Almond Joy Pancakes

Name: Almond Joy Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons cocoa powder; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 1/2 cup shredded coconut; 1/2 cup chopped almonds; Chocolate syrup; More shredded coconut and chopped almonds

Highlighted under: Tasty Treat Recipes

I’m always on the lookout for ways to make breakfast more exciting, and these Almond Joy Pancakes are my latest obsession. Each fluffy pancake is packed with rich cocoa, shredded coconut, and crunchy almonds, capturing all the delightful flavors of the classic candy bar. Pairing them with a drizzle of chocolate syrup and a sprinkle of coconut on top transforms my mornings into a joyful experience. These pancakes are not just delicious; they also make a fantastic indulgent treat for any breakfast or brunch gathering.

Created by

Emily

Last updated on 2026-01-17T16:58:27.750Z

When I first made these pancakes, I was skeptical about how well the flavors would come together, but I was pleasantly surprised. The combination of sweet coconut, rich chocolate, and crunchy nuts created a mouthwatering breakfast that I couldn't get enough of. I found that adding a touch of vanilla extract to the batter really enhanced the overall flavor, making them reminiscent of my favorite candy bar.

One specific tip that transformed my cooking experience was changing the way I cooked them. I used moderate heat, which meant they cooked through perfectly without burning. Each pancake turned out fluffy and perfectly cooked, giving me the satisfaction of a restaurant-quality breakfast right at home.

        Why You Will Love These Pancakes
        Rich chocolate flavor that satisfies any sweet tooth
Crispy almonds add a delightful crunch with every bite
Fluffy texture that brings together all the wonderful flavors

      

Mastering the Pancake Batter

The key to achieving light and fluffy Almond Joy Pancakes lies in properly mixing the batter. When combining the dry ingredients—flour, cocoa powder, sugar, baking powder, and salt—be sure not to overmix once you add the wet ingredients. Stirring gently until just combined will prevent gluten development, which keeps the pancakes soft. If you find your batter too thick, a splash of milk can help adjust the consistency; aim for a pourable yet thick batter.

Incorporating shredded coconut and chopped almonds into the batter not only adds texture, but also boosts flavor. Make sure to use unsweetened coconut for a more balanced taste, as the sugar content in the batter already provides sweetness. For almond lovers, consider using almond extract in place of vanilla to really enhance that nutty flavor profile. Remember, every ingredient plays a role, so use fresh products for the best results!

Cooking Tips for Perfection

For perfectly cooked pancakes, preheating your skillet is crucial. A non-stick skillet should be heated over medium heat; you’ll know it’s ready when a drop of water sizzles on the surface. Avoid using high heat, as this can cook the outside too quickly and leave the inside undercooked. Typically, you should aim for a cooking time of about 2-3 minutes per side until golden brown, adjusting the heat as needed to avoid burning.

When flipping the pancakes, look for bubbles forming on the surface—this indicates they’re ready to turn. Use a spatula to gently lift the edges before flipping to avoid breaking them apart. If you’re making a larger batch, keep the cooked pancakes warm in an oven set at 200°F (93°C) until ready to serve. This method ensures that everyone at the table enjoys warm, fluffy pancakes together.

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup chopped almonds

Toppings

Chocolate syrup
More shredded coconut and chopped almonds

Instructions

Prepare the Batter

In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the shredded coconut and chopped almonds.

Cook the Pancakes

Preheat a non-stick skillet over moderate heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Serve

Stack the pancakes on a plate and drizzle with chocolate syrup. Top with additional shredded coconut and chopped almonds before serving.

Pro Tips

Make sure not to overmix the batter to keep your pancakes fluffy. You can easily customize these pancakes by adding chocolate chips or using almond milk instead of regular milk for a nutty flavor.

Variations and Serving Suggestions

While these pancakes pay homage to the iconic Almond Joy bar, feel free to customize them for your palate. For a nut-free version, substitute the almonds with crushed hazelnuts or sunflower seeds; just ensure that these don’t interfere with any allergies in your kitchen. You can also play with flavors by adding chocolate chips or even peanut butter for a unique twist.

Serve these pancakes with a dollop of whipped cream for an indulgent brunch presentation. Fresh fruits like banana slices or berries add brightness and balance to the rich flavors. A light dusting of powdered sugar can enhance visual appeal and sweetness without overpowering the dish. Get creative with toppings to enjoy a personalized delight each time!

Make-Ahead and Storage Tips

If you're looking to streamline your morning routine, these pancakes can be made in advance. Prepare the batter the night before, cover it, and store it in the refrigerator. When you’re ready to cook, give it a gentle stir and cook as directed. Just remember to check the batter consistency, adding a little milk if it thickens while sitting.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Simply reheat them in a toaster or oven for a quick breakfast treat. To avoid freezer burn, separate them with parchment paper in your storage container. This allows for easy access and keeps them intact while frozen.

Questions About Recipes

→ Can I make these pancakes ahead of time?

Yes, you can prepare the batter and refrigerate it overnight. Just give it a good stir before cooking.

→ How do I store leftover pancakes?

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. They can be reheated in the toaster or microwave.

→ Can I substitute the flour for a gluten-free option?

Absolutely! Use a gluten-free all-purpose flour blend to make these pancakes gluten-free.

→ What can I use instead of milk?

You can substitute milk with almond milk or coconut milk for added flavor that complements the recipe.