5/28/20 O&A NYC LOCKDOWN BRUNCH: Double Chocolate Brownie Pancakes

Super fluffy chocolate brownie cake for breakfast without a baking time that you can eat while you fry! Drizzled with a chocolate sauce/ganache! Who’s coming for breakfast?


  • 1 cup self raising flour (or plain/all purpose or spelt flour/s are fine)
  • 1/2 cup wholemeal | whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons cup raw sugar (or your natural sweetener of choice)
  • 1 teaspoon baking powder (2 teaspoons if using plain/all purpose flour/s)
  • (1/2 teaspoon baking soda if using plain/all purpose flour/s)
  • Pinch of salt
  • 4 tablespoons light butter , melted (or oil of choice)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups low fat/skim milk (or almond milk)
  • 1/4 cup dark or milk chocolate chips

Chocolate Ganache:

  • 1/2 cup chocolate chips of choice (I used dark chocolate)
  • 3 tablespoons low fat/skim milk (or almond milk)



  • Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
  • Heat a nonstick pan over low-medium heat with cooking oil spray. Pour 1/4 cup of batter per pancake into the pan and cook until the surface starts to bubble and the bottom is set. Flip and cook until done. Repeat with remaining batter


  • Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
  • To serve, dust with a little icing or confectioners sugar, and drizzle with the chocolate ganache.

Recipe courtesy of Cafe Delites

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