Rocky Road Pancakes {Recipe}

We don’t classify things around here as breakfast, lunch, dinner, dessert. We tend to think that any meal of the day can have a dessert spin on it.  Why put dessert in a box?  It’s much greater than that.  How about experimenting with Rocky Road?  Like, in your pancakes?

From the Pantry‘s, Natick, MA, Executive Chef, Joseph Lallave put together a sweet, fun and easy-to-recreate Rocky Road Pancake recipe.  I say, thank you Chef, you just made my morning.  Rocky Road Pancakes


Rocky Road Pancakes



  • 3 eggs, separated
  • 1 cup milk
  • 1 1/2 cups self-raising flour
  • 1/4 cup sugar
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/4 cup shredded coconut
  • cooking spray
  • chopped marshmallows, extra
  • shredded coconut, extra



  • Whisk egg yolks and milk in a medium bowl until smooth. Combine flour and sugar in a large bowl. Mix in milk mixture to form a smooth mixture. Mix in chocolate chips and coconut.
  • Beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold egg whites into batter, in two batches, until just combined.
  • Heat a large non-stick frying pan over a medium heat. Spray pan with cooking oil. Drop tablespoons of mixture into pan, making 6 pancakes at a time. Cook over medium heat until bubbles appear on surface. Turn pancakes over and cook until lightly browned underneath. Remove from pan. Cover to keep warm. Repeat method with remaining batter.
  • Serve pancakes warm or cold with chocolate sauce. Sprinkle with extra marshmallows and shredded coconut.

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