Fluffy Pancake Recipe with Choc Chips and Coconut Syrup

Fluffy Pancake Recipe with Choc Chips and Coconut Syrup

Fluffy Pancake Recipe with Choc Chips and Coconut Syrup


  • 1 cup organic all-purpose flour (or oat or spelt flour)
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 T. organic maple syrup
  • 1 tsp. organic vanilla extract
  • 1 organic egg
  • 1/2 cup plain organic yogurt
  • 1/2 cup organic half and half
  • 2 T. melted organic butter
  • 1 tsp. clarified organic butter (or ghee) for skillet


  • Steve’s Akaka Falls Farm Coconut Syrup
  • organic chocolate chips
  • fresh strawberries, sliced


  1. Sift together the flour, baking powder, and sea salt in a mixing bowl.
  2. Whisk together the yogurt, milk, egg, maple syrup, and melted butter until smooth in a second bowl.
  3. Combine the dry ingredients and the wet ingredients. Fold gently until just incorporated.
  4. Cover the bowl with a clean kitchen towel and allow the batter to rest for 8 minutes.
  5. With a buttered paper towel, lightly wipe a cast iron griddle, crepe, or pizza pan.
  6. Preheat the pan to medium-low to medium heat.
  7. Gently spoon (without stirring) 1/8 cup of batter onto the hot griddle for silver-dollar-size pancakes. I like to scoop it with a 1/4 cup measuring cup. If the pan is too hot, the pancakes will burn, while if the pan is too cool, the pancakes will stick. Raise or lower the temperature accordingly. It might take a batch or two to work out the perfect temperature.
  8. Brown the pancakes on both sides and serve hot with crisp edges.


Option one- Garnish the pancakes with chocolate chips, strawberry slices, and warmed coconut syrup. Delicious!

Option two- (my fave!) Serve with cold sour cream (yes, sour cream), fresh sliced strawberries, and warm maple syrup. Wonderful!

Serves 2-3 people.

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