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Bouquet of Pancakes for Mom

Two mom favorites, flowers and breakfast in bed, come together in this delightful HERSHEY’S Kitchens recipe that’s crafted just for someone extra special.

  • 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.

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