In a medium saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat for 8-10 minutes, stirring constantly until the mixture thickens slightly and coats the back of a spoon. Once thickened, stir in the chopped pecans and sweetened shredded coconut off the heat. Set aside to allow flavors to meld while you prepare the pancakes.

In a large mixing bowl, whisk together all-purpose flour, sugar, cocoa powder, baking powder, and salt until well combined. In another bowl, mix together milk and lightly beaten eggs. Gradually combine the wet ingredients with the dry mixture, stirring until just blended. Gently fold in semi-sweet chocolate chips for decadent bursts of chocolate in your German Chocolate Pancakes.

Preheat a griddle or non-stick skillet over medium heat and lightly grease it with butter or cooking spray. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes, then carefully flip and cook the other side until golden brown. Repeat with remaining batter, adjusting the heat as necessary to prevent burning.

Stack the warm German Chocolate Pancakes on serving plates. Drizzle generously with the prepared chocolate syrup, allowing it to cascade over the edges. For an extra touch, sprinkle with additional chopped pecans and shredded coconut on top. These pancakes are perfect for a celebratory breakfast or a sweet family brunch!