Even been to Snooze, an A.M. Eatery? You may have dined at this breakfast and brunch spot in Arizona, California, Colorado, Texas, North Carolina, Missouri, or (coming soon) Georgia. This Denver original has expanded to over 40 locations across the country, but it’s still a great spot to get your breakfast fix, whether you have your heart set on eggs benedict, french toast, hashes and scrambles, or (our favorite), their delicious and fluffy homemade pancakes.
They serve delicious pancakes year-round at Snooze, but a special that we’ve seen off and on the menu over the past few years, are their hot cocoa pancakes, otherwise known as Nana’s Hot Cocoa Pancakes. These delicious and oh-so addicting buttermilk pancakes are stuff with bananas and white chocolate chips, topped off with a homemade marshmallow, toasted walnuts, and Mexican hot chocolate sauce. #cometomama
Can’t make it to Snooze, or better yet can’t wait until this menu item makes its way into the restaurant again? Never fear: we’ve developed an at-home recipe for these hot cocoa pancakes that tastes just as delicious.
Hot Cocoa Pancakes: A Few Tips
- Assemble all of your toppings first. There’s nothing worse than eating a cold pancake, so make sure that your walnuts, marshmallows, powdered sugar, and Mexican hot chocolate sauce are ready to go before you begin cooking your buttermilk pancakes.
- Don’t overmix the pancake batter. One of the quickest ways to ruin pancake batter is by overmixing. Simply whisk together the wet ingredients, add the dry ingredients all at once, and stir until just combined.
- The marshmallow possibilities are endless. At Snooze they serve this special with one giant, homemade marshmallow that’s torched to golden brown perfect just before serving. If you have your own torch at home you can use it for large or miniature marshmallows, or you can even use a gas top stove to cook a large marshmallow with a skewer until it is golden brown. Not in the mood to torch anything? Serve your marshmallows as is and we won’t tell anyone!
Hot Cocoa Pancakes
- 1 ripe banana, mashed
- 2 eggs
- 3 cups buttermilk
- 4 Tablespoons butter, melted
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons sugar
- 1 cup white chocolate chips
Mexican Hot Chocolate Sauce
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup whole milk
- 1/4 teaspoon cinnamon
- 1 cup toasted walnuts*
- powdered sugar
- 2 cups miniature marshmallows**
- Before making the pancakes, make sure all of your toppings are ready, including marshmallows, walnuts, and powdered sugar. You may also make the hot cocoa sauce ahead of time, but it comes together very quickly.
- Heat griddle to 350 F or a large nonstick pan to medium-high heat. In a large bowl, combine the wet ingredients with a whisk including banana, eggs, buttermilk, and butter. Add the dry ingredients all at the same time to the wet ingredients, and mix until just combined.
- Grease the griddle or pan with butter or nonstick spray. Using a 1/3 cup measuring cup, pour the batter onto the hot surface. The batter will be fairly thick; you may need to use the back of the measuring cup to spread into a pancake that is approximately 6 inches in diameter. Top the wet, uncooked side of each pancake with a handful of white chocolate chips. Cook until golden brown on bottom, and some holes have formed on top of the uncooked side. Flip the pancakes and cook until golden brown on the bottom.
Mexican Hot Chocolate Sauce
- Heat the chocolate chips, milk, and cinnamon over medium heat until melted, stirring occasionally with a whisk. Lower heat to the lowest heat to keep warm until serving.
- For one individual serving, stack pancakes on a plate and top with walnuts, a sprinkle of powdered sugar, and marshmallows. If you are using a torch, place marshmallows on top of pancakes and torch the marshmallows until they are a golden brown color. Drizzle with the Mexican hot chocolate sauce and serve immediately.