Skip to content

Fluffy Coconut Pancakes (Dairy-free)

These Fluffy Coconut Pancakes are gloriously studded with the nutty flavors of toasted coconut. They’re super easy to whip up and healthy to boot. These healthy coconut pancakes just happen to be dairy-free and contain no refined sugar. 

fluffy coconut pancakes with strawberries and toasted coconut
Fluffy soft coconut pancakes, made with coconut milk.

Fluffy Coconut Pancakes, Dairy fRee

These are wonderfully fluffy coconut pancakes studded with all things coconut. If anyone in the family appreciates coconut or they can’t have dairy, make these pancakes for them. If anyone in the family doesn’t appreciate coconut, they’ll still adore these pancakes topped with their own favorites: berries, whipped cream, maple syrup, you name it.

These soft coconut pancakes are made dairy-free and fluffy-delicious using the wonders of coconut milk, coconut oil, and plenty of freshly toasted coconut.

Be ready to make a double batch of these fluffy coconut pancakes if you’ve got a hungry bunch in the morning. Making pancakes with a trifecta of coconut goodness is super easy.

pancake batter with shredded coconut
Always toast your shredded coconut

What Kind of Coconut Milk to use?

These pancakes are made fluffy and delicious with unsweetened coconut milk, found in refrigerated section of grocery stores. They’re usually located near other non-dairy milk alternatives.

Note that we’re not talking about cans of coconut milk typically used in Asian recipes. Canned coconut milk is very rich, creamy, and the solids often separate from the liquids inside the can. It’s great for Chicken, Sweet Potato, and Coconut Stew, but not for pancakes.

Be sure to buy coconut milk that’s chilled, to ensure you’re using the correct kind.

coconut pancakes with strawberries and shredded coconut

If you make coconut pancakes, a few tips:

  • When folding together the dry ingredients (flour, baking powder, baking soda, and salt) with the wet ingredients (honey, eggs, coconut milk, and coconut oil) be sure to go about it gently. Use a rubber spatula to fold ingredients just until most of the “batter lumps” are gone, but it’s absolutely fine to have some small ones remaining. No need to get the batter perfectly smooth.
  • If your batter appears too thin, add a tablespoon of flour at a time just until it’s a thick yet pourable consistency. If it’s too thick, add a tablespoon of extra coconut milk at a time.
  • Do take a moment to toast your shredded coconut, as it typically comes in a package, untoasted. Give shredded coconut a quick 3 minutes in the oven and experience what a difference it makes.
  • Cook pancakes on medium-low heat. Resist the urge to turn up the heat for speed. The lower heat allows each side of pancakes to cook to golden brown without burning, while maintaining a fluffy interior texture.
toasted coconut pancakes
Made with coconut oil and coconut milk, you’ll feel great about these fluffy pancakes

Note: Non-coconut fans can forgo the shredded coconut on top and fully enjoy these coconut pancakes. Without the toasted coconut on top, they won’t notice a huge difference between coconut pancakes and our favorite fluffy buttermilk pancakes. Alternate topping substitutions include fresh berries, whipped cream, Nutella hazelnut spread, and of course plenty of maple syrup.

More Tasty Recipes to Make:

Watch us make these coconut pancakes:

Did you make this?

Please give us a rating and comment below. We love hearing from you!

coconut pancakes with strawberries and shredded coconut

Fluffy Toasted Coconut Pancakes Recipe

5 from 10 ratings
These Fluffy Toasted Coconut Pancakes are gloriously studded with the nutty flavors of toasted coconut. They're super easy to whip up and healthy to boot. These toasted coconut pancakes just happen to be sugar-free and dairy-free. Pairs perfectly with a hot cup of coffee in the morning.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10
Author: Amy Dong



  • Toast the coconut: Preheat oven to 300F with rack on middle position. Spread coconut in a single, thin layer onto large baking sheet. Bake 3-4 minutes*, gently shaking pan halfway through. Immediately remove pan from oven, give it another few shakes, and set aside.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract to combine well. Fold dry ingredients into the bowl with wet ingredients, gently folding until small lumps remain. Batter should become thick yet pourable; if too thin, add a touch more flour. If too thick, add a touch more coconut milk.Let batter rest at room temperature 5-10 minutes before cooking.
  • Lightly grease a large nonstick pan on medium low heat. Very slowly pour roughly 1/3 cup batter onto one side of the pan, repeating so that you can do several pancakes at time. You can also have two pans going, for faster cooking.
  • Once top surface of pancakes are bubbly and somewhat puffy, gently flip pancakes. Cook until golden brown. Transfer pancakes to serving plate and keep warm; repeat with remaining batter until all pancakes are cooked.
  • Serve pancakes with a generous sprinkling of remaining toasted coconut, along with any additional toppings of your choice.


You can sub half of the all-purpose flour with whole wheat flour if desired.
Some brands of shredded coconut are thicker than others. Actual toast time will vary so check your coconut throughout the 3-4 minutes. Once a nutty aroma arises, it's done.
If desired, feel free to add some toasted coconut into the batter. 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 192kcal | Carbohydrates: 28.8g | Protein: 4.2g | Fat: 6.7g | Saturated Fat: 4.9g | Cholesterol: 37.2mg | Sodium: 309.4mg | Fiber: 1.3g | Sugar: 8.3g
Course: Breakfast, brunch
Cuisine: American
Diet: Vegan
Method: Stovetop

5 from 10 votes

Add a comment

Recipe Rating


    • Katie

    Oh wow, they look amazing! It’s Pancake Day in the UK in a few days so I’ve earmarked these to make for breakfast!

    Katie xoxo

    • Ramona
    • 5 stars

    I have made these pancakes this morning and they were really nice and fluffy. We all enjoyed them and kids in particular. Lovely recipe! Will make it again.

    • Kari Heron
    • 5 stars

    THESE pancakes were indeed fluffy moist and delicious and my family truly enjoyed them over the weekend!

      • chewoutloud

      Super happy to hear that, Kari!

    • Jacqueline Debono
    • 5 stars

    These pancakes were dreamy. Loved the flavour of the toasted coconut! Such a delicious idea!

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week