Brownie Batter Pancakes: A Chocolatey Twist on Breakfast!
When you wake up in the morning, nothing quite beats the aroma of pancakes sizzling on the griddle. But what if I told you there’s a way to combine the classic goodness of pancakes with the indulgence of brownie batter? Enter Brownie Batter Pancakes! They’re fluffy, chocolaty, and oh-so-delicious – a true breakfast game changer.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or regular milk with a splash of vinegar
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chocolate chips for that extra brownie vibe
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, egg, and melted butter until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – it’s okay if a few lumps remain! Fold in the chocolate chips for that decadent brownie flavor.
- Preheat Griddle or Pan: Heat a skillet or griddle over medium heat. Grease lightly with cooking spray or a bit of butter.
- Cook Pancakes: Pour about 1/4 cup of batter onto the heated griddle for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve Warm: Serve your pancakes warm with toppings of your choice.