How to Make Brownie Pancakes Using a Cast Iron Skillet

Last Updated: October 21, 2020 Tested

Brownie pancakes can function as both a breakfast and dessert item. Brownie pancakes have a cake-like texture and can be eaten by hand and saved for later with the same chocolaty goodness! This recipe takes one hour and makes 9-12 pancakes with three in each serving.

Ingredients

Half a bag of brownie mix 9.2 ounces (260 g)
2 large eggs
1⅓ cup of milk
2⅓ cups pancake flour
Cooking oil (canola or vegetable)
Barely melted chocolate chips (optional)
Confectioners’ sugar (optional)
Cream cheese and powdered sugar cream (optional)

Part 1

Part 1 of 3:

Preparing the Dry Ingredients

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The dry batter should be a lighter brown with tiny amounts of pancake flour left.

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Part 2

Part 2 of 3:

Preparing the Raw Ingredients

If the batter is too thin (watery consistency) add another cup of brownie mix and 2⅓ cups of pancake flour.
3
Whisk using an upper motion, using a whisk while holding the bowl until combined. You should not see bubbles in the batter. If so, add a half cup of brownie mix.
- If the brownie pancake batter is too thick, add a ⅓ cup milk and whisk again.
4
Whisk until the brownie pancake batter is smooth with small lumps (from pancake flour).
- Add a teaspoon or two of confectioners’ sugar if you want a sweeter pancake.
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Part 3

Part 3 of 3:

Frying on the Stovetop

Once the stove says HOT SURFACE or ELEMENT ON, pour a ⅓ cup cooking oil onto the surface and wait for it to spread. If the surface is still too dry, add ¼ cup more of cooking oil and spread around with the spatula.
3
Have a ⅓ measuring cup next to you. Do not use the same one that was used for raw ingredients.
- Add a drop of batter to see whether or not the batter is too thin. If the batter is the perfect consistency, then wait for the oil to heat up.
Pour ⅓ of the batter into the measuring cup, once the canola oil starts popping, and pour it on the skillet lifting it above until it runs out.
7
Watch the skillet to see if the pancake has bubbles forming on the tops and, with the spatula, quickly flip it over. Scrape at the sides to see if it’s ready to be flipped.
- Add more oil on the surface and spread it with the spatula if pancakes burn too quickly at low heat.
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