Chocolate Almond Pancake Balls

Mix your regular pancake batter, stir in chocolate morsels and toasted sliced almonds, spoon into a takoyaki pan and cook. These chocolate almond pancake balls can be served for breakfast, as a snack or dessert.

It wasn’t my intention to make the stack of pancake balls look like a mini Christmas tree. I didn’t even notice that a slice of almond landed on the topmost ball in that position making it look like a Christmas tree topping. I was just aiming for height (a food photography technique I’m still trying to be better at) and that was what happened.

But, as the photos turned out, I realized what a perfect Christmas brunch dish these pancake balls would be. And the best thing is, if you’re feeding a crowd (if that’s advisable at all in 2021), you can cook a huge batch of pancake balls days in advance, cool and freeze them, and thaw and reheat them in the oven before serving.

Chocolate Almond Pancake Balls

Recipe by Connie Veneracion

Crisp on the outside, melted chocolate oozes out with every bite of these pancake balls. And, for contrast, you get crunch from the toasted almonds.

If serving for breakfast, you probably don't need to drizzle chocolate syrup over the pancake balls and sprinkle them with nuts. The pancake balls are already delicious by themselves.

But, if serving for brunch or dessert over the holidays, little extras won't hurt.

You may use an aebleskiver pan instead of a takoyaki pan but the pancake balls will be larger and flatter.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast, Dessert

Cuisine International

Servings 30 two-inch pancake balls

Print recipe

Equipment

• Takoyaki pan

Ingredients

  

• 1 recipe pancake batter (the link goes to my pancakes from scratch recipe)
• ⅓ cup dark chocolate morsels you may use more
• ⅓ cup toasted sliced almonds you may use more
• oil to grease the pan

Instructions

 

• Add the chocolate morsels and almonds to the pancake batter and stir until evenly distributed.
  
• Lightly spray or brush the holes of a takoyaki pan with oil then set the pan on the stove over medium-low heat.
  
• Using a tablespoon, fill the holes with the pancake-chocolate-almond mixture almost to the brim.
• Cook for a minute or so until the bottoms and sides are firm.
• Flip the pancake balls over and cook for another minute.
  
• Invert the cooked pancake balls on a plate and repeat the process until all the batter has been used up.
• Serve the pancake balls while hot.
  
• If serving as dessert, optionally drizzle with chocolate syrup and sprinkle with more toasted sliced almonds.

Keyword Almonds, Chocolate, Pancake

More Sweets

Oats, Nuts and Chocolate Bars

Churros

Cheesecake Brownies