Brownie Sundae Pancakes Recipe

Prep dry and wet

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

In a separate medium bowl whisk the buttermilk, egg, melted butter and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; small lumps are fine. Do not overmix.

Fold in the semisweet chocolate chips so they are evenly distributed but do not break down the batter.

Heat a nonstick griddle or large skillet over medium heat. Lightly grease with the vegetable oil or a little butter and wipe away excess with a paper towel so surface is evenly coated.

For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until small bubbles form on the surface and edges look set, about 2–3 minutes.

Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment leaving an overhang for easy removal. Alternatively for a single large warm brownie to top pancakes, an 8-inch pan yields 8 portions.

Place the chopped chocolate and butter in a microwave-safe bowl and heat in 20-second bursts, stirring between, until fully melted and smooth. Alternatively melt in a heatproof bowl set over simmering water.

Stir the granulated sugar into the warm chocolate mixture until slightly glossy. Add the eggs one at a time, whisking briskly after each addition to incorporate and slightly thicken the mixture, then stir in the vanilla.

Sift in the flour, cocoa powder and salt and fold gently until just combined and no pockets of flour remain. Batter should be thick and glossy.

Spread the brownie batter evenly into the prepared pan and bake for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (for a warm fudgy brownie). Do not overbake if you want a gooey center.

Allow the brownie to cool in the pan for 10 minutes, then use the parchment overhang to lift it out. For serving: cut into wedges or squares. To serve warm immediately, reheat individual pieces 10–15 seconds in the microwave before placing on the pancakes, or keep a whole pan warm in a low oven (200°F / 95°C) for up to 15 minutes.

Stack three warm chocolate-chip buttermilk pancakes on each serving plate.

Place one warm brownie piece (about 2–3 inch square or wedge) on top of the pancake stack.

Add two scoops of vanilla ice cream atop or just beside the brownie so it begins to soften and meld with the warm brownie.

Drizzle about 1.5 tablespoons of chocolate sauce and 1.5 tablespoons of caramel sauce over each stack, letting some run down the sides.

Sprinkle with optional chopped toasted nuts and a pinch of flaky sea salt if using.

Serve immediately while pancakes and brownie are warm and ice cream is cold.