Brownie Batter Pancakes Recipes

Steps:

• In a large bowl, whisk together the brownie mix, flour, and baking powder.
• In a medium bowl, whisk together the milk, melted butter, and egg yolks.
• Pour the wet ingredients into the dry ingredients and whisk until just combined. Add the egg whites and whisk until just combined, but do not overmix.
• Let the batter sit for 15 minutes to thicken.
• Heat a large nonstick pan over medium-low heat. Add about ¼ cup of batter to the pan. Cook the pancake for 3-4 minutes, until bubbles start to appear on the surface. Flip the pancake and cook for another 2-3 minutes, until cooked through. Repeat with the remaining batter.
• Stack the pancakes on a plate and top with chocolate syrup, strawberries, and whipped cream.
• Enjoy!

Steps:

• Spray griddle or skillet with cooking spray, or grease with vegetable oil or shortening. Heat over medium heat or to 350°F. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• In medium bowl, stir together Pancakes ingredients until blended. Pour about 1/4 cupfuls onto hot griddle. Cook until edges are dry and bubbles form on top. Turn; cook until griddle side of pancakes are set.
• Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
• Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
• Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
• Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
• Pour reserved brownie batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.

Steps:

• In a medium bowl, whisk the flour, baking soda, and salt until well combined; set aside.
• If using any of the mix-ins (or a combination), stir 1 cup of each into the flour mixture.
• Place the butter and chocolate in the top of a double boiler set over simmering water.
• If you don't have a double boiler, place the butter and chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water.
• Stir constantly until half the butter and chocolate is melted.
• Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted.
• Transfer the mixture to a large bowl and allow to cool for 10 minutes.
• Meanwhile, heat a nonstick griddle or a large nonstick skillet over medium-low heat.
• In a large bowl, beat the eggs, sugar, and vanilla just until combined and foamy, using a whisk or an electric mixer at low speed.
• Beat in the melted chocolate mixture until the batter is uniform, about 4 minutes by hand or 2 minutes with a mixer.
• With a wooden spoon or a rubber spatula, stir in the flour mixture just until combined; then stir in the milk just until the batter is pourable.
• Do not overmix!
• Pour 2 Tbsp of the batter onto the heated griddle; repeat, spacing the pancakes evenly.
• Cook for 1 minute, until bubbles form across the surface of the pancakes; turn.
• Cook an additional minute.
• Remove the pancakes and serve immediately, or keep them warm on a cookie sheet in a 250 degree oven.
• Repeat with the remaining batter.