Brownie Pancakes
Indulge your breakfast cravings with the ultimate fusion of dessert and morning comfort food: Brownie Pancakes. This decadent recipe combines the rich, chocolatey goodness of your favorite brownies with the light, fluffy texture of classic pancakes. Made with a blend of cocoa powder, brown sugar, and semi-sweet chocolate chips (optional for extra indulgence), these pancakes deliver a double dose of chocolate in every bite. Perfectly golden and slightly crisp on the edges, they’re quick to whip up in just 30 minutes, making them a show-stopping treat for weekend brunch or a special occasion breakfast. Top them off with whipped cream, a drizzle of chocolate syrup, or even fresh berries for a decadent start to your day. Whether you’re catering to chocolate lovers or treating yourself, these brownie pancakes are sure to satisfy every sweet tooth!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 0.25 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 2 tablespoons Melted butter
- 0.33 cup Semi-sweet chocolate chips (optional)
- Whipped cream and chocolate syrup (for serving, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk the milk, vanilla extract, egg, and melted butter until fully mixed.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix—it's fine if the batter is slightly lumpy.
If desired, fold in the semi-sweet chocolate chips for extra chocolatey pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a non-stick spray.
Using a 1/4-cup measuring cup, pour batter onto the skillet to form pancakes. Cook until bubbles start to appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, or until both sides are cooked through. Adjust heat as needed to prevent burning.
Remove the pancakes from the skillet and keep them warm by placing them on a plate covered with a clean kitchen towel, or in a low-temperature oven.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the brownie pancakes warm, topped with whipped cream, a drizzle of chocolate syrup, or any of your favorite toppings.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 129.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 465 mg | 36% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
