Delicious chocolate covered sunflower kernels all wrapped inside of a stack of moist buttermilk pancakes. A drizzle of warm chocolate ganache over these fluffy Sunbursts Pancakes, makes for a perfect breakfast OR dessert!
Ready for a fun breakfast?!
Or, maybe a dessert?
As you know with me, I even dream of sweets!
And, a sweet breakfast is just my type.
I even like to sweeten up the classic French Toast… Today, I’m sweetening up some buttermilk pancakes!
A stack of these Sunbursts Pancakes with Chocolate Ganache poured all over will definitely satisfy your hungry belly AND your sweet tooth!
Whether you have these for breakfast OR later for dessert!
We make buttermilk pancakes here on a weekly basis.
Other times, we go crazy and make them with candy!
These little Sunbursts candies are filled with sunflower seeds and then wrapped in chocolate. How much better does that get?! They have that delicious crunch in the center. Even if you’re not a sunflower seed lover… you will be with these!
Having these candies inside of a warm buttermilk pancake is simply the best!
This drizzle action with the chocolate ganache… the whipped cream… and more Sunbursts, all needs to be on your sweet list.
- 1 1/4 cup all purpose flour
- 1 1/2 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla
- 1/4 cup Sunbursts candy, add more for garnishing, optional.
- 2 tablespoons unsalted butter, for heated griddle.
- 1/4 cup heavy whipping cream
- 1/4 cup semi sweet or milk chocolate chips
- 2 tablespoons unsalted butter, room temperature
- whipped cream, optional
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- Beat the egg into the buttermilk with the vanilla in a separate bowl or in the liquid measuring cup.
- Add the wet ingredients into the dry ingredients. Gently stir in the candy with a spoon until all of flour is covered. Do not over mix. Lumpy is GOOD and the batter is more on the thick side.
- Set aside the batter for a few minutes while you heat up the griddle to medium-high heat. (The batter may set out to 30 minutes at room temperature, or covered and refrigerated over night.)
- Place butter on warm griddle. (If butter is starting to burn, your heat is too hight. Wipe out with paper towel and turn down the heat.)
- Drop about 1/4 cup (per pancake) on the heated surface for about 2 minutes. Flip pancakes when you see air bubbles and dry on the edges. Cook on the other side for additional 2 minutes.
- Scald heavy whipping cream in a pan or microwavable bowl. Whisk in the butter, chocolate chips, and vanilla until all chocolate has melted. Set aside to cool. The longer it cools, the thicker it becomes.
- Pour over warm pancakes and top with more candy and whipped cream. Enjoy!
- Makes 6 medium sized pancakes. Pancakes and ganache may easily be doubled. May individually freeze each pancake for up to 4 weeks. Refrigerate ganache in a covered container for up to a week.
Enjoy, my friends!
What is your favorite kind of breakfast?These Sunbursts Pancakes are being shared with: Lady Behind The Curtain Dolen Diaries Nancherrow The Best Blog Recipes I Heart Naptime Cooking With Curls Sewlicious Home Decor This Gal Cooks Yummy Healthy Easy Chef In Training Six Sisters Stuff Roxy’s Kitchen