Bobby Flay’s Pancakes

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Few adults would seek out this meal for breakfast, but it makes for an excellent breakfast to make over a children’s sleepover. These pancakes are slightly adapted from Bobby Flay’s 2015 “Brunch at Bobby’s.” The effect of chocolate and sugar on a sleep child is a sight to see, and the guests can be hustled home before the crash comes. Serve with raspberries, strawberries, or bananas in a pinch, and finish with a salted caramel sauce. Sure, muesli and almond milk could be had instead, but as Mr. Flay says, if you intend to cave, go all out!


  • 2 large eggs
  • 1 tablespoon sugar (granulated)
  • 2 tablespoons sugar (dark brown)
  • 1 ¼ to 1 ¾ cups buttermilk
  • 3 tablespoons butter, unsalted, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (all-purpose)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso or coffee powder
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 ½ ounces semisweet chocolate (chop finely)
  • 1 tablespoon or so neutral oil, such as canola
  • Raspberries, for serving
  • Salted caramel sauce, warmed, for serving

Nutritional Information

Nutritional analysis per serving (4 servings):
515 calories; 23 grams fat; 13 grams protein; 11 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams trans fat; 67 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 119 milligrams cholesterol; 512 milligrams sodium.


The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Heat oven to 250 degrees.
  2. Whisk together eggs, sugars, melted butter, 1 ¼ cups buttermilk, and the vanilla extract in a small bowl.
  3. Sift together flour, coffee powder, cocoa powder, baking powder and salt in a medium bowl.
  4. Add the egg mixture to the flour mixture, and whisk until combined. If the mixture is too thick, add the remaining buttermilk. Gently fold in the chocolate, then let sit for 10-15 minutes.
  5. Over a medium heat, heat a cast-iron pan or large griddle. Brush with your chosen neutral oil, and allow to heat up. Drop ¼ cup portions of batter onto the griddle, and cook until bubbles start to rise to the surface, roughly 2 minutes, then flip & cook for an additional minute or two. As the pancakes are cooked, place on a baking sheet and use the oven to keep them warm.
  6. Serve stacked, add raspberries, and drizzle with the warmed caramel sauce.