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Brownie Pancakes
Brownie pancakes are made with 3 levels of chocolaty goodness. Cocoa powder, mini chocolate chips, and a chocolate syrup topping to match. These light and fluffy pancakes are a chocolate lover's dream!
5
from
2
rating
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Servings:
3
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Course:
Breakfast, brunch, Dessert
Cuisine:
American
Calories:
353
kcal
Author:
Rachel Gurk
Ingredients
▢
2
tablespoons
butter,
melted
▢
1
egg
▢
1 ¼
cup
buttermilk
▢
2
tablespoons
granulated sugar
▢
½
teaspoon
pure vanilla extract
▢
¼
cup
unsweetened cocoa powder
▢
½
cup
+ 2 tablespoons all purpose flour
▢
1
tablespoon
baking powder
▢
¼
teaspoon
salt
▢
¼
cup
mini chocolate chips
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Instructions
Preheat an electric griddle to 375ºF or a large non-stick skillet over medium-low heat.
Melt the butter in a microwavable bowl.
In a medium-large mixing bowl, whisk together the butter and egg. Whisk in the buttermilk, sugar, and vanilla.
Add the cocoa, flour, baking powder, and salt. Whisk until smooth.
Stir in the chocolate chips.
Allow to rest for 5 minutes.
Pour about ⅓ cup batter onto the preheated griddle/pan. Cook until the pancakes are a medium golden brown on the first side (about 3 minutes).
Flip and cook one to two minutes further.
Serve with chocolate syrup.
Notes
Makes 9-10 pancakes.
If desired, replace the mini-chips with regular-sized chocolate chips. Peanut butter or butterscotch chips are really good, too.
For gluten-free pancakes, replace the all-purpose flour with 1:1 gluten-free flour.
Recipe can easily be doubled. Freeze extra pancakes in a resealable freezer bag for up to one month.
Serving:
3
pancakes
,
Calories:
353
kcal
,
Carbohydrates:
45
g
,
Protein:
9
g
,
Fat:
17
g
,
Saturated Fat:
7
g
,
Polyunsaturated Fat:
3
g
,
Monounsaturated Fat:
5
g
,
Trans Fat:
1
g
,
Cholesterol:
68
mg
,
Sodium:
844
mg
,
Potassium:
293
mg
,
Fiber:
3
g
,
Sugar:
23
g
,
Vitamin A:
612
IU
,
Vitamin C:
1
mg
,
Calcium:
391
mg
,
Iron:
3
mg