Weekend brunch just got a major upgrade with these Coconut Chocolate Chip Pancakes. Sweet coconut flakes and dark chocolate chips make these over the top pancakes totally addictive.
This post may contain affiliate links. For more information, please read my disclosure policy.
Are you a pancake or waffle kind of person? I know it’s a heated debate but I’m pancakes all the way.
And what’s better than a pancake loaded with delicious toppings? These pancakes start with my favorite fluffy buttermilk pancakes then are filled with a generous heap of sweetened shredded coconut and dark chocolate chips.
Ingredients for Coconut Chocolate Chip Pancakes
Here’s what you will need to make these pancakes:
Prepare the Batter
Start by melting the butter for the pancake batter. Do this first so it has a few minutes to cool before adding it to the batter.
Next, combine all the dry ingredients in a large bowl. In another bowl, combine all the wet ingredients, except the butter.
Pour the wet ingredients into the dry and stir until just combined. Add melted butter, coconut and chocolate chips and stir gently. Let the batter sit for 10 minutes.
Cook to Golden Perfection
Now it’s time to cook. I love using my big electric griddle when cooking up pancakes.
It saves so much time having that big surface to cook a bunch at the same time. If you don’t have a griddle, preheat a large pan over medium-low heat.
Grease preheated griddle or pan with butter. Add a big dollop of batter (I like to use a 1/2 cup measuring cup) to the greased pan and cook until bubbles start to appear and the edges have set.
Flip and cook another minute or two, until golden. Repeat with remaining batter.
Frequently Asked Questions
I don’t have buttermilk. What can I use instead? If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Pour whole milk to the 2 cup line, stir and let sit for 5 minutes. Boom, homemade buttermilk.
How long can I keep the leftovers? Once cooled, place in an airtight container and refrigerate. Keep for up to 4 days. Reheat in the microwave.
Can I freeze these pancakes? You definitely can! Let cool fully then place in a single layer on a baking sheet. Place in freezer and freeze for two to four hours. This will keep them from sticking together. Once frozen, place in a labeled freezer safe ziplock bag or container and freeze up to two months. Thaw in the refrigerator overnight or microwave until warm.
More Fun Breakfast Options
Coconut Chocolate Chip Pancakes
Ingredients
- 3 Tablespoons butter
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 1/4 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup dark chocolate chips
- maple syrup
Instructions
- Place butter in a small microwave safe bowl. Melt and set aside.
- In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, sour cream, eggs and vanilla. Pour wet ingredients into dry ingredients and fold together until it just comes together. Add melted butter, coconut and chocolate chips and gently stir. Let sit for 10 minutes.
- Meanwhile, preheat your griddle or pan over medium heat. Grease with butter and laddle batter onto pan using a heaping 1/2 cup measuring cup. Cook until bubbles appear at surface and the edges are set. Flip and cook another 1 to 2 minutes. Repeat until all batter is cooked. Serve with syrup.
