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Triple-Chocolate Filled Pancakes

Triple-Chocolate Filled Pancakes
Kids will love to help prepare (and eat) these rich, chocolaty pancakes. Our convenient ebelskiver (filled pancake) mix makes fast work of preparing the batter.


For dark chocolate sauce:

  • 1 cup heavy cream
  • 1/4 cup milk
  • 2 Tbs. sugar
  • 7 oz. bittersweet chocolate wafers

  • 2 1/2 cups ebelskiver pancake mix
  • 4 eggs, separated
  • 2 cups milk
  • 4 Tbs. (1/2 stick) unsalted butter, melted,
      plus more for cooking
  • 2 oz. bittersweet chocolate wafers
  • 2 oz. milk chocolate wafers
  • 2 oz. white chocolate wafers
  • Whipped cream for serving


To make the dark chocolate sauce, in a small saucepan over medium-high heat, combine the cream, milk and sugar and bring to a simmer, stirring occasionally. Remove the pan from the heat and stir in the chocolate until melted. Cover to keep warm.

Using the ebelskiver pancake mix, eggs, milk and the 4 Tbs. butter, prepare the pancake batter according to the package instructions.

Heat a filled-pancake pan over medium heat. Brush the wells with melted butter. Pour 1 Tbs. batter into each well. Add 2 chocolate wafers (both the same flavor) to each well, alternating flavors among the wells. Top each with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and chocolate.

Serve the pancakes with the chocolate sauce and whipped cream. Makes about 48.

Williams-Sonoma Kitchen