Fluffy Coconut Milk Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These coconut milk pancakes have everything you love from the classic recipe: golden exteriors, defined edges, and a fluffy texture!

5 from 19 votes

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour the coconut milk, egg, and oil or ghee. Break up the egg with a fork first, and then whisk the liquid and flour mixture to combine.

Heat a non-stick griddle or large pan over medium-high heat. Once hot, grease the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
Immediately, pour ¼ cup of pancake batter onto the greased pan, using the back of the scoop or a spoon to spread it a little, so the middles cook through. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side.

Keep the pancakes warm while you cook the remaining batter and serve topped with your favorite toppings and a drizzle of maple syrup.

A can of coconut milk is right under 14 ounces, which is equal to 1 ½ cups + 1 tablespoon of liquid.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.