These Samoa Pancakes are the perfect way to enjoy the popular Girl Scout Cookie all year round. Best of all, they’re soft, fluffy & made with layers of toasted coconut, melted chocolate & gooey caramel. Plus a video.
Breakfast is an absolute favorite around here, especially when pancakes are involved.
My kiddos love seeing me pull out our griddle since they know I’m getting ready to whip up a large batch for them. I’ll usually wrap up the leftovers and toss them into the freezer to heat up on those lazy mornings or anytime we feel like having pancakes.
And since it’s National Pancake Day today, I’m celebrating with my fellow Food Holiday Bloggers again and this time I brought these extra indulgent Samoa Pancakes to the party.
They start off with our favorite fluffy pancake base I use in my Blueberry Lemon Pancakes, Peach Cobbler Pancakes and Nutella Swirl Pancakes. We leave out the fruit and nutella and add coconut extract instead of lemon or vanilla.
The Greek yogurt keeps them nice and fluffy and if you want an extra coconut kick, you can totally use coconut yogurt and coconut milk for the batter. Once they’re cooked up, we simply layer a platter of two or three pancakes with some melted chocolate, gooey caramel sauce and some toasted coconut.
They’re completely decadent and perfect for those special moments when you need an over the top treat.
They have all the flavors of the popular Samoa cookie so if you’re a Girl Scout cookie fan, you will definitely fall in love at first bite with these pancakes.
Disclosure: This post contains some affiliate links.
Yields 14 pancakes
These Samoa Pancakes are made with layers of toasted coconut, melted chocolate and gooey caramel - all the flavors of the popular Girl Scout cookie.
7 minPrep Time
14 minCook Time
21 minTotal Time
Save RecipeIngredients
2 cups white whole wheat flour or all purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups Greek yogurt (or coconut yogurt)
1 teaspoon coconut extract
1/3 cup milk (almond, coconut or cow's)
2 large eggs, lightly beaten
Toppings
Melted chocolate or chocolate syrup
Caramel Sauce of your choice
Toasted Unsweetened Shredded Coconut
Mini Chocolate Chips
Instructions
- Preheat a griddle or a large skillet to medium heat and lightly grease with cooking spray.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the Greek yogurt, coconut and milk together. Slowly beat in eggs until well incorporated.
- Stir wet ingredients into dry ingredients and mix until just combined. Over mixing will result in less fluffy pancakes.
- Scoop about 1/4 cup batter onto the preheated skillet. If batter is too thick, flatten pancakes with your spatula. When bubbles begin to appear on the surface, flip carefully and cook for about 1 to 2 minutes more until browned on the underside.
- Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
- When ready to serve, place one pancake on a plate and sprinkle with coconut, chocolate and a drizzle of caramel sauce. Top with another pancake and repeat toppings. Add the final layer of pancakes with toppings and sprinkle with chocolate chips. Serve warm and enjoy.
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Don’t forget to check out all the pancake recipes from the rest of the Food Holiday Bloggers:
Chocolate Covered Strawberry Dutch Baby Pancakes // Tried and Tasty
Lemon Blueberry Greek Yogurt Pancakes // The Recipe Rebel
Buttermilk Pancakes // One Sweet Appetite
Apple Cinnamon Pancakes // Dessert Now Dinner Later
Pumpkin Chocolate Chip Pancakes // Sugar & Soul
Pumpkin Swirled Pancake Muffins // A Kitchen Addiction
Churro Pancakes // The Love Nerds
Brownie Batter Pancakes // Like Mother Like Daughter
Blueberry Pancakes with Warm Buttermilk Syrup // Cupcake Diaries
Pumpkin Cheesecake Pancakes // Lemon Tree Dwelling
Orange Poppy Seed Pancakes // Garnish and Glaze
