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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

For best results, make batter the night before and refrigerate overnight, ready to go in the morning.

Nutrition Facts

345 calories; 13.1 g total fat; 76 mg cholesterol; 500 mg sodium. 49.9 g carbohydrates; 9.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2019
pretty good Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2019
pretty good Read More
(1)
Rating: 5 stars
05/10/2019
pretty good Read More
(1)
Rating: 4 stars
08/03/2018
Increased white sugar to 1/2c. I liked it my hubby really liked it. Read More
(1)
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Rating: 5 stars
10/03/2018
Delicious chocolate and nice fluff Read More
(1)
Rating: 5 stars
07/19/2018
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. Read More
(1)
Rating: 4 stars
04/10/2018
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 homemade chocolate syrup - cocoa powder maple syrup and vanilla extract to taste. After tinkering with the recipe me and my daughter enjoyed them. I look forward to trying them again with chocolate chips for total chocolate insanity. Note - I did use coconut palm sugar instead of white or brown. I sub it in all of my baked goods as it enhances the flavor. Read More
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