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Brownie Batter Pancakes

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Brownie Batter Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 10
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Our brownie batter pancakes can be ready in 20 minutes and are delicious with chocolate-flavor syrup and whipped cream.
By Inspired Taste
Updated Apr 27, 2019

Ingredients

Pancakes

Toppings and Garnish, as desired

  • Chocolate-flavor syrup
  • Whipped cream
  • Betty Crocker™ Decorating Decors rainbow mix or nonpareil decors

Steps

  • 1
    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.)
  • 2
    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.
  • 3
    Stack pancakes on individual serving plates. Top each serving with chocolate syrup, whipped cream and decors.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a few cut strawberries, pecans or walnuts on top.
  • tip 2
    Add these to a birthday breakfast table.
  • tip 3
    Save the remaining brownie mix in an airtight container to make this recipe again.

Nutrition

290 Calories, 5g Total Fat, 4g Protein, 58g Total Carbohydrate, 32g Sugars

Nutrition Facts

Serving Size: 1 Pancake
Calories
290
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
360mg
15%
Potassium
45mg
1%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
6%
Sugars
32g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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