Cookie dough, everyone’s favorite ice cream flavor, is added to these chocolate pancakes for a sweet treat: cookie dough pancakes.
The author of this post, Tracey, no longer keeps her site active.
Hi everyone, this is Tracey. 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. I’m so glad I can share this recipe with you.
I waffled over the decision about which pancake to share today. 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 them! It’s an eggless cookie dough so there’s no need to worry about getting sick from eating raw eggs (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 aren’t as sweet as you would expect. The texture is surprisingly light too.
Adding the cookie dough definitely takes them over the top, but in the best way possible. If you’ve ever underbaked a batch of cookies, only to find you love 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 the cookie dough still holds its shape so that it’s contained within the pancakes.
I top these simply with a dusting of powdered sugar and think they are perfect. Whether you serve them for breakfast, dinner or dessert, they’re sure to be a hit!
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- 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
- Cream butter, sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add milk and vanilla, beating until incorporated.
- Mix in flour and salt just until incorporated, then stir in chocolate chips. Refrigerate until ready to use.
To make the pancakes:
- Sift flour, cocoa powder, sugar, baking powder, baking soda and salt together into a medium bowl. In a large measuring cup, whisk 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.
- 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.
- Repeat with remaining batter, adding more oil to the pan if necessary.
- To keep pancakes warm, 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.
- This recipe makes more cookie dough than you’ll need for the pancakes. The extra makes a delicious snack or you can freeze it to use later.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.