Mexican Chocolate Pancakes – a delicious recipe with flour, baking powder, salt, milk, egg, oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium mixing bowl combine the flour, baking powder and salt.
2
In a blender add half the milk and the chopped Mexican Chocolate. Blend this until the chocolate in well incorporated into the milk.
3
Add the rest of the milk, egg, oil and vanilla into the blender and blend until combine.
4
Add the wet ingredients into the dry and whisk together.
5
Heat a griddle or frying pan on medium heat and spray with oil.
6
Add one heaping tablespoon for small pancakes or about two heaping tablespoons for a larger pancake. Spread the batter into a circle shape.
7
They will take about 2 minutes on each side. The chocolate melts into the batter making it harder to flip if you don't cook it longer than a regular pancake.
8
Serve with maple syrup or caramel sauce.
379
kcal
Calories
19
g
Fat
43
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup flour, 2 tablespoons baking powder, 1/4 teaspoon salt, 1 cup milk, and more.
Yes, Mexican Chocolate Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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