Have you ever used cake batter to make pancakes? It is just as decadent and delightful as it sounds. You can use boxed cake mix, or your favorite cake recipe. I used this recipe, which calls for ingredients that frequent bakers will have in their pantry. I have made pancakes with vanilla cake mix in the past too, you can get creative and use any mix or recipe. For the frosting, I made a basic cream cheese frosting, but added extra milk to make a runny icing to drizzle over the pancakes.
I followed a recipe for an entire cake, which meant that I had lots of batter. I was making pancakes for 45 minutes! You might not need pancakes for 10-12 people. If that is the case, the easiest thing to do is to buy a store bought mix, use half of it, and then add half of the ingredients called for on the box.
I made these pancakes to bring to my friend’s house for a monthly brunch get together for bloggers. These chocolate cake pancakes were the perfect something sweet to compliment the menu of fruit kebobs, caesar salad bites, baked egg cups, and mimosas.
Total time: 1 hour 15 minutes (45 minutes if you make a 1/2 batch)
You will need:
Chocolate Cake Batter (prepared according to the box or recipe)
2 tablespoons Butter
Make your batter. Then let it sit for 15 minutes. This will give the baking powder and baking soda some time to work their magic, making the pancakes fluffier.
Heat a skillet or griddle over medium heat. I will say that when you are making chocolate pancakes, keep on eye on them, since the color is so dark, it is hard to tell if they are getting burnt. My first batch of pancakes ended up in the trash. So keep the heat at medium. Add enough butter to coat the pan, then pour about 3 tablespoons of the batter to make each pancake. Cook the first side for about 2-3 minutes, flip, and cook the second side for 1 minute. Repeat until all the batter is gone.
For the icing you will need:
3 ounces Cream Cheese (at room temperature)
2 tablespoons Butter
1 1/2 cups Powdered Sugar
3 tablespoons Milk
1 teaspoon Vanilla
In a mixer, whip the butter and cream cheese together.
Add the vanilla extract.
Add 1 cup of the powdered sugar, 1/4 cup at a time. Once fully incorporated into the frosting, add the milk. Then add the remaining powdered sugar. I like the icing to be a but runny for drizzling over the pancakes, if you prefer thicker icing, just add less milk.