Bomb Pancake Recipe

Make sweet cream filling

In a medium bowl, beat 4 oz room-temperature cream cheese with 1/4 cup powdered sugar until smooth. Add 2 tablespoons heavy cream and 1 teaspoon unsweetened cocoa powder; beat until creamy and spreadable. Fold in 1/3 cup mini dark chocolate chips. Transfer the mixture to a small piping bag or a resealable plastic bag with the corner snipped. Chill in the refrigerator for at least 20 minutes to firm up — this helps maintain a molten center when cooking pancakes.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

In a separate bowl, whisk 1 1/4 cups whole milk, 1/4 cup buttermilk, 2 large eggs, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. The batter should be slightly lumpy — avoid overmixing. If batter is very thick, add a tablespoon of milk at a time to reach a consistency that drops slowly from a spoon.

Let the batter rest for 5–10 minutes while the cream center chills; this helps the leaveners activate and yields fluffier pancakes.

Heat a nonstick skillet or griddle over medium-low heat. Brush or melt about 1 teaspoon butter on the surface for the first pancake. Keep heat moderate so pancakes cook through without burning.

For each bomb pancake, lightly oil a 3–4 tablespoon measure. Spoon about 3 tablespoons of batter onto the griddle, forming a 3-inch round. Immediately pipe or drop about 1 to 1 1/2 tablespoons of the chilled cream-cheese chocolate filling onto the center of the batter round, leaving a small border.

Top the filled center with another 2 tablespoons of batter, carefully covering the filling and sealing the edges by pressing batter gently around the perimeter so the filling is enclosed. You can use the back of a spoon to smooth the top and seal. Repeat, spacing pancakes about 2 inches apart.

Cook 2–3 minutes, until small bubbles form on the surface and edges look set. Gently flip with a spatula and cook another 1.5–2 minutes until golden and cooked through. Adjust heat lower if outsides brown too fast before centers cook. Remove to a warm plate and keep covered while you finish the remaining pancakes.

Warm 2 tablespoons unsalted butter and 1/2 cup maple syrup together in a small saucepan over low heat just until butter melts; keep warm. Alternatively, microwave briefly.

Stack 2–3 bomb pancakes per serving on plates. Spoon warm butter-maple syrup over the pancakes so some flows into the sealed centers when you cut them. Dust with 1 tablespoon powdered sugar and sprinkle a pinch (about 1/4 teaspoon) flaky sea salt to balance sweetness. Add fresh berries (about 1/2 cup total) if desired.

Serve immediately while centers are molten. If centers have firmed too much after chilling, reheat covered pancakes very briefly (15–25 seconds) in a microwave or warm them in a low oven (200°F / 95°C) for 5–8 minutes before serving to revive the molten center.