This recipe is one that is not destined to be included in any healthy cooking cookbook, but it might win you a “best mom” award for tastiest breakfast recipe! These chocolate chip pancakes are loaded with chocolate chips and white chocolate chips and then coated in a chocolate sauce as well as a peanut butter sauce. This is 30 minute meals at their tastiest!
Starting off your day with perfect pancakes is a foodies dream!
The pancakes are more of a dessert than a breakfast item. (after all, you don’t want the worst parent award, now do you?) But I’ll let you choose when to serve them.
You will need a three part process. First make the two sauces and set them aside and then start with the pancakes. I like to keep a very low oven going (about 200ºF so that I can keep the pancakes warm if I am making them for a big crowd.)
Cut into these beauties and say bye bye to your diet…at least for the time being. These are decadent, rich and so delicious!
- 4 tbsp (1/2 stick) unsalted butter
- 1 cup milk (I used skim milk - anything to cut down the calories on this monster will help!)
- 1 1/4 cups all purpose flour
- 1 tbsp granulated sugar
- 4 tsp baking powder
- 3/4 tsp Kosher salt
- 2 eggs (I use free range)
- 3 ounces semisweet chocolate chips
- 3 ounces of white chocolate chips
- Butter, for cooking
- For the chocolate sauce:
- 2/3 cup of unsweetened cocoa
- 1 2/3 cup of granulated sugar
- 1 1/4 cup of water
- 1 tsp pure vanilla extract
For the peanut butter sauce:
- 1 cup 100% pure maple syrup
- 1/2 cup peanut butter