Almond Joy Pancakes Recipe
with Coconut, Almond & Chocolate Chips, served with Whipped Cream
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Ingredients
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Pancake Batter
Mix-ins & Toppings
Method
Pancake Batter
- 1
Combine dry ingredients
In a large bowl whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1.5 tsp baking powder and 0.5 tsp salt until evenly combined.
- 2
Mix wet ingredients
In a separate medium bowl or measuring cup whisk 1.25 cups milk, 1 large egg, 3 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and slightly frothy.
- 3
Make batter
Pour the wet mixture into the dry ingredients and gently fold with a spatula until mostly combined; a few small lumps are fine. Do not overmix to keep pancakes tender.
Mix-ins & Cooking
- 4
Fold in coconut, almonds and chips
Gently fold 0.75 cups shredded coconut, 0.5 cups chopped almonds and 0.5 cups semisweet chocolate chips into the batter so they are evenly distributed. Reserve a small pinch (about 1 tbsp total) of coconut, almonds, and chips to sprinkle on pancakes while cooking, if desired.
- 5
- 6
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the preheated griddle, leaving space between pancakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Sprinkle the reserved coconut, almonds and chocolate chips onto the top of each pancake immediately after pouring batter. Flip and cook the other side until golden brown, another 1.5–2 minutes. Repeat, re-buttering the griddle as needed, to make approximately 8–10 pancakes.
- 7
Keep warm
Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while finishing the rest.
Whipped Cream & Finishing
- 8
Make whipped cream
Chill a small bowl and whisk (or use a chilled bowl of a stand mixer) for 5 minutes if possible. Pour 1/2 cup heavy cream into the bowl, add 1 tsp powdered sugar and 1/4 tsp vanilla extract. Whisk until soft peaks form, 2–3 minutes by hand or 1–2 minutes with a mixer. Taste and adjust sweetness if desired.
- 9
Plate and garnish
Stack pancakes (2–3 per serving). Top with a generous dollop of whipped cream and sprinkle additional shredded coconut, chopped almonds and a few chocolate chips. Finish with a light pinch (about 1/4 tsp) of flaky sea salt if using to brighten flavors. Serve immediately with maple syrup on the side if desired.