Chocolate Strawberry Bacon Pancakes

March 3, 2014 2:11 am Published by Leave your thoughts

Bacon and pancakes are our “one true paring”. It’s hard to think of someone that bacon would rather hang out with more than Pancakes. And why break up this perfect pair when you can make it even better? We created the ultimate flavor-foursome by combining our true-love of bacon and pancakes, with our mistress, chocolate and strawberries. These Chocolate Strawberry Bacon Pancakes are easy to whip up and would be especially delicious on National Pancake Day (March 4th). Serve ‘em up and get your sweet-and-savory fix in, all in one tasty bite.


Chocolate Strawberry & Bacon Pancakes

Ingredients for the pancakes:

1/3 cup granulated sugar
1/3 cup  regular or mocha cocoa mix
1/3 cup brown sugar
1 1/2 cups flour
1 tsp baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup plain greek yogurt
2 large eggs
3 1/2 Tbsp. vegetable oil
1 1/2 tsp. vanilla extract
1/2 cup Bacon, cooked, chopped
1/2 cup Strawberries, chopped
Chocolate Sauce (see recipe below)

Ingredients for the chocolate sauce:
8 oz. chocolate chips (any kind, it’s your choice!)
1 cup heavy cream


Preheat a stove-top griddle. In a mixing bowl, whisk together granulated sugar and cocoa until well combined. Stir in brown sugar, flour, baking soda and salt then set aside.

In a separate mixing bowl whisk together milk, yogurt, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don’t over-mix, batter should still have some lumps). Add in desired amount chopped bacon and strawberries, saving some for the topping.

Butter or grease griddle if necessary (I used bacon grease). Pour batter onto preheated griddle 1/4 cup at a time and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip pancake to opposite side and cook until done.

Serve warm, topped with chocolate sauce, remaining chopped bacon and strawberries.


Instructions for the chocolate sauce:

Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. Pour hot cream over chocolate chips and stir until chocolate has melted. Note that chocolate sauce will thicken as it cools. For a thinner consistency you can add a few more tbsp hot cream. Reheat as needed in a bowl over a pan of simmering water.

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