German Chocolate Pancakes
Indulging in a weekend breakfast is one of life’s little pleasures, and what could be better than flipping fluffy, chocolatey pancakes that draw inspiration from the beloved German chocolate cake? These German Chocolate Pancakes are not only visually stunning but also a deliciously decadent treat. With layers of rich chocolate flavor, toasted pecans, and sweet coconut, these pancakes bring a delightful twist to your breakfast table. Perfect for family brunches or a special occasion, every bite is like a warm hug for your taste buds.
What You’ll Love About This Recipe
These German Chocolate Pancakes are a delightful union of flavors and textures. Here’s why you’ll fall in love with them:
– **Rich Chocolate Flavor:** The combination of cocoa powder and chocolate chips provides a deep chocolate taste.
– **Textural Contrast:** The toasted pecans and shredded coconut add a satisfying crunch and chew.
– **Decadent Topping:** The creamy, sweet coconut-pecan sauce elevates these pancakes to a whole new level of deliciousness.
– **Easy to Make:** With simple ingredients and straightforward steps, these pancakes come together quickly, making them perfect for any breakfast occasion.
Ingredient List
To create these scrumptious German Chocolate Pancakes, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 1/2 cup 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
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 3/4 cup packed light brown sugar
- 6 tablespoons butter, cut into pieces
- 3 egg yolks
- 1 cup chopped pecans, toasted
- 1 cup sweetened shredded coconut
Prep & Cook Tools
To whip up these delightful pancakes, you’ll need:
- Mixing Bowl: For combining your dry and wet ingredients.
- Whisk: To blend everything smoothly.
- Skillet or Griddle: For cooking the pancakes to perfection.
- Spatula: To flip your pancakes easily.
- Small saucepan: To prepare the coconut-pecan topping.
German Chocolate Pancakes — Do This Next
Step 1: Prepare the Pancake Batter
In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, and salt until well combined. In a separate bowl, mix the milk, lightly beaten eggs, melted butter, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the semi-sweet chocolate chips for that extra chocolatey goodness.
Step 2: Cook the Pancakes
Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Remove from the skillet and keep warm while you repeat with the remaining batter.
Step 3: Make the Coconut-Pecan Topping
In a small saucepan, combine the evaporated milk, brown sugar, pieces of butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the toasted pecans and shredded coconut. Allow to cool slightly before serving.
Step 4: Assemble Your Pancakes
Stack your fluffy pancakes on a plate and generously spoon the warm coconut-pecan topping over the top. Feel free to add extra chocolate chips and a sprinkle of coconut for an extra special touch.
Make It Fit Your Plan
These German Chocolate Pancakes can easily be modified to fit various dietary needs. Consider the following adjustments:
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use almond milk or coconut milk in place of regular milk, and opt for dairy-free butter.
- Lower Sugar: Reduce the amount of sugar in the batter and topping for a less sweet option.
- Vegan: Use flax eggs instead of regular eggs, and replace all dairy with plant-based alternatives.
Cook’s Notes
– For the best flavor, toast your pecans before adding them to the topping. This brings out their natural oils and enhances their taste.
– If you’re not a fan of coconut, feel free to leave it out or substitute it with additional chopped nuts.
– These pancakes freeze beautifully! Cook extra and store them in an airtight container. Just reheat in the toaster or microwave for a quick breakfast.
Cooling, Storing & Rewarming
– Allow any leftover German Chocolate Pancakes to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
– You can freeze the pancakes by placing parchment paper between layers and storing them in a freezer-safe bag for up to 2 months.
– To reheat, simply pop them in the toaster or microwave until warmed through.
Reader Questions
Can I make the pancake batter ahead of time?
Yes! You can prepare the pancake batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken overnight.
What can I use instead of pecans?
If you’re not a fan of pecans, you can substitute them with walnuts or almonds for a different flavor profile.
Can I use a different type of chocolate?
Absolutely! You can use dark chocolate chips or even white chocolate chips for a unique twist on these German Chocolate Pancakes.
How can I make the pancakes fluffier?
To achieve extra fluffy pancakes, make sure not to overmix the batter. Additionally, let the batter rest for about 10 minutes before cooking; this allows the baking powder to activate.
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Wrap-Up
These German Chocolate Pancakes are more than just a breakfast; they’re a celebration of flavors that will bring joy to your mornings. The combination of rich chocolate, crunchy pecans, and sweet coconut creates an irresistible dish that’s sure to please everyone at the table. Whether you serve them for a special occasion or as a delightful surprise on a regular morning, they are bound to become a family favorite. Don’t forget to enjoy them with a drizzle of maple syrup or a dollop of whipped cream for the ultimate indulgence!
German Chocolate Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, and salt until well combined. In a separate bowl, mix the milk, lightly beaten eggs, melted butter, and vanilla extract. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the semi-sweet chocolate chips for that extra chocolatey goodness.
- Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of pancake batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Remove from the skillet and keep warm while you repeat with the remaining batter.
- In a small saucepan, combine the evaporated milk, brown sugar, pieces of butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the toasted pecans and shredded coconut. Allow to cool slightly before serving.
- Stack your fluffy pancakes on a plate and generously spoon the warm coconut-pecan topping over the top. Feel free to add extra chocolate chips and a sprinkle of coconut for an extra special touch.
Notes
- For the best flavor, toast your pecans before adding them to the topping to enhance their taste.
- If you’re not a fan of coconut, feel free to leave it out or substitute it with additional chopped nuts.
- These pancakes freeze beautifully! Cook extra and store them in an airtight container. Just reheat in the toaster or microwave for a quick breakfast.
