Best 5 Brownie Batter Pancakes Recipes
Indulge in a decadent breakfast or brunch with our compilation of the best brownie batter pancake recipes. These fluffy, chocolatey pancakes are a delightful fusion of two classic treats, offering an extraordinary start to your day. Whether you prefer them with a crispy exterior and a soft, gooey center, or topped with fresh berries and whipped cream, our selection of recipes will satisfy your cravings and leave you craving more. Get ready to embark on a culinary journey that combines the richness of brownies with the comfort of pancakes, resulting in an unforgettable breakfast experience.
Check out the recipes below so you can choose the best recipe for yourself!
BROWNIE BATTER PANCAKES RECIPE BY TASTY
The next time you're in the mood for pancakes, give them a chocolate twist! We use boxed brownie mix as the base and add a few other ingredients to create light, fluffy, and decadent pancakes that will satisfy any chocolate lover.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the brownie mix, flour, and baking powder.
- In a medium bowl, whisk together the milk, melted butter, and egg yolks.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
- Let the batter sit for 15 minutes to thicken.
- Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
- Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 123 grams, Fat 36 grams, Fiber 4 grams, Protein 16 grams, Sugar 71 grams
BROWNIE BATTER PANCAKES
Our brownie batter pancakes can be ready in 20 minutes and are delicious with chocolate-flavor syrup and whipped cream.
Provided by Inspired Taste
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
- Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.
Nutrition Facts : Calories 290, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Pancake, Sodium 360 mg, Sugar 32 g, TransFat 0 g
BROWNIE BATTER WAFFLES
Blogger Angie McGowan of Eclectic Recipes shares a fun breakfast idea for brownie lovers.
Provided by Angie McGowan
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In large bowl, stir brownie mix, eggs and oil with whisk just until smooth.
- Pour slightly less than 3/4 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
- Serve waffles topped with whipped cream and strawberries.
Nutrition Facts : ServingSize 1 Serving
PANCAKE MIX BROWNIES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, semi sweet chocolate, cocoa powder, pancake mix, dark chocolate, powdered sugar
Provided by Betsy Carter
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (190˚C).
- Add the butter and sugar to a bowl and stir to combine.
- Add in the eggs and vanilla extract and whisk to combine until smooth.
- Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
- Gently fold in the chopped dark chocolate to the batter.
- Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
- Cool for 5 minutes.
- Top with powdered sugar, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams
BROWNIE PANCAKES
These pancakes are a woman's dream! They can be served in a variety of ways: with lots of butter and warm maple or blueberry syrup, layered with sliced pears and drizzled with honey, served with sour cream and shaved chocolate, served with sweetened whipped cream and chopped nuts, or served for dessert, topped with vanilla ice cream and hot fudge sauce. Or for the kids, allow the pancakes to cool and use them for the tops and bottoms of ice cream sandwiches! This fabulous recipe comes from The Ultimate Brownie Book. It can be lactose-free if unsalted margarine and soy milk are used.
Provided by Kree6528
Categories Breakfast
Time 45m
Yield 20 4inch pancakes
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
- If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
- Place the butter and chocolate in the top of a double boiler set over simmering water.
- If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
- Stir constantly until half the butter and chocolate is melted.
- Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
- Transfer the mixture to a large bowl and allow to cool for 10 minutes.
- Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
- In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
- Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
- With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
- Do not overmix!
- Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
- Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
- Cook an additional minute.
- Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
- Repeat with the remaining batter.
Nutrition Facts : Calories 141.1, Fat 8.1, SaturatedFat 4.8, Cholesterol 41.8, Sodium 139.6, Carbohydrate 15.7, Fiber 1, Sugar 6.8, Protein 2.9
Tips:
- For fudgy pancakes, use melted butter and let the batter rest for 10 minutes before cooking.
- For crispier pancakes, use cold butter and cook the pancakes over medium heat.
- Add your favorite mix-ins to the batter, such as chocolate chips, nuts, or fruit.
- Serve the pancakes with your favorite toppings, such as butter, syrup, whipped cream, or fruit.
Conclusion:
Brownie batter pancakes are a delicious and easy-to-make breakfast or brunch treat. With a few simple ingredients, you can create a stack of pancakes that are moist, chocolatey, and sure to please everyone at the table. So next time you're looking for a fun and creative way to start your day, give brownie batter pancakes a try!
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