Almond Joy Pancakes

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

Highlighted under: Everyday Dessert Recipes

I can’t get enough of these Almond Joy Pancakes! Combining the flavors of almond, coconut, and chocolate, these pancakes bring a delightful twist to breakfast. The best part is how simple they are to whip up on a busy morning or a lazy weekend. Top them off with a drizzle of chocolate syrup and a sprinkle of coconut for an indulgent treat that feels like dessert. I guarantee that these pancakes will become a new favorite in your household and a reason to celebrate the morning.

Created by

Emily

Last updated on 2026-01-17T16:30:28.687Z

When I first created these Almond Joy Pancakes, I wanted to bring the classic candy bar flavors into a breakfast treat. After several trial-and-error sessions, I found that adding toasted coconut and almond extract into the batter really elevated the flavor profile. The welcome crunch of slivered almonds on top finished off the dish beautifully.

During the cooking process, I learned that letting the batter sit for a few minutes helps to create fluffier pancakes. Now, I always make sure to do this step before frying them up, and trust me, it makes all the difference!

        Why You'll Love These Pancakes
        Decadent flavors that capture the essence of Almond Joy candy bars
Fluffy pancakes topped with crunchy almonds and coconut
Perfect for brunch gatherings or special family breakfasts

      

Perfecting Your Pancake Batter

The key to fluffy Almond Joy Pancakes lies in the batter. It's essential to whisk together the dry ingredients—flour, sugar, baking powder, and salt—thoroughly to eliminate any clumps. When adding the wet ingredients, mix until just combined. Over-mixing can lead to dense pancakes, which we want to avoid. The melted butter and almond extract bring a rich flavor, while folding in the coconut and slivered almonds adds wonderful texture and aroma. Aim for a slightly lumpy batter for the best results.

For the best almond flavor, consider using both almond extract and slivered almonds. This dual addition enhances the natural nuttiness and ties in beautifully with the chocolate and coconut. If you find yourself short on almond extract, vanilla extract can be a reasonable substitute, although it will alter the flavor slightly. I recommend adjusting the amount of sugar if you decide to switch extracts, as vanilla tends to be less sweet compared to almond.

Cooking Techniques for the Best Results

Cooking your pancakes on medium heat is crucial. If the skillet is too hot, the outside may burn before the inside cooks through. Instead, heat the skillet gradually. You can test if it’s ready by sprinkling a few drops of water on the surface—if they sizzle and evaporate almost immediately, it’s time to cook. Aim for pancakes that are golden brown on both sides, which should take about 2-3 minutes per side. Look for bubbles forming on the surface before flipping; that’s the indication that they’re nearly ready.

Consider using a non-stick skillet or a well-seasoned cast-iron griddle for optimal cooking. This will give you that perfect golden exterior without sticking. If you notice pancakes sticking, adding a little extra melted butter or oil to the pan can help. Keep pancakes warm on a baking sheet in a low oven (about 200°F) if cooking in batches, which allows everyone to enjoy them warm without much delay.

Ingredients

Gather the following ingredients to whip up these delightful pancakes!

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon almond extract
1/2 cup shredded coconut
1/4 cup slivered almonds

Toppings

Chocolate syrup
Additional shredded coconut
Sliced almonds

Make sure to have all your ingredients ready before you start mixing!

Instructions

Follow these simple steps to create your perfect Almond Joy Pancakes.

Prepare the Batter

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, melted butter, and almond extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Fold in the shredded coconut and slivered almonds.

Cook the Pancakes

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

Repeat with the remaining batter.

Serve and Enjoy

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

Enjoy your pancakes with a side of fresh fruit or your favorite coffee!

Pro Tips

For extra flavor, consider adding a pinch of cinnamon to the batter. You can also experiment with different toppings such as whipped cream or fresh berries.

Storage and Make-Ahead Options

If you want to prepare your Almond Joy Pancakes ahead of time, you can make the batter the night before and store it in the fridge. However, it’s best to let the batter sit at room temperature for about 10-15 minutes before cooking, as cold batter can result in denser pancakes. You can also cook a larger batch and refrigerate leftover pancakes in an airtight container for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through.

For longer storage, freeze cooked pancakes between layers of parchment paper in a freezer-safe container. They will last for about 2 months frozen. When ready to enjoy, let them thaw overnight in the refrigerator, then reheat in the toaster or a microwave. This makes morning meals much easier and still allows you to enjoy the same delightful flavors without the fuss.

Serving Ideas and Variations

While these Almond Joy Pancakes are delicious as they are, feel free to experiment with toppings or variations. You could add a dollop of whipped cream for a more decadent treat or serve them alongside fresh fruit, such as bananas or strawberries, that provide a nice contrast to the rich flavors. A sprinkle of cocoa powder or chocolate chips can amplify that chocolatey goodness, making every bite indulgent and satisfying.

If you're looking to make these pancakes even more wholesome, consider substituting whole wheat flour for half of the all-purpose flour. This adds fiber and nutrients while maintaining a decent texture. You could also try using a dairy-free milk alternative to make them suitable for lactose-intolerant eaters or vegan diets. Just be sure to choose a non-dairy milk that doesn’t overpower the lovely flavor of almond.

Questions About Recipes

→ Can I make these pancakes dairy-free?

Absolutely! Just use a dairy-free milk alternative and substitute melted coconut oil for the butter.

→ What can I substitute for all-purpose flour?

You can use whole wheat flour or a gluten-free flour blend if you prefer.

→ Can I prepare the batter ahead of time?

Yes! You can prepare the batter and store it in the refrigerator for up to a day before cooking.

→ How do I store leftovers?

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the toaster or microwave.