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Brookie Pancakes
Brookie Pancakes
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Prep Time:
20 minutes
Cook Time:
31 minutes
Total Time:
56 minutes
Indulgent brookie pancakes: chocolate chip-studded with a brownie swirl, perfect for breakfast or midnight cravings.
Ingredients:
  • cooking spray
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup buttermilk
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 0.25 cup semisweet chocolate chips
  • 1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
  • 0.5 cup vegetable oil
  • 0.25 cup water
Instructions:
  • Preheat your oven to 350°F (175°C). Line a 9-inch baking pan with parchment paper and grease it with cooking spray.
  • Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk until fully blended.
  • In a small bowl, mix together buttermilk, egg, butter, and vanilla extract until well combined. Stir in the flour mixture until just incorporated. Gently fold in the chocolate chips. Let the batter sit for 5 minutes before using.
  • In a large bowl, mix together the brownie mix, oil, eggs, and water until smooth and well combined.
  • Transfer 1/2 cup of brownie batter into a piping bag or squeeze bottle, keeping the rest of the batter aside for later use.
  • Preheat a large nonstick skillet over medium-low heat. Pour 1/3 cup of pancake batter into the skillet, swirl to spread evenly. Place 5 nickel-size dollops of brownie batter on top of the pancake, then swirl gently using a skewer or knife. Cook until edges are dry, about 2 to 3 minutes. Flip and cook until set, about 1 to 2 minutes. Repeat with the rest of the batter.
  • Spread the remaining brownie batter evenly in the pan.
  • Bake in the hot oven for 28-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack before slicing.

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