EDITED TO ADD: The author of this post, Tracey, no longer keeps her site active.



Breakfast is easily my favorite meal of the day, and though I usually just have yogurt with fruit and granola most mornings, pancakes are at the top of my “special” breakfast list. So, of course, when Rachel asked if I wanted to participate in a month-long pancake party on her blog, I jumped at the chance! I met Rachel last year when we both participated in a cookbook release party. You guys probably already know how kind she is, but I’ve also discovered she’s one of the most organized people I’ve ever met. I wish some of that would rub off on me!


I waffled over the decision about what pancake to share today for so long. In the end, as it often does with a sweet tooth like mine, chocolate won. Yes, chocolate for breakfast – I’m not ashamed to say it happens from time to time here. But these aren’t just chocolate pancakes. There are also little pieces of cookie dough hidden inside of them! It’s an eggless cookie dough so need to worry about getting sick either (not that that’s ever stopped me from eating traditional cookie dough…).

I suspect I’m probably going to have a hard time selling these pancakes as anything but dessert, but I’ll give it a try. This is actually the first time I’ve made chocolate pancakes, and they really weren’t as sweet as I expected. The texture was surprisingly light too. Adding the cookie dough definitely took them over the top, but in the best way possible. If you’ve ever underbaked a batch of cookies, only to find you adored the slightly gooey, raw centers, the cookie dough in these pancakes will be right up your alley. It softens as the pancakes cook, mimicking that gooey raw cookie center, yet it still holds its shape so it’s contained within the pancakes. I topped these simply with a dusting of powdered sugar and thought they were perfect. Whether you serve them for breakfast, dinner or dessert, they’re sure to be a hit!


Chocolate Cookie Dough Pancakes
inspiration and cookie dough from The Cookie Dough Lover’s Cookbook by Lindsay Landis, chocolate pancakes from Serious Eats

{Note: this recipe makes more cookie dough than you’ll need for the pancakes. The extra makes a delicious snack – just saying :) )

Cookie Dough
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoon granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup mini chocolate chips

Chocolate Pancakes
1 1/3 cups all purpose flour
1/3 cup plus 1 tablespoon cocoa powder
6 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted and cooled
3/4 cup whole milk, at room temperature

To make the cookie dough: Cream the butter and both sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the milk and vanilla, beating until incorporated. Mix in the flour and salt just until incorporated, then stir in the chocolate chips. Refrigerate until ready to use.

To make the pancakes: Sift the flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk the eggs, butter and milk together. Pour the wet ingredients over the dry, and gently mix just until combined – the batter will be somewhat lumpy and thick.

{If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}

Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat (you could use butter too if you’d rather). Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Spread it into roughly a 4-inch circle. Drop about 5 marble-sized pieces of cookie dough over the surface of each pancake. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding more oil to the pan if necessary.

Makes about 8 pancakes