Description
These Brownie Batter Pancakes are soft, fluffy pancakes with rich cocoa flavor and melty chocolate chips, topped with a creamy glaze for the ultimate chocolate lover’s breakfast. They taste like warm brownies in pancake form and are perfect for brunch or dessert-style breakfasts.
Ingredients
- 1 large egg
- 1/2 cup light brown sugar
- 1/2 cup milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 1/4 cup mini chocolate chips
- 1 tablespoon butter or oil for cooking
- 1 cup powdered sugar
- 2 ounces cream cheese, softened
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: extra chocolate chips
- Optional: chocolate syrup
- Optional: whipped cream
- Optional: fresh strawberries or bananas
Instructions
- In a large bowl, whisk together the egg, brown sugar, milk, canola oil, and vanilla extract until smooth.
- Add the flour, cocoa powder, baking powder, and salt to the wet ingredients. Stir gently until just combined without overmixing.
- Allow the batter to rest for about 5 minutes.
- Fold the mini chocolate chips into the batter.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2 minutes until bubbles begin to form on the surface.
- Flip carefully and cook for another 1 to 2 minutes until cooked through.
- Repeat with the remaining batter, adding more butter or oil as needed.
- For the glaze, whisk together powdered sugar, cream cheese, milk, and vanilla extract until smooth and creamy.
- Serve the pancakes warm with glaze drizzled over the top and optional toppings if desired.
Notes
- Avoid overmixing the batter to keep the pancakes fluffy.
- Letting the batter rest improves the texture.
- Use dark chocolate chips for a deeper chocolate flavor.
- Espresso powder enhances the chocolate taste.
- Plant-based milk and dairy-free cream cheese can be used for a dairy-free version.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze pancakes with parchment paper between layers for up to 2 months.
- Reheat in the microwave, skillet, or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
