Make German Chocolate Syrup. Combine evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens somewhat, about 8 to 10 minutes. Remove from heat and stir in pecans and coconut.
Make pancakes. In a large bowl, whisk together first 5 ingredients: flour, sugar, cocoa, baking powder, and salt.
In a medium bowl, whisk together milk and eggs. Pour egg mixture into flour mixture and stir to combine. Stir in chocolate chips.
Heat a griddle or large nonstick pan over medium heat. Lightly coat with oil or melted butter. Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface, flip and cook until done.
To serve, layer the pancakes and the German Chocolate Syrup.
