Recipe: Almond Joy Pancakes and A Pancake Experiment

This weekend I made pancakes which led me to wonder…Which is better: pancakes with ingredients mixed into the batter or pancakes with ingredients added towards the end as toppings?

Domestocrat’s Almond Joy Pancakes For Two (yields 4 pancakes)
3/4 cup all purpose pancake mix (I used my Organic Mary Jane Budget Mix but you could use any you prefer or just make your own pancake batter)
1 tbsp. sugar
1 egg
1 cup milk (any kind of milk will do, I used almond milk)
1 tbsp. cocoa powder
1/4 cup chocolate chips
1/4 cup shredded coconut

Super simple batter – mix all the ingredients together minus the chocolate chips and coconut (for now).


In a frying pan over medium heat, spoon half of the dough out to make two pancakes. Wait until small bubbles begin to form around the edges then add half of the chocolate chips and coconut to the top.


Flip the pancakes, cook until they are done, and you have perfect topping on top pancakes.


This style of pancake is great because you still get a big fluffy pancake bite underneath all the toppings. I found these pancakes puffed up more and were lighter.


Round two!

Mix the remaining chocolate chips and coconut into the rest of the batter. In the same pan, spoon out two more pancakes. Wait for the tiny bubbles around the edge, flip, cook until done, and then you’ll have a perfect fully mixed pancake.


This style of pancake was much more dense but I definitely got a more even bite of coconut and chocolate chip in each bite. They seemed heavier and flatter though.


I definitely prefer my toppings on one side rather than mixed into the batter. But overall, pancakes are delicious no matter what. Served up with some butter, syrup, and a side of bacon. Yum!


Which is your favorite pancake-making method?

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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