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Cookies & Cream Pancake

  • Delicious chocolatey breakfast pancakes for all the chocolate lovers!

Difficulty rating 1/5 Serves 1 Takes 00:30

Follow these quick and easy steps:


  • cups of All purpose flour
  • tbsp of Sugar
  • tbsp of Cocoa Powder
  • tsp of Baking Powder
  • Eggs
  • tbsp of Melted Butter
  • cup of Buttermilk
  • tsp of Vanilla Extract
  • cup of Muchee Chocolate Marie
  • cup of Heavy Cream
  • tbsp of Granulated sugar
  • tsp of Corn Flour
  • cup of Muchee Chocolate Marie


  • 1 Rolling Pin
  • 1 Bowl
  • 1 Frying Pan
  • 1 Whisk
  • 1 Beater
  • 1 Ziplock Bag


  • First, chop up 1 1/2 cup of Chocolate Marie and set them aside.
  • Put the rest of Chocolate Marie into a ziplock bag and pound them with a rolling pin until they reach a fine crumble.
  • In a bowl, add flour, sugar, cocoa powder and baking powder. Whisk it well.
  • To the same bowl add the eggs, melted butter and buttermilk. Mix everything until well combined.
  • Add the vanilla and continue mixing.
  • Mix in the chopped biscuits.
  • Grease the pan with a little bit of butter and let it heat up for a bit.
  • Then pour in 1/4 cup of the batter into the pan and let it cook for 30 seconds or until it starts bubbling.
  • Repeat the process until you use up all the batter. Don't waste food peeps.
  • For the cream, in another bowl add the heavy cream and beat until you get the smooth texture of whipped cream.
  • Mix in the confectioner's sugar, cornstarch and 1/4 cup of chopped biscuits. Beat further.
  • Finally, lather a generous layer of cream on each pancake and stack them all together.

There you have it. Yum and filling.


Make sure the batter is whisked thoroughly so you don't any lumps.

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