It’s official, these are my new favorite pancakes. How could they not be, they are dessert pancakes! This is the perfect way to enjoy chocolate cake in 10 minutes. I get so impatient waiting for the chocolate cake to bake, then cool, then be frosted. It’s far too much waiting for me, so I decided I needed to create a chocolate cake dessert that could be ready to eat much quicker. You could call these brownie pancakes if you’d like, since they are made with brownie mix but I decided to call them Chocolate Cake Pancakes because their texture is much more like that of a chocolate cake rather than brownies. Also, they taste just like chocolate cake. They are moist, oh so chocolaty and purely divine. It’s time for pancakes to become more than just a breakfast food, they are now a dessert food too!
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I love these pancakes with my signature Vanilla Cream Syrup (that you’ve seen like 10 times already if you’ve been following =), but there are so many variations on these pancakes. They give me another wonderful use for any leftover Vanilla Cream Syrup I have left from making breakfast pancakes. So, I’d recommend trying them with Vanilla Cream Syrup at least once, then switch up the toppings as you’d like as long as you’ve tried them with that amazing syrup at least once =).
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Chocolate Cake Pancakes
Yield: 15 Pancakes
Ingredients
2 cups Betty Crocker Brownie Mix
1 tsp baking powder
4 Tbsp butter, melted
2 Tbsp applesauce
2 large eggs
1/4 cup buttermilk
1/4 cup milk
1 tsp vanilla extract
Vanilla Cream Syrup, for serving
Banana slices or strawberries slices, for serving
Directions
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Preheat a non-stick griddle to 350 degrees. In a mixing bowl whisk together 2 cups brownie mix and baking powder. Add in melted butter, applesauce, eggs, buttermilk, milk and vanilla and stir until combine. Pour 3 Tbsp mixture onto non-stick griddle (if your non-stick griddle is slightly warn you may need to butter it, I just found it was better not to butter the griddle because they spread less if not using butter). Cook pancakes several minutes until tiny bubbles start to appear on surface and you are able to lift an edge, then carefully flip and cook opposite side only about 30 seconds to 1 minute. Serve warm with Vanilla Cream Syrup or alternate serving ideas listed.
Courtesy: Cooking Classy
I love these pancakes with my signature Vanilla Cream Syrup (that you’ve seen like 10 times already if you’ve been following =), but there are so many variations on these pancakes. They give me another wonderful use for any leftover Vanilla Cream Syrup I have left from making breakfast pancakes. So, I’d recommend trying them with Vanilla Cream Syrup at least once, then switch up the toppings as you’d like as long as you’ve tried them with that amazing syrup at least once =).
p
Chocolate Cake Pancakes
Yield: 15 Pancakes
Ingredients
2 cups Betty Crocker Brownie Mix
1 tsp baking powder
4 Tbsp butter, melted
2 Tbsp applesauce
2 large eggs
1/4 cup buttermilk
1/4 cup milk
1 tsp vanilla extract
Vanilla Cream Syrup, for serving
Banana slices or strawberries slices, for serving
Directions
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Preheat a non-stick griddle to 350 degrees. In a mixing bowl whisk together 2 cups brownie mix and baking powder. Add in melted butter, applesauce, eggs, buttermilk, milk and vanilla and stir until combine. Pour 3 Tbsp mixture onto non-stick griddle (if your non-stick griddle is slightly warn you may need to butter it, I just found it was better not to butter the griddle because they spread less if not using butter). Cook pancakes several minutes until tiny bubbles start to appear on surface and you are able to lift an edge, then carefully flip and cook opposite side only about 30 seconds to 1 minute. Serve warm with Vanilla Cream Syrup or alternate serving ideas listed.
Courtesy: Cooking Classy
