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My review
Decadent Chocolate Pancakes
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Francesca
"This is my spin on having chocolate for breakfast! It's a cross between a pancake and a brownie. I hope you like them as much as my family does. Serve warm with your favorite pancake syrup, whipped cream, and berries of your choice. Enjoy!"
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Ingredients
20 m servings 345Original recipe yields 5 servings (10 pancakes)
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- US
- Metric
Directions
{{model.addEditText}} Print- Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
- Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Footnotes
- Cook's Note:
- For best results, make batter the night before and refrigerate overnight, ready to go in the morning.
Nutrition Facts
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Reviews
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Newest
8/3/2018
Increased white sugar to 1/2c. I liked it, my hubby really liked it.
4/10/2018
I made these but they are not sweet enough as written. I doubled the sugar then added a little more before these approached a browniesque experience. I topped them with grass-fed butter and ho...
4/3/2018
These were great--nicely sweetend and chocolatey. The pancakes are fluffy, light and cake-like. My daughter put whipped cream, chocolate syrup and a cherry on top. She liked them a lot.