Best Chocolate Pecan Pancakes Recipes

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BANANA-CHOCOLATE-PECAN PANCAKES



Banana-Chocolate-Pecan Pancakes image

We added ripe bananas, sweet chocolate chips and pecans to pancake batter for a yummy wake-up call topped with maple syrup.

Provided by By Deborah Harroun

Categories     Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

2 ripe bananas
2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup semisweet chocolate chunks
1/2 cup chopped pecans
Real maple or maple-flavored syrup
Sliced bananas
Additional chopped pecans

Steps:

  • In small bowl, mash 2 bananas with fork. In medium bowl, stir together Bisquick mix, milk and eggs. Stir in mashed bananas just until combined. Stir in chocolate chunks and 1/2 cup pecans.
  • Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  • Serve pancakes topped with syrup, sliced bananas and additional pecans.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-PECAN PANCAKES



Chocolate-Pecan Pancakes image

Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 35m

Number Of Ingredients 14

1 cup all-purpose flour, (spooned and leveled)
1/3 cup granulated sugar
1/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup chopped pecans
4 tablespoons vegetable oil
Confectioners' sugar (optional)
Hot fudge sauce (optional)

Steps:

  • Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.
  • Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).
  • Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired.

PECAN PANCAKES WITH CHOCOLATE SPREAD



Pecan Pancakes with Chocolate Spread image

You might think it doesn't get yummier than from-scratch buttermilk pancakes made with toasted pecans and topped with chocolate spread. You'd be right.

Provided by My Food and Family

Categories     Dairy

Time 45m

Yield 13 servings, 2 topped pancakes each

Number Of Ingredients 11

1-1/2 cups flour
1 cup chopped pecans, toasted, divided
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1-1/2 cups buttermilk
3 Tbsp. butter, melted
1/4 cup PHILADELPHIA Dark Chocolate Cream Cheese Spread
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Mix flour, 1/2 cup nuts, granulated sugar, brown sugar, baking powder and baking soda in large bowl. Whisk eggs, buttermilk and butter in medium bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Heat large nonstick griddle or heavy skillet sprayed with cooking spray on medium-high heat. Pour batter onto griddle, using 1/3 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
  • Spread each pancake with cream cheese spread; top with COOL WHIP and remaining nuts.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

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