Kids love pancakes, and this pancakes recipe is made especially flavorful with the addition of coconut and chocolate chips in the pancake batter. This recipe for pancakes also includes my secret ingredient: seltzer water. It makes these pancakes light and fluffy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8-10 Coconut Choco Chip Pancakes
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 large egg, lightly beaten
- 3/4 cup buttermilk
- 1/2 cup seltzer water
- 2 Tbsp. butter, melted, plus more for greasing the griddle
- 1/4 cup semisweet chocolate chips
- 1/4 cup shredded coconut (unsweetened or sweetened)
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the mixture. Add egg, buttermilk, seltzer water and melted butter. Whisk until no large lumps appear, but do not overmix. Stir in chocolate chips and coconut.
- Let the pancake batter rest while you preheat the griddle to 375 degrees F. I like to use an electric skillet (compare prices) to make pancakes, because it keeps the temperature constant.
- Add some butter to the electric skillet or griddle. Drop pancake batter by the quarter-cupful onto the skillet. When pancakes start to bubble and turn golden brown one one side (check by lifting a corner of the pancakes with a spatula), flip. Let pancakes cook another minute or two until golden on the other side.
Serve pancakes immediately with maple syrup and butter.