Oxmoor House
Prep Time
8 Mins
Cook Time
9 Mins
Yield
9 servings (serving size: 1 pancake, 1 tablespoon fudge topping, 1 tablespoon whipped topping, and 1 tablespoon raspberries)

Served hot off the griddle, these fudge-topped chocolate chip pancakes satisfy a sweet tooth as well as a slice of frosted layer cake does.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup; level with a knife. Lightly spoon cocoa into a dry measuring cup; level with a knife. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.

Step 2

Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.

Step 3

Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and raspberries. Serve immediately.

Oxmoor House Healthy Eating Collection

Ratings & Reviews

ILoveBaking1's Review

ILoveBaking1
May 20, 2014
Made these for breakfast today. AMAZING!! They were super fudgy, chocolatty, moist, and delicious! Modifications: I reduced sugar(demerara) to half, used olive oil, 70% dark chocolate chips, and used whole wheat flour for an all healthy meal! BEST chocolaty breakfast ever! Will definitely re-do it! Recommend it to all! :)

Ianina's Review

Ianina
January 19, 2011
I am so going to do this again. But I changed the buttermilk for plain yoghurt and didn't used the oil...so replace that for milk and they came out perfect!