Almond Joy Pancakes

Name: Almond Joy Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons cocoa powder; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 teaspoons almond extract; 1/4 cup shredded coconut; 1 tablespoon melted butter; Sliced almonds; Chocolate syrup; Extra shredded coconut

Highlighted under: Cozy Meal Favorites

I love starting my day with these Almond Joy Pancakes! The combination of fluffy pancakes infused with rich cocoa and shredded coconut gives a delightful morning twist. Topped with sliced almonds and drizzled with chocolate syrup, they remind me of my favorite candy bar. Whether you’re cooking for a special occasion or just treating yourself on a cozy weekend morning, these pancakes are sure to impress. They’re not only delicious but also fun to make, perfect for sharing with friends or family over a leisurely breakfast.

Created by

Noah

Last updated on 2026-01-17T16:06:30.764Z

When I first created these Almond Joy Pancakes, I wanted to capture the flavors of that iconic candy bar in a breakfast treat. After some experimentation, I found that adding coconut and almond extract to the batter brought everything together beautifully. The cocoa powder provides a chocolatey depth that is both satisfying and indulgent.

One tip that really made a difference for me was letting the batter sit for a few minutes before cooking. This allows the flour to hydrate fully, resulting in fluffier pancakes. Trust me, it’s worth the wait for these delicious stacks!

        Why You'll Love These Pancakes
        Fluffy pancakes that satisfy your sweet tooth
Hints of coconut and almond delight in every bite
Perfect for breakfast or brunch celebrations
Quick and easy recipe that anyone can master

      

Mastering the Pancake Batter

The key to achieving the perfect pancake batter lies in the balance of dry and wet ingredients. When combining the flour, cocoa powder, and other dry ingredients, ensure there are no lumps. Overmixing at this stage can lead to dense pancakes, so mix until just combined. I recommend using a spatula to gently fold the wet ingredients in, allowing a few small lumps to remain for that classic fluffy texture.

Cocoa powder is an essential ingredient in these pancakes, providing rich flavor and a delightful chocolatey appearance. When choosing cocoa powder, opt for high-quality brands like Dutch-processed for a deeper, more complex taste. If you're feeling adventurous, you can experiment with using dark cocoa powder for a bolder chocolate flavor or even swap a portion of the all-purpose flour for whole wheat flour for added nutrition.

Cooking Techniques for Perfect Pancakes

When cooking the pancakes, achieving the ideal temperature on your skillet is crucial. I find that medium heat usually works best; too hot, and the pancakes might burn on the outside before fully cooking on the inside. A non-stick skillet is recommended; if you’re using a regular pan, consider greasing it with a little butter for added flavor and to prevent sticking more effectively.

As you pour the batter onto the skillet, watch for bubbles to form on the surface of the pancakes. This is your indicator that it's time to flip them over—typically around 2-3 minutes of cooking time. After flipping, cook for an additional 2-3 minutes until golden brown. If your pancakes are browning too quickly, lower the heat slightly to ensure even cooking throughout.

Ingredients

Pancake Batter

1 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 teaspoons almond extract
1/4 cup shredded coconut
1 tablespoon melted butter

Toppings

Sliced almonds
Chocolate syrup
Extra shredded coconut

Instructions

Prepare the Batter

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, almond extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in the shredded coconut.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Once hot, pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Serve and Enjoy

Stack the pancakes on a plate and top with sliced almonds, a drizzle of chocolate syrup, and additional shredded coconut for garnish. Serve warm and enjoy your delicious breakfast treat!

Pro Tips

For extra flavor, consider adding a pinch of cinnamon to the batter. If you prefer thicker pancakes, add a bit more flour to the mix until the desired consistency is reached.

Serving Suggestions

These Almond Joy Pancakes are delicious on their own, but to elevate them further, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on top. The creaminess will pair beautifully with the chocolate syrup and the nutty crunch of the almonds, creating a dessert-like breakfast experience. For an added touch of luxury, drizzle some warm chocolate sauce over the stack before serving.

For a more tropical vibe, pair the pancakes with fresh fruit such as banana slices or strawberries. The natural sweetness and acidity of the fruit complement the richness of the pancakes beautifully, balancing the flavors and adding freshness. You could also serve them with a side of coconut yogurt for an extra dose of coconut flavor.

Make-Ahead and Storage Tips

If you want to prepare these pancakes in advance, the batter can be made and stored in the refrigerator for up to 24 hours. Just make sure to give it a gentle stir before using, as resting can help improve texture, but avoid overmixing again. Additionally, you can also cook the pancakes ahead of time and freeze them for quick breakfasts. Layer them between sheets of parchment paper in an airtight container to prevent sticking.

To reheat frozen pancakes, simply pop them in the toaster or microwave. If using a microwave, heat them in 30-second intervals until warmed through. To maintain their fluffy texture, avoid overheating. You can also reheat them in a skillet for a few minutes, adding a touch of butter to revive their golden edges and soft texture.

Questions About Recipes

→ Can I make these pancakes ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking.

→ Can I freeze leftover pancakes?

Absolutely! Let them cool completely, then freeze in a single layer. Once frozen, transfer to an airtight container and store for up to 2 months.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes.

→ How can I make these pancakes gluten-free?

You can replace regular flour with a gluten-free all-purpose flour blend. The pancakes will still be delicious!