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Brownie Batter Pancakes
Brownie and pancake lovers rejoice. Breakfast for dinner just got even better! Gooey Ghirardelli chocolate pancakes with little bits of melted chocolate chips, smeared with butter, drizzled in chocolate sauce and topped with sprinkles.
WHAT”S GOING ON HERE:
Triple Chocolate Ghirardelli Brownie Mix: The simplicity of brownie batter pancakes comes from using a package of brownie mix. Use your favorite brand you have on hand. The additional ingredients help flavor and allow the brownies to hold shape.
Flour: Flour adds some stability to the pancakes. Brownie are meant to be melty and gooey, which is fine when you’re tossing the batter into a pan. When you need the pancake batter to hold a free standing shape that is where the addition of flour is needed.
Coffee: Coffee and chocolate go hand in hand. A nice bold plain coffee or espresso really enhances the flavors in the chocolate. It makes it deeper and richer its a must have when it comes to chocolate brownie pancakes.
Vanilla: Is it even a cake or brownie batter without vanilla? Vanilla ofcourse adds a mild flavor of vanilla buts its also that thing that when it is missing you notice. A little splash goes a long way.
Oil: Sticking true to brownie fashion i add oil into my brownie batter. Adding butter, even melted can make the brownies cakier and less fluid.
Baking Powder: Baking powder adds a little rise turning these brownies into pancakes!
TIPS & TRICKS FOR THE BEST BROWNIE BATTER PANCAKES
thickening the batter: combine the ingredients like you would when making pancakes by separating wet and dry. add the wet ingredients into the dry for the easiest results. allow the batter to sit for five minutes once mixed to let the flour reabsorb and thicken the batter slightly.
frying the pancakes: fry the pancakes in a combination of oil and butter. Adding oil to butter increases the smoke point and will keep the butter from burning. Adding oil to the pancakes makes for a brownie like and less cakey mix.
flavoring the batter: If it can go in a chocolate brownie it can go in the mix. toss in a handful of your favorite nuts, top it with your favorite sprinkles or a scoop of vanilla yogurt! Anything you can put on or over a brownie sundae can be loaded up here.
do not over cook the batter: cooking the brownie pancakes like a brownie really helps the overall effect. what i like to do is once the pancakes start to bubble is flip them over and cook them for another 30 seconds. just enough to seal the other side but leaving it gooey enough to get a molten brownie look. undercooked pancakes are never a problem here.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
Brownie Batter Pancakes
INGREDIENTS
- 1 Package Ghirardelli Triple Chocolate Brownie Mix
- Ghirardelli Chocolate Sauce
- 1c AP Flour
- 2tsp Cocoa Powder
- 2tsp Baking Powder
- 1/2c Milk
- 1/3c Oil
- 2 Eggs
- 1/3c Coffee, room temp or cold
- Butter, for cooking the pancakes
- Oil, for cooking the pancakes
INSTRUCTIONS
- Combine all the dry ingredients ( brownie mix, flour, and cocoa powder.) into a large
- Combine the wet ingredients ( milk, oil, vanilla, eggs, coffee) into a measuring cup and whisk to combine.
- Pour the wet ingredients into the dry ingredients. Whisk to combine.
- Let the brownie batter sit for 5 minutes before cooking.
- Heat a cast iron skillet over medium heat add in 2Tb butter and 1Tb oil.
- Once the butter is melted, using a ice cream scoop add 2-3 pancakes to the pan.
- Once the brownie pancakes start to bubble, its time to flip!
- Flip the pancakes to the other side and cook for 30 seconds.
- Remove the pancakes from the pan, repeat the butter and oil process as needed and repeat till all the batter is used.
- Once the pancakes are ready to serve. Brush them with a little butter and drizzle them with Ghirardelli chocolate sauce.
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