

Instructions
 

Prepare the Batter
  1. In a medium bowl, whisk eggs, milk, melted butter, and vanilla until smooth and slightly frothy.
  2. Add sieved coconut flour, baking powder, and salt. Whisk until no large clumps remain.
  3. Allow the batter to sit for 5 minutes. This is essential for the coconut flour to absorb the moisture and thicken.
Cook the Pancakes
  1. Heat a non-stick skillet over medium-low heat. Add a small amount of butter to the pan.
  2. Pour 3 tbsp of batter per pancake. Cook for 2-3 minutes until edges are matte and golden-brown.
  3. Carefully flip and cook for another 1-2 minutes until the second side is golden-brown and the center is set.
Assembly
  1. Place four pancakes on a piece of parchment paper to form a tall stack.
  2. Add a dollop of yogurt, scatter blueberries, diced strawberries, and red currants. Finish with a drizzle of maple syrup.

Notes

Let the batter rest for 5 minutes; this is key for fluffiness.
Cook over medium-low heat to prevent burning the high-fiber flour.
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