German Chocolate Pancakes
The classic southern cake gets turned into an indulgent breakfast with these German Chocolate Pancakes with a thick, rich coconut and pecan syrup.
Servings: 16
Equipment
Ingredients
- 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
German Chocolate Syrup
- 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
Instructions
- 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.
- To serve, layer the pancakes and the German Chocolate Syrup.
Notes
If syrup cools off too much before you serve it, you can warm it in the microwave.
Nutrition
Calories: 366kcal | Carbohydrates: 41g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 372mg | Potassium: 273mg | Fiber: 3g | Sugar: 25g | Vitamin A: 370IU | Vitamin C: 0.4mg | Calcium: 179mg | Iron: 2mg