Almond Joy pancakes are everything you love about the candy bar, in the form of a fluffy buttermilk pancake breakfast. Each bite is filled with crunchy almonds, tropical coconut, and rich chocolate!

Overhead view of stack of almond joy pancakes, cut to show texture.

When you were a kid, you may have vowed that when you reached adulthood, you’d eat candy for breakfast every single day. With these Almond Joy pancakes, you can live that reality.

Okay, maybe not literally, but pretty dang close. Because these Almond Joy pancakes have all of the essential components of the candy bar: the almonds, the coconut, and, of course, the chocolate.

We love taking our favorite candies and desserts and putting them into pancake form: Chocolate Peanut Butter Pancakes for Reese’s lovers, Banana Cream Pie Pancakes, S’mores Pancakes, and more.

While these are definitely special treat types of breakfasts, they’re the perfect kind of recipe to whip up on a weekend morning to delight your family. (Or yourself. Because you also deserve to be delighted!)

About this Almond Joy pancake recipe

These pancakes aren’t just topped with Almond Joy ingredients—they’re built into the pancakes too. The coconut flakes, almonds, and chocolate chips are all stirred into the batter, which means you don’t even have to top them and they’ll be delicious. 

Now, if you want to top them, a simple maple syrup is all you need, or you can take things to the next level with chocolate syrup, coconut whipped cream, or chocolate whipped cream. Then, add some more crunch and texture with more nuts, chocolate chips, and a sprinkle of coconut. Or chopped candy bars!

Pancakes topped with an almond joy candy bar.

What you need

  • Wet ingredients: Butter, eggs, water, buttermilk (here’s how to make buttermilk), pure vanilla extract
  • Dry ingredients: All-purpose flour, unsweetened coconut flakes, granulated sugar, salt, sliced almonds, mini chocolate chips, baking powder

Note: Although it’s not necessary, you can toast the coconut and almonds if you’d like. This will give them a crispier texture and enhance their flavor.

Ingredients needed for recipe including chocolate, almonds, coconut.

How to make them

Prepare. Preheat an electric griddle to 375°F or set a non-stick frying pan over medium-low heat. 

Make the batter. Whisk together the melted butter and egg, followed by the water, buttermilk, and vanilla.

Pancake wet ingredients.

Add the flour, coconut flakes, sugar, and salt and whisk to combine, then whisk in the almonds and mini chocolate chips. Whisk in the baking powder, stopping when it’s fully incorporated. 

Remaining ingredients for almond joy pancakes.

Let the batter rest for 5 minutes. This rest time is key to fluffy pancakes!

Cook the pancakes. Drop spoonfuls of batter onto the cooking surface, gently spreading the batter with the back of a spoon.

Cook on the first side for about 3 ½ minutes or until golden brown on the bottom, then carefully flip the pancakes and cook for another 2 ½ to 3 minutes on the opposite side.

Pancakes on griddle.

Repeat with the remaining batter.

Almond joy pancakes on a platter sprinkled with coconut and mini chocolate chips.

FAQs

What’s the difference between a Mounds and Almond Joy?

In case you don’t remember the catchy commercial jingle, Almond Joy has nuts and coconut, while Mounds are made with coconut and no nuts.

Is shredded coconut the same as coconut flakes?

No, they’re not the same; both are dried coconut, but coconut flakes are larger, which means they add more texture to these Almond Joy pancakes.

What is in an Almond Joy bar?

Almond Joy bars have a sweet, chewy coconut filling with whole almonds on top. This is then enrobed in milk chocolate.

How to make these Almond Joy pancakes your own

Here are some ways to switch up this Almond Joy pancake recipe.

  • Make Mounds pancakes. Omit the almonds and you’ll have Mounds pancakes instead of Almond Joy!
  • Double the chocolate. Use our chocolate pancake recipe as the base for even more rich, chocolate flavor.
  • Add even more coconut. The sweet, sticky coconut topping from our German chocolate pancake recipe is an excellent topping option for these Almond Joy pancakes, too!
Stack of pancakes topped with an Almond Joy candy bar.

Make Ahead Ideas

You can make Almond Joy pancakes ahead of time and store them in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Storage Suggestions

Freeze Almond Joy pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.

Reheating Tips

Microwave Almond Joy pancakes until warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes.

If you’re reheating your pancakes from frozen, simply add a few more minutes to the cooking time.

More coconut recipes

Almond joy pancakes cut to show texture.

Get the Recipe: Almond Joy Pancakes

Every bite of these Almond Joy pancakes is filled with crunchy almonds, tropical coconut, and rich chocolate. Just like the candy bar!
5 from 2 votes

Ingredients

  • ¼ cup butter, melted and cooled slightly
  • 2 eggs
  • 1 cup water
  • ¾ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 cup unsweetened coconut flakes
  • 2 tablespoons granulated sugar
  • dash of salt
  • ½ cup sliced almonds
  • ½ cup mini chocolate chips
  • 1 ½ tablespoons baking powder
  • additional coconut, chocolate chips, and almonds for topping if desired

Instructions

  • Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
  • Whisk together the melted butter and egg. Then whisk in the water, buttermilk, and vanilla.
  • Next, whisk in the flour, coconut flakes, sugar, and salt.
  • Whisk in the sliced almonds and mini chocolate chips.
  • Lastly, whisk in the baking powder, stopping when it’s fully incorporated (try not to over-stir).
  • Allow the batter to rest for 5 minutes.
  • Drop batter by spoonfuls (3 tablespoons to 1/4 cup) onto the preheated griddle/pan. Gently spread out, being careful not to deflate the batter. Cook on the first side for 3 ½ minutes or until golden brown on the bottom.
  • Flip and cook for another 2 ½ -3 minutes.

Notes

  • Makes 28-32 pancakes. Nutritional information does not include toppings.
  • For additional flavor, toast coconut and almonds slightly before including in recipe.
  • Store leftover pancakes in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • Freeze pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
  • To reheat, microwave pancakes until warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating your pancakes from frozen, simply add a few more minutes to the cooking time.
Serving: 3pancakes, Calories: 392kcal, Carbohydrates: 36g, Protein: 9g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 60mg, Sodium: 337mg, Potassium: 240mg, Fiber: 5g, Sugar: 13g, Vitamin A: 299IU, Vitamin C: 0.2mg, Calcium: 226mg, Iron: 3mg