Description

If you’re searching for a rich, indulgent, and unforgettable breakfast, these Brownie Batter Pancakes are exactly what you need. Thick, fluffy, and loaded with melty chocolate chips, this recipe combines everything you love about classic brownies with the comfort of warm pancakes. Perfect for weekend mornings, special occasions, or anytime you crave a decadent chocolate treat, these pancakes come together in just 15 minutes. Whether you’re a dedicated chocolate lover or simply want to elevate your breakfast game, this recipe delivers bold flavor and irresistible texture in every bite.

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1/3 cup chocolate chips

Instructions

In a large bowl, whisk together the flour, baking powder, salt, cocoa powder, and sugar.
Add the canola oil, vanilla extract, and buttermilk. Stir until just combined, avoiding overmixing.
Fold in the chocolate chips gently.
Preheat a non-stick skillet or griddle over medium heat and spray with non-stick cooking spray.
Using a 1/4-cup scoop, pour the batter onto the skillet. Cook until bubbles form on the surface and the edges begin to set.
Flip and cook for an additional 2 minutes, or until fully cooked through.
Serve warm with whipped cream, powdered sugar, or your favorite toppings.

Notes

Serving Tips

• Serve pancakes warm for the best melty–chocolate texture.
• Top with whipped cream, powdered sugar, or chocolate syrup for extra richness.
• Add fresh berries like strawberries or raspberries to balance the sweetness.
• Pair with a glass of milk, hot coffee, or a vanilla latte for a perfect breakfast.
• For a dessert-style serving, add a scoop of vanilla ice cream.

Storage Tips

• Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
• Freezer: Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in the microwave for 20–30 seconds or reheat in a skillet for a crispier edge.
• Avoid storing with toppings: Add whipped cream or syrup only when ready to serve.
• Prevent sticking: Place parchment paper between pancakes if stacking.