Sweet Peas and Saffron

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Coconut Chocolate Rice Krispie Pancakes

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These Coconut Chocolate Rice Krispie Pancakes are the best breakfast mashup: cereal meets pancakes! Rich and chocolatey, but with a little crispy crunch. 

It’s no secret we love pancakes around here…we have 7 homemade pancake recipes and these fluffy protein pancakes are regularly one of our most popular posts! When we want to get adventurous with our pancakes, we make these chocolate rice krispie pancakes.

stack of chocolate rice krispie pancakes on plate with raspberries, shredded coconut on top and syrup drizzling down

Rich, chocolatey and with a hint of coconut flavor, these pancakes also have a slightly unusual ingredient: Rice Krispies! They give the pancakes a light and crispy texture that is surprisingly enjoyable.

These would be fun to make in celebration of a child’s birthday or a special occasion! Chocolate for breakfast is always a huge treat.

Reasons you’ll ♡ chocolate Rice Krispie pancakes

  • they are chocolatey, slightly sweet, and with a hint of coconut
  • the surprising addition of Rice Krispies gives them a light and crispy texture
  • they are a great birthday or special occasion breakfast

showing how to sprinkle the chocolate pancake with rice krispies while cooking

Preparing the batter

Just like regular pancakes, we whisk together our wet and dry ingredients separately, then stir them in together to combine. Do not over mix the batter as this can lead to tough and rubbery pancakes.

The last step is to fold in the shredded coconut and Rice Krispies.

The trick for crispy pancakes

The Rice Krispies in the pancake batter gives them a cool chewy texture, but to get that crispy crunch, I advise sprinkling some onto the pancake just before flipping (as pictured above). This ensures that you will get a touch of that crispy texture you are looking for.

For extra crispy crunch, serve with extra Rice Krispies sprinkled on top.

Tips for flipping pancakes

Flipping pancakes used to stress me out. With a lot of practice (and tons of mistakes along the way), I have some tips to help you cook perfect pancakes.

  1. Cook a test pancake first– to make sure you have the right heat and the timing down for the rest of the batch
  2. Use a non stick pan– it can be tricky to prevent pancakes from sticking to a pan if they lose their nonstick
  3. Do not overcrowd the pan– 2-3 pancakes for a 12 inch skillet is my sweet spot
  4. Look for bubbles- once you see bubbles through the middle of the pancake and the edges of the pancakes dry out and lift from the pan

stack of chocolate rice krispie pancakes on plate with raspberries, shredded coconut on top and syrup drizzling down with slice taken out

What to serve with these pancakes

  • fresh berries- strawberries, raspberries, blueberries and blackberries all go well with the chocolate in these pancakes
  • syrup- I always opt for pure maple syrup
  • powdered sugar- dust the tops of your pancakes using a mesh strainer
  • shredded coconut + extra rice krispies
  • whipped cream or mascarpone

Variations

  • Add 2 teaspoons of espresso powder and make these ‘mocha’
  • Add 1 teaspoon of coconut extract to enhance the coconut flavors
  • Toast the coconut first to enhance the flavor
  • Swap the all purpose flour for white whole wheat or 50% all purpose, 50% whole wheat

Storage and make ahead tips

While these pancakes are best served fresh, they can be cooked ahead for easy reheat meals.

fridge

Store in an air tight container in the fridge for up to 4 days

    • reheat- pop in the toaster until heated through, or warm through on a frying pan

Freezer

Wrap each pancake in parchment or plastic wrap and store in a freezer or reusable silicone bag for up to 1 month. Try to squeeze as much air as possible out of the bag

    • reheat- if frozen, pop in the microwave and heat until thawed, then crisp up in a frying pan

animated GIF showing maple syrup drizzling onto a stack of chocolate rice krispie pancakes

More pancake recipes

stack of coconut krispie chocolate pancakes with raspberries
Print Recipe
5 from 5 votes

Coconut Chocolate Rice Krispie Pancakes

Course: Breakfast
Cuisine: American
Calories: 156kcal
Author: Denise Bustard
Servings: 8 pancakes
These Coconut Chocolate Rice Krispie Pancakes are the best breakfast mashup: cereal meets pancakes! Rich and chocolatey, but with a little crispy crunch. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 cup all purpose flour (125 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar (50 g)
  • 1/4 cup cocoa powder (25 g)
  • 1 egg
  • 1/2 cup whole yogurt (plain; not greek)
  • 1/2 cup milk (I used 1%, do not use buttermilk)
  • 1/2 teaspoon vanilla extract
  • 1 cup Rice Krispies (plus another 1/2 cup or so)
  • 1/2 cup sweetened shredded coconut

Instructions

  • In a large bowl, stir together the dry ingredients: flour, baking powder, baking soda, sugar and cocoa powder.
  • In a separate medium bowl, add the egg and beat it with a fork. Stir in the yogurt, milk and vanilla.
  • Stir the wet ingredients into the dry ingredients, then fold in the rice krispies and coconut.
  • Heat a non-stick frying pan over medium heat, spray with oil to coat.
  • Cook ¼ cup or so sized pancakes for 1-2 minutes per side. Sprinkle 1-2 teaspoons of additional rice krispies over the pancakes before flipping.
  • Serve with fresh raspberries and syrup.

Notes

Makes 8 pancakes, which feeds 2-3 people. Be sure to double or triple this recipe if you are feeding a crowd!
 
Storage
Fridge- Store in an air tight container in the fridge for up to 4 days
  • reheat- pop in the toaster until heated through, or warm through on a frying pan
Freezer- Wrap each pancake in parchment or plastic wrap and store in a freezer or reusable silicone bag for up to 1 month. Try to squeeze as much air as possible out of the bag
  • reheat- if frozen, pop in the microwave and heat until thawed, then crisp up in a frying pan
Variations
  • Add 2 teaspoons of espresso powder and make these ‘mocha’
  • Add 1 teaspoon of coconut extract to enhance the coconut flavors
  • Toast the coconut first to enhance the flavor
  • Swap the all purpose flour for white whole wheat or 50% all purpose, 50% whole wheat

Nutrition

Serving: 1pancake | Calories: 156kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 124mg | Potassium: 153mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 2.2mg | Calcium: 55mg | Iron: 2.4mg
Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

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Comments

  1. Nadia

    Hi
    This sounds like a great recipe but I am not fond of coconut. Can you tell me what modifications I should do if I want to remove it ..
    Thank you and have a nice day

    Reply

  5. Thao @ In Good Flavor

    My family used to go camping (old school style) when I was a kid. It was never my cup of tea. A camper is much more my style. These pancakes look fantastic! I love coconut and rice krispies sound so interesting. I’d love to have a few right now.

    Reply

  8. Amanda

    5 stars
    This is drool worthy! I have never seen anything like this before and I love the idea. I will definitely have to try this out! Thanks!
    Would you be interested in teaming up with Chicory and becoming a recipe partner?

    Reply

  9. Amanda

    This is drool worthy! I have never seen this before and I love the idea!
    Would you be interested in teaming up with Chicory and becoming a recipe partner?

    Reply

  14. Izzy

    Where in southern Utah did you guys go?! I used to work at a national park there! That area is so beautiful! Camping sounds like so much fun! And that is great you guys get a weekend alone 🙂

    I haven’t had pancakes in forever and you are making me so hungry with these! They look delicious!

    Reply

  18. Nora @ Savory Nothings

    Oh I cannot imagine being away from my baby for a night… Yet! I bet in a few months time I’ll be revising that statement 😉

    And what awesome pancakes! Love all the flavors/textures going on!!

    Reply

  23. Natalie @ Tastes Lovely

    5 stars
    I hope you have so much fun on your little getaway! I dream of renting an RV and driving up the coast all the way to Washington. Can’t wait to hear all about it! And hope Kai has a fun sleepover : ) And DENISE! These pancakes are amazing!

    Reply

    • Denise

      That sounds like so much fun, Natalie! Why do RV’s cost so much to rent?! We’ve wanted to buy/rent a camper forever, just a simple basic one, but they are SO pricey!

      Reply

  24. Mariah @ Mariah's Pleasing Plates

    HOW FUN! Enjoy your break! I know it is well deserved!
    This pancakes look delicious! I love that you added cereal for some crunch!!
    Pinned!

    Reply

    • Denise

      Yay I’m so excited, I even managed to do all my recipes/photos for next week, so I won’t have to cook this week-end! Thanks, Mariah!

      Reply

  29. Harriet Emily

    Oh my gosh, these are insane! I love pancakes and rice krispies, so I can’t think of anything better to eat! These look soooo delicious, what a fantastic recipe! I can’t wait to try them 🙂

    Reply

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