Double Chocolate Mexican Brownie Pancakes
Whip up a stack of irresistible Double Chocolate Mexican Brownie Pancakes, where dessert meets breakfast in the most decadent way! These rich, fudgy pancakes are infused with unsweetened cocoa powder, melty semisweet chocolate chips, and a bold hint of Mexican-inspired spices like cinnamon and cayenne pepper for a subtle, warming kick. The fluffy yet indulgent texture delivers brownie-like perfection in every bite, while a light dusting of powdered sugar and a drizzle of optional maple syrup elevate this treat to gourmet status. Ready in just 25 minutes, these pancakes are perfect for an indulgent weekend brunch or a special breakfast-in-bed occasion. With layers of chocolate decadence and a spicy twist, this recipe is sure to delight your taste buds and satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Semisweet chocolate chips
- 2 tablespoons Powdered sugar (for garnish)
- Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, cinnamon, cayenne pepper, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.
Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
Fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil.
Using a 1/4 cup measuring cup, pour batter onto the skillet to form pancakes. Cook for 1-2 minutes, or until small bubbles appear on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes, or until the other side is cooked through. Repeat with the remaining batter.
Plate the pancakes and dust with powdered sugar. Serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 274 mg | 92% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 127.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 453 mg | 35% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1855 mg | 39% | |
*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.
