Best Ever Double Chocolate Brownie Pancakes Recipe: Your Ultimate Breakfast Indulgence
Imagine waking up to the irresistible aroma of freshly made chocolate. Now, picture that chocolate goodness transformed into the most incredibly fluffy pancakes you’ve ever tasted, each bite reminiscent of a warm, fudgy brownie. That’s exactly what you get with these Double Chocolate Brownie Pancakes – truly, birthday cake for breakfast, any day of the week. They’re an absolute dream come true for anyone who loves chocolate on chocolate, making for what might just be the best breakfast experience on earth!
Just yesterday, it was my birthday, and my heart craved something truly special for breakfast. I yearned for the rich, comforting taste of a super fluffy chocolate brownie cake, but without the hassle of a long baking time. My solution? These incredible brownie pancakes, generously drizzled with even more velvety chocolate sauce. It’s the ultimate indulgence that skips the oven but delivers all the flavor. I mean, who wouldn’t want to start their special day, or any day, with such a luxurious treat?
Why You’ll Absolutely Love These Brownie Pancakes
These aren’t just any pancakes; they’re an experience. Combining the best elements of a fudgy brownie with the light, airy texture of a classic pancake, this recipe takes breakfast to an entirely new level. They are surprisingly quick to whip up, meaning you can have a gourmet-level breakfast on your table in under 30 minutes. Forget complicated baking – this is pure, unadulterated chocolate bliss made simple.
The “Eat-While-You-Cook” Delight
One of the best parts about making these pancakes is the inevitable ‘eat-while-you-cook’ situation. If you’re anything like me, you’ll find yourself sneaking a piece or two straight from the pan before they even have a chance to hit the plates. The moment they come off the griddle, a cloud of warm, chocolatey steam rises, filling your kitchen with an aroma so divine, it could easily compete with the finest chocolate bakery. It’s a true cocoa haven, a sensory delight that promises an unforgettable meal.
A Symphony of Chocolate on Chocolate
The “double chocolate” in the name isn’t just for show. These pancakes are made with unsweetened cocoa powder in the batter for a deep, rich chocolate base, and then studded with chocolate chips that melt into gooey pockets of deliciousness. But the true magic happens when they’re finished with a generous drizzle of homemade chocolate ganache. This layer of smooth, creamy chocolate sauce transforms each stack into a masterpiece, ensuring every single bite is packed with intense chocolate flavor.
The Perfect Balance: Indulgence Meets Freshness
While these pancakes are undoubtedly indulgent, there’s a simple trick to adding a touch of freshness and a vibrant contrast: fresh berries! Serving them alongside a colorful medley of strawberries, blueberries, and raspberries cuts through the richness, offering a delightful tartness and a burst of natural sweetness. It’s a beautiful way to balance the decadence and add a vibrant touch to your breakfast plate.
See? I can be healthy…ish! The vibrant hues and juicy burst of fresh berries are the perfect complement, making these rich chocolate pancakes feel a little less guilty and a lot more delightful.
The Magic Behind the Batter
When you first mix up any chocolate batter, it often looks… well, a little unappealing. Perhaps not dark enough, or simply not as vibrant as you’d expect. Don’t be fooled by its initial appearance! The magic truly happens as it cooks and transforms on the griddle. The heat deepens the cocoa’s color, bringing out those rich, inviting tones that promise pure chocolatey goodness.
Rest assured, they do darken to that beautiful, deep brown you crave upon their arrival to your plate, looking perfectly appetizing and ready for their chocolate bath.
Drowning in Decadence: The Chocolate Ganache
And then there’s the grand finale: that luscious, velvety ganache-slash-sauce, ready to be drizzled generously over the top of your warm pancake stack. This isn’t just any topping; it’s a critical component that elevates these pancakes from simply delicious to absolutely divine. Its glossy sheen and rich texture promise an extra layer of chocolate heaven, making each bite even more unforgettable.
The ganache cascades down, coating the sides in a smooth, glistening layer…
…flowing to the front, creating a beautiful river of creamy chocolate. That’s how we do it over here, ensuring every angle is covered in chocolatey perfection.
This river of creamy chocolate deeply absorbs into the very center of these brownie-cakes, transforming them into something truly magical, like a delectable creation straight out of Willy Wonka’s Paradise. It’s a sensory feast, visually stunning and incredibly flavorful.
And the best part? It’s not a fantasy – it’s right on your plate, ready to be devoured. This is truly a chocolate lover’s dream come true, an unforgettable breakfast that tastes like dessert.
Tips for Fluffy, Perfect Double Chocolate Brownie Pancakes
Achieving perfectly fluffy pancakes isn’t hard, but a few key tips can elevate your breakfast game. Follow these suggestions to ensure your Double Chocolate Brownie Pancakes turn out light, airy, and utterly delicious every time.
- Don’t Overmix the Batter: This is crucial for fluffy pancakes. Mix the wet and dry ingredients only until just combined. Lumps are perfectly fine and will lead to a more tender pancake. Overmixing develops the gluten, resulting in tough, flat pancakes.
- Rest the Batter: If you have time, let the batter rest for 5-10 minutes before cooking. This allows the flour to fully hydrate and the gluten to relax, which contributes to a lighter, softer pancake.
- Use the Right Pan Temperature: Heat your nonstick pan or griddle over low-medium heat. Too hot, and the outside will burn before the inside cooks through. Too cool, and they won’t get that beautiful golden-brown crust. A good test is to sprinkle a few drops of water; they should sizzle and evaporate within a few seconds.
- Don’t Overcrowd the Pan: Cook pancakes in batches, leaving enough space between them for even cooking and easy flipping. Overcrowding lowers the pan’s temperature and can steam the pancakes instead of browning them.
- Flip Once: Resist the urge to constantly check and flip. Wait until bubbles form on the surface, and the edges look set. This usually indicates it’s time to flip, ensuring a golden-brown finish on each side.
- Keep Them Warm: As you cook batches, place the finished pancakes on a plate loosely covered with foil in a warm oven (around 200°F/90°C) to keep them warm until ready to serve.
Customizing Your Chocolate Pancake Experience
While these Double Chocolate Brownie Pancakes are perfect as is, there’s always room for a little customization to suit your taste buds. Get creative and make them uniquely yours!
- Vary the Chocolate Chips: Experiment with different types of chocolate chips. While dark chocolate offers a rich contrast, milk chocolate chips will provide a sweeter, creamier note. White chocolate chips can also add a delightful surprise.
- Add Nuts for Crunch: For an added textural dimension, fold in a handful of chopped walnuts or pecans into the batter. They pair wonderfully with chocolate and provide a satisfying crunch.
- A Hint of Coffee: To deepen the chocolate flavor, try adding 1/2 teaspoon of instant espresso powder or coffee granules to the dry ingredients. It won’t make them taste like coffee but will enhance the richness of the cocoa.
- More Fruit, More Fun: Beyond berries, consider adding sliced bananas or raspberries to the batter or as a topping. The fruit’s natural sweetness and acidity complement the chocolate beautifully.
- Extra Indulgence: For a truly decadent experience, serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
Serving Suggestions for an Epic Breakfast
These Double Chocolate Brownie Pancakes are a star on their own, but pairing them with the right accompaniments can turn breakfast into an unforgettable feast. Here are some ideas to make your meal truly epic:
- Classic Maple Syrup: A timeless choice, pure maple syrup adds a comforting sweetness that complements the rich chocolate.
- Powdered Sugar Dusting: A light dusting of confectioners’ sugar adds a touch of elegance and an extra hint of sweetness.
- More Chocolate Ganache: You can never have too much chocolate! Serve extra ganache on the side for dipping or more drizzling.
- Vanilla Ice Cream: For a dessert-for-breakfast vibe, a scoop of vanilla ice cream melting over warm pancakes is pure bliss.
- Fresh Whipped Cream: Light and airy, whipped cream provides a lovely contrast to the dense chocolate.
Storing and Reheating Your Pancakes
If by some miracle you have any leftover pancakes, don’t worry – they store and reheat beautifully, allowing you to enjoy this deliciousness later!
To store, let the pancakes cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container or a freezer-safe bag. They will keep in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.
To reheat, you can use a microwave for a quick warm-up (about 30-60 seconds per stack). For a crispier texture, pop them into a toaster or warm them in a preheated oven (350°F/175°C) for about 5-7 minutes until heated through. The ganache can be gently reheated in the microwave for a few seconds or a double boiler until pourable again.
More Pancake Recipes:
Orange Poppy Seed Pancakes
Caramel Chip Pumpkin Pancakes
Caramel Apple Pancakes
Whole Wheat Chocolate Chip Banana Bread Pancakes
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Double Chocolate Brownie Pancakes
Ingredients
- 1 cup self raising flour substitute for plain/all purpose or spelt flour
- 1/2 cup wholemeal/whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons raw sugar or natural sweetener of choice
- 1 teaspoon baking powder *see notes
- 1 pinch salt
- 4 tablespoons light butter , melted (or oil of choice)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups low fat/skim milk (or almond milk)
- 1/4 cup dark or milk chocolate chips
Chocolate Ganache:
- 1/2 cup chocolate chips of choice (I used dark chocolate)
- 3 tablespoons low fat/skim milk (or almond milk)
Instructions
Pancakes:
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Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
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Heat a nonstick pan over low-medium heat with cooking oil spray. Pour 1/4 cup of batter per pancake into the pan and cook until the surface starts to bubble and the bottom is set. Flip and cook until done. Repeat with remaining batter.
Ganache:
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Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
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To serve, dust with a little icing or confectioners sugar, and drizzle with the chocolate ganache.
Notes
Use 2 teaspoons baking powder if using plain/all purpose flour.
Nutrition calculated for 1 serving which is 2 pancakes per person.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
