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Chocolate Lover’s Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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No need to hit the snooze when stacks of these chocolaty pancakes are waiting on the breakfast table. Top with hazelnut spread and chocolate-flavored syrup.
By Deborah Harroun
Updated Jun 29, 2012
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  • 1 1/2 cups Original Bisquick™ mix
  • 1/4 cup unsweetened baking cocoa
  • 1 container (8 oz) sour cream
  • 1/2 cup milk
  • 2 eggs
  • 3 tablespoons sugar
  • 1 cup semisweet chocolate chunks


  • 1/4 cup hazelnut spread with cocoa
  • 1/4 cup chocolate-flavor syrup
  • Whipped cream
  • Chocolate candy sprinkles


  • 1
    In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
  • 2
    Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
  • 3
    Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
  • 4
    Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t like hazelnut spread, skip step 3 and just serve the pancakes with chocolate syrup.
  • tip 2
    Make sure the griddle is hot before starting to cook the pancakes to ensure they cook evenly.


Nutrition Facts are not available for this recipe
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