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Bouquet of Pancakes

Bouquet of Pancakes

This Mother's Day, give mom the best gift there is: chocolate for breakfast. These cocoa pancakes are sure to make her smile. Cut fresh fruit into decorative flower shapes to top these chocolatey mini pancakes, then drizzle on the maple syrup.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 11  Minutes

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium250 mg10% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein5 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium250 mg10% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein5 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 eggs , beaten
  • 1/4 cup vegetable oil plus 2 tablespoons
  • 2-1/2 cups Frozen whipped topping , thawed
  • (garnish)

Directions

  • 1. Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.
  • 2. Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.
  • 3. Serve each pancake topped with one tablespoon of whipped topping, topped with selection of fruits as flowers. About 40 small pancakes.
  • NOTE: Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH (100%) for 1 minute or until warm.
Ingredients sitting on a table

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