Satisfy your sweet tooth cravings with these indulgent brookie pancakes. This recipe combines the rich and fudgy goodness of brownies with the classic flavors of chocolate chip cookies. Every bite is a delightful mix of textures and flavors, making this a perfect treat for breakfast or brunch. The fluffy pancakes are infused with chocolate chips and cocoa powder, while the brownie batter swirls through the pancake batter, creating a beautiful marbled effect. Top them off with a dollop of whipped cream and a drizzle of chocolate sauce for extra decadence.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chocolate chips
- 1/2 cup brownie batter
- Whipped cream, for serving
- Chocolate sauce, for drizzling
Directions
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the chocolate chips.
- Heat a non-stick pan or griddle over medium heat. Once hot, ladle about 1/4 cup of batter onto the pan for each pancake.
- Using a spoon, drizzle small dollops of brownie batter onto the pancake batter. Swirl it with a toothpick or skewer to create a marbled effect.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and repeat the process with the remaining batter and brownie batter.
- Serve the brookie pancakes warm with whipped cream and a drizzle of chocolate sauce.
- Enjoy!
