Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.

A stack of coconut milk pancakes with maple syrup.

There’s no better way to elevate a weekend morning or Sunday brunch than with a beautiful stack of delicious pancakes.

And, as it turns out, you don’t need dairy to whip up a batch of fluffy pancakes in less than 30 minutes!

Coconut milk is an excellent substitute for regular milk for those of us on dairy-free diets.

Why You Need This Recipe

  • These coconut pancakes are quick and easy! Pancake batter comes together in a flash and with no fancy equipment or techniques. Simply add the wet ingredients to the dry ingredients and stir until a pancake batter forms.
  • This recipe is dairy-free and easily made gluten-free! Just substitute Bob’s Red Mill 1:1 All Purpose Flour instead of regular flour (you can also use whole wheat flour depending on your dietary preferences).
  • The ingredients are healthier than an average pancake. No white sugar, milk, or vegetable oil required for these pancakes.

Key Ingredients

Ingredients for coconut milk pancakes.
  • All-purpose flour gives the pancake structure plus the light and fluffy cake-like texture. Substitute a gluten-free baking flour to make these gluten-free.
  • Coconut milk thins out the batter and makes it smooth. Use canned coconut milk for this recipe (don’t worry, you probably won’t even taste the coconut flavor).
  • Coconut oil helps the pancakes stay moist without weighing them down. The oil replaces butter to keep the recipe dairy-free and lactose-free.
  • Maple syrup adds a subtle hint of sweetness. Of course, you can always top the pancakes with even more syrup.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

photo collage with how to make coconut milk pancakes.

Step One

In a large bowl, stir together the dry ingredients.

Step Two

In a separate bowl, stir together the wet ingredients.

Add the wet ingredients to the dry and stir until the batter is smooth.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Heat a large nonstick skillet or non-stick frying pan over medium-low heat. You can also use a large griddle.

Cook pancakes in the skillet for 2 to 3 minutes then flip and cook 2 to 3 more minutes.

Repeat until you’ve used up all the remaining batter.

Step Four

Serve your golden brown stack of pancakes warm with extra maple syrup and any toppings you like such as fresh berries or berry compote. My husband likes melted butter or ghee (use vegan butter for dairy allergies).

I hope you agree that this pancake recipe beats even traditional pancakes made with milk and butter. The melted coconut oil replaces butter and the coconut milk replaces dairy milk.

A forkful of coconut milk pancakes.

Recipe Tips

  • The nutritional information in the recipe card does not include any extra toppings.
  • You can use light coconut milk for this recipe, but the pancakes will not be as thick and may not hold together as well. Don’t use coconut water or almond milk.
  • Make sure the pan isn’t too hot or the bottom of the pancakes will burn before the inside cooks. Start on medium heat but if the bottoms are browning too much turn the heat down a little.
  • This recipe can easily be doubled for more servings.

Recipe FAQs

Can I freeze the pancakes for later?

Yes you can! Simply wait until the pancakes are completely cool and freeze them in a ziplock bag. Microwave one or two at a time to reheat in 20 second intervals until warm.

Can I add dairy-free chocolate chips or blueberries to the batter?

Yes, just be sure the chocolate chips are covered with batter or else they will burn against the hot skillet.

Can I use coconut cream to make coconut milk pancakes?

Don’t use coconut cream for this recipe as it won’t have enough liquid for the batter. Ideally, you would use canned full-fat coconut milk.

Can I use coconut flour in this recipe?

I have not tested this recipe using coconut flour. My preference is to use a gluten-free flour blend to make these gluten free pancakes.

plate of coconut milk pancakes with a fork.

More Dairy-Free Breakfast Recipes You Might Like

Or, check out my entire list of clean eating breakfast recipes (all dairy-free and gluten-free).

What to Serve with Coconut Milk Pancakes

Vitamix Orange Juice

Over-Medium Eggs (Foolproof Method)

Homemade Strawberry Juice Recipe (Juicer or Blender)

Dairy-Free Breakfast Casserole with Potatoes (No Cheese)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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A stack of coconut milk pancakes

Coconut Milk Pancakes (Dairy-Free Recipe)

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5 from 7 reviews

Print Recipe

Dazzle your family with these incredibly fluffy and delicious Coconut Milk Pancakes that are dairy-free and made using canned coconut milk. This recipe can also be made gluten-free and is the perfect weekend treat.

  • Total Time: 30 minutes
  • Yield: 3 1x

Ingredients

Units Scale
  • 1 cup all-purpose flour (for gluten-free, use gluten-free baking flour. I like Bob’s 1-to-1 Gluten-Free Baking Flour)
  • 2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup full-fat canned coconut milk
  • 1 egg, beaten
  • 1 tablespoon coconut oil, melted
  • 2 tablespoons maple syrup, plus extra for topping

Instructions

  1. In a large mixing bowl, combine the flour, baking powder, and sea salt. Stir to combine.
  2. In a medium mixing bowl, combine the coconut milk, egg, coconut oil, and maple syrup. Stir to combine.
  3. Then, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
  4. Heat a large nonstick skillet over medium heat.
  5. Use a ¼ cup measuring cup to measure the batter into the skillet. Fit as many as you can in the skillet without the pancakes touching each other. Cook them for 2-3 minutes and then flip and cook another 2-3 minutes, or until the pancakes are golden brown.
  6. Repeat until you have used up all the batter. You should have enough for about 4-5 medium-sized pancakes.
  7. Serve warm, with extra maple syrup or your choice of toppings.

Notes

  1. Nutritional information does not include any extra toppings.
  2. You can use light canned coconut milk for this recipe, but the pancakes will not be as thick and may not hold together as well.

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 390
  • Sugar: 8.3 g
  • Sodium: 235.7 mg
  • Fat: 23.2 g
  • Saturated Fat: 18.7 g
  • Carbohydrates: 43.1 g
  • Fiber: 4.4 g
  • Protein: 8.9 g
  • Cholesterol: 62 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.