Rating: 4.5 stars 4.5
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
5
Yield:
10 pancakes
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 9.1g; carbohydrates 49.9g; fat 13.1g; cholesterol 76.4mg; sodium 499.7mg. Full Nutrition
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