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Chocolate-Covered Strawberry Pancake Bombs - featured image

Chocolate-Covered Strawberry Pancake Bombs

  • Author: neuriox
  • Total Time: 35 minutes
  • Yield: 12 pancake bombs 1x

Description

These Chocolate-Covered Strawberry Pancake Bombs are a fun, festive brunch treat featuring juicy strawberries wrapped in fluffy pancake batter and dipped in glossy chocolate. Perfect for special occasions or a playful breakfast, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (or 1:1 gluten-free flour blend)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup milk (whole, 2%, or dairy-free alternative)
  • 2 tablespoons melted unsalted butter (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 12 medium strawberries, hulled
  • 6 ounces semisweet or dark chocolate chips (dairy-free if needed)
  • 1 teaspoon coconut oil or vegetable oil
  • Powdered sugar (optional, for dusting)
  • Mini chocolate chips or colored sprinkles (optional, for topping)
  • Finely chopped nuts (optional, for topping)

Instructions

  1. Wash and thoroughly dry 12 medium strawberries. Hull each one and pat dry with a paper towel. Set aside.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center.
  3. In a separate bowl, beat the egg. Add milk, melted butter, and vanilla extract. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently whisk until just combined. Do not overmix; lumps are okay.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease. Let it preheat for 2-3 minutes.
  6. Using a small ice cream scoop or heaping tablespoon, scoop a mound of batter onto the hot pan. Press a strawberry into the center, then spoon a little more batter over the top to cover the berry.
  7. Cook for 2-3 minutes until bubbles appear and the bottom is golden. Flip gently and cook another 2 minutes until golden and cooked through. Repeat with remaining batter and berries.
  8. Transfer cooked pancake bombs to a wire rack to cool slightly.
  9. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring after each, until smooth and glossy (about 1 minute total). Alternatively, melt over a double boiler.
  10. Dip each cooled pancake bomb halfway into the melted chocolate using a toothpick or dipping fork. Place on parchment paper or silicone mat. Immediately sprinkle with toppings if desired.
  11. Let chocolate set at room temperature for about 10 minutes, or refrigerate for 5 minutes to speed up.
  12. Dust with powdered sugar before serving if desired. Serve slightly warm or at room temperature.

Notes

For best results, keep strawberries very dry before dipping in chocolate. Batter can be made gluten-free or dairy-free with simple swaps. If batter is too thick, add a splash of milk. Pancake bombs can be baked in a mini muffin tin at 350°F for 12-14 minutes. Let kids help with dipping and decorating for a fun family activity.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 pancake bomb
  • Calories: 130
  • Sugar: 8
  • Sodium: 90
  • Fat: 6
  • Saturated Fat: 3
  • Carbohydrates: 18
  • Fiber: 2
  • Protein: 2

Keywords: chocolate covered strawberry pancake bombs, brunch, pancake bombs, chocolate dipped, strawberry pancakes, festive breakfast, easy brunch recipe, kid friendly, gluten free option, dairy free option

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Find it online: https://neurioxdesign.com/chocolate-covered-strawberry-pancake-bombs-easy-festive-brunch-recipe/