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Chocolate Candy Pancakes

Chocolate Candy Pancakes

Published October 13, 2026

Fluffy pancakes dotted with miniature candy-coated chocolates or finely chopped chocolate bars.

Don't overmix; a few lumps mean tender pancakes. Cook over medium-low heat so the candy doesn't burn before the pancake sets.

Sprinkle the candy on the poured batter instead of stirring it in so it doesn't bleed color. Keep finished pancakes warm in a 200°F oven while you finish the batch.

Cook time
30 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ¼ cup whole milk
  • 1 egg
  • 3 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup miniature candy-coated chocolates

Instructions

Make the batter
Whisk all-purpose flour (1 ½ cup), granulated sugar (2 tbsp), baking powder (2 tsp) and salt (½ tsp) in a large bowl.
Whisk whole milk (1 ¼ cup), egg, unsalted butter (3 tbsp) and vanilla extract (1 tsp) in a second bowl.
Pour the wet mixture into the dry and stir until just combined, leaving a few small lumps.
Equipment: mixing bowl and whisk
Rest the batter
Let the batter stand so the flour hydrates and the pancakes turn out fluffy.
Cook the pancakes
Heat a lightly buttered skillet over medium-low heat.
Pour about a third of a cup of batter per pancake, 2 to 3 at a time, and immediately scatter each pancake with some of the miniature candy-coated chocolates (½ cup).
Cook until bubbles form and the edges look set.
Flip and cook until golden on the second side.
Repeat with the remaining batter to make 8 pancakes.
Equipment: nonstick skillet or griddle
Serve
Serve warm, with maple syrup if you like.

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