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Coconut Chocolate Chip Pancakes with Strawberries

This post may contain affiliate links. Please read my disclosure policy.


Can I let you guys in on a little secret? Are you ready for it? Please don’t laugh at me. Ok, so I’m not the best at making pancakes. Seriously, it’s like the simplest of all recipes to make, and I totally suck at it…most of the time. I can never get that perfect circular shape. The pancake batter is always either too runny or too thick, and I NEVER get bubbles. You know, those special little bubbles that pop up when pancakes are ready to be flipped? Those bubbles. So, when a pancake recipe actually works out for me, I jump for joy. This time it worked, and it worked in the form of coconut chocolate chip pancakes. Did I mention they are delicious and I’m 100% obsessed?


I am so obsessed in fact, that I made extra pancake dry mix and stored it in my pantry. I also wrote down the recipe so that I never, ever forget it. I’m usually super bad at this. I never write any thing down, and just try to remember it. This usually does not work in my favor. Not so smart, huh?

I’ve always been super organized in other realms of my life. I am a big to-do checklist kind of girl and I write down my schedule every day, but never recipes! Well, lately, I’ve been trying to write things down, and my life has been a whole lot easier. I think whipping up a pancake recipe that works is what whipped me into shape. I was so discouraged that I was forced to write it down. I never ever want to forget recipes such as these.

So these pancakes are amazing. Did I mention that? I did? Ok…well, they are. I’ve made them two ways: with all-purpose flour and with coconut flour. Both ways completely worked, but I have to be honest with you…I’m an AP kind of girl. Sure, it’s fun to play around with different types of nut and specialty flours (I’ve become super taken to oat flour), but my heart will always be with AP flour. You may use either flour for this recipe though.

The batter is your everyday buttermilk pancake batter, but I removed some of the buttermilk and added some coconut milk. I also threw shredded coconut and mini chocolate chips into the mix for some added texture and sweetness. Some fresh strawberries thrown on top are just the freshness you crave with such a decadent dish.


Beer Love:
As we embark on cooler months, stout and porters will come out to play. These are two styles of beer that I just adore as the temperatures start to cool down. For this pairing I decided to go with a stout…an oatmeal/breakfast stout to be exact. There are so many great ones out there to choose from. They will add an extra added decadence to these pancakes!
Here are some examples of stouts that I just love for these pancakes:

Founder’s Brewing’s Breakfast Stout

FiftyFifty Brewing’s Eclipse

Stone Brewing’s Coffee Milk Stout

Bristol Brewing’s Winter Warlock

Breckenridge Brewery’s Oatmeal Stout


Happy Thursday! Enjoy the recipe because it will probably be a good six months before I share another pancake recipe! ;)


Coconut Chocolate Chip Pancakes with Strawberries


6 pancakes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 cup all-purpose flour coconut flour may be substituted
  • 1 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shredded coconut
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • diced strawberries sliced almonds, mini chocolate chips, butter, syrup, shredded coconut (for toppings)


  • In a large bowl whisk together the flour, granulated sugar, baking powder, salt and shredded coconut. Create a well, and add the egg, buttermilk, coconut milk and vanilla extract. Fold the ingredients together until moistened. Stir in the mini chocolate chips. Let stand for 5 minutes.
  • Preheat your griddle over medium heat, and spray with a non-stick spray.
  • Dollop 1/4 cup poritions of the pancake batter directly onto the griddle. Cook for 4-5 minutes on one side, or until you see bubbles form. Flip the pancakes and cook for an addition 1-2 minutes. Remove from heat, and repeat for the rest of the batter.
  • Serve the pancakes with diced strawberries, sliced almonds, chocolate chips, butter, syrup and shredded coconut. Enjoy!



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

14 Responses

  1. I cannot make pancakes that are pretty for the life of me either lol! The hubs always make them. These look amazing!!

  2. These look fantastic Justine :) Your photography is gorgeous! Hope you have a great weekend coming up!

  3. Just wanted to let everyone know that if you use coconut flour, it is very dense/absorbing, and can not be used as a 1:1 sub for flour. You would want to start with 2-4 Tbsp sifted, and remember to let the batter “rest” for a minimum of 5min to allow the coconut flour to absorb. Hope you enjoy them this way! :)

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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