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Homemade German Chocolate Pancakes photo

German Chocolate Pancakes

Indulge in these decadent German Chocolate Pancakes, featuring rich chocolate, toasted pecans, and sweet coconut!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 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
For the Coconut-Pecan Topping:
  • 1 cup evaporated milk
  • 3/4 cup packed light brown sugar
  • 6 tablespoons butter cut into pieces
  • 3 large egg yolks
  • 1 cup chopped pecans toasted
  • 1 cup sweetened shredded coconut

Equipment

  • Mixing Bowl
  • Whisk
  • Skillet or griddle
  • Spatula
  • Small Saucepan

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.