I’ve made a lot of over the top pancake recipes that resemble dessert more than breakfast, but these German Chocolate Pancakes really take the cake. The classic southern cake is turned into a truly decadent breakfast with these German Chocolate Pancakes.
I saw these pancakes in a Southern Living magazine a while back and after I wiped the drool off the page, I ripped it out to put in my “Recipes to Try” pile.
Chocolate pancakes are covered in a German Chocolate Syrup that resembles the icing that’s typically on a German Chocolate Cake. It’s amazingly sweet and rich.
These pancakes are probably too decadent to eat for breakfast. They’re maybe more suitable for dessert or a special brunch.
The pancakes have plenty of chocolate flavor from two types of chocolate- cocoa powder and semi-sweet chocolate chips. The crunch of pecans and chewy texture of shredded coconut, all covered in a supremely sweet and rich syrup is what really makes these pancakes. So much so that I changed the recipe some to make certain thee was plenty of this thick and gooey syrup.
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The classic southern cake gets turned into an indulgent breakfast with these German Chocolate Pancakes with a thick, rich coconut and pecan syrup.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 large eggs, lightly beaten
- 3/4 cup semi-sweet chocolate chips
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 3/4 cup packed light brown sugar
- 6 tablespoons butter, cut in pieces
- 3 egg yolks
- 1 cup chopped pecans, toasted
- 1 cup sweetened shredded coconut
Make German Chocolate Syrup. Combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens somewhat, about 8 to 10 minutes. (It will thicken much more as it cools some.)
Remove from heat and stir in pecans and coconut.
Make pancakes. In a large bowl, whisk together first 5 ingredients.
In a medium bowl, whisk together milk and eggs.
Pour egg mixture into flour mixture and stir to combine. Stir in chocolate chips.
Heat a griddle or large nonstick pan over medium heat. Lightly coat with oil or melted butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface, flip and cook until done.
If syrup cools off too much before you serve it, you can warm it in the microwave.
Sharing this recipe with The Weekend Potluck.
Recipe adapted from Southern Living