• 1 Rating

Two kinds of chocolate, berries, and whipped cream unite to make truly decadent pancakes.

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in chocolate pieces.

Instructions Checklist
  • For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are light brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. Top with whipped cream and, if desired, fresh berries.


To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Make-Ahead Directions:

Prepare as directed, except cool pancakes completely on wire racks. Layer pancakes between sheets of waxed paper in an airtight container; cover. Freeze for up to 2 months. To serve, preheat oven to 350°F. Place frozen pancakes on an extra-large baking sheet. Bake about 10 minutes or until heated through. Serve as directed.

Nutrition Facts

119 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 23mg; sodium 142mg; potassium 91mg; carbohydrates 14g; fiber 1g; sugar 4g; protein 3g; trans fatty acid 0g; vitamin a 146IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.


1 Ratings
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