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Mexican Chocolate Pancakes with Dulce de Leche

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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Everything tastes better with sweet and creamy Dulce de Leche, and pancakes are no exception. The addition of chocolate to the Original Bisquick mix makes this dish even more indulgent.
By Deborah Harroun
Updated Jun 29, 2012
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  • 2/3 cup dulce de leche (caramelized sweetened condensed milk)
  • 2 tablespoons whipping cream
  • Sliced fresh strawberries, if desired


  • 1
    In medium bowl, stir together all pancake ingredients just until combined.
  • 2
    Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 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 dulce de leche uncovered on High 30 seconds. Stir in whipping cream. Cover to keep warm.
  • 4
    Serve pancakes topped with dulce de leche sauce and strawberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cans of dulce de leche can be found in most supermarkets in the international aisle.
  • tip 2
    If the dulce de leche sauce is too thick, microwave in additional 15-second increments.
  • tip 3
    Spice it up by adding a dash of chili powder to the batter.


Nutrition Facts are not available for this recipe
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