I wish I could tell you this was just another pancake recipe…. no no no, these pancakes are soo much more extraordinary than any other pancake you will ever eat! 🙂
Soft, moist and indulgent chocolate pancakes, stacked on top of the most luscious, thick and dreamy marshmallow frosting, these pancakes are a dream! 😀
I made these pancakes over the weekend and my family went crazy over them! they are so delicious, it’s almost too hard to believe. I have been trying to perfect a good chocolate pancake recipes for a while. Most of the ones I tried were either not chocolatey enough or didn’t have that fluffy texture that I wanted, these are finally perfect annnndd they can be tweaked to make brownie-like pancakes! (hello birthday chocolate peanut butter pancake breakfast! 😉 😉 )
The filling of these pancakes is actually one of the first things I ever learned how to make when I got into baking a few years ago. I have since learned quite a bit about making marshmallow frosting and it really is so much easier than you think.
I have a few tips that I would like to share to help ensure the best marshmallow frosting experience ;):
- Bowl and whisk MUST be completely dry. Even a few droplets of water will ruin the frosting and preventing it from becoming fluffy.
- Make sure the whites are frothy and white before adding the sugar.
- Don’t stop whisking otherwise the eggs will cook and turn into an omelet so the whites and sugar must be stirred constantly.
- To check if the sugar has dissolved, use your thumb and forefinger to take some frosting in between them and rub it. If it feels gritty then it should be cooked longer. Frosting must be completely smooth.
- To speed up the cooling process, have a bowl of ice ready and place the bowl of frosting on top of the ice. Continue to whisk until thick and fluffy.
- More or less vanilla can be added. Just taste until you are happy with it.
- ALWAYS keep frosting covered with plastic wrap and use right away because it doesn’t keep well.
I have been known to make this frosting just to eat like that with a spoon 😉 on more than one occasion! it is sooo good you guys seriously you will get addicted!
The pancakes are just your basic pancake mix with some cocoa powder added. A big difference to me was adding soft brown sugar to the batter. The more you add the more brownie-like the pancakes become but even just adding a little is a must because the flavour just skyrockets into pure chocolate pancake bliss! 🙂
Fry the pancakes, cover them while you prepare the frosting then stack away and devour while still warm. These pancakes are going to be one of the more amazing treats you or your family will ever eat 🙂 🙂
Enjoy my friends! and tag me with you pics @dutchbakerblog on Facebook, Instagram or Twitter 🙂
Oreo Pancakes (Chocolate Pancakes with Marshmallow Frosting)
- 1 cup (125gms) + 2 tablespoons up to 1 1/4 cups (150gms) all-purpose flour (see directions)
- 1/3 cup + 1 tablespoons cocoa powder
- 3 tablespoons white sugar
- 2 tablespoons soft light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (125mls) milk or buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons oil or melted butter
- 1/2 teaspoon vanilla extract
- Optional: 1/2 cup crushed oreos
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a medium bowl, combine milk, eggs, both sugars, vegetable oil, and vanilla extract.
- Pour wet ingredients into dry and stir just until combined. Fold in crushed oreos.
- Heat a non stick pan over medium heat. Lightly butter or oil pan before pouring pancake batter. Pour about 1/4 cup batter for each pancake. Cook until set on the bottom, flip and cook until set all the way through. If they start to get too brown, turn down the heat a little. If a more fluffy pancake is desired add in 2 tablespoons more flour to the batter.
- 4 large egg whites, at room temperature
- 1 cup (200gms) sugar
- 3/4 teaspoon pure vanilla extract
- In a heatproof bowl set over a saucepan of simmering water (the bottom of the bowl shouldn’t touch the water), whisk the egg whites until frothy. Add in the sugar until the sugar has dissolved, about 3 minutes. Remove from the heat. Using a hand-held electric mixer, beat the whites at high speed until stiff peaks form, about 6 minutes. Beat in the vanilla.
- Spread some frosting between the pancakes and serve.
Tips for success:
*Bowl and whisk MUST be completely dry. Even a few droplets of water will ruin the frosting and preventing it from becoming fluffy.
*Make sure the whites are frothy and white before adding the sugar.
*Dont stop whisking otherwise the eggs will cook and turn into an omelet so the whites and sugar must be stirred constantly.
*To check if the sugar has dissolved, use your thumb and forefinger to take some frosting in between them and rub it. If it feels gritty then it should be cooked longer. Frosting must be completely smooth.
*To speed up the cooling process, have a bowl of ice ready and place the bowl of frosting on top of the ice. Continue to whisk until thick and fluffy.
Recipe by the dutch baker.