These Loaded Chocolate Chip Pancakes are packed with dark chocolate chips, coconut, and pecans! Top with warm maple syrup for the ultimate treat!
I shared Dark Chocolate Espresso Bread with you and my reasoning for calling it “bread” instead of what it really is, dessert.
Well, turns out I do that with pancakes, too. All I could think about last weekend was Magic Cookie bars, sometimes called 7 layer bars. My aunt makes the very best Magic Cookie bars, I don’t know why…maybe she adds a bunch of butter to the crust? Whatever she does it really does make them Magic.
So much so that over Christmas I brought some back with me and hid in my closet and ate them. They weren’t gluten-free and I didn’t want Mr. Maebell to see. 😉 I’m awful, I know. I actually used to hide Little Debbie Cakes in a duffle bag when we first moved in together, I would sneak one every now and then.
Fortunately, I have since kicked my Little Debbie addiction.
So, I added some pecans and coconut to my standard chocolate chip pancake recipe and holy Moses, it did not disappoint.
To be entirely honest, the simple fact there were any left for me to photograph at all is a true testament to my willpower. They were light and fluffy, and I loved the texture the shredded coconut added, not to mention the gooey melted chocolate. I actually made them when Mr. Maebell wasn’t home so I stood over the oven and ate them straight out of the frying pan! No syrup, plate, or fork.
What was that I was saying about willpower? 🙂
I also did something a little different, normally I just use a little canola oil to cook the pancakes, but I was out and Lord knows I wasn’t changing out of my fleece cheetah print pajamas at 2:00 in the afternoon to make a grocery run, so I improvised with coconut oil. It was so much better!! Really, I have no idea why.
The pancakes came out kind of crispy, sort of like hot cakes. If crispy pancakes aren’t your thing, maybe you should stick with canola oil, but I thought they were delightful.
So the next time the sweet stuff is calling your name I highly recommend these pancakes, they won’t disappoint!
Ingredients Needed for Chocolate Chip Pancakes
These buttermilk chocolate chip pancakes require very few ingredients and come together in under 20 minutes. Here’s what you’ll need to make homemade chocolate chip pancakes:
- All-purpose flour
- Baking powder
- Vanilla extract
- Semi-sweet mini chocolate chips
- Shredded coconut
- Chopped pecans
- Coconut oil (for cooking)
How to Make Chocolate Chip Pancakes
These are such easy chocolate chip pancakes to make! Here’s an overview of the process:
- Mix together the dry ingredients in one bowl and the wet in another. Combine and stir to mix.
- Gently fold in the chocolate chips, coconut, and pecans.
- Heat a large skillet to medium heat, lightly grease with coconut oil, and use a 1/4 cup measuring cup to add the batter into your skillet.
- Cook until bubbles form, then flip.
- Serve with your favorite pancake toppings and enjoy!
Can I Add Different Mix-Ins?
Of course! You’re welcome to customize these buttermilk chocolate chip pancakes as you see fit. Use different nuts, baking chips, etc.
How to Reheat Pancakes
Leftover pancakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. To reheat, gently warm in the microwave or toaster.
Tips for the Best Chocolate Chip Pancakes
- As always, I made these pancakes using gluten-free ingredients. I typically use Glutino Gluten-Free Pantry All Purpose flour or Gluten-Free Bisquick in place of flour.
- I started with 1 cup of buttermilk, but after 3 or 4 pancakes I felt like the batter was too thick so I added about 1/3 cup more. Use your best judgement when making the pancake batter.
- I prefer using mini chocolate chips because I find they distribute more evenly when mixed into the batter. However, you can use any chocolate chips you like.
More Easy Pancakes Recipes:
- Double Chocolate Protein Pancakes
- Carrot Cake Pancakes
- Pumpkin Spice Pancakes
- Sweet Potato Bacon Pancakes
- Strawberry Pancakes with Cream Cheese Glaze
- 1 cup all purpose flour (I used gluten free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 1-1 1/3 cups buttermilk*
- 1/4 cup semi-sweet mini chocolate chips
- 1/4 cup shredded coconut
- 1/4 cup pecans
- 2-3 tablespoons coconut oil
- Mix your first three ingredients together in a small bowl.
- In a separate, larger bowl (I used my stand mixer) mix vanilla extract, egg, buttermilk. Stir until ingredients are combined.
- Add your dry mixture to the wet and mix until everything is well incorporated.
- Fold in the chocolate, coconut and pecans, stir lightly.
- Heat a large skillet or griddle to medium heat, lightly grease your skillet with 1 tsp coconut oil, and use a 1/4 cup measuring cup or ice cream scoop to transfer the batter into your skillet.
- Wait 2-3 minutes or until you see little bubbles forming on your batter, flip pancake until other side is golden brown.
- * I started with one cup of buttermilk, but after 3 or 4 pancakes I felt like the batter was too thick so I added about 1/3 cup more.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 192mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 3g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.