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For everyone that wants a change from almond flour pancakes or can’t have them, this coconut flour pancakes recipe is for you — they are keto friendly, low carb, and nut-free! And since these keto pancakes with coconut flour require just 6 ingredients and 10 minutes, they come together super quickly. The addition of cream cheese makes these the best coconut flour pancakes I’ve ever had.
There’s already another recipe for my favorite keto pancakes on the blog that includes coconut flour; in fact, it was so popular with readers that I made a keto pancake mix version of it! But, that one contains almond flour as well. I know some of my readers are allergic to nuts, and I’ve had repeated requests for a nut-free keto pancake recipe… so, these coconut flour pancakes are just that! (Coconuts are botanically fruits, not nuts, so are okay for most people trying to be nut-free — but you know yourself best.)
And if you want pancakes that don’t have almond or coconut in them at all, make my cream cheese pancakes instead. They are much thinner and not fluffy, but still delicious and have no flour whatsoever.
Why You’ll Love This Coconut Flour Pancakes Recipe
- Lightly sweet with a hint of vanilla and coconut flavor
- Thick and fluffy
- Only 6 simple ingredients
- Ready in just 10 minutes
- Just 4g net carbs in a generous serving
- Keto friendly, low carb, gluten-free, and grain-free
- More nutrient-dense than pancakes made with wheat flour
- Super easy to make!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Eggs – These help the pancakes stay together and also provide some leavening. Large eggs are the right size for this recipe.
- Cream Cheese – This makes for a big improvement in the taste and texture of this coconut flour pancake recipe, so don’t skip it. Make sure you use plain cream cheese, not flavored. If you need a dairy-free and paleo option, substitute with thick, full-fat coconut cream (the kind from a can) or simply dairy-free cream cheese.
- Coconut Flour – I recommend Wholesome Yum Coconut Flour for the right texture and absorbency, as different brands can vary. Plus (bonus), it’s organic!
- Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice — check my article on carbs in milk to choose one that’s low carb. Coconut or almond milk would be suitable for paleo and dairy-free options.
- Besti Monk Fruit Allulose Blend – My go-to zero carb sweetener, because it tastes just like sugar, dissolves easily, has no aftertaste, and won’t crystallize. I previously used erythritol, which is fine as well, but add an extra 1/2 tablespoon. If you want to use another sweetener, check my guide to keto sweeteners.
- Baking Powder – Makes the pancakes fluffy. I like this baking powder which is non-GMO and gluten-free. Do not use baking soda, which is not the same as baking powder.
- Vanilla extract (optional) – Adds flavor and brings out the sweetness.
You probably already have many of these – if not, check my keto pantry list to stock up on these and other keto basics.
TIP: Do not replace the coconut flour with almond flour or any other flour.
Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make this almond flour pancakes recipe instead.
How To Make Coconut Flour Pancakes
This section shows how to make pancakes with coconut flour, including step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make coconut flour batter. Blend eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla until smooth. It will look like the picture in the blender below at first, then get thicker as it sits.
TIP: Don’t have a blender?
A food processor, or a hand mixer in a large bowl, can also work. However, unlike other pancake recipes, for this one I don’t recommend mixing the wet and dry ingredients using a whisk. You need power to mix the cream cheese.
- Rest. Let the batter sit for a few minutes so that it can thicken up a bit.
- Fry. Scoop pancake batter in small circles onto an oiled pan. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry the coconut pancakes over medium-low heat, until bubbles form on top (as shown below). Then flip and cook on the other side until golden.
They are done when they are browned on both sides. How much they brown will vary depending on the temperature of your pan.
Tips For The Best Coconut Flour Pancakes
- Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.
- The batter will be thicker than a traditional pancake batter – this is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.
- Swirl the batter. Since the batter is thick, you may need to spread it a bit. I like to pour first, then use my measuring cup around the top in a circular motion, to spread into a circle.
- Flip when you see bubbles, either on top or at the edges. You can gently slide a thin turner underneath to see if they stay together enough to flip.
- Be careful not to overheat. If your pan is too hot, the outside will burn before the inside is cooked through. Medium-low heat works best.
Storage Instructions
- Store: If you’ve made a big batch of these easy coconut flour pancakes, keep them in the refrigerator for up to 4-5 days.
- Freeze: Being able to pull a quick low carb breakfast out of the freezer has been a total lifesaver! To freeze, arrange the coconut pancakes on a parchment lined baking sheet and freeze for a few hours, until solid (this will prevent them from sticking together). Then, transfer to a freezer bag and freeze for up to 4 months.
- Reheat: Reheat the pancakes in the microwave, or preferably, in the oven. You can reheat right from frozen if needed.
TIP: I like to spread a little butter on top before reheating.
This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
What To Serve With Coconut Pancakes
- Syrup – My absolute favorite is my keto maple syrup, but you can also make your own sugar-free maple syrup. Just avoid regular maple syrup or other store bought syrups, which contain either sugar or artificial sweeteners, flavors, and preservatives.
- Fresh Berries – Including strawberries, raspberries, blueberries, blackberries, etc. (Get the full keto fruit list here to see what kinds of fruit are okay for toppings if you’re keto.)
- Sugar-Free Chocolate Chips – These come in dark, milk, or even white chocolate varieties.
- Butter – Great addition for favorable keto macros.
- Nuts & seeds – Chop them up and sprinkle on top. I have lots of ideas in my keto nuts list, if you’re not nut-free.
If you want something to drink with your breakfast, try keto coffee or even a pink drink.
More Keto Pancake And Waffle Recipes
If you like this coconut flour pancake recipe, you might also like some of these other keto breakfast recipes:
Tools To Make Pancakes With Coconut Flour
- High-Power Blender – Use it to blend the coconut flour pancake batter. And, it’s powerful enough for just about any other kitchen task.
- Nonstick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily.
- Pancake Art Kit – The easiest way to turn plain old pancakes into incredibly fun shapes. Even the adults will like this. 😉
Coconut Flour Pancakes Recipe
Get Keto Maple Syrup For Your Coconut Flour Pancakes!
Meet Wholesome Yum Keto Maple Syrup: this natural sugar-free syrup tastes, bakes and pours just like maple syrup does - with NO aftertaste and only 2g net carbs!
GET IT HERE
Coconut Flour Pancakes (Fluffy, Keto, GF!)
Fluffy coconut flour pancakes are keto and gluten-free! Ready in 10 minutes, with just 6 ingredients like coconut flour, cream cheese & eggs.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all ingredients in a blender, until smooth.
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Let the batter rest for a couple of minutes, so that the bubbles settle and batter thickens a bit.
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Pour 2 tablespoons (1/8 cup) of batter at a time into circles onto an oiled pan over medium-low heat. Cook for 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.)
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Repeat as needed until all the batter is used up.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 4 3-inch pancakes, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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505 Comments
Amy
0Can I use regular baking powder?
Wholesome Yum M
0Hi Amy, Yes it will still work fine with regular baking powder.
Joan
0Ok, so I made a big batch cuz they were just so yummy. I baked them on a sheet pan and then once cooked, cut them to sandwich size cut them through the center and made a sandwich, a burger etc. Still so yummy and easy grab and go if you just want pancake…
Jaime Faulkner
0What temp and how long did you bake them?
Joan
0Was having a sugar craving and these along with your keto syrup sure hit the spot. I had trouble with the rise a bit and finding the sweet spot with the heat, but next time I won’t use the blender and I will try a lid.
Wholesome and yum. Thank you.
Bueno
0Okay so made the batter but it wasn’t enough so I just doubled it but when I put them on the pan it hardly bubbled so I couldn’t tell if they were done but I barely left it on there and they had burned so I tried adding milk but I used heavy cream for the batter but I didn’t think I should add more cream seeing how I thought it would just make it thicker so I added just a lil bit of milk and then they ended up being a lil to watery to flip so I added a lil bit more flour and there kinda better but still to thin so it’s hard to flip so idk where I went wrong?!
Maya | Wholesome Yum
0Sorry to hear this happened! I think there are multiple issues here but mostly that you kept adding ingredients. I recommend sticking with the original recipe. If they burned, it’s because the temperature was too high so recommend reducing it. Hope that helps for next time!
Jfulme1
0So much better than almond flour pancakes! I added blueberries and used sugar-free Smucker’s syrup. It was delish!
Cyntaia
0Thank you so much for sharing your keto friendly pancakes I love them that’s how are we making them from now on once again thank you so much
Sarah McLaren
0Made these today, the batter is really easy to work with and pancakes came out nice and round. Not as fluffy as your other recipe with the almond flour and psyllium husk, but that is what I was looking for today. Definitely a keeper! Thank you.
Bernice Humphrey
0The cream cheese – is the 2 oz liquid or weight?
Maya | Wholesome Yum
0Hi Bernice, It’s 2 ounces by weight. Most cream cheese packages have markers for ounces. 1 ounce = 2 tablespoons.
Kathy C.
0My husband and I are both diabetic so I was excited to try this recipe. Regular pancakes and waffles immediately spike my blood glucose but these do not. We really enjoy our pancakes now.
Joenette G.
0Hello!
I tried this recipe and made waffles. They were amazing!!! I love breakfast, its my favorite meal of the day. I sometimes eat breakfast for dinner. The consistency of the batter was perfect! I I added cinnamon to the batter. This just became my go to waffle recipe. Quick and easy. Thanks for sharing.
DEBORAH Y CLAROS
0Very good, easy and satisfying! I had nothing in the kitchen to eat and I was very hungry. I didn’t want to break my diet so I looked up easy keto breakfast, because breakfast is usually more simple and found this amazing recipe! It took 5 minutes and I had all the ingredients without having to prepare. Thank you for this, you saved me today!
Cheri
0I made these this morning. The batter was too thick so I added 2T of water. It was still thick but I gave it a try. They tasted wonderful. I might try adding a tad bit more water next time and let the batter sit for 10 min
Jennifer Robinson
0I made these today! They are amazing! I am not a big fan of almond flour so this is a great alternative. Will definitely make these again.
Joan
0You say you store these pancakes in the freezer, so how do you heat them up later? I would love to pull breakfast out of the freezer, but I’ve only got an oven and a stovetop. How can I reheat them without drying them out?
Wholesome Yum A
0Hi Joan, if you’re worried about them drying out, you can add them to an oven-safe dish and cover with foil before reheating in the oven.
Amy McCormick
0I have been following a clean keto diet lifestyle for almost 2 months now. I have begun to tire of morning breakfast options so on a whim searched for “keto pancakes.” Your recipe came up and looked perfect in terms of macros and a small amount of coconut flour. I made them just now and WOW – yum is right! I tried one and immediately declared out loud, with only myself in the room, that I would be eating ALL of them. However, they are surprisingly filling! I had 4 of the 3″ pancakes, and that was just right. Thank you for a great, easy recipe that performed well for me at home. I really look forward to exploring the site more and finding here other ways to expand my keto options in a healthy, clean way.
Chris
0Hi! I’m new to keto and have been trying recipes for about a month but, as a gluten-free vegetarian, I do have experience with almond flour. I have tried several pancake recipes, including this one, and they all come out unsatisfactory. Basically, they don’t stick together or they stick to the pan. I always end up with a big mess that I throw in a bowl to eat. I followed your recipe exactly, except for substituting hazelnut milk for almond milk, as it is lower carb. The batter was way too thick, so I had to add more milk. For half the recipe, I added about 1 Tbl plus 1 tsp extra. It took about 20 minutes for the pancakes to cook on one side before it was dry enough to flip and it still fell apart upon flipping. Now I’ve used almost half the days calories and carbs on this and am still hungry. Surely they are supposed to come out better than this? If you have any suggestions, would love to hear them or I will have to give up on pancakes, which I love. Also, I’m not sure where you are getting your nutritional info. from but my source gives very different info. Dividing the batch by four, it says 488 cals, 41.7 g fat, and approx. 16 g net carb. That’s using the lower-carb milk. Appreciate the recipes. Thanks, and have a great day!
Wholesome Yum A
0Hi Chris, I’m sorry to hear it didn’t work out! The batter is pretty thick — you’ll want to measure out only a little bit (maybe 1/8 cup) and spread it a little in the pan. You might be able to cover the pan while they’re cooking to make the process faster. As far as macros go, we use the USDA food database for accurate numbers, since individual brands can vary quite a bit. I do hope you try this recipe again!
Melissa Pace
0These pancakes are AMAZING!!! I don’t like regular buttermilk pancakes. In my opinion, they are sugar filled, empty calories, that leave you with a sugar high, sugar crash, and an empty belly an hour later. I love how just two of these coconut pancakes fill my belly and satisfy my sweet tooth first thing in the morning. I like to eat them with fresh berries, and some sugar free whipped cream. Light, fluffy, filling, and the right amount of sweet. So, so tasty, and easy to make!! Thank you!!
Linda
0Is the nutrition for 4 pancakes
Wholesome Yum A
0Hi Linda, yes. It’s for four 3-inch pancakes.
Amanda P
0I had a hankering for pancakes after seeing them being made on an episode of Queer Eye.. soo I did a quick search and found this recipe. THESE are DELICIOUS!!! Quick and super easy to make. I literally inhaled the entire plate thanks so much for posting this!
Michelle
0Loved these pancakes! That are a great keto option and easy to make. Thank you!
Jayme
0These are awesome!!! I also tried your version of the almond flour pancakes but found this recipe to be more to my liking! Super sweet, great portion, and so satisfying. Thank you!
Debbie
0Loved them but I would say if one is not keen on coconut as a flavour then to try the almond flour instead as there is a flavour of coconut there.
Ruth Haynes
0I’ve made these pancakes twice now! These are a game changer. I don’t enjoy almond based baked good, so I’m ecstatic w these. Bless your creativity!
Kelly
0I want to make these pancakes, but if I make in advance how can I reheat from frozen? Do they go in the toaster or microwave or oven and if so what temp? And how long?
Please inform me on this, asap if you could I want to make for breakfast in the morning.
Wholesome Yum
0Hi Kelly, reheat them from frozen in the oven, in a single layer, for about 10 minutes at 350 degrees F. I hope you give them a try!
Tara
0I started keto three days ago and was struggling with breakfast options. This recipe saved my life! They were yummy and easy to make. I did not even have to use a blender to mix. Thank you!
Carol Moore
0If I could I would give this 10 stars!!! Made for the first time yesterday, and they will be a staple from now on-ABSOLUTELY DELICIOUS!!! Thank you SO much for sharing the recipe. I DID notice that unlike regular pancakes, the heated oil doesn’t need to be quite as hot, my coconut pancakes were a little browner than usual, but no burned taste!!!
Ann
0Just made these and they where really good. This will be my go to recipe. Thank you so much!
Ennahtebazile
0Hi there! Just made these pancakes for the first time. I am having big-time trouble with them. They taste AMAZING (not too eggy or coconutty) but I just can’t seem to get them to cook right. The first one came out like a delicious crêpe, which meant my battery was somehow wrong. From reading the comments and watching the video I could tell that my batter was way too watery. Since I followed the recipe to a T I have no idea why it didn’t come out thick. Anyway, I then added about 1tbsp coconut flour to thicken it up. The batter then looked like the one in the video. They went from good crêpes to disaster pancakes. On the lowest setting on my stove, they were burning before the middle was done, even though I had ‘spread them out’. So they wouldn’t flip. Then I added some water to get back to that crêpe-y thickness from before and they are coming out OK – for crêpes. So five stars on the flavor and ease of making the batter but for some reason no stars for my execution. 🙁
Ivette
0Hello ENNAHTEBAZILE,
I am not expert on making coconut pancakes, nor any experience with coconut flour but I have been researching coconut flour before hsing cocnut flour myself from what I have read from different pancake recipes that use coconut flour and from doing a lot of research before I begin to use coconut flour, and having read and researched from a lot of people have experienced this same trouble is because the coconut flour has not absorbed the liquid in the batter fully when there is a runny/liquidity batter. I have read from recipe blogs to different websites when they experience this same issue is like with any flour, when this happens before continuing to cook and after of course after adding in all the ingredients together, let the flour rest. I have read that especially with coconut flour, there is a high fiber content in coconut flour because coconut flour is simply coconut meat, dried, and refined into micro-prieces of coconut meat. Just like with any other regular flour, let the flour rest and see how your batter will change depending on the flour being used and the amount of time given in rest, it will either rise, and/or become thicker. From what I read, coconut flour, because of all the fiber content, the batter will thicken if the batter rests for about 10 mins or more. From what I have read, I would let the batter rest 10 minutes being a good amount of time but if by 10 minutes the batter has not thicken to the desired consistency, I would just be patient and wait a little longer and see if the coconut flour in the batter needs a little bit more time to thicken. If you are afraid of the eggs being out for so long, maybe you can refrigerate the batter but I’m not sure if this will speed up or slow down the batter thickening process. In conculsion, I have no experience with using coconut flour but this is simply from my research online, on recipes, through videos and blogs before I begin to work with coconut flour. From reason different recipes, those who have experienced the same thing with a runny/liquidy batter issue, those replied and those who had experience with coconut flour said to let the coconut flour rest for 10 minutes or more to absorb the liquid in the batter. So, I would just be patient and see, wait 10 mins to let the coconut absorb the liquid in the batter and once thickened, try a small amount of batter on the heat and see if that works. If you feel like they’re just not turning out as expected, and if all else fails, please do not through away the batter but try and bake the batter in a pan and see how that turns out. Please remember, coconut flour is not like the traditional (wheat) all purpose flour, that it’s malleable and easy to work with right away. Coconut flour takes some time to absorb the liquid in the batter and takes a little more time and patience. So once again this solely from my research and honest sincerity. I will soon use coconut flour for a recipe I have yet to find and try but when I do use coconut flour with either this recipe or another, I can share with you my personal experience working with coconut flour, if you’d like. Meanwhile, I would try one more time and wait see if waiting for the coconut flour for about 10 minutes or more help with this recipe. Please remember with this flour I would also see or look up what other people have experienced and have rewritten or said about liquidity coconut flour in recipes, being said once again I have no experience with coconut flour yet. In conclusion, I hope this helped you and you were able to have clarity in the use of cocnut flour based on my research and I hope you will have a much better experience net time using cocnut flour and making pancakes again. AI hope this helped once again!
God bless you!
Heather Hayes
0By far the best pancake recipe I have tried!
Hope
0These are by far THE BEST pancakes!! Even better than non-keto friendly ones!! Easy to make, too!
Michele Kennedy
0Really liked these. They were a little dry but had some good texture. I’m going to add more cream cheese next time.
Lauren
0These did NOT work for me at all. The first pancake crumbled in the pan. So I added more almond milk. The second didn’t get cooked all the way through, it’s gummy in the middle.
I’ve tried these in a waffle iron but they just stick and fall apart. I’ve tried spraying the iron, tried different heat levels… It’s just never a win.
Wholesome Yum
0Hi Lauren, your coconut flour or measuring technique might be the culprit. Some varieties are more absorbent than others, and over- or under-measuring it can make the batter too dry or runny. Perhaps you’d like my almond flour pancakes instead?
Bonnie
0They are delicious! My grandchildren love them too!
Mark
0Fantastic recipe and results! These are so delicious. This is only the second dish I’ve made with coconut flower and I could not be more pleased. Perfect blend of flavor and texture. I cooked these up on a pancake griddle with a tad of bacon grease, and they looked as terrific as they tasted. Doubled the recipe and actually came out with 12 pancakes. Will definitely make these again.
Johanna
0I have tried to make these three times now and each time is a disaster. First time the batter was so runny, I ended up with crepes. The second time I added 1 1/2 tbsp more of coconut flour. Batter was too thick. Today I added only 1 tbsp more of coconut flour. The consistency of the batter was just right but when I tried to flip them they fell apart. To reduce the amount of sodium I used Ener-G Baking Powder substitute. What should I try next? More eggs or forget about reducing the sodium and use real baking powder?
Wholesome Yum
0Hi Johanna, if flipping is an issue I’d try making smaller sized pancakes in the pan. Good luck!
Liz
0I made these but doubled the recipe, added 1 tbsp of butter, and cooked them in a waffle iron. They didn’t crisp up like waffles at all, but did make perfect, fluffy, and soft waffle shaped pancakes. Will definitely make again. The waffle iron makes cooking so much easier than bothering with flipping at the exact right moment. Taste was great and not eggy. Great recipe. Thank you!
Fontay
0Thank you for this awesome and delicious pancake recipe. I thought there is no way these pancakes are going to turn out right, but you proved me wrong. Thank you for sharing with us ❤️!!!!!
Jenn Kohl
0I love these pancakes!!! However I have a completely different macro result using MyFitnessPal recipe calculator! For 4-3” pancakes that serves 2 people – I got the following:
Cal=150; Carbs=3.8; Fat=9.5; protein=5g
I do use xylitol instead – would that make such a difference?
Wholesome Yum
0Hi Jenn, we use the USDA Food Database to calculate macros, since macro calculators can make logging errors. These macros also don’t take carbs from erythritol in sweeteners into account.
Rosana Gonzalez
0Loved it!!! Just made them!!!! Thank you
Kay
0I usually use almond flour but I tried the coconut flour pancakes and this recipe was perfect. I used coconut sugar as the sweetener with sugar free maple syruo and even my picky 5 year old nephew ate his entire plate!
Rashidah Brown
0Delicious pancakes! Thanks for sharing!
Joann
0Just made pancakes using your Keto recipe – delicious! Can’t wait to make them again.
Stefanie White
0This recipe has literally changed my attitude about keto! I absolutely detest eggs and was struggling the first couple of weeks on the keto plan. I tried numerous pancake recipes and all of them tasted like egg! Eww. Something about the coconut flour makes these not only fluffy and very filling, but no eggy aftertaste! I no longer dread breakfast, thank you!
Marta
0I am sorry to report that this recipe was a disaster. The mixture was super dense and it wound’t even pour our the blender. I ended up scraping 4 pancakes in total. The taste was ok but please don’t advice to use a blender. May be a hand mixer and a bowl would work better?
Wholesome Yum
0Hi Marta, I’m sorry to hear about that! A hand mixer also works if it’s more convenient for you.
Trish Brown
0Great tasting…going to try the almond/coconut flour ones next
Della
0I tried this recipe for the first time and was blown away!…. SO easy to make, really fluffy and delicious. The texture was soft and very close to original pancake recipes. I highly recommend these to Keto newbies, like myself. Thanks for sharing this recipe.
Linda Z
0I usually use Almond Flour for my pancakes but only had coconut flour. Followed the recipe to the “T” and they came out perfect. I covered the fry pan with a plate and cooked for 1.5 minutes each side on medium low heat. The taste is perfect and the texture of these, slightly spongy, pancakes made me wanting more. I left little bits of cream cheese in the batter and it gave a delightful creamy surprise in every bite. Definitely a keeper in my recipe collection! Thank you.
Lorri
0Hubby loves these! I’ve tried a few similar recipes and this is the best. I am using farm fresh eggs. I do add 1/2 tsp baking powder.
Juls
0These were very good!! I added a little more HWC and a little water to thin out the batter. Otherwise great! Nice Easter breakfast
Laura
0This was a really yummy, filling recipe! I was able to make 3 “normal” sized pancakes out of the batter. I didn’t have plain brick form cream cheese but I did have whipped plain cream cheese and it worked! I just made sure it was packed into my measuring cup. I used regular sugar since I’m not on any special diets and literally just wanted this recipe so I can use up my coconut flour! My first pancake failed, I couldn’t flip it. My second pancake was perfect! And the third pancake got over cooked and was impossible to flip because I was enjoying the second one so much! This recipe does have a very different, fluffy texture but that didn’t bother me because it tasted so good! I’ve got two things to say though for people trying to make this at home: use a lid, seriously, all the comments about using a lid aren’t wrong, it’ll make the pancakes so much easier to flip when it’s time. And second, I would add just a teeny tiny bit of salt to the recipe to balance out the sweetness! I ate this with Summerland Sweets raspberry syrup and it was soooo good!