Perfect Coconut Flour Pancakes


If you have been reading my posts for awhile you can see that my family are big pancake fans! We’ve made quite a few varieties and eat them a few times a week.

I had always been a little intimidated by coconut flour though. I tried baking muffins with it once to serve to a friend who was gluten-free and they turned out a bit grainy.  Since we are grain-free this month I’ve been making coconut flour pancakes in place of our usual sourdough favorites. The kids give these a thumbs up!

Coconut flour is better for you and easier to digest than almond flour. I like it because you have to use a lot of eggs with it. They add nutrition and extra protein for a hearty, filling breakfast. Could you use a few less eggs with this recipe? Possibly, but I love the texture the 8 eggs provides. Feel free to experiment and report back!

The key to baking with coconut flour is having enough moisture, mixing out the clumps, and letting the wet batter sit for at least five minutes before cooking.  I always recommend trying the recipe as-is first and then add things in the next time, especially if you are new to coconut flour. If you decide to add fruit to these, wait until you pour the batter on the griddle. You can experiment with fruit in the batter but the moisture level will get thrown off and the pancakes may not stay whole. You can however, replace the yogurt with applesauce in the recipe.

There are six of us hungry Outlaws, and this recipe makes about 24 smallish pancakes. We rarely have leftovers!

You can buy coconut flour here for a good price.

UPDATE: I’ve been getting a lot of feedback about the 8 eggs in this recipe. Apparently it’s scary to some people. If that’s you, just halve the recipe. Use 1/4 cup coconut flour and 4 eggs. Sound more reasonable? 🙂 I need a lot of pancakes and the 1/2 cup coconut flour and 8 eggs makes enough to feed my large, hungry family. If you don’t need that many, modify the recipe. It’s meant to be used as a guideline. Just make sure you have the right moisture to coconut flour ratios or they won’t turn out right. 

Perfect Coconut Flour Pancakes

Rating: 51

Prep Time: 8 minutes

Yield: Approx. 24 small pancakes



  1. Mix all the ingredients together in a medium-sized bowl.
  2. Press batter with a fork to get out any clumps.
  3. Let sit for at least 5 minutes.
  4. Heat griddle and grease with butter.
  5. By the tablespoonful, drop batter onto griddle.
  6. Add fruit directly onto pancakes if using.
  7. Heat about 1-2 minutes on each side until slightly golden-brown.
  8. Serve with pastured butter and organic maple syrup.

Have you used coconut flour in baking? What are your favorite things to make with it?


Here is a Pumpkin Pie Coconut Flour Pancake recipe you might enjoy!


This post was shared at Sunday School Blog CarnivalMelt in Your Mouth Monday, Thank Goodness it’s MondayFat Tuesday, Traditional Tuesdays, Party Wave WednesdayReal Food Wednesdays, Well Fed WednesdayThank Your Body ThursdayFight Back Friday, Gluten Free Wednesdays, Simple Lives ThursdayHomestead Barn Hop, The Hearth and Soul Hop, Tasty Traditions, Granny’s Vital Vittles, Simple Meals Friday.


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  1. says

    I was thinking recently that I need to try making coconut flour pancakes. Yours look great. Thanks for sharing them at Gluten-Free Wednesdays.

  2. says

    Thank you! I bought coconut flour for the first time and didn’t read anything about it to know about it’s super sponge powers. I subbed it for wheat flour straight across. It was tougher than biscuit dough! Very sad and started over -I’m trying these on Sunday.

  3. SasZ says

    I made these tonight but they did not turn out at all 🙁 I was so disappointed! Not sure what I did wrong? This is my first experience with coconut flour. Any tips? I followed the reciepe exactly…. Thanks, SasZ

      • SasZ says

        Thanks for responding Sarah! They fell a part and I could not even turn them over. Maybe I will try again when the weather cool down. I will keep you posted when I try them again. 🙂 Thanks! -SasZ

        • says

          Sorry for the delayed response. I am on vacation:) Make sure they cook long enough on each side…they’ll be golden brown and easy to turn. If you added fruit, the moisture content could have been thrown off.

  4. says

    Wow! My first attempt with coconut flour pancakes was oh so sad. I found this recipe and now I have three perfect pancakes waitin to be flipped on the griddle and a bowl of batter with great consistency. I used Greek yogurt so with that and all the eggs it’s a great protein punch!

  5. Malinda and Talulla says

    With the assistance of my almost 2 year old daughter, we made a half batch of your pancakes and they turned out great for us!! Best part is, my daughter actually ate it all up!! Which is impressive as this is the first time she has had any type of pancake!! 🙂

  6. Angela says

    Delicious! I mixed the ingredients in our bullet and the batter was perfect. Used applesauce so didnt bother with another sugar and added a pinch of sea salt. Big hit! Thanks

  7. says

    Thank you so, so, so, so much for helping me to have a delicious breakfast for dinner that didn’t require crazy cheating on my diet. These turned out so incredible. I halved the recipe but did add just a tiny bit of maple syrup into the batter. They would have been wonderful without the maple syrup too but I was trying to make a cheater “McGriddle” so I wanted a little maple flavor in the pancake itself. Amazing recipe!

  8. natalie says

    These are perfect! I used coconut yogurt, and used Chinese Five Spice instead of cinnamon and nutmeg. Delicious! and perfect texture. My often picky 3 year old devoured two of them 🙂

  9. Michelle says

    I loved these too – didnt have yoghurt so mashed a banana to substitute, and added 1/2 tsp bicarb activated with 1tsp organic cider vinegar to lighten – perfect!

  10. says

    These were so much better than I anticipated! I did add a little sea salt, 1/2 tsp baking soda and 1 tsp aluminum free baking powder for a lighter texture. I also substituted grade b maple syrup for the honey. They were really good! My grand baby kept asking for more. 🙂

  11. says

    Second time was a charm for these, and I’m pretty sure they’ll be our go-to pancake recipe for awhile!
    The first time they were too dense and heavy. This time I added another egg since some of mine were not “large” (our own chickens don’t get graded!), and I added 1/4 tsp baking soda to react with the yogurt and help lighten them. I also made sure they spread thinly when I poured them on. This time I got actual bubbles as they cooked, and they were much easier for kids to eat. Just right! My GF and non-GF kids ate them up!

  12. says

    Hello. This is second recipe that I’ve tried with coconut flour. The first was an english muffin recipe that you make in the microwave then toast in a pan. It turned out well.

    I followed your recipe almost exactly except that I used 1T of Agave instead of 2T of honey. The pancakes looked great and held together well but they were dry and had an unpleasant squeaky feel on the teeth. We did not enjoy them.

    I would really like to give it another try. Any suggestions?

    • says

      Hi Janet, There was most likely not enough moisture due to the 1 T less of sweetener. If moisture is left out by altering a recipe, more has to be added in. Adding a tablespoon of applesauce might help. Be sure to let the batter sit for at least 5 minutes as well. Hope that helps!


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