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German Chocolate Pancakes

Fluffy chocolate pancakes layered with a rich German chocolate-style coconut-pecan syrup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 16 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 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 (for batter)
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 3/4 cup packed light brown sugar
  • 6 tablespoons butter cut in pieces (for syrup)
  • 3 egg yolks egg yolks
  • 1 cup pecans chopped and toasted
  • 1 cup sweetened shredded coconut

Instructions

  • Make the German chocolate syrup: In a medium saucepan, combine 1 cup evaporated milk, 3/4 cup packed light brown sugar, 6 tablespoons butter (cut into pieces), and 3 egg yolks.
  • Cook the syrup over medium heat, stirring constantly, until it thickens slightly, about 8 to 10 minutes; it will thicken more as it cools.
  • Remove the saucepan from the heat and stir in 1 cup chopped toasted pecans and 1 cup sweetened shredded coconut; set the syrup aside.
  • Make the pancake batter: In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 tablespoons baking powder, and 1 teaspoon salt.
  • In a separate bowl, whisk together 2 cups milk, 2 lightly beaten large eggs, 3 tablespoons melted butter, and 1 teaspoon vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in 3/4 cup semi-sweet chocolate chips; do not overmix.
  • Heat a griddle or large nonstick pan over medium heat and lightly coat with oil or melted butter.
  • Pour about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, then flip and cook until cooked through, about 1–2 minutes more.
  • To serve, stack pancakes and spoon the warm German chocolate syrup between layers or over the top.

Equipment

  • Medium Saucepan
  • griddle or large nonstick pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Notes

  • If the syrup cools too much, warm briefly in the microwave.