Hot Cocoa Pancakes

Making your favorite winter beverage into your favorite breakfast food is easier than you think.

With these fluffy hot chocolate pancakes and marshmallow syrup, every bite is wonderful and filling.



Pancakes 1 ⅓ cups all purpose flour ⅓ cup granulated sugar ¼ cup baking cocoa 2 teaspoon baking powder  ¼ teaspoon salt 2 large eggs 1 cup chocolate milk 2 tablespoon canola oil  1 teaspoon vanilla extract

Marshmallow Syrup 1 ½ cups marshmallow fluff 2 tablespoon boiling water ¼ teaspoon vanilla

Preheat a greased skillet to medium-high.

Mix together the dry ingredients in a bowl (flour, sugar, baking cocoa, baking powder, and salt).



In another bowl, lightly beat the eggs.

Mix in the chocolate milk, and then stir in the canola oil and vanilla extract.

Gently combine the wet ingredients with the dry until the flour is moistened but a few lumps might remain.

If you want the batter thinner, add in 1-2 teaspoons of milk at a time until desired consistency.

When the skillet is ready, pour ¼ cup measures of pancake batter onto skillet and cook until edges look set and center is bubbly. About 2-4 minutes.

Flip and cook until other side is lightly browned. Repeat until all pancakes have been cooked.

Top Pancakes with marshmallow syrup

In a small bowl, combine the ingredients needed for the marshmallow syrup until well mixed.

Serve and Enjoy!

Serve and Enjoy!