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; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup coconut milk; 1 large egg; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon vanilla extract; 1/4 cup chopped almonds; 1/4 cup shredded coconut; Maple syrup; Toasted coconut flakes; Chopped almonds (optional)

Highlighted under: Sweet Recipe Collection

I absolutely love making Almond Joy Pancakes on lazy Sunday mornings. These pancakes remind me of my favorite candy bar, combining the rich flavors of chocolate and coconut with crunchy almonds. The aroma that fills my kitchen while cooking them is simply irresistible, and they always put a smile on my family’s faces. Topped with some warm maple syrup and a sprinkle of toasted coconut, these pancakes are an indulgent treat that elevates breakfast to a whole new level. They’re not just about taste; they’re about creating cherished memories together at the table.

Created by

Luca

Last updated on 2026-01-17T16:46:28.476Z

When I first decided to create these Almond Joy Pancakes, I wanted something that would capture the essence of the beloved candy bar. I experimented with various combinations of coconut and chocolate until I found the perfect balance. The secret lies in incorporating coconut milk into the batter, which gives a lovely subtle sweetness and creaminess that makes a huge difference.

One of my favorite tips is to let the batter rest for a few minutes before cooking. This allows the gluten to relax, resulting in fluffier pancakes. Adding some finely chopped almonds right into the batter also brings an extra crunch that mimics the texture of the original candy. It’s these little tweaks that elevate breakfast into something truly special.

        Why You'll Love These Pancakes
        Indulgent flavors of chocolate, coconut, and almond in every bite
Fluffy texture that ensures a delightful breakfast experience
Quick to whip up, making it great for leisurely weekend mornings

      

Mastering the Pancake Batter

The pancake batter is the heart of this recipe, and achieving the right consistency is essential. Mix your dry ingredients, such as flour, sugar, baking powder, cocoa powder, and salt thoroughly to ensure an even rise and flavor distribution. When combining the wet and dry components, stir gently. Overmixing can lead to tough pancakes, so stop once you see no dry flour—some lumps are perfectly fine! This creates a light and airy texture as they cook.

If you're looking to lighten up the batter without sacrificing flavor, consider swapping the coconut milk for almond milk or a dairy-free milk of your choice. While this will slightly change the coconut flavor profile, the cocoa and almond additions still create a rich, indulgent taste. Additionally, you can make the batter ahead of time and store it in the fridge for up to 24 hours; just give it a gentle stir before cooking.

Cooking Techniques for Perfect Pancakes

When it comes to cooking pancakes, achieving the right heat is crucial. Preheat your skillet over medium heat, which is generally around 375°F (190°C) if you have a thermometer. If the heat is too high, your pancakes will brown too quickly on the outside while remaining raw on the inside. A key indicator of readiness is to sprinkle a few drops of water on the surface; if they dance and evaporate immediately, it’s time to cook.

Use a 1/4 cup measuring cup to pour your batter for consistent pancake sizes, which ensures even cooking. As you watch for bubbles forming on the surface of the pancake, know that this tells you it’s time to flip; you’re looking for about 3–4 minutes. Cook the second side for slightly shorter, about 2–3 minutes. Your pancakes should have a slight dome and a golden-brown edge when they’re done.

Ingredients

For the Pancake Batter

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
1 large egg
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 cup chopped almonds
1/4 cup shredded coconut

For Toppings

Maple syrup
Toasted coconut flakes
Chopped almonds (optional)

Instructions

Prepare the Batter

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

Gently fold in the chopped almonds and shredded coconut. Let the batter rest for 10 minutes.

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and grease lightly with cooking spray or butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes on one side, or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Repeat with the remaining batter.

Serve

Stack the pancakes on plates. Top with warm maple syrup, toasted coconut flakes, and additional chopped almonds, if desired. Enjoy your delightful breakfast!

Pro Tips

For an extra indulgent touch, try adding chocolate chips to the pancake batter or serve with whipped cream on top. Storing leftover pancakes in an airtight container in the fridge can help them stay fresh. Simply reheat on the stovetop or in the microwave before serving.

Serving Suggestions

To elevate your Almond Joy Pancakes even further, consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess balances well with the rich flavors of chocolate and coconut. You can also top them with fresh fruits like bananas or berries for a pop of freshness and added nutrition.

If you like a bit of crunch, sprinkle some extra chopped almonds or a mix of nuts on top. Not only does this add texture, but it also enhances the nutty flavor profile of the dish. Another delicious twist is to drizzle some chocolate sauce along with the maple syrup—perfect for special occasions or when you want an extra indulgent treat.

Storage and Reheating Tips

Leftover pancakes can easily be stored in the refrigerator. Simply let them cool completely before stacking them between sheets of parchment paper to prevent sticking. Place them in an airtight container, and they’ll stay fresh for up to 3 days. They also freeze well! Place them in a freezer-safe bag, separating each pancake with parchment paper to keep them from sticking together. They can be stored for about 2 months.

To reheat, simply pop them in the toaster or microwave. If using the microwave, heat in 30-second intervals until warmed through. For crispy edges again, consider a skillet over medium heat for a couple of minutes. This method helps regain their fluffy texture and brings back that irresistible aroma. Enjoy them as a quick breakfast or snack any time!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but the pancakes may turn out denser. You may need to adjust the liquid slightly.

→ How can I make these pancakes vegan?

You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk alternative.

→ What other toppings can I use?

Feel free to get creative! Nut butter, sliced bananas, or whipped cream can all make delicious toppings.

→ Can I freeze the pancakes?

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