German Chocolate Pancakes

I saw these pancakes in a Southern Livingmagazine a while back and after I wiped the drool off the page, I ripped it out to put in my “Recipes to Try” pile.

Chocolate pancakes are covered in a German Chocolate Syrup that resembles the icing that’s typically on a German Chocolate Cake. It’s amazingly sweet and rich.

These pancakes are probably too decadent to eat for breakfast. They’re maybe more suitable for dessert or a special brunch.

The pancakes have plenty of chocolate flavor from two types of chocolate- cocoa powder and semi-sweet chocolate chips. The crunch of pecans and chewy texture of shredded coconut, all covered in a supremely sweet and rich syrup is what really makes these pancakes. So much so that I changed the recipe some to make certain there was plenty of this thick and gooey syrup.

How To Make

(More detailed instructions in recipe card below.)

1. Make the German Chocolate Syrup. Use a medium saucepan with a heavy bottom and add the evaporated milk, brown sugar, butter and egg yolks. Cook until thickened, stirring the whole time. Then remove from heat and mix in the coconut and pecans.
2. Mix together dry ingredients for pancakes.
3. Mix together wet ingredients for pancakes.
4. Combine the two and stir in chocolate chips.
5. Cook the pancakes.
6. Layer the pancakes with German Chocolate Syrup.

Storage

Leftovers can be stored in the refrigerator for 3 days. Store the pancakes and the syrup in separate air tight containers.

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More Over The Top Pancakes

• Cake Batter Pancakes
• Banana Pudding Pancakes
• Double Stuff Oreo Pancakes
• Strawberry Shortcake Pancakes
• Snickers Pancakes

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Recipe adapted from Southern Living