German Chocolate Pancakes With Coconut

German Chocolate Pancakes With Coconut


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If you love our German chocolate cake recipe, these pancakes will make a great treat in the mornings. The chocolate syrup used between each pancake is similar to the one used in German chocolate cakes. Your kids will be jumping for joy for having "cake" for breakfast.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

16 servings


  • Pancakes:
  • 2 C all-purpose flour
  • 1/2 C sugar
  • 1/2 C unsweetened cocoa
  • 1 1/2 Tbs. baking powder
  • 1 tsp. salt
  • 2 C milk
  • 2 eggs, lightly beaten
  • 3/4 C chocolate chips
  • Olive oil, for frying
  • Syrup:
  • 1 C evaporated milk
  • 3/4 C brown sugar
  • 6 Tbs. butter, cut in pieces
  • 3 egg yolks
  • 1 C chopped pecans, toasted
  • 1 C sweetened shredded coconut plus extra for garnish
  • Chocolate shavings, for garnish

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In a bowl, whisk flour, sugar, cocoa, baking powder and salt.

In another bowl, whisk together milk and eggs. Pour into flour mixture and stir to combine. Add chocolate chips and mix.

Heat a nonstick pan with olive oil. Pour 1/4 cup batter for each pancake. Cook until done.

Combine evaporated milk, brown sugar, butter and egg yolks in a saucepan. Cook for 8 to 10 minutes.

Remove from heat and stir in pecans and coconut.

Between layers of pancakes spread chocolate syrup. Finish with syrup layer and garnish with coconut and chocolate shavings.

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