Toasted Coconut Chocolate Chunk Pancakes

I realize that over the past nearly 6 years, I’ve given you guys no less than 4 other pancakes recipes here.  It probably could have been more like 6 0r 8 had a few of the other recipes we’ve tried actually had a chance to be photographed but some Sunday mornings are like that.  Padding around the kitchen in pjs and fuzzy wicked good Bean slippers, toting a cooling mug of coffee, flipping flapjacks and drizzling maple syrup…oftentimes I just don’t feel like distracting myself from a dreamy Sunday morning to pull out my camera and make things look pretty for photographs, no matter how great the food is.  My apologies.

Toasted Coconut Chocolate Chunk Pancakes

But I’ve been dreaming up these toasted coconut chocolate chunk pancakes for a few weeks now and I knew they would be too good not to share right away.  And by right away, I mean: you’ll want them right away.  Like for dinner tonight…or dessert, perhaps?  Because they are fuuuull of melty chocolate chunks and freshly toasted coconut, and even when you’re eating them for an actual meal (thereby possibly overstuffing yourself for the rest of the day) they really are quite the sweet indulgence.  And that’s probably why we both loved them so much.  Minus the overstuffing part.  That wasn’t fun.

Toasted Coconut Chocolate Chunk Pancakes

We certainly didn’t feel like braving the 10 degree New England air yesterday morning to hit up our favorite little place, Leo’s, in town for breakfast but I’d say this was quite the perfect way to “make do” with a few pantry staples, settle down with a full warm plate in hand, watch the kitty sleep by the fire, and spend some time with the seed catalog dreaming of spring.  I’ll never stop loving Sunday mornings.

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Toasted Coconut Chocolate Chunk Pancakes
source: adapted from The New Best Recipe, by the editor’s of Cook’s Illustrated

Ingredients:

  • 1 1/2 cups shredded sweetened coconut
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup semi-sweet chocolate chunks
  • 2 cups buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp pure vanilla extract

For serving (ideas):

  • Pure maple syrup
  • Powdered sugar
  • Extra toasted coconut
  • Extra chocolate chunks
  • Sliced bananas, strawberries, or raspberries

Instructions:

  1. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Lay the coconut out in an even layer on the parchment paper.  Bake for 10 minutes, stirring occasionally, until all of the coconut is deep golden brown.  Remove the baking sheet from the oven and let the coconut cool on the baking sheet.  It will crisp up as it cools.  Turn the oven off and put a large platter inside to keep warm for the pancakes.
  2. Meanwhile, in a large bowl, whisk the flour, baking powder, baking soda, and salt together.  Stir in 1 1/2 cups of the toasted coconut and the chocolate chunks until even distributed- all of the chocolate should be lightly coated with flour.  Set the bowl aside.  Measure the buttermilk into a 4 cup liquid measuring cup and whisk in the egg, melted butter, and vanilla.  The butter may clump in the mixture – don’t worry about it.  Pour the liquid ingredients into the dry ingredients and with a rubber spatula gently stir the two together until they are just combined.  The batter should be lumpy.
  3. Heat a 12-inch non-stick skillet over medium heat or heat an electric griddle to 350 degrees F.  (My griddle doesn’t need oil or butter but you may need a little on yours to prevent sticking.)  Working in batches, ladle the batter onto the skillet or griddle – the size you make the pancakes is up to you; I have no preference.  Once the tops of the pancakes begin to bubble, check the bottoms.  When the bottoms are golden brown, flip the pancakes over and allow the other side to brown.  The pancakes will be done when they are soft to the touch on the top centers rather than crispy.  Transfer finished pancakes to the platter in the oven to keep warm while you finish cooking the remainder of the pancakes.

Yields: 10 very large pancakes, 14 medium pancakes, or 16 small pancakes

[/print_this]

Toasted Coconut Chocolate Chunk Pancakes

Ingredients

For the pancakes:

  • 1 ½ cups shredded sweetened coconut
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¾ cup semi-sweet chocolate chunks
  • 2 cups buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter, melted and cooled slightly
  • 1 tsp pure vanilla extract

For serving (ideas):

  • Pure maple syrup
  • Powdered sugar
  • Extra toasted coconut
  • Extra chocolate chunks
  • Sliced bananas, strawberries, or raspberries

Instructions

  • 01

    Preheat oven to 400° F.  Line a baking sheet with parchment paper.  Lay the coconut out in an even layer on the parchment paper.  Bake for 10 minutes, stirring occasionally, until all of the coconut is deep golden brown.  Remove the baking sheet from the oven and let the coconut cool on the baking sheet.  It will crisp up as it cools.  Turn the oven off and put a large platter inside to keep warm for the pancakes.

  • 02

    Meanwhile, in a large bowl, whisk the flour, baking powder, baking soda, and salt together.  Stir in 1 1/2 cups of the toasted coconut and the chocolate chunks until even distributed- all of the chocolate should be lightly coated with flour.  Set the bowl aside.  Measure the buttermilk into a 4 cup liquid measuring cup and whisk in the egg, melted butter, and vanilla.  The butter may clump in the mixture – don’t worry about it.  Pour the liquid ingredients into the dry ingredients and with a rubber spatula gently stir the two together until they are just combined.  The batter should be lumpy.

     

  • 03

    Heat a 12-inch non-stick skillet over medium heat or heat an electric griddle to 350° F.  (My griddle doesn’t need oil or butter but you may need a little on yours to prevent sticking.)  Working in batches, ladle the batter onto the skillet or griddle – the size you make the pancakes is up to you; I have no preference.  Once the tops of the pancakes begin to bubble, check the bottoms.  When the bottoms are golden brown, flip the pancakes over and allow the other side to brown.  The pancakes will be done when they are soft to the touch on the top centers rather than crispy.  Transfer finished pancakes to the platter in the oven to keep warm while you finish cooking the remainder of the pancakes.

Smells Like Home original | base pancake recipe adapted from The New Best Recipe, by the editor’s of Cook’s Illustrated

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  • January 28, 2013 at 8:00 AM

    I hear ya, sometimes it just so annoying to get that camera out. I am glad you did. These pancakes look and sound amazing!!

  • January 28, 2013 at 9:29 AM

    These look so delicious. I love chocolate and coconut, and have never had them in a pancake! I am with you on Sunday breakfasts, as it is the only day of the week hubby and I can have breakfast together. I can’t wait to try this!

  • January 28, 2013 at 9:31 AM

    THESE LOOK SOOOO YUMMY! Ahhhh I die. I could just stuff these pancakes into my face non-stop.

  • January 28, 2013 at 9:44 AM

    mmm, these sound like my kind of pancakes! delish 🙂

  • January 28, 2013 at 10:54 AM

    Oh goodness, these look fantastic. Chocolate in pancakes reminds me of going to breakfast with my grandparents when I was young. I LOVE when food brings back memories like that.

  • January 28, 2013 at 11:49 AM

    Smells Like YUM!

  • January 28, 2013 at 12:21 PM

    Despite having just eaten lunch, I am now drooling and totally want these. Dammit!

  • January 28, 2013 at 4:02 PM

    I would love to have a big stack of these for dinner tonight!

    • January 28, 2013 at 7:25 PM

      We may have shared a leftover pancake or two for an appetizer tonight. 🙂

  • January 28, 2013 at 4:48 PM

    These sound amazing!! And it just so happens I’m on my own for dinner tonight so pancakes just *might* be on the menu 🙂

  • January 29, 2013 at 5:37 PM

    These look amazing! Your pictures are so gorgeous and I love love love the addition of toasted coconut!

  • tanya1234
    January 31, 2013 at 9:27 AM

    what kind of shredded sweetened coconut do u use

    • January 31, 2013 at 9:41 AM

      You know, I don’t know – I recognize it by the packaging. It’s a blue bag – maybe Baker’s? It’s right near the chocolate chips in the baking aisle.

  • January 31, 2013 at 2:57 PM

    I don’t make pancakes nearly as often as my kids and husband would like, but these could change that really quickly! Assuming that after they’re made, I even share with them at all hehe

  • February 4, 2013 at 1:00 PM

    I do believe these are single handedly the most delicious looking pancakes ever. What a great combination!

    • February 4, 2013 at 2:10 PM

      Thanks! They do not disappoint!

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