Khanom krok-inspired mini pancakes with crisp edges
Thai Coconut Pancakes
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
6
18 mini pancakes
Difficulty
Easy
Cost
Budget
$
Thai Coconut Pancakes
Khanom krok-inspired mini pancakes with crisp edges
A home-kitchen version of Thai coconut pancakes with creamy centers, lightly crisp edges, and just enough sweetness to work for brunch or dessert.
15m
Prep Time
15m
Cook Time
30m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Khanom krok traditionally requires a special pan, but the flavor profile translates beautifully to a mini-pancake approach. Coconut milk and rice flour give them their signature tender texture.
Ingredients
- 1 cup rice flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1 can (14 oz) coconut milk
- 1/4 cup water
- 2 scallions, thinly sliced
- Neutral oil for the pan
Instructions
- 1
Whisk together the rice flour, sugar, salt, coconut milk, and water into a smooth batter.
- 2
Heat a nonstick skillet over medium and lightly oil it.
- 3
Drop small rounds of batter into the pan and scatter a few scallions on top of each.
- 4
Cook until the bottoms are golden and the tops are nearly set, then flip briefly if you want more color.
- 5
Serve warm while the edges are still crisp.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Rice flourA gluten-free baking blend
The texture will be less chewy but still good
ScallionsSweet corn
Sweet corn makes them feel closer to some street-stall versions
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the pantry staple matters
Recipes in this lane usually taste more complete when the fish sauce is doing real work instead of acting as an afterthought.
This is often the first pantry ingredient worth upgrading for these flavors.
- Adds salty depth fast
- Useful across sauces, dressings, and braises
A dependable fish sauce bottle becomes useful across a lot of Southeast Asian cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
Keep the pancakes small so they are easy to flip and stay tender in the center.
A pinch of toasted sesame or sweet corn on top also works well.
Storage
Best fresh, though leftovers keep for 1 day in the refrigerator.
Reheating
Reheat briefly in a skillet to bring back the edges.
Nutrition Facts
Per serving (3 mini pancakes) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates15g
Fat11g
Fiber1g
Sugar4g
Sodium90mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Are these very sweet?
- No. They are lightly sweet and often eaten as a snack or breakfast-style bite.
- Can I make them dairy-free?
- They already are, since the richness comes from coconut milk.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.