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Quick and Easy

Bouquet of Pancakes for Mom


40 minutes
Skill Level
40 small pancakes

This Mother's Day, give mom the best gift there is: chocolate for breakfast. These cocoa pancakes are sure to make her smile. Cut fresh fruit into decorative flower shapes to top these chocolatey mini pancakes, then drizzle on the maple syrup.

Ingredients & Directions

Prep Time
11 minutes
22 minutes


  • 1-1/2 cups
    all-purpose flour
  • 2/3 cup
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 cups
  • 2
    eggs, beaten
  • 1/4 cup
    vegetable oil plus 2 tablespoons
  • 2-1/2 cups
    frozen whipped topping, thawed
Flowers made from selection of Assorted Fruits & Sliced Almonds

Step-By-Step Directions

Equipment Needed 
mixing bowl mixing bowl
chef hat non-stick skillet
measuring cup measuring cups
rubber scraper rubber scraper
bowl bowl
chef hat pancake turner

Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.


Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.


Serve each pancake topped with one tablespoon of whipped topping, topped with selection of fruits( sliced strawberries, sliced almonds, mandarin orange segments , sliced kiwi fruit, pineapple chunks and maraschino cherry halves) as flowers. About 40 small pancakes.

NOTE: Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH (100%) for 1 minute or until warm.

Additional questions?