Triple Berry Chocolate Pancakes
Last week I shared a pancake recipe that incorporates healthy ingredients (check out our Oatmeal Sweet Potato Pancake recipe). Today, we’re turning the car around, heading the exact opposite direction, and going absolutely indulgent.
This Triple Berry Chocolate Pancake recipe has basically no redeeming nutritional value. Okay, there are some eggs and berries. That’s about it.
But sometimes I’m not looking to win any crunchy mama awards. Sometimes I just want to serve dessert for breakfast (or dinner). When you’re looking to win the awesome mom award, this recipe will definitely get you a blue ribbon.
So, you start with rich chocolate pancakes and top them with a triple berry syrup and homemade whipped topping. Yes, please.
Luckily for all of us, we’re headed into berry season so you can whip the syrup up for your people with fresh strawberries, blueberries, and raspberries. Frozen berries will work just fine if you’re outside the all-too-short berry picking season.
So, who’s ready for dessert?
Triple Berry Pancakes
Makes 18 pancakes
Triple Berry Sauce
1 c. strawberries, washed and sliced
1 c. blueberries, washed
1 c. raspberries, washed
2 T water
2 T white sugar
2-1/2 c. flour
1/2 c. unsweetened cocoa
1/4 c. white sugar
1 T baking powder
2 c. milk
1 t vanilla
1/2 c. chocolate chips
1 c. heavy whipping cream
3 T powdered sugar
- In a small saucepan, add berries, sugar and water. Stir to combine. Heat on medium heat until mixture begins to boil and berries begin to soften. The raspberries and blueberries will fall apart. The strawberries will soften but some chunks will remain. Boil for about 8-10 minutes. Turn off heat and let set. The mixture will thicken as it sets. Set aside.
- In a small mixing bowl, combine heavy whipping cream and powdered sugar. Beat with a hand mixer for 3-5 minutes on high until stiff peaks form. Refrigerate.
- In a large mixing bowl, add dry ingredients for pancakes: flour, cocoa, sugar, baking powder. Mix well to combine. Make a well in the center of your bowl and add your wet pancake ingredients: eggs, milk and vanilla. Stir to combine. Don’t over mix! Fold in chocolate chips.
- Use a 1/3 measuring scoop or batter spoon to pour batter onto a hot griddle (350 degrees if using electric skillet) and heat for 2-3 minutes on one side until brow and flip to heat the other side for another 2-3 minutes. Stir batter before adding next batch to skillet to redistribute any chocolate chips that sank to the bottom.
- Serve pancakes with hot triple berry sauce and a dollop of whipped topping.
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