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Decadent Chocolate Pancakes

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"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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20 m servings 345 cals
Original recipe yields 5 servings (10 pancakes)

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • For best results, make batter the night before and refrigerate overnight, ready to go in the morning.

Nutrition Facts

Per Serving: 345 calories; 13.1 g fat; 49.9 g carbohydrates; 9.1 g protein; 76 mg cholesterol; 500 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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