Start your morning off on a great note with these perfectly sweet Chocolate Chip Pancakes with Toasted Coconut. They have just a hint of coconut flavor, but a few simple substitutions can really make the coconut flavor shine!
Note: This post was updated on August 27, 2018 with new content for your enjoyment.
I love this recipe. It’s so easy to make and really easy to gauge when the chocolate chip pancakes are done. It’s perfect for an anniversary, special weekend breakfast, or a birthday treat. (I love using them for a smash cake alternative!) They feel super special but they aren’t loaded with extra sugar. This makes this chocolate chip pancake recipe ideal for any morning of the week.
Make Perfect Chocolate Chip Pancake Batter
Half of making a really good chocolate chip pancake, is having a perfect pancake batter. These posts explain how the ingredient impact the pancakes. This is especially true of the flour.
- Understanding the Different Types Of Flour. Learn why I chose the flour I did and how to make your pancakes even lighter and fluffier.
- What Eggs Do In Baking. Learn how the eggs we use in this recipe affect the texture, flavor, and the way it cooks.
- How to Buy & Store Eggs. Learn the grocery store lingo for buying eggs and how long they are fresh.
How To Store and Reheat Chocolate Chip Pancake Leftovers
You can store leftovers of these chocolate chip pancakes in an airtight container in the refrigerator for up to five days. If they are still warm when you put them in the fridge they stick together. You can offset this by placing a square of wax or parchment paper between them first.
How to reheat your leftover pancakes:
- Preheat oven to 350°F
- Place your pancakes on a parchment paper or silicone mat lined sheet pan. Cover the pan loosely with aluminum foil and bake for 10 minutes or until the pancakes are warm.
- Remove from the oven and serve immediately.
How To Freeze Chocolate Chip Pancakes
If you’re up for making a large batch, these pancakes freeze beautifully. Here’s my one warning though. If you reheat them in a toaster or toaster oven, the chocolate chips might burn. Being so close to the heat source puts them at risk. Keep a closer eyes on these than you would a standard pancake.
To freeze chocolate chip pancakes.
- Place the pancakes in a single layer on a sheet pan. Try to keep them from touching. Freeze for 30 minutes.
- Remove your chocolate chip pancakes from the freezer and layer them between pieces of parchment paper in your storage container. Make sure that the paper is larger than your pancake to prevent sticking. Freezer bags work great for storage, but don’t forget to label it first!
- Freeze for up to 3 months.
Chocolate Chip Pancakes with Toasted Coconut
This chocolate chip pancake batter in this recipe is very thick. This is great for preventing the toasted coconut and chocolate chips from sinking to the bottom. However, they need a little extra time to cook all the way through. Keep this is mind as you choose your heat amount. If you like a stronger coconut flavor, make sure to look in the notes section of the recipe for easy substitutions.
Also, I don’t recommend using an aerosol cooking spray because it creates a lot of almost invisible buildup. This makes it harder to take care of your pan and get it fully cleaned.
Want a free printable grocery list for this Chocolate Chip Pancakes recipe? Get it HERE.
Use this grocery list to help simplify shopping. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.
If you would like to try some other breakfast/brunch recipes, here are some I recommend:
- Pumpkin Egg Casserole
- Sorrel & Duck-Fat Fried Purple Potato Breakfast Pizza
- Fresh Jasmine & Tahitian Vanilla Cream Scones
- Honey Buttermilk Corn Muffins with Strawberry-Basil Butter
Happy Cooking! 🙂
Chocolate Chip Pancakes with Toasted Coconut
- 1 1/2 cups All-Purpose Flour
- 5 tsp baking powder
- 1 tbsp salt
- 1 tbsp sugar
- 1 cup flaked or shredded coconut
- 3/4 cup mini semi-sweet chocolate chips
- 1 egg
- 1 1/2 cups milk
- 3 tbsp butter, melted
- 1 cup heavy whipping cream
- 1 tsp sugar
- 1/2 tsp pure vanilla extract
- In a pan over medium low heat, cook the coconut until it is browned and toasted, about 10 Minutes. Stir regularly to prevent burning. Let cool, about 10 Minutes
Chocolate Chip Pancakes
- In a large bowl sift together the flour, sugar, baking powder, and salt. Stir in the mini chocolate chips and the toasted coconut.
- In a different bowl, whisk together the egg, milk, and melted butter.
- Make a well in the center of the dry ingredients and pour in the milk mixture.
- Use a whisk to mix together all the ingredients. be careful not to overwork the mixture or the pancakes will be tough.
- Preheat a griddle or pan over medium-low heat until hot. Lightly brush it with some oil or melted butter. Use a 1/3 cup measuring cup to pour out a pancake. Cook for 2 Minutes or until bubbles begin to pop, the pancake starts to hold shape. The pancakes should be lightly brown on the bottom.
- Flip the pancake and cook for another 3 Minutes, or until the batter is cooked throughout. Transfer to a plate, oil the griddle or pan again, and repeat as needed.
- Combine the heavy whipping cream, sugar, and pure vanilla extract into a bowl. Use a whisk or an electric mixer with the whisk attachment to whip the cream. You want it to reach “stiff peaks” (when the whipped cream stands up on its own after the whisk is removed). Top the pancakes with maple syrup and a healthy dollop of whipped cream. Serve.
- Replace the butter with coconut oil.
- Replace the milk with coconut milk.
- Use coconut oil in place of regular oil when greasing the griddle or pan.