KitKat chocolate is a classic chocolate for me as far as I can remember. For those who don’t know, KitKat is chocolate-covered wafers, which are sold in packets of short wafers. It was the thing growing up but the hype still hasn’t died down. This KitKat pancake recipe is one of the first few pancakes I made in the first year of my blog. It has been revised with recipe tweaks and better photos. It is really yummy and more of an indulgent breakfast so I don’t make it too often.
Making the pancake batter
The batter is made by melting four packets of KitKat into a semi-smooth paste, letting it cool to room temperature and then mixing it with the other ingredients. It is really that easy. Initially, I added a bit of cocoa powder to make them super firm but they ended up a bit bitter. For best results, always keep your pancake ingredients, especially the dairy products, at room temperature.
Frying the KitKat pancakes
First of all, low-medium heat is your best friend when making pancakes. I never go past level 4 on the stove. When you use high heat to fry pancakes, they burn before they cook on the inside. You will get that nasty black circle on your pancake instead of a nice golden brown one. I know this because I’ve made so many of those. Once you see bubbles forming on the top of the pancakes it is almost ready to be flipped. The outer edges of the pancakes will darken as well. If you are unsure, you can always lift up one pancake and peek at the bottom without flipping it. When you are confident that the underside is ready, flip it and cook it for another 2 minutes. Sometimes it just takes a minute.
This recipe makes about 12 medium-sized pancakes. I fried these about 3 pancakes at a time using a 12 inch skillet, so I had four batches of KitKat pancakes. If you make jumbo-sized pancakes you will have less pancakes. Serve these with whipped cream or ice cream and fresh fruit. If you also love over-the-top pancakes, you’re gonna love my pumpkin pie pancakes topped with maple cinnamon butter! Or if you prefer to stick to chocolate, have a look at my Oreo pancakes.
Ingredients
4 packets of KitKat chocolate
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of table salt
4 tablespoons (1/4 cup) granulated sugar
1 large egg, at room temperature
1 cup almond milk/dairy milk, at room temperature
2 tablespoons melted butter
Cooking oil for frying pancakes (I use canola oil)
Instructions
- Melt the KitKat chocolate in a bowl for about 1 minute in the microwave.
- Crush it into smooth batter, and let it cool. Then mix it with the melted butter, egg, milk, and vanilla extract.
- Combine the flour, sugar, baking powder, salt together in another bowl.
- Gradually combine the two bowls from steps 2 and 3 until you get a fairly smooth batter. Some tiny lumps are ok.
- Swirl a few tablespoons of cooking oil on a hot frying pan on medium heat. Add 3-4 tablespoons of batter to form circles on the pan, and make sure they don't touch. I formed 3 pancake circles.
- Flip the pancakes once the bubbles deepen on the surface of the pancakes.
- continue frying for another 2-3 minutes until it gets lightly browned.
- Repeat steps 5-7 until all the pancake batter is used up.
- Serve warm with ice cream/maple syrup and fresh fruit.