Take pancakes to the next level with delicious fillings and a fluffy texture that will delight. Making pancake bombs (really, just mini stuffed pancakes) is the perfect way to slow down after a hectic week and just destress while cooking up a slightly indulgent homemade breakfast. You will need a special griddle for pancake bombs, called an appam pan. But it’s easily available online and worth the investment if you don’t have it. Spend a lazy morning customizing your pancake bombs with the fillings you love, and polish them off for breakfast (or even dessert).
Vanilla and Chocolate Pancake Bombs
Course: BreakfastCuisine: American6
servings15
minutes45
minutesIngredients
2 tbsp lemon juice / white vinegar
2 scant cups milk
2 cups whole wheat flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 cup melted butter / vegetable oil
1 tsp vanilla extract
5/8 cup hot water, divided
1/4 cup cocoa powder
- Possible Fillings
Nutella
blueberries
chocolate chips
banana, cut into small pieces
peanut butter
Directions
- In a measuring cup, add lemon juice or vinegar and fill to the 2 cups line with milk. Whisk together well and let sit for at least 5 minutes.
- In a large bowl, combine flour, sugar, baking powder, and baking soda. Make a well in the center and stir in butter/oil, vanilla, and buttermilk made in step 1.
- In a medium bowl, add cocoa powder and 3/8 cup hot water. Stir well. Then divide half of the batter from step 2 into the cocoa mixture and stir again until incorporated. This is your chocolate batter.
- To the vanilla batter, add remaining 1/4 cup hot water and mix just enough. Both batters will be thin.
- Brush your griddle with melted butter and put on a low flame. Working quickly with a spoon or piping bag (or squeezy bottle if you have one), fill a mold halfway with batter, add filling of choice, then fill mold almost to the top with batter. Cover griddle with a lid.
- After a minute or two, flip pancake bombs (I like to use two forks to do this), cover, and let them cook on the other side. After a minute or so, slide them out and make your next batch! Serve warm.
Notes
- The first batch may be hard, but find your favorite flipping and piping mechanism, and pretty soon the process will become seamless. I like to use two forks to flip: one to prise the pancake bomb from the side of the mold, another to support it as you turn it over.
- Once you get comfortable with the process, be creative with your use of the batters and fillings! Make a pancake bomb without fillings and use a toothpick to create a vanilla and chocolate swirl! Fill half of the mold with chocolate batter and finish off with vanilla! Maybe sneak some coffee into the chocolate batter?
- This recipe can easily be made vegan by using soymilk and vegetable oil.
This recipe was adapted from Bake With Shivesh’s Nutella Bomb Pancake Recipe.
