The Chocolate Doctor’s Chocolate, Chocolate Chip Buttermilk Pancake Casserole

Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

I love serving pancakes on the weekend except I can’t griddle them all the same time. So, there is a constant juggling and shuffling back and forth from the griddle to the oven. The last pancakes griddles are always the best.

Here was my solution. I made French toast casseroles for years. Maybe, I thought, just maybe, I could do the same with buttermilk pancakes—turning them into a chocolate pancake casserole. It’s a lot easier and store-bought frozen pancakes are more than acceptable. The results, well, are simply delicious and you will never have to do the weekend shuffle again.

Prep time: 15 minutes
Chill time: 1 to 2 hours
Bake time: 40 to 45 minutes (the custard will still be a little jiggly, it will get firmer)
Yield: 6 servings

4 large eggs
1-1/4 cups heavy cream
1/4 cup real maple syrup, don’t use imitation pancake syrup
1 teaspoon pure vanilla extract
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1 teaspoon double acting baking powder
1/3 cup buttermilk
40 mini buttermilk pancakes, homemade or store-bought, frozen and thawed
2 bananas, thinly sliced (optional) apples or stone fruit, i.e. ripe peaches can be used
1 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/4 cup confectioner’s sugar


  1. Lightly coat an 8-inch round cake pan with non-stick cooking spray.
  2. Whisk together the eggs, cream, maple syrup, vanilla and cocoa powder. Let the mixture rest for about 15 minutes to absorb the cocoa powder.
  3. Whisk in the baking powder and buttermilk with the egg mixture.
  4. Layer half of the pancakes in the pan and scatter 1 sliced banana (or other fruit) and half of the chocolate chips on top.
  5. Pour half of the egg mixture over the pancakes. Repeat with the remaining pancakes, banana, chocolate chips, and egg mixture.
  6. Cover the dish with plastic food film, and refrigerate for at least 1 hour.
  7. When ready to bake, preheat the oven to 350ºF.
  8. Remove the plastic wrap and cover the cake pan with foil.
  9. Place the cake pan on a sheet to catch any drips that might over flow.
  10. Bake the casserole, covered, for about 30 minutes; remove the foil and bake for an additional 10 minutes.
  11. Take it out of the oven while the custard is still a little jiggly.
  12. Dust with powdered sugar and serve.

ChefSecret: If using frozen mini-pancakes, I like the Krusteaz brand. If you are making pancakes from a mix, use Krusteaz for best results. If you prefer a basic buttermilk pancake casserole, remove the bananas or other fruit. Little, mini pancakes look great in this casserole, but full-size pancake work just as well. If using full-size pancakes, cut them into quarters before layering them in the cake pan.

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