Fluffy chocolate pancakes made with baking mix and cocoa, served with homemade raspberry sauce and a dusting of powdered sugar.
How special would you feel if you woke up to a plate of these decadent fluffy chocolate pancakes, drizzled in homemade raspberry sauce? That up there is like a breakfast fit for a queen!
When I look at these, they say “Valentine’s Day” to me. (in case you didn’t know — it’s my favorite holiday) So you might be wondering why on earth I am sharing this with you in the middle of October?
This is my final recipe I am sharing for #Choctoberfest. It’s been a delicious week here, hasn’t it?? Between all of us 70+ bloggers, there is a WIDE array of recipes for you to choose from. If you want to see all of them, just search the hashtag #Choctoberfest and you will open up a world of chocolate perfection.
Last Sunday I made these pancakes and this Homemade Raspberry Sauce. It was amazing that the raspberry sauce even lasted long enough to top the pancakes. I could have sat down with a spoon and been content as could be.
Just look at it!! Am I right?
Pop over and grab the recipe, or tuck it aside for a great holiday hostess gift idea!
Of course, if I wouldn’t have made these pancakes I would have seriously missed out on pancake euphoria. I mean … chocolate for breakfast!? Yes, please!! Besides the raspberry sauce, I thought they just begged to be dusted with some powdered sugar.
These would be super pretty on Christmas morning, too. Don’t you think? They weren’t hard to make, using Bisquick baking mix, and some added chocolate. They puffed up nicely when they were cooked!
We always make a big breakfast on Sunday mornings. I thought before we got to the recipe, I would share a couple of my other favorite Sunday morning breakfasts? Or click on my Breakfast and Brunch tab to see them all.
Now let’s get to the recipe that you came here for!
- 2 cups Bisquick
- ¼ cup sugar
- 2 Tablespoons Cocoa
- 1 cup Chocolate Milk
- 1 teaspoon vanilla
- 2 eggs
- Homemade Raspberry Sauce
- In a large bowl whisk together all of the ingredients.
- Heat a non-stick pan or griddle to about 375 degrees. Coat the bottom with vegetable oil. When oil is hot, add ¼ cup of batter for each pancake.
- Cook 2-3 minutes or until bubbly on top and slightly dry around the edges. Flip and cook until golden brown along the edges.
- Prepare a plate with a drizzle of chocolate syrup, place pancakes in the center, top with Homemade Raspberry Sauce and dust with powdered sugar.