





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a medium-sized bowl, whisk together the muffin mix, milk and egg until well-combined.
2
Allow the mixture to sit for 5 minutes before proceeding with the recipe.
3
Place a skillet over medium-heat and once hot, add a bit of butter or baking spray.
4
Once the butter is melted and hot, add 1/4 cup of the pancake batter.
5
Allow the pancake to cook for about 2 minutes, until bubbles appear all over the top. Flip and cook until golden brown on the bottom, approximately 2 minutes.
6
Remove the pancake to a plate and repeat with remaining batter.
My Calorie Intake
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Tips & Tricks (5)
- Avoid Overmixing the Batter 🥄Stir the cake mix batter just until combined with the eggs and milk—lumps are perfectly fine and will result in fluffier, more tender pancakes rather than dense ones.
- Let Batter Rest Before Cooking ⏱️Allow the batter to sit for 2-3 minutes after mixing to let the cake mix fully hydrate, which creates noticeably fluffier and more evenly cooked pancakes.
- Control Chocolate Chip Distribution 🍫Sprinkle chocolate chips directly onto the griddle right after pouring batter so they anchor into the bottom layer, preventing them from sinking to the center or burning.
- Maintain Consistent Griddle Temperature 🔥Use medium heat (not high) to prevent the outside from browning too quickly while the inside remains uncooked—the cake mix sugars caramelize easily and burn faster than traditional pancake mixes.
- Add Extra Richness with Brown Butter 🧈Use melted browned butter instead of plain butter in the batter to elevate the flavor profile and complement the chocolate, adding sophisticated depth to this quick breakfast.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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